Indulge in a multi-course meal for you and your guest.

Grove for Two

Napa Valley Cabernet Sauvignon

Classic cheesecake topped with fresh berries.

Cheesecake

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Classic tequila cocktail with lime and salt.

Margarita

A tender cut of beef served with mashed potatoes.

Filet Mignon

Served with seasonal vegetables and a lemon butter sauce.

Grilled Salmon

Crispy fries tossed in truffle oil and parmesan.

Truffle Fries

Toasted bread topped with tomatoes, basil, and balsamic glaze.

Bruschetta

Brussels sprouts tossed in a chili-lime vinaigrette.

Crispy Brussels Sprouts

Hummus Plate

Dinner for Two

Selection of cured meats, cheese, and pickles.

Charcuterie Board

Smashed avocado, chili flakes, and lime on sourdough.

Avocado Toast

A whiskey cocktail with bitters and orange.

Old Fashioned

Slice the fresh mozzarella and cherry tomatoes in half. Arrange on a plate alternating between mozzarella and tomato halves.

Prepare Caprese Salad

Sprinkle fresh basil leaves over the top.

Drizzle with balsamic glaze and olive oil, then season with salt and black pepper to taste.

In a bowl, mix together minced garlic, lemon juice, dried oregano, salt, black pepper, and olive oil.

Marinate Chicken

Add the chicken breasts to the marinade and coat well. Let it marinate for at least 30 minutes.

Preheat a grill or skillet over medium heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and golden brown.

Cook Chicken

Chop the dark chocolate into small pieces and place in a heatproof bowl.

Make Chocolate Ganache

In a small saucepan, heat the heavy cream until just boiling. Pour the hot cream over the chopped chocolate and let it sit for a few minutes.

Stir until the chocolate is completely melted and smooth. Add vanilla extract and mix well.

Serve the ganache warm with fresh berries on top.

Fresh Mozzarella

Cherry Tomatoes

Fresh Basil Leaves

Balsamic Glaze

Olive Oil

Salt

Black Pepper

Chicken Breasts

Garlic

Lemon Juice

Dried Oregano

Dark Chocolate

Heavy Cream

Vanilla Extract

Fresh Berries

Begin by hand-picking ripe Cabernet Sauvignon grapes from the vineyard. Ensure that only the best quality grapes are selected, discarding any that are damaged or unripe.

Harvesting the Grapes

Once harvested, crush the grapes in a clean container to release the juice. This can be done manually or using a grape crusher.

Crushing the Grapes

Transfer the crushed grapes and juice into a fermentation vessel. Add the sugar to the mixture and stir well to dissolve. Sprinkle the wine yeast over the top and gently stir again. Cover the vessel with a clean cloth and let it ferment in a dark, warm space for about 7-10 days.

Fermentation

After fermentation, press the mixture to separate the liquid wine from the solid grape skins. This can be done using a wine press or a clean cloth to squeeze out the juice.

Pressing

Dilute the pressed wine with water as needed, then add oak chips (if using) to enhance the flavor. Stir well to combine.

Adding Water and Oak Chips

Transfer the wine into a clean fermentation vessel for secondary fermentation. Seal the vessel with an airlock and let it sit for 4-6 weeks to mature.

Secondary Fermentation

Once the secondary fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal with corks and label the bottles.

Bottling

Allow the bottled wine to age for at least 6 months in a cool, dark place before consuming for optimal flavor.

Aging

Cabernet Sauvignon grapes

Sugar

Water

Yeast (wine yeast)

Oak chips (optional)

Preheat the Oven

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Mix the Crust Ingredients

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Form the Crust

Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let cool slightly.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

Beat the Cream Cheese

Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.

Add Sugar and Sour Cream

Mix in the vanilla extract. Then, add the eggs one at a time, mixing on low speed just until combined after each addition.

Add Vanilla and Eggs

Gently fold in the all-purpose flour until just combined, being careful not to overmix.

Incorporate Flour

Pour the cheesecake filling over the cooled crust and smooth the top. Bake at 350°F (175°C) for 55-60 minutes, or until the center is set but still slightly jiggly.

Pour and Bake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then remove and refrigerate for at least 4 hours or overnight.

Cool the Cheesecake

Rinse the fresh berries and pat them dry with a paper towel.

Prepare the Berries

In a small bowl, toss the berries with powdered sugar. Let sit for 10 minutes to macerate.

Sweeten the Berries

Once the cheesecake is fully chilled, remove it from the springform pan and top with the sweetened berries just before serving.

Serve the Cheesecake

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Large eggs

All-purpose flour

Fresh berries (strawberries, blueberries, raspberries)

Powdered sugar

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.

In a medium saucepan, combine the unsalted butter and semi-sweet chocolate. Melt over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

Add the egg and vanilla extract to the chocolate mixture. Stir until fully combined. Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. Do not overmix.

Combine Ingredients

Pour the batter evenly into the prepared ramekins, filling them about 2/3 full.

Fill Ramekins

Place the ramekins in the preheated oven and bake for 12-14 minutes. The edges should be firm, and the center should be slightly jiggly.

Bake the Cakes

Remove the ramekins from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen the cakes.

Cool Slightly

Carefully invert the ramekins onto individual plates. Tap gently to release the cakes. Dust with powdered sugar and serve warm with a scoop of vanilla ice cream.

Invert and Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

salt

eggs

vanilla extract

unsalted butter

semi-sweet chocolate

powdered sugar

vanilla ice cream

Start by rimming the glass with lime juice. Dip the rim of the glass into a plate of coarse salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine the tequila, lime juice, orange liqueur, and simple syrup. Fill the shaker with ice.

Mix the Ingredients

Shake the cocktail shaker vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into the prepared glass filled with ice or straight up, depending on your preference.

Strain and Serve

Garnish with a lime wedge on the rim of the glass.

Garnish

Tequila

Lime juice

Orange liqueur (such as Cointreau or Triple Sec)

Simple syrup

Lime wedge

Coarse salt

Rub the filet mignon steaks with olive oil and season generously with salt and black pepper on both sides.

Season the Steaks

In a large skillet, heat a medium-high flame. Add 2 tablespoons of olive oil and heat until shimmering.

Heat the Pan

Add the seasoned filet mignon steaks to the hot skillet. Sear each side for about 4-5 minutes for medium-rare, or until they reach your desired doneness.

Sear the Steaks

During the last minute of cooking, add 2 tablespoons of butter and a sprig of fresh rosemary to the skillet. Spoon the melted butter over the steaks as they finish cooking.

Add Butter and Herbs

Remove the steaks from the skillet and let them rest for 5 minutes before serving.

Rest the Steaks

Peel and chop the potatoes into equal-sized chunks. Place them in a large pot and cover with cold water.

Prepare the Potatoes

Bring the pot of water to a boil over high heat. Add 1 teaspoon of salt to the water and cook the potatoes until tender, about 15-20 minutes.

Boil the Potatoes

Once the potatoes are tender, drain them and return them to the pot. Mash the potatoes with a potato masher until smooth.

Drain and Mash

Stir in 4 tablespoons of butter and 1 cup of heavy cream. Mix until well combined and creamy. Season with salt and black pepper to taste.

Add Butter and Cream

Filet mignon steaks

Olive oil

Black pepper

Butter

Fresh rosemary

Potatoes (Yukon Gold or Russet)

Heavy cream

In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper.

Prepare the Marinade

Place the salmon fillets in the marinade and let them sit for at least 30 minutes.

Marinate the Salmon

Preheat the Grill

Place the marinated salmon fillets on the grill and cook for 5-6 minutes on each side, or until the fish flakes easily with a fork.

Grill the Salmon

Wash and cut the asparagus, bell peppers, and zucchini into bite-sized pieces.

Prepare the Vegetables

In a bowl, toss the vegetables with olive oil, salt, and black pepper.

Season the Vegetables

Place the seasoned vegetables on the grill alongside the salmon and cook for about 6-8 minutes, turning occasionally, until tender and slightly charred.

Grill the Vegetables

In a small saucepan over low heat, melt the butter.

Melt the Butter

Add lemon juice, minced garlic, fresh parsley, salt, and black pepper to the melted butter, and stir to combine.

Grove For Two