Events

Join us for the Fiddlehead Cellars Wine Dinner - October 28

Fiddlehead Cellars Wine Dinner

Monday, October 28th, 2019

6:30 pm (Limited Seating)

$120 per person Tax and Gratuity Included

 

For reservations, please call (916) 455-2422

 

APPETIZER

2013, 728 Bubbles, Blanc de Noir, Sta. Rita Hills

Canapes of prawns marinated in butter and garlic

A bundle of Humboldt Fog goat cheese, Tres Leches cheese, pear and cranberry

A small roasted chicken-celery root salad on apples and plums

 

SALAD

2018, Pink Fiddle, Rosé of Pinot Noir, Sta. Rita Hills

Salad of frisee, endive, butternut squash, rosé wine soaked golden raisins and a goat cheese rosé wine dressing

 

PASTA

2015, Bebble, Grüner Veltliner, Sta. Rita Hills

Spaghetti with a truffle cream sauce 

 

ENTRÉE

2012, Seven Twenty Eight, Pinot Noir Fiddlestix, Sta. Rita Hills

2012, Alloro, Pinot Noir, Oregon

Pan Seared Halibut in a red wine butter sauce with cauliflower, brussels sprouts and scalloped potatoes layered with carrots 

OR

Grilled fillet mignon-tournedos with a tapenade of roasted tomatoes, mushrooms, pepper corns, olives, red and green onions and crispy white polenta 

 

DESSERT

2016, Sweetie, Late Harvest Grüner Veltliner

Mini cheesecake with a pear, fig and cranberry compote 

 

Join us for Valentine's Day

Fiddlehead Cellars Wine Dinner

Monday, October 28th, 2019

Please call (916) 455-2422 to reserve

6:30 pm (Limited Seating)

$120 per person Tax and Gratuity Included

APPETIZER

2013, 728 Bubbles, Blanc de Noir, Sta. Rita Hills

Canapes of prawns marinated in butter and garlic

A bundle of Humboldt Fog goat cheese, Tres Leches cheese, pear and cranberry

A small roasted chicken-celery root salad on apples and plums

SALAD

2018, Pink Fiddle, Rosé of Pinot Noir, Sta. Rita Hills

Salad of frisee, endive, butternut squash, rosé wine soaked golden raisins and a goat cheese rosé wine dressing

PASTA

2015, Bebble, Grüner Veltliner, Sta. Rita Hills

Spaghetti with a truffle cream sauce 

ENTRÉE

2012, Seven Twenty Eight, Pinot Noir Fiddlestix, Sta. Rita Hills

2012, Alloro, Pinot Noir, Oregon

Pan Seared Halibut in a red wine butter sauce with cauliflower, brussels sprouts and scalloped potatoes layered with carrots 

OR

Grilled fillet mignon-tournedos with a tapenade of roasted tomatoes, mushrooms, pepper corns, olives, red and green onions and crispy white polenta 

DESSERT

2016, Sweetie, Late Harvest Grüner Veltliner
Mini cheesecake with a pear, fig and cranberry compote 

July Holiday Hours

Holiday Hours


Monday July 1 - Closed All Day

Tuesday, July 2 - Closed All Day

Wednesday July 3 - Closed All Day

Thursday July 4 - Closed All Day

Friday July 5 - Closed Lunch - Open Dinner



Foxen Winemaker Dinner - August 27

Foxen Winery


Foxen Winemaker Dinner
Tuesday, August 27th, 2019 6:30 P.M.
$115 per person

APPETIZER
2017 Chenin Blanc – Ernesto Wickenden Vineyard,Santa Maria Valley
Canapes of oyster mushrooms, cream and Parmigiano
Canapes of prosciutto, ambrosia melon and a balsamic glaze
Canapes of cherry tomatoes, mozzarella and basil

SALAD
2017 Chardonnay – UU Bien Nacido Vineyard
Arugula, fennel, black mission figs, dried apricots and a Chardonnay dressing

PASTA
2016 Pinot Noir – Santa Maria Valley
Cavatelli with a braised rabbit ragu in red wine,
roasted tomatoes and shaved zucchini

ENTRÉE
2016 Pinot Noir – John Sebastiano Vineyard, Santa Rita Hills
2014 Foxen 7200 Cabernet Sauvignon – Vogelzang Vineyard, Santa Maria Valley
Grilled rack of Dixon Lamb with lentils, cherry tomatoes, spinach,
salsa verde mayo and cucumbers
OR
Seared Ahi tuna with roasted king oyster mushrooms, yellow tomato coulis,
fregola and basil

DESSERT
2013 Sweet Endings Dessert Wine – Happy Canyon, Santa Barbara
Crème Brule with plums and nectarines

Please call (916) 455-2422 for reservations

Meet Chef Karel Mulac

Chef Karel Mulac has been cooking since he was a young boy in the Czech Republic. He found his passion for cooking by learning family recipes in his mother’s kitchen. At age 15, Chef Karel knew he was destined to be in the kitchen, and by age 22 had worked his way up to Head Chef. He has since cooked all over the world and has held every kitchen job. Chef Karel joined the talented staff at Biba in 2015 at the most coveted place in the kitchen: pasta cook. He loves the professional and knowledgeable staff and the family vibe Biba fosters in the restaurant. Biba herself approves of his approach to her treasured recipes and enjoys his cooking weekly. Chef Karel has all 9 of Biba’s cookbooks and draws on her words for inspiration with his seasonal menus.