Chef’s Table Experience Featuring Duckhorn VineyardsSeptember 26, 2025 | 5:30 p.m. - 8:30 p.m.


Join us on the scenic outdoor lawn adjacent to Oceana Coastal Kitchen for an exclusive four-course tasting menu crafted by Executive Chef Bryan Stuppy and Chef de Cuisine Alex Miranda. Showcasing the finest in-season seafood, meats, and produce, each course is thoughtfully paired with pours from Duckhorn Vineyards. Begin the evening with a welcome drink and savor a night of exceptional coastal cuisine in a stunning bayside setting.

$145 per person (all-inclusive)


Reservations

About Duckhorn Vineyards

Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent nearly fifty years establishing itself as one of North America’s premier producers of Napa Valley wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978, to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today.

  • The Perfect Pairing

    "It was wonderful! We're big fans of Pure Project so it was the perfect pairing with exceptional cuisine." 
    -Kaitlin Heck, Author, Fabulous California

    September 2025

  • A Lovely Time

    "We had a lovely time... 10 out of 10, would recommend." 
    -Maria Hesse, Executive Editor, Edible San Diego

    September 2025

  • A Truly Memorable Experience

    "Chef Bryan Stuppy made the evening feel both relaxed and engaging, turning each course into a truly memorable experience!" 
    -Oscar McCauley, Owner, GardenParty

    September 2025

  • A Fun and Unique Date Night

    “From start to finish, the night was fun, unique, and easily one of the best date night experiences in San Diego right now.”
     -Sophia Palatella, Owner, GardenParty

    September 2025

  • A Perfect Start

    "Very, very nice! Thoroughly enjoyed it... kicked off with a fried oyster that absolutely set the stage for a great dinner." 
    -Bob Stefanko, Publisher, Ranch & Coast

    September 2025

Chef's Table Menu

Amuse-Bouche

Smoked Salmon Arancini

First Course

Tiger Shrimp Cocktail
Citrus-Cured Shrimp, Beet Cocktail Sauce, Avocado, Chili Oil
Decoy Brut Rosé

Second Course

Omakase
Hamachi, Bluefin, and Torched Scallop Nigiri
Duckhorn Sauvignon Blanc

Third Course

Confit Duck
Garnet Yam Fondant, Red Cabbage, Fresno Chili, Cherry Gastrique
Goldeneye Pinot Noir

Intermezzo

Blood Orange Granita

Fourth Course

Braised Lamb
Creamy Polenta, Pickled Pearl Onion, Chanterelle Mushroom, Spiced Lamb Jus
Decoy Cabernet Sauvignon

Fifth Course

Mochi Dumpling
Plum-Ginger Compote, Plum Sabayon
Duckhorn Merlot

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