Harvest table
JOIN US!
SEPTEMBER 8, 2024
On the Sunday after Labor Day, we come together and feast at Calistoga’s epic Harvest Table! Together we celebrate the harvest season with a multi-course dinner hosted right in the middle of downtown Calistoga! See restaurants and menus below, and purchase your tickets!
![cafe sarafornia](https://visitcalistoga.com/wp-content/uploads/2024/07/cafe-sarafornia-1.jpg)
Cafe Sarafornia
$175
Menu
Menu:
- First Course: Heirloom Tomato Medley, Apple-Rice Wine Vinaigrette, Queso Fresco
- Second Course: Seared Sea Scallops, Sweet Corn Ragout, Tarragon Beurre Blanc
- Main Course: Filet Mignon, Wild Mushroom Mustard Sauce, Potato Fu du Chef
- Dessert: Almond Tulip with Fresh Berries, Grand Marnier Sabayon
Vegetarian Menu:
- First Course: Heirloom Tomato Medley, Apple-Rice Wine Vinaigrette, Queso Fresco
- Second Course: Vegetable Crepe Bundle, Tarragon Beurre Blanc
- Main Course: Vegetable Napoleon Facon du Chef
- Dessert: Almond Tulip with Fresh Berries, Grand Marnier Sabayon
![calistoga inn](https://visitcalistoga.com/wp-content/uploads/2024/07/calistoga-motor-1.jpg)
Calistoga Inn
$200
Menu
Menu:
- Amuse Bouche: SALMON RILLETTE: Pickled Cucumber, Trout Roe, Fresh Blini
- First Course: STRAWBERRY WATERMELON SALAD: Compressed Watermelon, Grilled Halloumi Cheese, Watercress & Pine Nuts with Strawberry Vinaigrette
- Second Course: GRILLED OCTOPUS SALAD: Salsa Verde, Cranberry Beans, Chorizo Oil, Hazelnuts, Potato Crisp & Seasonal Greens
- Main Course: ROMAN SPICED ROASTED DUCK BREAST: Creamy Fregola, Fairy Tale Eggplant, King Trumpet Mushroom with Cabernet Sauce
- Dessert: BUTTERMILK BANANA FOSTER TRIFLE: Walnut Coffee Cake, Banana Cream, Rum Caramel
Vegetarian Menu (Gluten Free and Vegan):
- Amuse Bouche: SMOKED TOMATO GAZPACHO SHOOTER: with Basil Oil
- First Course: STRAWBERRY WATERMELON SALAD: Compressed Watermelon, Watercress & Pine Nuts with Strawberry Vinaigrette
- Second Course: CONFIT CARROTS: Salsa Verde, Cranberry Beans, Chive Oil, Hazelnuts, Potato, Seasonal Greens
- Main Course: ROASTED FAIRYTALE EGGPLANT: King Trumpet Mushrooms over Summer Risotto, Salsa Verde with Fresh Shaved Black Truffle
- Dessert: TIBOK TIBOK: Candied Walnuts, Toasted Coconut, Rum, with Caramel Sauce
![evangeline](https://visitcalistoga.com/wp-content/uploads/2024/07/evangeline-image-1.jpg)
Evangeline
$200
Menu
Menu:
- Amuse Bouche: Foie Gras Torchon: Apricot Marmalade, Brioche Toast
- First Course: Tomato, Peach, and Burrata: Di Stefano Burrata, K&J Peaches, Heirloom Tomatoes, Peach Vinaigrette, Basil and Balsamic Reduction
- Second Course: Pan Seared Salmon and Baked Potato Cake: Herbed Baked Potato Cake, Lollipop Kale, Mustard Buerre Blanc
- Main Course: Coq Au Vin: Thumbelina Carrots, Baby Turnips, King Trumpet Mushrooms
- Dessert: Stone Fruit Panna Cotta: K&J Stone Fruit Mascerade, Vanilla-Mascarpone Panna Cotta
Vegetarian Menu:
- Amuse Bouche: Chilled Corn Soup with Avocado and Chive
- First Course: Tomato, Peach, and Burrata: Di Stefano Burrata, K&J Peaches, Heirloom Tomatoes, Peach Vinaigrette, Basil and Balsamic Reduction
- Second Course: Mushroom and Baked Potato Cake: Herbed Baked Potato Cake, Seared Maitake Mushrooms, Mustard Buerre Blanc Brown
- Main Course: Butter-Truffle Risotto: Australian Perigord Truffles, Brown Butter Risotto
- Dessert: Stone Fruit Panna Cotta: K&J Stone Fruit Mascerade, Vanilla-Mascarpone Panna Cotta
![house of better](https://visitcalistoga.com/wp-content/uploads/2024/07/HOB-Sign-Bar-Emma-Morris.jpg)
House of Better
$175
Menu
Menu:
- Amuse Bouche: Agua Chile: Shrimp Ceviche with Cucumber and Pickled Red Onions in a Green Chile-lime Cucumber Marinade.
- First Course: Organic Blue Corn Carnitas Sope with Alubia White Bean, Cotija Cheese, Julienne Pickled Veggies, Red Chili Oil, and Fresh Crema.
- Second Course: Roasted Beets, Peach and Arugula Salad tossed in Parsley and Onion Oil, Salt, Pepper and a Balsamic Reduction on Top of Whipped Goat Cheese.
- Main Course: Sauté Halibut on a bed of Rainbow Carrot Ribbons that act as Noodles and Grilled Broccolini finished with a Cilantro Butter Blanc Sauce.
- Dessert: Berry Brioche Bread Pudding in a cold Cream Soup topped with Candied Pear Slice.
Vegetarian Menu:
- Amuse Bouche: Agua Chile: Chile Lime Cucumber and Vegetable Salad
- First Course: Organic Blue Corn Sope with Alubia White Bean, Cotija Cheese, Julienne Pickled Veggies, Red Chili Oil, and Fresh Crema.
- Second Course: Roasted Beets, Peach and Arugula Salad tossed in Parsley and Onion Oil, Salt, Pepper and a Balsamic Reduction on Top of Whipped Goat Cheese.
- Main Course: Rainbow Carrot Ribbons tossed in Brown Butter Sauce with Snap Peas, Broccolini and Mushrooms.
- Dessert: Berry Brioche Bread Pudding in a Cold Cream Soup topped with Candied Pear Slice.
![hydro grill](https://visitcalistoga.com/wp-content/uploads/2024/07/hydro-grill-calistoga-happy-hour.jpg)
Hydro Grill
$175
Menu
Menu:
- First Course: Crudo with Pacific Snapper, Citrus, Chilies, Olive Oil, Herbs – Fig and Olive Bread with Whipped Golden Balsamic Goat Cheese
- Second Course: Southeast Asian Seafood Salad with Baby Greens, Prawns, Lobster, Mango, Melon, Ginger-Soy-Lime Coconut Dressing, Mint, Cilantro, Chilies
- Main Course: Braised Beef “Roulade” with Summer Vegetables, Basil, Oregano, Mushrooms and Parmesan, Heirloom Tomato-Red Wine Sauce, Herbed Potato Puree
- Dessert: Crème Brulee Topped with Riesling Poached Pear, Almond Cookie Garnish, Whipped Cream
Vegetarian Menu:
- First Course: Piquillo Peppers Filled with Sweet Corn, Zucchini, and Manchego – Fig and Olive Bread with Whipped Golden Balsamic Goat Cheese
- Second Course: “West Coast Waldorf Salad” with Baby Greens, Fuji Apple, Grapes, Celery, Walnuts, Hazelnuts, Avocado, Crumbled Blue Cheese, Creamy Vinaigrette
- Main Course: Housemade Calzone with Diced Vegetables, Roasted Peppers, Mushrooms, Pine Nuts, Oregano, Basil, Fontina, Ricotta, Really Ripe Tomato Sauce, Parmesan, Truffle Oil
- Dessert: Crème Brulee Topped with Riesling Poached Pear, Almond Cookie Garnish, Whipped Cream
![johnnys](https://visitcalistoga.com/wp-content/uploads/2024/07/Johnnys-Photo.jpg)
Johnny’s Restaurant & Bar
$175
Menu
- Amuse Bouche: Housemade Pretzel Bites, Coarse Sea Salt, Primetime Pilsner Beer Cheese
- First Course: Korean Fried Chicken Lollipops, Sweet Chili, Toasted Sesame Seeds
- Main Course: Seared Filet Mignon, Bacon Onion Jam, Heirloom Tomato, Peruvian Lettuce Salsa, Hasselback Potatoes
- Dessert: Vanilla Ice Cream, Housemade Cracker Jack, Salted Caramel
Vegetarian Menu:
- Amuse Bouche: Housemade Pretzel Bites, Coarse Sea Salt, Primetime Pilsner Beer Cheese
- First Course: Korean Fried Cauliflower, Sweet Chili, Toasted Sesame Seeds
- Main Course: Grilled Eggplant Filet, Caramelized Onions, Heirloom Tomato, Peruvian Lettuce Salsa, Hasselback Potatoes
- Dessert: Vanilla Ice Cream, Housemade Cracker Jack, Salted Caramel
![lcoal q](https://visitcalistoga.com/wp-content/uploads/2024/07/Lincoln-Ave.jpg)
LocalQ 707 at the Lab
$175
Menu
Menu:
- Amuse Bouche: Smoked Pork Belly Bites on Asian Slaw
- First Course: Spring Salad with Dried Fruit and Raspberry Vinaigrette
- Second Course: Loaded Baked Potato with Butter, Sour Cream, Shredded Cheese & Chives
- Main Course: Cherry Wood Smoked Prime Rib with Horseradish and Seasonal Veggies
- Dessert: Lemon Cheesecake with Sliced Lemon & Mint Garnish
Vegetarian Menu:
- First Course: Spring Salad with Dried Fruit and Raspberry Vinaigrette
- Second Course: Loaded Baked Potato with Butter, Sour Cream, Shredded Cheese & Chives
- Main Course: Stuffed Portabella Mushroom with Sauteed Onion, Bell Peppers, Seasoning and Cheese
- Dessert: Lemon Cheesecake with Sliced Lemon & Mint Garnish
![lovina](https://visitcalistoga.com/wp-content/uploads/2024/07/staff-at-sign-1-1.jpg)
Lovina
$200
Menu
Menu:
- Amuse Bouche: Fermented Pineapple Gazpacho
- First Course: Rainbow Carrot & Citrus Salad: Carrot Emulsion, Pistachio Crumble, Watercress, Herb Oil
- Second Course: Seared Dayboat Sea Scallop: Risotto with Hen of the Woods, King Trumpets, Morels, Pea Shoots, Black Truffle Butter, Sterling Royal Caviar
- Main Course: Braised Niman Ranch Beef Cheeks: Potato Parsnip Purée, Purslane, Pickled Autumn Vegetables, Overnight Bordelaise, Pine Nuts
- Dessert: Chef’s Bite Sized Dessert Sampler: “Hot Mess,” Bread Pudding, Autumn Sundae Funday, “Snickers” Bars
Vegetarian Menu:
- Amuse Bouche: Fermented Pineapple Gazpacho
- First Course: Rainbow Carrot & Citrus Salad: Carrot Emulsion, Pistachio Crumble, Watercress, Herb Oil
- Second Course: Wine Forest Risotto: Hen of the Woods, King Trumpets, Morels, Pea Shoots, Black Truffle Butter, Soffice Parmigiano
- Main Course: Smoked Eggplant “Brisket”: Potato Parsnip Purée, Purslane, Pickled Autumn Vegetables, Wild Herb Salad, Vegetable Demi-Glace, Pine Nuts
- Dessert: Chef’s Bite Sized Dessert Sampler: “Hot Mess,” Bread Pudding, Autumn Sundae Funday, “Snickers” Bars
![mangia mia](https://visitcalistoga.com/wp-content/uploads/2024/07/manga-mia-image.jpg)
Mangia Mi
$200
Menu
Menu:
- Amuse Bouche: Wagyu Meatball with a San Marzano Sauce and Basil Pesto *Served with our Specialty Aperol Spritz
- First Course: Roasted Rainbow Beets Stuffed with Goat Cheese over Arugula & Candied Pecans Salad
- Second Course: Summer Vegetable Pesto Lasagna
- Main Course: Stuffed Tenderloin Topped with a Warm Lobster Salad over Cheesy Polenta
- Dessert: Peach and Blueberry Amaretto Tiramisu
Vegetarian Menu:
- Amuse Bouche: Cremini Mushroom Stuffed with an Heirloom Tomato Confit *Served with our Specialty Aperol Spritz
- First Course: Roasted Rainbow Beets Stuffed with Goat Cheese over Arugula & Candied Pecans Salad
- Second Course: Summer Vegetable Pesto Lasagna
- Main Course: Roasted Spaghetti Squash Tossed with Summer Vegetables and Topped with Fresh Arugula
- Dessert: Peach and Blueberry Amaretto Tiramisu
![pacifico](https://visitcalistoga.com/wp-content/uploads/2024/07/Pacifico_Exterior_Happy_Hour_1000x-min.jpeg)
Pacifico Restaurante Mexicano
$175
Menu
Menu:
- Amuse Bouche: Risotto Croquettes Garnished with Lemon Aioli
- First Course: Heirloom Tomato with Burrata Cheese, Mixed Greens, Red Wine Vinegar, Extra Virgin Olive Oil, Lemon Juice, Black Pepper, and Salt
- Main Course: 10 oz Grilled Ribeye Steak with Potato Gratin, Grilled Asparagus, Seasonal Vegetables, and Bennett Lane Cabernet Sauce
- Dessert: Lemon Icebox Pie
Vegetarian Menu:
- Amuse Bouche: Mushroom, Mascarpone Cheese, Marinara Sauce
- First Course: Heirloom Tomato with Burrata Cheese, Mixed Greens, Red Wine Vinegar, Extra Virgin Olive Oil, Lemon Juice, Black Pepper, and Salt
- Main Course: Lentil and Vegetable Tower, Portobello Mushrooms, Roasted Bell Peppers, and Lentil Tower
- Dessert: Lemon Icebox Pie
![picobar](https://visitcalistoga.com/wp-content/uploads/2024/07/unnamed-picobar.jpg)
Picobar
$175
Menu
Menu:
- First Course: EL MELON: Compress Melons, Cucumber, Garden Tomatoes, our Chamoy Chile Sauce
- Second Course: LA TOSTADA: Dungeness Crab, Ahi Tuna, Avocado, Black Sesame Macha Salsa
- Main Course: LA BIRRIA: Slow Cooked Mishima Beef, Guajillo-Garlic Rub, Spices, Corn Tortillas, Salsa Verde
- Dessert: EL QUESO: Cowgirl Creamery Cheesecake, Vanilla Poached Strawberries
Vegetarian Menu:
- First Course: EL MELON: Compress Melons, Cucumber, Garden Tomatoes, our Chamoy Chile Sauce
- Second Course: LA TOSTADA: Avocado, Queso Fresco, Black Sesame Macha Salsa
- Main Course: LA BIRRIA: Slow Cooked Napa Wild Mushrooms, Guajillo-Garlic Rub, Spices, Corn Tortillas, Salsa Verde
- Dessert: EL QUESO: Cowgirl Creamery Cheesecake, Vanilla Poached Strawberries
![truss](https://visitcalistoga.com/wp-content/uploads/2024/07/truss-restaurant.png)
truss
$200
Menu
Menu:
- Amuse Bouche: Asian Pear, Golden Osetra, Dill
- First Course: Mediterranean Octopus, Mezquite, Olives, Romesco, Squid Ink
- Second Course: Early Girl Tomatoes, Burrata, Pomegranate, Basil, Tenbrick Olive Oil
- Main Course: Flannery Rib Eye, Polenta, Parmesan, Kale, Elusa Jus
- Dessert: Heirloom Apple & Huckleberry Pie
Vegetarian Menu:
- Amuse Bouche: Asian Pear, Puffed Rice, Dill
- First Course: Japanese Eggplant, Mezquite, Olives, Romesco
- Second Course: Early Girl Tomatoes, Burrata, Pomegranate, Basil, Tenbrick Olive Oil
- Main Course: Lobster Mushrooms, Polenta, Parmesan, Kale, Mushroom Jus
- Dessert: Heirloom Apple & Huckleberry Pie
Featured Wineries
Participating wineries will have stations throughout the event where they will be selling glasses and bottles of wine.
![amici](https://visitcalistoga.com/wp-content/uploads/2024/07/Amici.png)
![axr](https://visitcalistoga.com/wp-content/uploads/2024/07/AXR.png)
![bennet lane](https://visitcalistoga.com/wp-content/uploads/2024/07/Bennett-Lane.jpeg)
![chateau montelena](https://visitcalistoga.com/wp-content/uploads/2024/07/Chateau-Montelena.jpg)
![elusa](https://visitcalistoga.com/wp-content/uploads/2024/07/Elusa-800HW.jpg)
![exit west](https://visitcalistoga.com/wp-content/uploads/2024/07/Exit-West.png)
![gro](https://visitcalistoga.com/wp-content/uploads/2024/07/Gro-Wines.png)
![joseph cellars](https://visitcalistoga.com/wp-content/uploads/2024/07/Joseph-Cellars.jpg)
![lawer estates](https://visitcalistoga.com/wp-content/uploads/2024/07/LawerEstates_Seal-1.jpg)
![maria concetto](https://visitcalistoga.com/wp-content/uploads/2024/07/maria_concetto.png)
![picayune](https://visitcalistoga.com/wp-content/uploads/2024/07/picayune.png)
![pope valley winery](https://visitcalistoga.com/wp-content/uploads/2024/07/Pope-Valley-Winery.png)
![twomey](https://visitcalistoga.com/wp-content/uploads/2024/07/Twomey.png)
![work vineyard](https://visitcalistoga.com/wp-content/uploads/2024/07/work-vineyard-1.png)