Reserve Now • Reservations Required
Chef’s Provisions Meal Board
Ranch-Grown, Seasonal Grazing Board includes Cheese and Charcuterie for a full meal.
Advance reservation required;
Available Thursday-Monday; Availability varies in the off-season.
$100 / Serves two.
Ranger 4×4 Tour
Guided Regenerative Vineyard and Farm Tour
- Ranch History, Stewardship & Regenerative Farming
- Visit and Feed the Animals
- Explore the Vineyard Blocks
- Polaris Ranger open air side by side vehicles hold up to 5 guests. Not all sites may be included in every tour.
- 45 min – 1 hour experience
- Available by reservation, 9am-3pm, pending availability. Please book early.
- $85 per vehicle plus service fee.
Cheese & Charcuterie Board
Farmstead and Artisanal Local Selections
- Highlighted selections from extraordinary local producers
- Seasonal ranch-grown selections, jam, chutney or honey, house crackers
- Designed to Pair with a Bottle of Estate Wines or Estate Wine Flight
- $50 / serves two.
Al Fresco Dinner
Private four course dinner prepared by Estate Chef Neil Corsten – who brings 15 years of Michelin-starred Chef experience – featuring ranch-grown produce, herbs, and olive oil, highlighting local, artisanal, farmstead meats and cheeses.
- Served overlooking the garden, vineyard and heart of Sonoma Valley, conditions permitting, otherwise candlelit in the dining room.
- Advance reservation required
- Thursday-Sunday; May 15th -October 26th. 6pm. Suspended in the off season.
- Chef’s choice menu. Please notify us of any dietary restrictions.
- $95 / Person for Dinner.
- $140 / Person for Dinner with Estate Wine Pairings.
ABOUT CHEF NEIL
Chef Neil Corsten brings 15 years of Michelin-starred Chef experience to our culinary program. Inspired by the authenticity of the ranch, he enjoys the hyper-seasonality of cooking, with a plant forward approach. Keeping everything on the plate and along courses in context. He loves the spontaneity of what comes out of the garden each day, and letting the quality of the product carry the dish through…. i.e.”you can’t improve a peach” philosophy. Sourcing much of his ingredients from the soil at Beltane, his options now include regeneratively farmed produce, heirloom stone fruit, organic olive oil, honey, herbs, wild foraged items and free range farm eggs: To accompany artisanal and farmstead meats, cheeses and fish from the relationships he has curated during his career.