Blood Orange Rock Shrimp Ceviche

This bite-sized Rock Shrimp Ceviche is the perfect combination of tangy and sweet that pairs wonderfully with our Rosato di Nebbiolo or Estate Sauvignon Blanc. Ingredients: 1 lb fresh rock shrimp, rough chop ½ medium lemon ½ medium red onion, minced 2 each avocado, diced 2 each Roma tomato, seeded and diced 3 tsp salt…

Seared Scallops with Meyer Lemon Beurre Blanc and Arugula Salad

Featured in our Il Pranzo Experience, this dish is the ideal dish for a romantic dinner at home—pairs well with our Estate Sauvignon Blanc. Scallops Thoroughly dry off six fresh scallops on paper towels and season with salt. In a cast iron skillet over high heat, heat 2 TBSP canola oil. Sear the scallops for…

Stone Ground Mustard

Featured in our Artisan Tasting Experience, this mustard has quickly become a fan favorite and is the perfect addition to any charcuterie board. Ingredients  1 pt Whole Grain mustard 1 C Dijon Mustard 1/4 C Apple Cider vinegar 2 Tablespoons Sauvignon Blanc White Wine Vinegar 1/4 C Honey 2 Tablespoons cracked Black Pepper 1 Teaspoon…

Tomato Dressing

Featured in our summer Il Pranzo menu, this dressing brings bright flavor to your favorite salads. Ingredients  1 C Spanish Round Pond Olive Oil ½ C Round Pond Sauvignon Blanc White Vinegar ½ C Sherry Vinegar 2 Tbsp chopped tomato conserva (can replace with sun-dried tomato) 1 Tbsp thyme Leaves 2 ea garlic cloves (peeled)…

Clams in White Wine and Saffron Sauce

Celebrate the season with our delightful Clams in White Wine and Saffron Sauce—a tantalizing fusion of flavors, perfect for al fresco gatherings. Ingredients  2 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil, extra for dipping 1 bu green onions, sliced thin on the bias 2 garlic cloves, minced 2 thin slices of prosciutto, diced…