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ALEXANA CULINARY EXPERIENCE
ORIGINS
Revana Collection Wine Lunch
Join us for this exquisite journey where the beauty of wines across the three Estates (Alexana Estate, Revana Estate, and Corazón del Sol) are paired with the culinary artistry of our in-house chef, Nic Maraziti.
Fridays & Saturdays
11:00 AM and 1:30 PM seatings
$175/person ($150 for Members)
THE MENU
TOMATO, PEACH, CUCUMBER
radish, hazelnuts, zhug, herbs, capers
2023 Alexana ‘Hillsides’ Pinot Gris
HARISSA CRUSTED LAMB CHOP
sour cherry jus, summer squash, mushrooms, pole beans
2021 Alexana ‘Crawford Beck Vineyard’ Pinot Noir
2021 Alexana ‘Landslide Blocks’ Estate Pinot Noir
BURNT BASQUE CHEESECAKE
summer berry compote
2018 Revana ‘Estate’ Cabernet Sauvignon
Menu subject to change based on seasonality, as we work with small scale farmers in the valley.
We aim to accommodate dietary allergies but have limitations due to our small kitchen, which uses gluten, shellfish, and dairy. Please inform us of severe allergies when booking or contact us with questions. We appreciate your understanding.
Chef Nic Maraziti
Born and raised in Aspen, Colorado, Nic honed his craft in various kitchens across the Pacific Northwest, including Portland's renowned restaurants like Ava Gene’s and Tournant’s traveling wilderness kitchen. Nic built and led teams at Piconne’s Corner, Rainshadow Organics, and most recently at Brick Hall in Dayton, focusing on quality, sustainability, relationships, and storytelling.
He is committed to celebrating and advocating for the small growers down the road, along with the foragers, fisheries, and ranchers who steward a changing earth. His farm-focused food reflects his love for regional Italian cuisine and the bounty of the Pacific Northwest.