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Chef’s Table Dining Experience



Featuring Inspired Pairings from our Award-Winning Wine Cellar

For the ultimate dining experience at Triple Creek Ranch, our Culinary Team creates a special experience with a front row seat of the Kitchen in action and offers a stunning look behind the scenes. The Chef’s Table offers the opportunity to explore and savor a variety of tastes created from locally grown produce, fresh seafood, and high quality game meats. Delectable desserts prepared by our Pastry Team create a grand finale to each evening. The talented and personable Chefs of Triple Creek Ranch enhance the experience by personally presenting the courses and sharing their inspiration behind each dish.

The Chef’s Table Tasting Menu includes wines and beverages from around the world which are selected from our award-winning wine cellar, perfectly matched to heighten each course. With additional insight into the unique world of wine, our dining room staff will bring the character of the respective vintners to life through personal experiences and knowledge.

This Five-Course Menu features Triple Creek Ranch Chefs’ artistic culinary creations. Each course is paired with premium wines and beverages personally selected by our Sommelier. The wines are chosen from our temperature-controlled cellar to compliment the unique flavors in each dish. The Chef’s Table is available for $250 per person.

Upgrade to a Reserve Wine Pairing for an additional $150 per person. This allows us to feature select, older vintage wines. The introduction of the state-of-the-art Coravin Wine Access System allows each course to be paired with some of the rarest and most sought-after wines in the world.

Cancellation within 48 hours of the scheduled activity will be charged full price.

Chef’s Table Sample Menu


Amuse Bouche
Lassalle, Crut Preference, 1er Cru, Chigny-Les-Roses, France, MV

Hibachi Grilled Halibut Cheek – Asparagus, Truffle, Potato, Marjoram, Parsley
Domaine Leflaive, Chardonnay, Clavoillon, 1er Cru, Puligny-Montrachet, France, 2011

Pan Roasted Local Squab Leg and Breast – Herb Cheese Wonton, Consommé
Et Fille, Pinot Noir, Kalita Vineyard, Yamhill-Carlton, Oregon, 2012

Grilled Lamb Rack – Smashed White Beans, Feta, Artichoke Hearts, Basil, Lemon Citronette, Sweet Pepper Coulis
Marchesi di Gresy, Nebbiolo, Martinega-Camp Gros, Monopolio, Reserva, Barbaresco, Italy, 2011


Braised Beef Short Ribs – Farro, Smashed Celery Root, Roasted Mushrooms, Mache, Gruyere
Opus One, Napa Valley, California, 2007

Milk Chocolate Ganache –Maple Foam, Toasted Pecan, Olive Oil Ice Cream, Sea Salted Caramel Glass, Olive Oil Powder
Sandeman, Tawny Port, Portugal, 20-Year