Dining in Deborah's Room
“None enjoy a more beautiful setting.” - Bon Appetit Magazine
Nightly dinners in Deborah’s Room and al fresco weekend lunches on our wishing well patio are an intimate and savory pleasure. Compliment your dinners by choosing from our Wine Spectator Award of Excellence wine and champagne list, a full selection of current and library JUSTIN wines or our special wine-pairing menu. The creative preparations of the JUSTIN Vineyards & Winery Executive Chef and Sous Chef emphasize regional menus and seasonal fresh ingredients. Serving dinner nightly at 6:30pm. Lunches served Saturday & Sunday from 12pm to 4pm. Reservations required for dinner and recommended for lunch.
• Easter Menu »
• Dinner Menu* »
• Wine List »
• Lunch Menu* »
* Our menu is seasonal and because we strive to use the freshest ingredients available it is subject to change daily depending on availability.
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Timothy Argie, Dining Room Manager, as featured in The Wine Spectator, July 2007
Awards & Accolades:
2007 Wine Spectator Award of Excellence
2006 Wine Specator Award of Excellence
2006 Santé Restaurant Award of Excellence
Recommended Places to Dine & Stay - Sunset Magazine, March 2007
Recommended Place to Dine - Wine Enthusiast, April 2007
Country Home - July/August 2007
Let's Go Antiquing! By Sue Whitney and Ki Nassauer
"Our destination is dinner at the JUSTIN Winery. It is the farthest point on this drive, but trust us, it's worth it. The winery even has four guest rooms if you decide not to drive back down the mountain."
Central Coast Magazine (CCM) – May 2007
Iron Chef Central Coast
“Welcome to Battle Cheese. The rules were simple. Each chef was asked to prepare four dishes using a secret ingredient: one appetizer, one main dish, one dessert, and one wild card dish of their choosing. The secret ingredient was the same for all the chefs, is readily available, and gave each chef creative opportunities, leaving a lot of room for interpretation.”
RUNNER UP: Chef Ryan Swarthout, Deborah’s Room Restaurant
The Menu
Seared “Mano De Leon” Scallops
With Truffle Granola, Piave Vecchio Sauce and Roasted Pears
Potato & Sage Cheddar Crusted Venison
Melted Onions, Smoked Fleur de Sel and Blackberry Smoked Maple Red Wine Sauce
Mache Salad
Goat Gouda and Blood Orange Gelee
Valrhona Chocolate Pudding Cake
Sauternes Soaked Blue Cheese Ice Cream, Smoked Pecans & Chocolate Sauce