Join us for Balletto’s farm-to-table Summer Supper this summer in our expansive, newly renovated Reserve Room. Experience the beauty of a West Sonoma County evening and private dining experience – featuring a six-course meal curated by celebrity chef Fernando Ruiz paired with estate wines.
Balletto Summer Supper
Two Nights Only | Limited Seating
Saturday, August 7th & Sunday, August 8th, 5–8pm
$100 WINE CLUB | $125 GENERAL ADMISSION
First Course
Fresh Halibut ceviche in a cilantro-lime marinade served with an avocado mousse and red corn dust.
2015 Sparkling Brut Rosé
Second course
A chilled gazpacho of yellow peppers, cucumber, saffron, and pineapple with serrano chile oil.
2020 Teresa’s Unoaked Chardonnay
Third course
Ahi Tuna served with a California olive tapenade and four chile ponzu with fresh micro-greens.
2018 Burnside Road Vineyard Chardonnay
Fourth course
Crispy pork belly served with Chef Fernando’s signature mole topped with queso fresco and fried hominy.
2018 Sexton Hill Vineyard Chardonnay
Fifth course
Grilled Prime New York Strip Loin with a blue corn puree and hatch green chile chimichurri.
2018 BCD Vineyard Pinot Noir
Sixth course
An assortment of local Sonoma County cheese with saffron-guajillo chile honey and blood orange marmalade.
2017 Vin de Paille
*Vegetarian options available upon request.
Save Your Seat.
Saturday, August 7th & Sunday, August 8th
5–8pm
Wine Club $100 per person
General Admission $125 per person
Or call 707.568.2455 x 101 to purchase tickets.
Meet Chef Fernando Ruiz.
Chef Fernando Ruiz is no stranger to working under pressure and succeeding. He’s competed on, and won Food Network’s popular shows CHOPPED, GUY’S GROCERY GAMES, and BEAT BOBBY FLAY. He’s been featured on The Today Show, twice.
Chef Ruiz was born in Arizona and a rough early life led him New Mexico, where his culinary skills soared and his old life was gone. The kitchen was his playground. Chef Ruiz is always working on creating and perfecting his unique take on southwestern cuisine. He imparts flavors and combinations that have been pleasing patrons for years. His laid-back style and constant smile make him a natural leader in the kitchen and a delight for customers.
He’s Executive Chef at pristine and popular restaurants; Ore House, Milagro 139, Santacafé, and The Lodge at Chama Land and Cattle Company.