Events

RESERVATIONS

Every Sunday evening, enjoy a three-course tasting menu for $55 per person, featuring all of our familiar favorites! Simply select one dish from each course, Firsts, Seconds, and Thirds, and enjoy individually portioned plates designed for a complete three-course dining experience.

FIRST COURSE

PORK BELLY
Petite Wok Vegetables, Scallion, Sesame, Soy–Ginger Reduction
CAESAR SALAD
Gem Lettuce, Parmigiano-Reggiano, Anchovy, Croutons
TOASTED SOURDOUGH
Warm Ricotta, Garlic, Extra Virgin Olive Oil, Rosemary
SICILIAN FRIED CHICKEN
Lemon, Oregano, Aleppo Pepper, Honey

SECOND COURSE

GARGANELLI PRIMAVERA
Cherry Tomatoes, Squash, Toasted Garlic, Zucchini–Basil Purée
ACQUERELLO RISOTTO
Truffle Butter, English Peas, Lemon
TAGLIATELLE
Bolognese, Whipped Ricotta, Parmigiano Reggiano
RIGATONI alla NORCINA
Sausage ragù, Foraged Wild Mushrooms, Black Truffle Cream

THIRD COURSE

ROASTED CHICKEN BREAST
Whipped Potatoes, Grilled Broccolini, Thyme Chicken Jus
SEARED COD
Spring Vegetables, Fingerling Potatoes, Fine Herb Beurre Blanc
HANGER STEAK FRITES
Truffle–Parmesan Potatoes, Spinach, Au Poivre
SEARED PORK CHOP
Cannellini Beans, Braised Pork Belly, Spring Greens, Bacon Maple

Grab a glass and start strolling! This walk-around tasting highlights the best of California and Pacific Northwest wines—think vibrant whites, silky pinots, and bold blends. Come sip, chat, and discover new favorites along the way.

March 21 at 1pm 

$75 per person, $65 wine club members 

Buy Tickets Here

Class 3: Winemaking - March 26th 2025 TICKETS

Tickets include:

✨ A curated selection of wines to taste

🧀 Delicious charcuterie to nibble on (dinner menu available for additional food purchases)

🍾 The option to purchase any wine you taste to take home!

Class #1 GRAPES: Discover how grape varieties shape a wines flavor, structure and style. From familiar classics to lesser-known stars, this class explores why certain grapes thrive where they do.  

Class #2 TERROIR: Explore how terroir impacts character, quality, and price, tasting wines that clearly express where they come from.

Class #3 WINEMAKING: This class breaks down key techniques and styles, revealing how the hand of the winemaker shapes aroma, texture and balance.

Easter Sunday at Cree Wine Company
Sunday, April 5, 2026 | 11:00 AM – 4:00 PM
Three-Course Prix Fixe | $125 per person
Buy Tickets HERE

Celebrate the season with exceptional cuisine, curated wines, handcrafted cocktails, and time well spent with family and friends.

Reservations are highly recommended. We look forward to welcoming you for a beautiful Easter celebration. 🌿🍷✨

Please include children 10 and under in your reservation count, the charge is $0 and they can order off our "ala cart" children's menu.

FIRST COURSE
Baby Beet Salad, frisée & arugula, fresh goat cheese, sherry vinaigrette, warm focaccia
Asparagus Benedict, poached egg, buttermilk biscuit, spinach, prosciutto, truffle hollandaise
Baby Gem Salad, spring vegetables, fine herb vinaigrette
Spring Pea Velouté, crème fraîche, mint oil, brioche crouton

SECOND COURSE
Berkshire Ham, sweet potato purée, haricot verts
Cavatelli Primavera, zucchini, squash, blistered tomatoes, toasted garlic
Scottish Salmon, farro, wild mushrooms, spring onions, truffle
Roasted Leg of Lamb, creamy polenta, charred ramps, baby carrots, pearl onion

THIRD COURSE
Chocolate Torte, morello cherry, hazelnut, crème anglaise
Classic Cheesecake, chocolate curls, strawberries
Spring Berry Crisp, vanilla ice cream

BUY TICKETS HERE

Celebrate the arrival of spring with an elegant four-course wine dinner at Cree Wine Company. This seasonal prix fixe experience highlights fresh spring ingredients paired with exceptional wines personally selected by Chris Cree.
Each course has been thoughtfully designed to complement its pairing, creating a guided dining experience that showcases the harmony between great food and great wine. Join us for an intimate evening celebrating the flavors of the season.

MENU

Fluke Crudo
Sweet peppers, smoked pickled red onion, avocado mousse, citrus vinaigrette

Ricotta Ravioli
Blistered tomatoes, zucchini, basil, Parmigiano Reggiano

Roasted Duck Breast
Foie gras, fava beans, chanterelles, rainbow carrots, grilled spring onion, pickled rhubarb

Beignets
Warm beignets, spring berry compote

Limited seating available. Advance reservations required.

Stay tuned for our Summer Live Music Series, kicking off May 31st. Enjoy a different musical artist every Sunday from 3–6 PM on the patio, the perfect way to spend a Sunday afternoon with great wine and great company.