Dinner Under the Oaks
Chef Kelly Ryan
6 PM | SATURDAY | MAY 23
Cowhorn Kitchen chef Kelly Ryan brings his locally inspired, richly flavored, farm-to-table cuisine to the Cowhorn estate. Celebrates the bounty of the valley and beyond with a seasonally attuned menu to pair with biodynamic wines from Cowhorn and Johan. It’s an evening rooted in smoke, spice, and spring growth—a culinary conversation between biodynamic vineyards, open fire, and the first warmth of the season.
MENU
SUBJECT TO CHANGE
WELCOME POUR
2025 ROSÉ — COWHORN
FIRST COURSE
CHARRED SUGAR SNAP PEAS
FRESH CHÈVRE, MINT, GREEN ALMOND, LEMON VERBENA OIL
2021 MACERATION — JOHAN
SECOND COURSE
EMBER ROASTED BABY BEETS
TAHINI YOGURT, CRISPY AMARANTH, VADOUVAN, BEET TOP PISTOU
2024 VIOGNIER — COWHORN
THIRD COURSE
WOODFIRED LAMB SKEWER
CHERRY MOSTARDA, GRILLED RADICCHIO, BLACK GARLIC JUS
2022 SYRAH — COWHORN
DESSERT
OLIVE OIL PANNA COTTA
BLACKBERRY, ELDERFLOWER CORDIAL, ALMOND
2021 SAPIENCE PINOT NOIR — JOHAN
