Wine-paired tasting menu
A course to every pour, printed on a pairing card at each setting and plated to order — the format for a ticketed dinner, a club release, or a trade and press seating.
View a sample menu →
Winery & Vineyard Dinners
Winery dinner catering in the Santa Ynez Valley & Sta. Rita Hills
Wine-paired dinners designed with the winery, not around it — a menu built course by course to the bottles you’re pouring, plated and served by one team, on your terrace or in your barrel room.
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Menus by Golzar Meamar, MasterChef Season 6 · Family-Owned
See your itemized estimate in about 60 seconds — menu, staff & bar priced for your guest count at your winery dinner. No waiting for a callback.
Built To Your Pours
The wine comes first, and the menu is designed to it
A winery dinner is the one event where the menu is not the headline — the wine is. So we start from your list: which bottles you want in front of guests, in what order, and what each one needs from the plate beside it. Chef-owner Golzar Meamar, a MasterChef Season 6 alum, then designs a course to each pour, and our team plates and serves it so your staff are free to pour and talk.
- A course designed to each bottle you’re pouring — we build to your list, not the other way round
- Printed pairing cards, plated service, and a captain running the room end to end
- A full field kitchen where the property has no commercial kitchen — terraces, crush pads, barrel rooms, vineyard rows
- From a single long table to a full property, on your schedule — dinners, luncheons, and afternoon seatings
- No event minimum Monday through Friday — our $5,000 minimum applies only to Saturdays
How We Serve It
Three ways to feed the room
Long-table dinner
One table down the terrace or between the rows, served family-style or plated — the shape that makes a small guest list feel like an occasion rather than a tasting.
Grazing & passed reception
Grazing tables and passed canapés for a standing afternoon in the tasting room, with our floral craft bar alongside your list when the event wants cocktails too.
See the craft bar →6
courses, six Alma Rosa pours, one table
One afternoon at Alma Rosa Winery, six of the estate’s own Sta. Rita Hills bottles, and a course designed to each one.
Catering
Seasonal, from-scratch menus — plated, family-style, buffet, or grazing tables.
Sample menu →Craft Bar
Floral signature cocktails, curated wine, and full licensed bar service.
Bar service →Coordination
Timelines, rentals, staffing, and day-of captains — a seamless event.
Our services →A Dinner We Designed
An Afternoon on the Adriatic, with Alma Rosa
In October 2025, Alma Rosa Winery hosted a ticketed afternoon at its El Jabali estate in the Sta. Rita Hills — a coastal-inspired celebration of place and craft, in the winery’s own words. They set the theme and chose the pours. We designed the menu to them.
Six courses, each built to one of six Alma Rosa bottles and printed on a pairing card at every setting: two crudos against the Chardonnays, lamb kofta and charred octopus against the Pinots, duck breast and braised short rib to close on the Elevado and the Syrah. The Adriatic brief is why the spicing runs where it does.
“Had the best time creating the menu for this beautiful weekend at Alma Rosa Winery.”Plan a dinner like this →
The Six Courses
- 2023 Inoks Chardonnay
- Prawn crudo with lemon oil, fennel & sea salt
- 2023 El Jabali Chardonnay
- Scallop crudo with avocado mousse, grapefruit, chive & chili oil
- 2023 El Jabali Pinot Noir
- Lamb kofta with pomegranate glaze
- 2023 Radian Pinot Noir
- Charred octopus with crispy potato & lemon-parsley olive oil emulsion
- 2023 Elevado Pinot Noir
- Duck breast with cherry mostarda and rosemary jus
- 2023 El Jabali Syrah
- Braised short rib with Adriatic spices and fig reduction
As printed on the card at each setting.
For Wineries & Tasting Rooms
A kitchen for your hospitality program
Most wine-country properties have a beautiful room, a long table, and no kitchen. That is the gap we are built for — we arrive with the kitchen, design to your list, and hand the room back the way we found it. Whether it’s one dinner or a season of them, the conversation starts the same way.
Send us the pours
Your list, the seat count, and the date. We come back with a course designed to each bottle and an itemized number — not a brochure and a callback.
We bring the kitchen
A full field kitchen where there’s no commercial one: fire, refrigeration, water, prep, and the crew to run it. Planned into the estimate, sited to what your property allows.
Your name on the night
When the winery is the host, the event is yours — your theme, your wine, your guests. We plate to the run of show so your team is free to pour and talk.
Pricing
What a winery dinner costs
$140–$195 PER GUEST, ALL IN
A real range for a 100-guest event — food, staffing, service and tax included, not a teaser rate. A multi-course plated pairing for a small seating sits at the upper end, because the ratio of hands to guests is what makes that format work; a standing grazing reception reads lighter. The wine is yours and never appears on our invoice. Weekday dates carry no event minimum — the $5,000 minimum applies to Saturdays only.
See the full cost breakdown, itemized →
Price your winery dinner →Good to Know
Winery Dinners — your questions
Do you cater dinners for the winery itself, or only for private clients renting the space?
Both, and they’re different jobs. When the winery is the host — a ticketed dinner, a club release, a trade seating — we work with your hospitality team from the wine list outward, and the event carries your name. When a private client books your property, we work to their guest list and their budget while respecting your house rules. Tell us which one you are and we’ll shape the conversation to it.
Can you design the menu around wines we’re already planning to pour?
That’s the whole method. Send us the list — vintages, varietals, and the order you want them in — and we design a course to each pour, then walk the pairings with you before anything is printed. At our dinner with Alma Rosa the winery chose six of its own Sta. Rita Hills bottles and every course was built to one of them.
Our property has no commercial kitchen. Is that a problem?
No — it’s most of the wine-country work we do. We bring a full field kitchen: fire, refrigeration, water, prep surfaces, and the crew to run them, sited wherever the property allows. It’s planned in the estimate rather than discovered on the day, so you know the footprint and the load-in before you commit.
Can you handle a ticketed public event?
Yes. A ticketed dinner has a fixed seat count, a fixed start, and guests who paid for a specific experience, so the timing has to be exact — courses landing with the pour, not before or after it. We plan to the run of show and staff to it.
Who provides the wine?
You do — it’s your event and your list, and we never mark it up or ask for a cut of it. If the event also wants cocktails, beer, or a non-alcoholic program alongside the wine, our floral craft bar runs that side with certified bartenders.
See the craft bar →What does a winery dinner cost?
You’ll see a real itemized number in about two minutes from our instant estimate — food, staffing, service and tax, no “inquire for pricing.” Where you land depends on the number of courses, the seat count, and how much service the format needs. Weekday events carry no minimum: our $5,000 event minimum applies to Saturdays only, and most winery dinners sit midweek.
How small can a dinner be?
Small is the point of this format. A single long table of twenty is a real event to us and gets the same kitchen, the same plating, and the same captain as a large one — a tight seat count is what makes a multi-course pairing possible in the first place.
What areas do you serve?
We’re based in the Santa Ynez Valley and work throughout Santa Barbara County — Buellton, Solvang, Los Olivos, Santa Ynez, Lompoc, Santa Barbara — and across California wine country for larger events.
Where We Cater
Across California wine country & beyond
Planning a dinner at your winery?
Send us the pours and the seat count and get an itemized estimate in minutes — or start a conversation about a standing series.
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