Bernardus Wine Dinner

Join us for a refined evening of exceptional wines and fall-inspired flavors as we celebrate the artistry of Bernardus Wines. This exclusive five-course dinner features the finest locally sourced ingredients, expertly paired with a hand-selected portfolio of wines from Bernardus Winery. Set in the elegant Club Room at Portola Hotel & Spa and accompanied by live music from the International Trio, this is a wine dinner you won’t want to miss.

Throughout the evening, Portola Hotel’s Executive Chef, Pacifico Mata, will share the inspiration behind each pairing, offering an immersive journey into the flavors, regions, and craftsmanship that define these celebrated wines.

SOCIAL

Prosciutto & Autumn Pear

prosciutto, poached pear, whipped Point Reyes blue cheese, brioche crisp

Bernardus Rosé, Provence, France, 2025

FIRST COURSE

Poached Lobster

white peaches, shaved fennel, lemon verbena oil, petite greens

Bernardus Sauvignon Blanc, Griva Vineyard, 2025

SECOND COURSE

Burrata & Autumn Stone Fruit Salad

Burrata, Fuyu persimmons, late-season stone fruit, toasted Marcona almonds, local greens and citrus-champagne vinaigrette

Bernardus Chardonnay, Santa Lucia Highlands, 2023

THIRD COURSE

Roasted Alaskan Halibut

Artichoke potato puree, wild mushrooms, Pinot Noir cherry reduction and crispy salsify

Bernardus Pinot Noir, Rosella's Vineyard, 2023

FOURTH COURSE

Cabernet-Braised Zabuton

Marinus reduction peppercorn sauce, black truffle shavings, celery root gratin, King trumpet mushroom, glazed baby carrots

Marinus, Carmel Valley, 2019

DESSERT COURSE

Chocolate Espresso Opera

Blackberry compote cocoa crunch and sea salt caramel

Bernardus Cabernet Sauvignon, Marinus Vineyard, 2022

RESERVATIONS

$125 per person, inclusive of tax and gratuity. Complimentary self or valet parking available at Portola Hotel & Spa. 

Reservations are required. Reserve a seat by calling (831) 649-7870 or email [email protected].

Guest must be 21 or older to attend the Bernardus Wine Dinner.