A Steak Lovers Dream

If I had to choose a signature dish from our menu, it's the 16 oz boneless ribeye, no question. This steak comes out seared to perfection, finished with a decadent cowboy butter that seeps into every bite. I like it perched on a bed of our blue cheese mashed potatoes, with grilled vegetables alongside for good measure. Some might argue for our chicken rollatini, which won Best Entrée at the Taste of San Juan two years in a row, or even the Scottish Island salmon with its savory soy glaze. But for me, it's always the ribeye—especially when paired with my Kyle's Cabernet. Bold, rich, and with just enough tannin to cut through that buttery goodness. Together, they're unbeatable.

And if, by some miracle, I still have room, I'd split our whiskey Bundt cake with whomever I'm dining with. It's one of those desserts that demands to be shared—rich, decadent, and just the right amount of boozy.

What about you? Do you have a favorite dish at the winery? We'd love to hear what keeps you coming back.

Regards,

Kyle