5 Course Dinner Menu

Dinner & Wine selection subject to change based on season and availability.

AMUSE BOUCHE
BABY BEETS & BLOOD ORANGE Endive, Goat Cheese, Rye Crumble
BRUT ROSÉ, Les Terres Blanches, Loire Valley ‘20

FROM THE GARDEN
ROASTED CAULIFLOWER Truffle & Chive Vinaigrette, Marcona Almonds, Quinoa
RIESLING, The Ojai Vineyard, ‘Kick on Ranch’, Santa Ynez Valley ‘21

FROM THE SEA
PAN SEARED SCALLOP Baby Turnips, Maitake Mushrooms, Black Truffle Dashi
CHARDONNAY, Donnachadh, Sta. Rita Hills ‘21

FROM THE LAND
BRAISED SHORT RIB Whipped Potato, Smoked Celery Roo, Slow Cooked Onion
SYRAH, Melville, Sta. Rita Hills ‘19

TO FINISH
CHOCOLATE & HONEY Chocolate Mousse, Vanilla, Honeycomb, Crumble
TAWNY PORT, Graham’s 20 Year, Portugal

FIVE COURSE 85
OPTIONAL WINE PAIRING 55

excludes tax and 20% service charge

*A 2% service charge will be added to all bills. This service will go directly to support benefits for our kitchen team. Our philosophy is to support and implement initiatives that allow our staff to thrive & assist them in equalizing their livelihood. If you would like this charge removed, please ask your server.
*Twenty Percent Service Charge Will Be Added to Parties of Six or More

Please reserve your desired time and inform your host of the SYV Restaurant Week Menu.

Javier Ramirez – Head Chef | Ivan Coronel – Sous Chef | Jonathan Rosenson – Sommelier/Owner