Cutting Edge Comfort Cuisine

Please join us every Tuesday night for Food, Wine & Beer Pairings.


Wineries & breweries pair their fabulous selections to complement our delicious & authentic themed menus. Live music always adds ambiance to the evening.

6:30-8:30 pm, $25/person Call for Reservations 831-479-9777

Please join us every Tuesday night for our popular Food, Wine & Beer Pairings.  Wineries & breweries pair their fabulous selections to complement our delicious & authentic themed menus.  Live music always adds ambiance to the evening. As the weather warms, we will dine on our back patio.

We have added a colorful twist to our Tuesday night Food and Wine pairings. Last Spring we invited local guest chefs into our kitchen to show us how to make some of their favorite dishes.  We only have two this series but we always welcome new talent….are you game?

January 13th: Aloha Winter will usher in the New Year featuring wines from Michael’s cellar to complement the Hawaiian menu. Enjoy the musical entertainment of Scott Slaughter.luau


January 20th: Cassoulets of France will be paired with French wines provided by Epic Wines, our international distributor, will be bringing out some nice French wines to accompany the food. Omar Spence will provide musical entertainment for the evening……

Perhaps there is no dish in the Southwest France more iconic, cherished, and controversial than the cassoulet. The name cassoulet comes from the word cassole, referring to the traditional, conical clay pot in which it is cooked (and which the potters of the village of Issel perfected).cassoulet

Cassoulet was originally a food of peasants–a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time. And although it is essentially a humble stew of beans and meat, cassoulet is the cause of much drama and debate. Andre Daguin, a famous chef of Gascony says, “Cassoulet is not really a recipe, it’s a way to argue among neighboring villages of Gascony.” Much like chili cook-offs in Texas, cassoulet cooking competitions are held, not only in France, but now even in the United States. Epic Wines will be

January 27th: Guest Chef, Pete Cullen, will delight your taste buds with Shrimp Curry. This is a dish from his parent’s cookbook and this is his first time guest cheffing with us so we’re really looking forward to it. The meal will be paired with the excellent Santa Cruz Mountain wines of Fogarty Winery. The music of David O’Conner will top off the event.

shrimp curry

February 3rd: Our theme for this evening will be Mom’s Cooking. Cinnabar Winery will be pouring a wonderful selection of wines. Mitchell Lujan will highlight the evening with his music.


February 10th: Get ready for the Pizza Parade! Fortino Winery, the home of many award-winning wines, will be pouring this evening. Paul Butler will delight you with the sound of music. Michael spent two weeks in Italy last Fall studying Pizza (eating Pizza)  and has since perfected it!  We have  imported 00 flour from Italy for the crispy thin crust, fresh Mozzarella from North Beach in San Francisco and a load of interesting toppings that we pop into our 600 degree brick ovens in the kitchen.  Our pizzas have never been better!


February 17th: Celebrate Mardis Gras with the wonderful cooking of Guest Chef, Madlyn Norman-Terrance. Spanish wines provided by our international distributor, Epic Wines, will complement the meal.   Enjoy the music of Kevin McDowell.



February 24th: Tut, tut, it looks like it’s Raining Down Risotto! Bargetto Winery will pair the meal with a selection of choice wines, while Ken Constable provides musical delights.


March 3rd: Prepare your taste buds for a wonderful meal brought to you by Guest Chef, Pinki Gilmore. Hayes Valley Winery, located in the northern central coast of California, will pour an excellent selection to go with the meal. Enjoy the music of Paul Butler.


March 10th: Made in Corralitos is the theme of this evening. Villa Del Monte Winery, a family-owned boutique winery located in Los Gatos, CA, will pour the perfect selection of wines to complement the meal. The music of Scott Slaughter will provide the perfect background.


March 17th: Don’t miss St. Patty’s Day with Guest Chef, Manny CuareSoquel Winery will bring a wonderful selection of wines to highlight the menu. Enjoy the music of Lisa Marie

 corned beef

March 24th: For the Love of LambStorrs Winery will complement the meal with handcrafted wines from the Santa Cruz Mountains. Ken Constable will provide musical entertainment.


March 31st: All American BBQ… this meal will be paired with a selection of Monterey, CA wines provided by Scheid Vineyards. Enjoy the music of David O’Conner.


Stay tuned for the next series of guest chef food and wine pairings……….