The Cellarius Kitchen Experience
$195 per person*
Pouring world-renowned wines and using only the freshest, local ingredients, Chef Travis Westrope and our culinary team introduce guests to new flavor experiences. Available seasonally by advance reservation.
Chef Travis knows the Stags Leap District well and understands how to highlight the unique characteristics of Stag’s Leap Wine Cellars wines. He harnesses the individuality of the wines to create dishes that both complement and contrast their flavors and aromas.
During The Cellarius Kitchen Experience Chef Travis or a member of our culinary team will present plates, sharing the story behind each food pairing, linking the dish to the wine, enhancing the narrative, and creating lasting memories.
This gourmet experience is hosted on our Cellarius Kitchen Patio for groups up to 6 guests. Groups will be seated separately to adhere to social distancing guidelines and space is limited.
Offered at 12:00pm Friday, Saturday, & Sunday, beginning March 26, 2021.
Reservations required at least 48 hours in advance. This experience lasts approximately 2 hours. Special pricing for club members. *Price does not include tax
Reservations can be made by emailing tours@stagsleapwinecellars.com or by calling 707-261-6410.
Please review these operational guidelines prior to your appointment.
Currently Pouring
2017 CASK 23 Cabernet Sauvignon
2017 S.L.V. Cabernet Sauvignon
2017 FAY Cabernet Sauvignon
2017 ARCADIA VINEYARD Chardonnay
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2017 ARCADIA Vineyard Chardonnay, Napa Valley
The Golden Rectangle
Hamachi Tartare, Roasted Gold Beet, Fire Cider Apple, Wild Mustard
2017 FAY Vineyard Cabernet Sauvignon, Napa Valley
Budino Blanc
Butifarra Sausage, Cypress Grove Midnight Moon Budino, Cabernet Conserva
2017 S.L.V. Cabernet Sauvignon, Napa Valley
Steak* Frites
Porcini Braised Short Rib, Duck Fat Potato Pavé, Citrus Gremolata
2017 CASK 23 Cabernet Sauvignon, Napa Valley
Sapphire Derbyshire Bakewell Tart
Frangipane, Pomegranate, Rosemary Gelato, Candied Pecan
*May change due to seasonal availability.