Wildest Restaurant

Nov 11

Five courses paired with five Trinitas Cellars wines, with winemaker Kale Anderson at the table. Tomato Burrata Crostini with the 2020 Busch Bubbles Brut Rosé; Wild Rocket Salad with Capers & Lemon Vinaigrette with the 2024 Sauvignon Blanc; Pan-Seared Bristol Wild Scallops with the 2022 Pinot Noir, Sonoma Coast; Forest and Cellar with the 2023 Christmas Cuvée; Triple Cream Brie with Bitter Chocolate and Orange with the 2023 Pope Leo Estate Meritage. $125 per person, tax and gratuity not included. Wines are subject to change based on availability.

Nov 26

Thursday, November 26. A three-course Thanksgiving prix fixe from Chef Trilby, $85 per guest, tax and gratuity not included. Begin with carrot-ginger soup and your choice of wild rocket salad or grilled truffle romaine. For the main course, choose slow-roasted organic Diestel turkey with all the trimmings, pan-seared sea bass with brown-butter sage gnocchi, or mushroom and butternut cacio ravioli. Finish with butter cake with whiskey date sauce, pumpkin tart, flourless chocolate cake or caramelized banana split. Plant-based turkey available upon request. Optional wine pairing available. No prepayment; reserve any time during dinner service.

Dec 24

Alongside our full dinner menu, Chef Trilby is serving three holiday specials all evening: roasted leg of lamb with potato gratin and fresh mint sauce, roasted organic turkey breast with cornbread stuffing, cranberry sauce and turkey gravy, and a plant-based Canyon Creek mushroom pot pie. No set menu and no prepayment. Reserve your table.