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Upcoming Dining Events

  


 

FEBRUARY

 

Lamb and Zin Dinner

February 16, 23 Thursdays 5:30pm-9:00pm

Enjoy a delicious Lamb Shank dinner with a glass of Frank Family Zinfandel. 

Sourced locally from Dixon California the lamb shank is seared and then nestled on a bed of; carrots, onions, celery, garlic, tomatoes, thyme, rosemary, bay leaves, red wine and chicken stock. It is then braised slowly at a temperature of 275 degrees Fahrenheit for 2 ½ to 3 hours, or until tender and falling off the bone. It is then served with freekeh, split peas, roasted butternut squash and jus from the braising process. Topped with gremolata (pine nuts, parsley, orange zest) and pomegranate seeds).  

The cost is $38 per person (plus tax and gratuity).  Please call 707-257-5400 or Open Table for reservations.

 

Chef and Somm at The Grill

February 24, Friday 5:30pm-9:00pm

Join us for the “Chef and Somm” series at The Grill. The interactive experience, led by Chef Pablo Jacinto and Sommelier Chris Costas,features three courses with wine pairings.The cost is $60 per person (tax and gratuity not inclusive). Reservations are required and can be made by calling 707-257-5400 or Open Table . MENU

 

Saturday and Sunday Bottomless Mimosa's with Brunch at The Grill

Enjoy bottomless Mimosa's with your delicious weekend brunch at The Grill.

$10 per person in addition to brunch.  Please call 707-257-5400 or Open Table for reservations.

 


 

Lamb and Zin Dinner

March 2, 9, 16, 23, 30 Thursdays 5:30pm-9:00pm

Enjoy a delicious Lamb Shank dinner with a glass of Frank Family Zinfandel. 

Sourced locally from Dixon California the lamb shank is seared and then nestled on a bed of; carrots, onions, celery, garlic, tomatoes, thyme, rosemary, bay leaves, red wine and chicken stock. It is then braised slowly at a temperature of 275 degrees Fahrenheit for 2 ½ to 3 hours, or until tender and falling off the bone. It is then served with freekeh, split peas, roasted butternut squash and jus from the braising process. Topped with gremolata (pine nuts, parsley, orange zest) and pomegranate seeds).  

The cost is $38 per person (plus tax and gratuity).  Please call 707-257-5400 or Open Table for reservations.

 

Tacos and Tequila Tuesdays

March 7, 14, 21, 28 Tuesdays 5:30pm-9:00pm

 

St. Patrick's Day Dinner

March 17 Friday, 5:30pm-9:00pm

Join us for Saint Patrick's Day staple: Corned Beef and Cabbage!  

 

Chef and Somm at The Grill

March 31, Friday 5:30pm-9:00pm

Join us for the “Chef and Somm” series at The Grill. The interactive experience, led by Chef Pablo Jacinto and Sommelier Chris Costas,features three courses with wine pairings.The cost is $60 per person (tax and gratuity not inclusive). Reservations are required and can be made by calling 707-257-5400 or Open Table . MENU