Upcoming Events

 Chef Tyler's World Famous Fried Chicken
with 50g Passmore Premier Kaluga Caviar 
Every Sunday

Larkmead Wine MasterClass
Wednesday, March 29th
The broad patch of Calistoga that Larkmead Vineyards calls home has been under vine since the mid-1800s and has witnessed the turning of two centuries. In that time, Napa Valley has transformed from a vinous vestige of the Wild West to one of the most preeminent wine regions of the world. Larkmead played an active role in that swell, as their grapes have contributed to countless, celebrated Napa Valley wines across the decades. 
“Positioned in the narrowest part of the valley, our soils and terroir are heavily influenced by the junction of the Mayacamas and the Vaca Range and the intersection from the Napa River. The convergence of these colluvial and alluvial fans provides an incredible amount of diversity that allows us the ability to make wines as nuanced and complex as the land they are sourced from.” Avery Heelan, Winemaker
Miller & Lux is honored to welcome Avery Heelan to lead the Larkmead MasterClass.  Avery studied Chemistry and earned her Bachelors of Science from Northeastern University in Boston, followed by her Masters of Science in Agriculture and Environmental Chemistry from the University of California, Davis, with a specialization in Viticulture & Enology. Her storied ascent to winemaker at Larkmead starts with a harvest and cellar internship at Cade Estate Winery in St. Helena, followed by positions as Vintage Enologist at Capel Vale Winery in Western Australia and Vintage Assistant Winemaker at Domaine Yves Boyer Martenot in Meursault. She last worked as the Cellar Master at Napa’s iconic Screaming Eagle before she joined the Larkmead and now oversees all winemaking at the Larkmead Estate.

The Larkmead wines showcased have been thoughtfully paired alongside a
4-course menu.

Welcome Reception
Larkmead, “Lillie” Sauvignon Blanc 2021
Caviar Brioche
Brown Butter Brioche, Whipped Crème Fraîche , Caviar
Dungeness Crab Tart
Tarragon Aioli, Granny Smith Apples, Celery
First Course
Larkmead, “Firebelle” 2015
Roasted Squab
Blackberries, French Green Lentils
Second Course
Larkmead, “White Label” Cabernet Sauvignon 2016
Lobster Boudin Blanc
Jidori Egg Pasta, Fennel Bouillon
Third Course
Larkmead, “White Label” Cabernet Sauvignon 2014
Smoked Pastrami
Rye Bread Croutons, Cabbage
Four Course
Larkmead, “Solari” Cabernet Sauvignon 2014
Miso Glazed Wagyu Tomahawk
Pommes Paillason, Charred Bok Choy



$275 per person.
Only twenty seats available.

Contact Giovanna Bowcock to reserve your spot! 
Call (415)872-6694 or E-Mail