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Seghesio Family Vineyards

chef's table

For those who love wine and food and want to experience how Seghesio wines shine at the family table.


This Sonoma County wine and food pairing is not to be missed! And trust us… you won't leave hungry, so we suggest you forego your lunch reservation and come sip and savor with Seghesio at our downtown Healdsburg winery.

In this intimate, seated experience featuring Seghesio's award-winning Zinfandels, you’ll gather around our family table and relish the values of our Italian heritage – wine, food and friendship. Enjoy our small-lot and single-vineyard Zinfandel wines expertly paired with four delicious courses by Executive Chef Peter Janiak. Our seasonal menu highlights the versatility of Zinfandel as a food-friendly wine, as well as the bounty of fresh ingredients from our estate garden and other local farms. We look forward to having you join us at our table!

 

$80 +TAX | CLUB $65 +TAX*

90 minutes

Group Seating WITH OTHER GUESTS

AVAILABLE FRI-SUN | 11AM & 1PM

BY RESERVATION ONLY

 

BOOK RESERVATION

* Club member pricing available on two seats. Additional guests are at regular price. Not a member? Click here to join now.
 

ADDITIONAL DETAILS:
This is an intimate experience intended for adults age 21+. No pets, infants or other children, please.
Our seasonal menu is specially designed to pair with our wines so we are unable to make menu substitutions. Please let us know your food allergies in advance and we may omit ingredients for you.

 

CURRENT MENU

Chef's Table Menu


FEATURED SEASONAL RECIPES
 

Take a 360-degree tour of our Founders Room

 

Chef cooking

Plated Dinner

December-January MENU

2015 MAffei ZINFANDEL

Purée of Cauliflower, Almond and Manchego Soup
with Espanol and Pimenton Oil

2016 pagani ZINFANDEL

Potato Gnocchi
with Winter Truffle Fondue, Parmesan, Hazelnuts and Watercress

2016 Bevill-Wolcott ZINFANDEL

Slow Roasted Pork Belly
with Apple Braised Cabbage, Rich Pork Jus and Crispy Fennel

2016 Home ranch ZINFANDEL

NY Steak
with Creamed Kale, Roasted Roots, Clamshell Mushrooms and Madeira Demi

EXECUTIVE CHEF PETER JANIAK


Photogallery rendered here.