Come Experience Our New Culinary Program
DOUG SETNIKER | DIRECTOR OF CULINARY EXPERIENCES
I am excited to have the opportunity to work with the dynamic team at Rocky Pond Vineyards. My journey to this point has provided me many great culinary and life lessons. From a culinary school in New York to hotel foodservice and corporate dining, from events serving thousands to private dinners for a few, I have put passion and experience into every dish I serve. The most important people I have ever served are. . . you and the next guests whom I have the honor of preparing a memorable experience for. I see this as a culmination of a great collection of experiences in my life that help me to prepare and share exceptional experiences at Rocky Pond Vineyards.
Recipes with Our Wine Parings
Food, like wine, is best when shared with family and friends.
We invite you to try a few of our favorite recipes
each paired with the perfect Rocky Pond wine.
EXPERIENCE CHEF DOUG SETNIKER'S TASTING MENU
Woodinville Tasting Room Sample Menu
Melon & Prosciutto (GF V) – 12
Melon, Italian speck, marcona almonds, cherry-fig balsamic reduction
Melon & Portabello (GF V) – 10
Melon, Smokey portobello, marcona almonds, cherry-fig balsamic reduction
Cheese & Fruit Board – 24
Local trinity of cheeses, dried and fresh fruit, nuts, honey-comb, and house baked flatbread
Charcuterie Board – 28
Chef’s Selection of American cured meats, local trinity of cheeses, and house baked flatbread
Roasted Asparagus (GF V) – 10
Raspberry roasted asparagus, raspberries, hazelnuts, and balsamic drizzle
House Olives (GF V) – 4
Warm house marinated olives with lemon peel and rosemary
Freshly Baked Baguette – 7
Whipped butter with alaska pure sea salt or cold press olive oil with aged fruitbalsamic