Workshop Series:
Test Kitchen Table

June 19, 2019

Enjoy a curated five-course menu focused on seasonal ingredients with optional wine pairings

Join us at Dry Creek Kitchen for our Test Kitchen Table—a space where our Executive Chef Scott Romano gets to experiment with bold new flavors and seasonal ingredients across Northern California’s many distinctive micro climates. Attendees will enjoy a local culinary lesson as well as an exclusive look at what’s coming on the menu.

Reserve one of only 12 seats available for this intimate dining experience. For reservations, please email or call
Dan Prentice at or 707-431-0330.

$79 per guest
Optional wine pairings $48 per guest

*When making a reservation, please alert the staff of any allergies or dietary restrictions so the chef can accommodate them.


Hidden Pond Farms Warm Heirloom Beet Salad
Marin Roots radish, candied marcona almond crumble, shaved turnip, fennel pollen vinaigrette, wild bee pollen
• • •
Split Pea Soup
butter poached egg yolk, charred sweet onion, glazed peas and carrots, Homework Farms sprouts
• • •
Diver Scallops and Sonoma Strawberries
Romano-Palmer coppa, pickled green strawberries, ramps, strawberry compote , brown butter hearts of palm, pinot noir gastrique
• • •
Charbroiled Lamb T-bone Chop
asparagus variations, smoked butter braised morels, New Zealand spinach, romaine emulsion, sauce robert
• • •
Mixed Berry Pavlova
pistachio sponge cake, mixed berry compote, candied pistachios