Please join us a we return to Pine Creek Lavender Farm for an evening at our signature  long table set amidst the sunset & blooming lavender fields just before sunset. Every course will feature lavender in some form, exploring the full range of our honorary plant.

This year’s dinner also welcomes Timo Geis from Cactus Cru, who will be offering a selection of their delicious natural wines, grown from varying organic grape farmers,  carrying forward the experience of the diverse bounty of the state. 

Guests may choose to purchase bottles from Cactus Cru in advance to enjoy at the table and share with friends. 

IMPORTANT: wine is purchased separately and will be delivered to you at the event. Please visit this page to make your selections after securing your seats.  

Join us for an evening of connection, a celebration of place, and the transformative quality of a shared meal in the lavender field. 

PLEASE LET US KNOW OF ANY DIETARY RESTRICTIONS OR ALLERGIES IN THE NOTES WHEN CHECKING OUT!

MENU

To Pass:

Whipped Ricotta Toast:
Charred apricot, lavender chili crisp, pistachio, basil, good oil (vegetarian) ***Vegan Substitution: whipped white bean feta

Compressed Watermelon:
Cucumber, feta, pickled strawberry, mint, lavender lime salt (vegetarian, gf)***Vegan Substitution: no feta

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At the Table:


First Course

Burrata Salad: Heirloom tomato, marinated gigante bean, cucumber, fried kale, torn herbs, lavender champagne vinaigrette (vegetarian, gf)
***Vegan Substitution: no burrata sub cashew ricotta

Country Ciabatta: Cultured butter, lavender blackberry preserves, flaky salt (vegetarian)
***Vegan Substitution: olive oil

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Second Course

Roasted Onion Tart
Caramelized sweet onion, whipped goat cheese, celery heart & herb salad, crispy shallot, thyme, lavender onion jus (vegetarian)
***Vegan & Gluten Free Substitution: crispy potato rösti, cashew cream

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Third Course

Charred Summer Vegetable
Romesco, grilled squash, braised cipollini onion, smoked carrot, roasted garlic hummus, toasted sunflower seed (vegan, gf)

Mesquite Grilled Tri-Tip: Garlic confit fingerling potato, grilled broccolini, roasted pearl onion, oyster mushroom, veal demi, crispy shallot, preserved lemon herb butter (gf)

Cauliflower Steak: 
Spiced yogurt, grilled poblano pepper, fava bean, harissa, tempeh bacon, herb oil (vegan, gf)

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To Finish:

Olive Oil Cake:
Lavender mascarpone cream, macerated blackberry, almond pistachio streusel (vegetarian)
***Vegan & Gluten Free Substitution: gluten free vegan olive oil cake, lavender whipped coconut cream

June 27, 2026

Pine Creek Canyon Lavender Farm

6:30 p.m.

Location details will be shared with guests prior to the event

IMPORTANT TO KNOW Please share dietary requests in the NOTE section upon checkout. We are happy to accommodate food allergies; religious restrictions; and vegan, vegetarian and pescatarian lifestyles. No substitutions allowed. Our chef team will create curated adjustments to the set menu as necessary.

TICKET PRICE IS PER PERSON If you'd like to be seated with another party that is not part of your reservation, please include the guest's name in the NOTE section when checking out. 

PURCHASING WINE If you purchase wine under a different name from the ticket reservation, please let us know in the NOTES what the name is for your wine purchase. 

For gift purchases, please include the name and email of the recipient.

*Due to the nature of our experiences, we are not able to refund canceled seats. All seats are transferable! So, if life happens and you're unable to make it, please just give us a call with the new guest's information.

ALL GUESTS MUST BE 21+