01 · Snacks & Drinks

Cocktail hour, done right

Small bites and drinks for receptions, pre-dinners, and evenings where you want to move around the room. Light enough that dinner feels like relief, interesting enough to stand on their own.

From

$75

per person

To Pass

Ojai Olive Tapenade Crostini, Grilled Sourdough, Lemon Zest

Olives from Ojai Olive Oil Company, roughly ground with capers and anchovy. House-grilled sourdough still warm.

The simplest thing on the pass. Usually the first to go.

To Pass

Citrus-Cured Hamachi, Blood Orange Ponzu, Ojai Pixie Tangerine Oil, Shiso

Yellowtail cured in fresh citrus for four hours, sliced thin. Dressed tableside with blood orange ponzu. A drop of cold-pressed tangerine oil from Ojai to finish.

The California coast in one bite.

To Pass

Whipped Burrata, Ember-Roasted Cherry Tomatoes, Grilled Bread, Ojai Olive Oil

Burrata whipped until cloud-light, spooned onto grilled bread. Tomatoes roasted in the embers until they collapse. A generous pour of cold-pressed Ojai olive oil.

Best in late summer. Genuinely great in any season.

To Pass

Lamb Meatballs, Pomegranate Molasses, Toasted Pine Nuts, Mint

Spiced with Aleppo pepper and warm spices, seared until the crust is right. Pomegranate molasses cuts the richness. Pine nuts for crunch.

Middle Eastern California. Always requested again.

To Drink

Ojai Pixie Tangerine Shrub Cocktail, Mezcal, Cucumber, Tajín Rim

Fresh-pressed Pixie tangerine juice, apple cider vinegar shrub, poured over mezcal. Cool cucumber, a salted Tajín rim. Zero-proof version available — the shrub is the point.

In season January through April. Worth timing around.

02 · Seasonal Dinner

Four courses, built for your table

The most popular format. Enough courses for a real arc — something to lead you in, something substantial in the middle, somewhere clean to land. Built entirely around what's growing and who's sitting down.

From

$140

per person

First

Spring Pea Shoot Salad, Ojai Valley Lettuces, Shaved Pecorino, Lemon-Anchovy Vinaigrette

Pea shoots and young lettuces from a farm ten minutes from Ojai. Aged pecorino shaved tableside. Bright lemon-anchovy vinaigrette — more lemon than anchovy, but you feel the depth.

Spring, at its most transparent.

Second

Wild Halibut Crudo, Meyer Lemon, Calabrian Chili, Fennel Frond, Ojai Olive Oil

Pacific halibut sliced paper-thin, seasoned with just citrus and salt for twenty minutes. A little heat from Calabrian chili, fresh fennel frond, the best olive oil on the table.

If the halibut isn't right, this becomes something else. It's always right.

Third

Lamb Loin, Ojai Herbs, Charred Spring Onion, Lamb Jus, Salsa Verde

Loin cooked over oak until the crust is deep and the center is still pink. Marinated with herbs that grow in the valley — rosemary, sage, thyme. Charred spring onions. Clean lamb jus.

This is the course people remember.

To Finish

Meyer Lemon Panna Cotta, Strawberry-Rose Granita, Toasted Shortbread

Cream set with just enough gelatin to hold. Meyer lemon throughout — in the cream, in the granita, finishing the shortbread. Strawberry-rose granita scraped coarse, spooned over cold.

Light enough that nobody feels like they overate. That's the point.

03 · Intimate Fine Dining

The full estate experience

Seven to eight courses, paced over a long evening. Premium sourcing, unhurried service, and the kind of dinner you describe to people who weren't there. Built for occasions that deserve that kind of attention.

From

$200+

per person

Amuse

Santa Barbara Uni, Cultured Butter, Toasted Brioche, Fleur de Sel

One spoon. Fresh uni from the Santa Barbara Channel, spooned over whipped cultured butter on a square of toasted brioche. Finished with fleur de sel and nothing else.

The statement of intent.

Crudo

Yellowtail, Yuzu Kosho, Ojai Olive Oil, English Cucumber, Crisp Nori

Sashimi-quality yellowtail, sliced and dressed with a trace of yuzu kosho, cold-pressed Ojai olive oil, and shaved cucumber. Nori crumbled for salt and texture.

Cold, clean, bright.

Fish

Wild Pacific Halibut, Charred Leeks, Saffron Emulsion, Dill Oil

Halibut roasted until the skin is lacquered and the flesh just yields. Leeks charred over direct flame, sweet and yielding underneath. A saffron emulsion made from the bones. Bright dill oil to cut through.

Etxebarri in spirit, California in ingredient.

Intermezzo

Meyer Lemon Sorbet, Champagne Granita, Fresh Mint

Sorbet churned with fresh-pressed Meyer lemon, set cold and dense. Champagne granita poured over. A small torn mint leaf. The palate reset before the meat course.

Two minutes of cold clarity.

Meat

Wood-Fired Duck Breast, Ojai Valley Carrots, Burnt Orange, Juniper Jus

Duck breast scored and cooked slowly over oak embers — skin rendered until it snaps, breast still deep rose. Ojai valley carrots roasted until caramelized. Burnt orange and juniper bring something faintly wild to the jus.

This course is why the evening takes three hours.

Cheese

Raw Milk California Cheeses, Ojai Wildflower Honeycomb, Toasted Walnuts, Quince Paste

Two or three raw milk cheeses selected for the season — usually a bloomy rind, something aged, something washed. Honeycomb from a local Ojai apiary. Toasted walnuts from the valley. Dark quince paste.

A course that slows everything down. Intentionally.

Pre-Dessert

Cultured Cream, Ojai Wildflower Honey, Toasted Oats, Citrus Zest

Cream cultured until it's almost yogurt — tart, dense, alive. A spoon of raw wildflower honey. Oats toasted in brown butter. A scrape of fresh citrus zest over the top.

Small and honest. Tells you the dessert will be worth it.

Dessert

Dark Chocolate Tart, Smoked Caramel, Valrhona Ganache, Maldon Salt

Thin dark chocolate tart shell, baked blind. Valrhona ganache — not too sweet, set just until it quivers. Caramel smoked over white oak, poured warm. Maldon on top.

The last thing you taste. Should be the one that stays.

Seasonal menus

Cocktail hour, done right

Four courses, built for your table

The full estate experience

Menus change with the seasons.

Ready to talk about your menu?

Seasonal menus

Cocktail hour, done right

Four courses, built for your table

The full estate experience

Menus change with the seasons.

Ready to talk about your menu?

How it works

Private dining in Ojai

Contact Ryan