The Serres family welcomes you to an unforgettable evening at the ranch. Our spring lamb dinner will be a decadent evening of fine dining and perfect pairings set against the late-spring beauty of the ranch.
Emmy-award-winning celebrity chef Ryan Scott, is returning to the ranch (if you joined us for our 100th anniversary dinner, you remember). Ryan will once again wow us with his beautiful dishes, inspired by the season and our estate-grown wines – which were practically made to pair with spring lamb!
Space is limited, get your tickets today. We look forward to dining with you and raising a glass to changing seasons and the bounty of Sonoma. Menu below.
Date: Saturday, May 9th, 2026
Time: 5:00 PM
Location: Serres Ranch, 16060 Hwy 12 Sonoma, CA 95476
Tickets are $300. Wine Club Members get a $75 discount per ticket. Contact Taylor to reserve your spot, or with any questions.
Seats are limited. Don’t miss this once-in-a-lifetime event!
Spring Lamb Dinner Menu
Course 1: The Arrival
Smoked mini Lamb Riblettes with Watermelon, Feta, and Pistachio Salsa paired with 2025 Serres Ranch Toots Aleatico Rosé
Course 2: The Introduction
– Dish: Lamb Carpaccio with Blackberry Gastrique. Thinly sliced seared chilled lamb loin with lavender crust, shaved pecorino, upland cress, and a blackberry/saba reduction paired with 2022 Serres Ranch Katherine Malbec
Course 3: The Earthy Transition
Roasted Lamb Sugo and Wild Mushrooms with Mascarpone Polenta. Creamy polenta topped with sautéed chanterelles and a leg of lamb sugo with fresh sage and tarragon paired with 2022 Serres Ranch Tuder Cabernet Franc
Course 4: The Showstopper
Sourdough-crusted Rack of Lamb with pomme fondant and a red wine jus poured table side, paired with 2021 Serres Ranch Marshall Cabernet Sauvignon
Course 5: The Grand Finale (Savory)
– Dish: Braised Lamb Shank Lasagna (braised in Bordeaux and cocoa nibs). Handmade pasta filled with slow-cooked lamb, fiilled with brown butter ricotta and topped with pickled english pea salsa verde, paired with 2021 Serres Ranch Watriss Bordeaux Style Blend
Course 6: The Refreshment
-Guava and Passion Fruit Mille-feuille with macerated spring berries and passion fruit chantilly paired with an optional re-pour of Aleatico Rosé
*A light finish to cleanse the palate after the rich reds and lamb.
