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
Menu
REGULAR MENU
- Amuse Bouche: Heirloom Tomato Stack, Herbed Creamed Burrata, Peach Vinaigrette
- First: Seared Fresh Salmon, Succotash, Maltaise Sauce
- Main: Roast Beef Filet, Sauce Grand Veneur, Herbed Golden Yukon Creamers, Seasonal Vegetables
- Dessert: Pound Cake, Lemon Curd Chantilly, Fresh Berries
VEGETARIAN MENU
- Amuse Bouche: Heirloom Tomato Stack, Herbed Creamed Burrata, Peach Vinaigrette
- First: Spinach Mushroom Crepe Pillow
- Main: Seasonal Vegetable Napoleon
- Dessert: Pound Cake, Lemon Curd Chantilly, Fresh Berries

Calistoga Inn
$175

Evangeline
$175
Menu
REGULAR MENU
- 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
Fleetwood
$175
Menu
- 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
- 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

House of Better
$175
Menu
REGULAR MENU:
- 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

Lovina
$175
Menu
REGULAR MENU
- 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

Mangia Mi
$175
Menu
REGULAR MENU:
- Amuse: Polenta Cake with Tomato Jam and Goat Cheese
- First: Squid Ink Pasta with a Butter Poached Langoustine
- Main: Osso Buco with Citrus Gremolata Over Truffled Mushroom Risotto
- Dessert: Torta di Tre Latti with Fresh Fruit
VEGETARIAN MENU:
- Amuse: Polenta Cake with Tomato Jam and Goat Cheese
- First: Spinach Pasta Pomodoro with Heirloom Tomatoes and Fresh Basil
- Main: Stuffed Portobello Mushroom Over Truffled Mushroom Risotto
- Dessert: Torta di Tre Latti with Fresh Fruit

Pacifico Restaurante Mexicano
$175
Menu
REGULAR 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: 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.

Robert’s tropical table x MJ Heritage Farms
$175
Menu
REGULAR MENU:
- 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

Sam’s Social Club
$175
Menu
REGULAR MENU:
- Amuse Bouche: Tomato Gazpacho & Crab Salad
- First: Watermelon, Heirloom Tomato, Watercress Salad with Sumac Dressing
- Main: Slow Braised Pork Osso Buco, Garlic Whipped Potatoes, Roasted Cippolini Onions, Blackberry Jus
- Dessert: Almond Cake, Summer Berries, Amaretti Whipped Cream
VEGETARIAN MENU:
- Amuse Bouche: Tomato Gazpacho
- First: Watermelon, Heirloom Tomato, Watercress Salad with Sumac Dressing
- Main: Cauliflower Steak, Garlic Whipped Potatoes, Roasted Cippolini Onions, Blackberry Jus
- Dessert: Chocolate Mousse, Summer Berries

The L.A.B., Home of Local Q 707
$175
Menu
REGULAR MENU:
- 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

truss
$175
Menu
REGULAR 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: 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
2025 Featured Wineries
Participating wineries have stations throughout the event where they will sell glasses and bottles of wine.










