Dinner Menu

 Pino Alto is open for Dinners for the Fall 2018 semester   

Wine Maker’s Dinner Thursday, December 6th

5:30 – 8:00 pm.



Wine Maker’s Dinner Menu – Featuring Alara Cellars

1st Course – Paired with Alara – 2017 Rose of Barbera, San Benito County
Tarte à l’Oignon Provençale
Caramelized onions, Nicoise olives, anchovy and a sprinkle of goat cheese

2nd Course – Paired with Alara Cellars – 2015 Chardonnay, San Benito County
Loup de mer poêlé
Pan-seared Local Sea Bass, Saffron Vanilla Butter and Spinach

3rd Course – Paired with Alara 2016 Tempranillo, San Benito County
and Alara 2016 Sangiovese, San Benito County
Tomate Farcies
Roasted Tomato Stuffed with Duck Confit, Foie Gras, and Chanterelles

4th Course – Paired with Alara 2016 Negrette, San Benito County
Boeuf Bourguignon
Prepared with Negrette, pearl onions, sautéed mushrooms

Dessert – Paired with Alara – 2016 Late Harvest Viognier, San Benito County
Tarte Frangipane à l’Abricot
Viognier Macerated Dried Apricots and Almond Creme Angalise
Vegetarian options available in all course
$75.00 per person




Wednesdays and Thursdays only, 5:30–8:00 PM

Come dine at our house … the Sesnon House.

All dishes are prepared and served by the Cabrillo College culinary arts advanced class.

*Note, the consumption of raw or undercooked shellfish and meats may increase your risk for foodborne illness.