Fess Parker Wine Dinner

Fire meets finesse at Cavatina for one unforgettable night.

On June 18, join us for a relaxed, communal-style wine dinner featuring Fess Parker Winery and Executive Chef Luis Morales. The evening begins with a Fess Parker reception and hors d’oeuvres, hosted by Tim Snider, President of Fess Parker Winery. From crispy duck breast to hamachi crudo, each dish is paired with vineyard expressions from one of Santa Barbara’s most iconic estates—all in celebration of the flavors of the Central Coast.

June 18, 2026 | 6:30 pm
$170 pp ++
Call to reserve 310.358.3759

RECEPTION

Wine
NV FESSTIVITY Brut Rose, Sta. Rita Hills

Passed Hors d’oeuvres
Fried Squash Blossoms | Whipped Ricotta, Pistachio
Duroc Pork Belly | Peach-Ginger Compote
Dungeness Crab | Tempura Shiso Leaf, Yuzu Aioli
Maine Lobster Rolls | Warm Vanilla Butter, Brioche, Caviar

1^ST COURSE

Wine
2023 Riesling, Santa Barbara

Hamachi Crudo
Fermented Green Strawberry, Cucumber, Thai Chili Oil, Shaved Radish

2^ND COURSE

Wine
2023 Ashley’s Vineyard Pinot Noir

Crispy Skin Duck Breast
Mousse Stuffed Cherries, Fennel Seed Soil, Charred Leek, Cherry Balsamic

3^RD COURSE

Wine
2020 Rodney’s Vineyard Syrah

Roasted Lamb Shoulder
Rosemary & Crispy garlic, Brentwood Corn Polenta, Braised Mustard Greens

DESSERT

Wine
NV TRADITIONS Port Style Red Wine

60% Dark Chocolate Ganache Tart
Blackberry Liqueur Gel, Rosemary-Candied Walnuts, Kirsch Cream

$170 pp ++
Call to reserve 310.358.3759

No Menu Substitutions. Wine Pairings are recommended.
Please note a 20% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Please inform a server if a person in your party has a food allergy.