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Alder Table

Garden-led cooking three times a day, a 412-label cellar list and a porch that catches the morning sun.

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Chef artistically plating a gourmet dish with precision in a modern kitchen setting.

"We cook whatever the garden says is ready."

Chef Julian Park came to The Alder House from two of San Francisco's tasting-menu kitchens, drawn by the chance to cook from a garden he could walk through every morning. Today, 64 raised beds, a small citrus grove and the estate's olive trees shape a menu that changes almost weekly.

What we don't grow comes from people we know: oysters from Tomales Bay, lamb from a ranch in Dixon, cheeses from Sonoma and Marin. The room is relaxed and warm, with long wooden tables, a wood-fired grill and doors that open onto the terrace from April to October.

Breakfast
7:00 - 10:30 am
Lunch
11:30 am - 2:30 pm
Dinner
5:30 - 9:30 pm

Sample menus. Dishes change with the garden. V vegetarian, VG vegan.

7:00 - 10:30 amIncluded with Bed & Breakfast rates and all packages.

From the porch

  • Garden frittataV$19Chard, spring onion, Point Reyes toma, dressed greens
  • Buckwheat pancakesV$18Roasted figs, whipped ricotta, Napa honey
  • Smoked trout toast$22Levain, crème fraîche, pickled shallot, dill
  • Farmhouse breakfast$24Two eggs any style, bacon or chicken sausage, potatoes, sourdough

Lighter

  • Estate granolaV$14Oats, almonds, dried cherries, sheep's milk yogurt
  • Stone fruit bowlVG$12Whatever is ripe in the orchard this week, mint, lime
  • Pastry basketV$15Morning bun, olive oil cake, cardamom knot
From above of appetizing dish with cellophane noodles garnished with sauce and berries served on plate with crunchy bread sticks
Delicious gourmet salmon sashimi dish elegantly presented on a dark plate.
A colorful salad with fresh vegetables on a wooden table, complemented by vibrant flowers.
Delicious burrata salad with fresh basil, tomatoes, radishes, and avocado on a rustic wooden table.

The cellar list

Sommelier Marisol Vega keeps 412 labels in the 1893 stone cellar, from our own estate Cabernet to grower Champagne and old Rutherford vintages.

  • 412labels on the list
  • 60wines by the glass
  • $15corkage per bottle
Book a cellar tasting
A stylish woman poses with a glass of wine in a rustic winery setting.

Private dining

Rehearsal dinners, birthdays and winemaker dinners with a set menu built with Chef Julian.

  1. The Barrel Room

    Up to 22 seated

    A candlelit table down the middle of the 1893 stone cellar, surrounded by the estate's barrels.

  2. The Garden Pergola

    Up to 40 seated

    Long tables under wisteria at the edge of the kitchen garden, lit with festoon lights after dark.

  3. The Library

    Up to 12 seated

    An intimate room with a fireplace and walls of books, perfect for rehearsal dinners and birthdays.

Send enquiryOr call (707) 555-0155

Dining questions

Yes, we recommend booking dinner at least a week ahead, and three weeks ahead on Friday and Saturday during harvest. Hotel guests can reserve up to 60 days before arrival.

Yes. Breakfast, lunch and dinner are open to the public, and the bar welcomes walk-ins from 3:00 pm.

The kitchen is used to vegetarian, vegan, gluten-free and allergy-aware cooking. Let us know when you reserve so Chef Julian can plan.

Wine country casual. You'll see linen shirts and sundresses at dinner, and nobody minds dusty shoes after a vineyard walk.

Your table among the vines is set.

Book direct for breakfast included, free bikes and the best available rate.

Book your stay (707) 555-0155

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