Jordan Winery’s chef creates a special menu each spring for the Estate Tour & Tasting season, focusing on garden-fresh ingredients.
Handmade pastries, estate fruit preserve and seasonal fresh fruit
Lightly pickled Jordan heirloom vegetables with apple confit, Marcona almonds and roasted farro piccolo
Anson Mills taragna with estate citrus marmalade and lemon verbena
Knights Valley Black Angus beef roasted in horseradish leaves with smoked eggplant, grilled Jerusalem artichoke and preserved lemon
Bleating Heart Fat Bottom Girl, Valley Ford Cheese Co. Estero Gold, Valley Ford Cheese Co. Highway 1 and Fiscalini Bandaged Wrapped Cheddar
Salad of preserved fruits and garden seeds
First pollen and honey collected from our apiary