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Harvest table

2025 Harvest Table

Sunday, September 7th

Tickets will be available on this page on July 25th at noon!

A thousand-foot table lines Lincoln Avenue at the foot of the Palisades, where up to 1,000 guests gather to celebrate the harvest season. Enjoy multi-course dinners by Calistoga’s top restaurants, paired with local wines, all under the glow of the setting sun. This unforgettable event highlights the best of Calistoga’s culinary and wine scene.

Tickets:

$175 – Single Guest Ticket (no guarantee to sit with your party)*

$1,680 – Table Ticket (includes 8 tickets, reserved table with your group name + more VIP perks)*

*Ticket price includes all service and gratuity, as well as event rentals, entertainment, staffing, security, and required city and state fees.

Cafe Sarafornia

$175

Calistoga Inn

$175

EXPLORE RESTAURANT

Evangeline

$175

Amuse Bouche: Crudo of Hamachi, avocado mousse, pickled shallots, Rice Cracker
First: Summer Salad; local heirloom tomatoes, watermelon, feta cheese, frisee, arugula, white balsamic vinaigrette
Main: Pan Seared WILD Caught Alaskan Halibut, House Ratatouille
Dessert: Apple Tarte Tatin, vanilla ice cream, house caramel sauce

VEGETARIAN MENU

Amuse Bouche: Cucumber Coin with a leek marmalade and orange caviar
First: Summer Salad; local heirloom tomatoes, watermelon, feta cheese, frisee, arugula, white balsamic vinaigrette
Main: Vegetarian “Scallops” forbidden rice with Corn and Saffron Sauce (the “scallops” are house formed out of potatoes and mushrooms
Dessert: Apple Tarte Tatin, vanilla ice cream, house caramel sauce

EXPLORE RESTAURANT

Fleetwood

$175

Amuse Bouche: House made ricotta cheese/ pesto/toast/pepitas
First: Vegetables Aguachile
Second: Braised short rib/ mashed potato/ confit carrots & peas/ beef jus/roasted onion
Main: Duckbreast/ sweet potato pure/ saute vegetables/ red wine reduction/ polenta
Dessert: Arroz con leche/ berries/ soy tuile/fruit coulis/ jasmine rice

VEGETARIAN MENU

Amuse Bouche: House made ricotta cheese/ pesto/toast/pepitas
First: Vegetables Aguachile
Second: braised eggplant/vegetable curry filling/ tzatziki sauce
Main: roasted squash/ sweet potato puree/ saute vegetables/ polenta/ red wine reduction
Dessert: Arroz con leche/ berries/ soy tuile/fruit coulis/ jasmine rice

EXPLORE RESTAURANT

House of Better

$175

Amuse Bouche: Sea-Scallop Ceviche – Sea Scallops, Mango, Red Onion, Habanero, Cilantro, served with Jicama Chips
First: Woodfire Cauliflower + Micro Garden over a Miracle – Micro Mirepoix Greens, baby radish, Meyer lemon, Miracle Berry, Lemon-Honey Vinaigrette
Main: Fig Braised Beef Short Rib Stuffed Chile Relleno – Pearl Couscous, Roasted Pine Nut Romesco, Queso Fresco, Cilantro
Dessert: “Life of Pie” – Green Chile-Apple Pie, Key Lime Pie, Mexican Chocolate Cream Pie served with Vanilla Ice-cream and Whipped Cream

VEGETARIAN MENU:

Amuse Bouche: Jack Fruit Ceviche – Jack Fruit, Mango, Red Onion, Habanero, Cilantro, served with Jicama Chips
First: Woodfire Cauliflower + Micro Garden over a Miracle – Micro Mirepoix Greens, Meyer lemon, Miracle Berry, Lemon-Honey Vinaigrette
Main: Brown butternut Squash Stuffed Chile Relleno – Pearl Couscous, Roasted Pine Nut Romesco, Queso Fresco, Cilantro
Dessert: “Life of Pie” – Green Chile-Apple Pie, Key Lime Pie, Mexican Chocolate Cream Pie served with Vanilla Ice-cream and Whipped Cream

EXPLORE RESTAURANT

Lovina

$175

Amuse Bouche: Tuna Tartar – red endive, toasted seeds, yuzu soy
First: Golden Beets & Stone Fruit – pistachio brittle, fromage blanc, orange blossom dressing, and Model Bakery Sourdough – kale pistachio butter, black flake salt
Main: Roasted Lemon Thyme Cornish Hen – parsnip purée, Brussels sprouts, guanciale, overnight poultry demi-glace, parsnip chips, herb oil
Dessert: Heirloom Pumpkin Tres Leches Cake – cinnamon, nutmeg, clove

VEGETARIAN MENU:

Amuse Bouche: Chilled Asparagus Cucumber Gazpacho – chive oil
First: Golden Beets & Stone Fruit – pistachio brittle, fromage blanc, orange blossom dressing, and Model Bakery Sourdough – kale pistachio butter, black flake salt
Main: Grilled Portobello “Steak”- chimichurri, parsnip purée, brussels sprouts,
overnight vegetable demi-glace, parsnip chips, herb oil
Dessert: Heirloom Pumpkin Tres Leches Cake – cinnamon, nutmeg, clove

EXPLORE RESTAURANT

Mangia Mi

$175

Pacifico Restaurante Mexicano

$175

Amuse Bouche: Monterrey Jack Cheese, Shredded Chicken, Bell Peppers, and white onion with a traditional flour tortilla with a mild mango salsa & Crostini souffle with Asiago cheese
First: Sauteed large shrimp with cilantro and serrano beurre blanc sauce, diced heirloom tomatoes, and sourdough grilled crostini
Second: Panko crusted rack of lamb with herbs de Provence, candied shallots finished with Zinfandel sauce and truffle oil, baby vegetables, wild mushrooms, and sweet potato galette.
Dessert: Sunrise Silverado strawberries glazed with cabernet balsamic black pepper sauce, butter pecan gelato with Caramel Butterscotch sauce.

VEGETARIAN MENU:

Amuse Bouche: Monterrey Jack Cheese, Shredded Chicken, Bell Peppers, and white onion with a traditional flour tortilla with a mild mango salsa & Crostini souffle with Asiago cheese
First: Mushroom, creamy risotto, parmesan cheese.
Second: Portobello veggie tower with tomato sauce
Dessert: Sunrise Silverado strawberries glazed with cabernet balsamic black pepper sauce, butter pecan gelato with Caramel Butterscotch sauce.

EXPLORE RESTAURANT

Robert’s tropical table x MJ Heritage Farms

$175

Amuse Bouche:“Tiffany Egg”- Allium Custard, Crispy Potato, Ossetra Caviar, House Bread Service
First: End Of Summer Panzanella – Falafel, Cucumber, Sungolds, Red Onion, Basil, Goat Cheese, Tzatziki, House Bread Service
Main:
- 49 Day Dry Aged Akaushi Ribeye: Roasted Garlic Yukons, Creole Baby Carrots & Leeks, Bone Marrow Gremolata
- Carbonara Agnolotti: Pancetta, Mint, Lemon
Dessert: Strawberry Mascarpone Cheesecake – Crystalized Basil, Creme Anglaise, Graham Cracker

EXPLORE RESTAURANT

Sam’s Social Club

$175

The L.A.B., Home of Local Q 707

$175

Amuse Bouche: Marinated Mozzarella, Cherry Tomato and Basil Kebab
First: Skewered Signature Smoked Pork Belly Bites
Second: Summer Salad – mixed greens, multicolored cherries, tomatoes, candied nuts with raspberry vinaigrette
Main Course: Smoked Lamb: creamy polenta and mushroom ajou with grilled asparagus
Dessert: Peach Cobbler, Vanilla Bean Ice Cream with Spiced Rum

VEGETARIAN MENU:

Amuse Bouche: Marinated Mozzarella, Cherry Tomato and Basil Kebab
First Course: Skewered Marinated Button Mushrooms
Second Course: Summer Salad – mixed greens, multicolored cherries, tomatoes, candied nuts with raspberry vinaigrette
Main Course: Sautéed Mushrooms – creamy polenta with mushroom ajou and grilled asparagus
Dessert: Peach Cobbler, Vanilla Bean Ice Cream with Spiced Rum

EXPLORE RESTAURANT

truss

$175

Amuse Bouche: Jalapeno corn cake – Herb creme fraiche, Caviar
First: Heirloom Tomato Gazpacho – Marinated tomato, Aged balsamic, Crostini
Bread: Asiago sour dough – Cultured butter, Sea Salt
Main: 40 Day Aged Ribeye – Whole grain mustard tostones, Arugula, Citrus Chimichurri
Dessert: “Citron” – Lemon Cremeux, Candied zest, Meringue petals, raspberry consommé

VEGETARIAN MENU:

Amuse Bouche: Jalapeno corn cake – Herb creme fraiche, Caviar
First: Heirloom Tomato Gazpacho – Marinated tomato, Aged balsamic, Crostini
Bread: Asiago sour dough – Cultured butter, Sea Salt
Main: Polenta cakes – Whole grain mustard tostones, Arugula, Citrus Chimichurri
Dessert: “Citron” – Lemon Cremeux, Candied zest, Meringue petals, raspberry consommé

EXPLORE RESTAURANT