Tierra Sur at Herzog Wine Cellars

06/02/2026

We're raising a glass to .

We're honored to be included in this year's **805 Living Cocktail Week**, taking place June 19–28, with a cocktail created exclusively for the event by Tierra Sur's own Jamie Himan.

Meet the **Lavender Butterfly**—an elegant, floral-inspired cocktail that's as beautiful as it is refreshing.

Available for a limited time during Cocktail Week only, this special creation will be pouring at Tierra Sur from June 19 through June 28 before disappearing from the menu.

We'll be sharing more soon, but for now, consider this your first look.

Thank you to for including us alongside so many incredible destinations throughout the Central Coast.

June 19–28.
The Lavender Butterfly awaits.

06/02/2026

A great salmon dish knows when not to overcomplicate things.

Perfectly grilled Scottish salmon, spring garlic and pea purée, fresh vegetables, and a bright lemon and pink peppercorn vinaigrette that brings the whole plate to life.

Clean, vibrant, and built for the season.

Pair it with a glass of our Special Reserve Russian River Chardonnay and call it an evening well spent.

06/01/2026

Some dishes announce themselves.

Others reveal a little more with every bite.

Our new Local Sea Bass Tartare brings together pristine local fish, apricot Fresno chili sorbet, pine nuts, fresh herbs, pea tendrils, and a crisp potato salad for a dish that is bright, layered, and unmistakably seasonal.

Cool and refreshing, with just enough heat and texture to keep you coming back for the next forkful.

Pair it with a glass of our Special Reserve Sauvignon Blanc and let summer do the rest.

05/31/2026

Some bottles are worth waiting for.

On June 17, Joseph Herzog will open selections from his personal library for one of the most exclusive wine dinners we have ever hosted at Tierra Sur.

Joined by Alicia Wilbur, guests will experience a guided evening built around rare vintages, mature blends, and long-aged wines that have spent years developing in cellar conditions. These are not current releases. They are wines chosen because time has transformed them into something special.

Throughout the evening, guests will explore library selections including the 2010 Edition Z3, 2012 California blends, and Special Edition Cabernets from both Chalk Hill and Rutherford, paired alongside a menu designed to support the wines rather than compete with them.

This is an opportunity to taste wines that are no longer available, hear the stories behind them from the people who know them best, and experience the remarkable evolution that only time can create.

Some dinners are about the menu.

This one is about the cellar.

Reservations are limited.

https://hwc-2606-library.eventbrite.com

05/28/2026

Chef Austin is back in the kitchen.

This month’s Rosh Chodesh Club episode features white seabass with crispy potato gnocchi and a parmesan truffle velouté that brings the whole thing together.

Rich, bright, crispy, silky—this one checks every box.

Watch the full episode now!

herzogwine.com/links

05/14/2026

Next week, Chef Austin is letting you in on this one.

White seabass, crispy gnocchi, savoy kale, and a parmesan truffle velouté that brings it all together—rich, layered, and built for a Shavuos table that doesn’t hold back.

The next episode of Rosh Chodesh Club drops soon on , and this is the kind of dish you’re going to want to try at home.

We’ll share the full recipe when it goes live.

For now… just take a look.

05/12/2026

This is your kind of night.

Join us May 19 for our **Cellar Club Pickup Party**—Alicia pouring this month’s wines, live music setting the tone, snacks to keep things moving, and a room full of people who came to enjoy it.

No formalities. No pressure. Just good wine and good company.

$15 to get in.
Worth it the second your glass is full.

Grab your tickets and come hang.

herzogwine.com/links

05/12/2026

Spring, but make it dessert.

Crisp meringue, fresh strawberries, a little basil to keep things interesting, and a bright hit of rhubarb to pull it all together.

Light, layered, and not overly sweet—the kind of finish you didn’t know you needed until it shows up.

Pair it with a Late Harvest Chenin Blanc and call it a night done right.

04/30/2026

Mother’s Day, handled.

You take care of Mom—we’ll take care of everything else.

Start with a mimosa (or go all in—bottomless is an option). Then settle in and let the table fill up: something warm to start, something rich, something fresh, something worth slowing down for.

Capunti pasta with duck confit.
Grilled salmon.
A 12 oz. Argentinian ribeye when it’s time to impress.
And a yellowfin crudo that keeps things bright.

No cooking. No cleanup. No “what’s for dinner?”

Just a table, a glass, and a reason to stay a little longer.

**3 Courses | $75**
**4 Courses | $95**
🥂 **Add Bottomless Mimosas | $16**

Reserve your table and make it a day she doesn’t have to lift a finger.

Herzogwine.com/links for reservations.

04/28/2026

Not all risotto is created equal.

This one leans into spring—peas, carrots, mushrooms, a little preserved Meyer lemon to keep things bright. Saffron brings it all together without getting in the way.

It’s rich, but not heavy. Clean, but not boring.

Pair it with our Lineage Sauvignon Blanc and you’re exactly where you want to be.

Yeah… this one’s worth your time.

04/23/2026

Last night, Tierra Sur at full expression.

From the crisp bite of fritto misto with Champagne to roasted veal shoulder layered with citrus and herbs, and a final course of spiced lamb sausage with saffron paella—each pairing built to move the evening forward.

Alicia and Chef Austin were in the room, sharing the stories behind every plate and pour, turning dinner into something a little more personal.

If you missed it… you missed a good one.

More to come.

04/22/2026

A new dessert worth lingering over.

The Pineapple Cigar—crisp, cinnamon-sugar shell wrapped around layers of carrot rice pudding, walnut praline, and carrot caramel, finished with pineapple sorbet for a bright, refreshing lift.

Paired with Late Harvest Chardonnay, bringing just enough sweetness and balance to carry it all the way through.

Unexpected, composed, and easily one of the most memorable finishes on the new menu.

04/21/2026

A new direction for Tierra Sur—starting here.

The Candied Veal Bacon Steak sets the tone: crisp, rich, and balanced with potato shoestrings, pickled shallots, and fresh parsley.

Paired with our Chalk Hill Chardonnay, where bold fruit cuts through the richness and bring everything into focus.

It’s part of a broader shift—new dishes, new energy, and a menu designed to be worth another look.

If you haven’t been in a while, now’s the time.

04/20/2026

Some things don’t need reinventing—just doing right.

Half rack of ribs with honey glazed carrots, mashed potatoes, and a blueberry BBQ sauce that leans savory with just a touch of sweetness.

Paired with our Lineage Choreograph—a rich blend with structure, dark fruit, and enough backbone to stand up to the richness, while the fruit plays right into that blueberry glaze.

It’s balanced, intentional, and exactly how this dish is meant to be experienced.

04/17/2026

A new chapter begins in the Tierra Sur kitchen.

We’re starting with something familiar—refined, layered, and unmistakably our own.

The 10oz Tierra Sur Burger brings together heirloom tomato, gem lettuce, house pickles, red wine onion jam, veal bacon, and Duke’s mayo, paired with our Lineage Malbec.

Comfort, elevated with intention.

And this is just the beginning.

In the weeks ahead, we’ll be introducing a series of new dishes—each one a step forward, each one worth coming back for.

04/15/2026

A familiar classic, reimagined.

Creamy Tomato Soup, finished with crispy harissa chickpeas and fresh parsley, paired with our Lineage Chardonnay.

Warm, balanced, and quietly layered—just right for the moment.

03/31/2026

03/31/2026

We're open Monday and Tuesday the 30th and 31st for any last minute shoppers or for those of you that need some Herzog goodness to tide you over until we're back. We'll see you all very soon!

03/26/2026

We probably weren’t supposed to share this yet…

But here’s a look at what Chef Austin has been working on for our upcoming Beer Dinner.

A 5-course menu built around bold, unexpected pairings—from lingcod ceviche with a crisp pilsner to a steakhouse burger alongside a West Coast IPA, and a peanut butter stout to finish.

It’s a different kind of night at Tierra Sur. A little less expected, a little more fun, and entirely one-night-only.

April 15
Limited seating.

https://TS-BEER-2604.eventbrite.com

03/24/2026

An evening defined by precision, pairing, and presence.

Last week’s Premier Club Dinner brought together a beautifully composed menu, where each course and wine were designed to elevate one another.

From Ora King Salmon with strawberry sorbet and rosé vinegar, paired with our Special Reserve Saignée…
to Cured Duck Tortellini with Petite Sirah demi-glace, matched with our Winery Reserve Petite Sirah…
and a final course of Braised Short Rib, alongside the Special Edition Warnecke Cabernet Sauvignon — each moment built thoughtfully, course by course.

For those who joined us, it was a night to remember.
For those who didn’t… we’ll see you at the next one.

For April tickets: https://2604-HWC-DINNER.eventbrite.com

03/23/2026

Learn how to bring restaurant-level technique to your table.

Chef Austin walks you through his Grilled Date Hanger Steak and Potato Pave, a dish inspired by the spirit of Passover — rich, savory, and balanced with natural sweetness.

From proper steak preparation to building a perfectly structured potato pave, this episode is designed to help you cook with confidence and intention.

herzogwine.com/links for the Rosh Chodesh Club playlist

03/19/2026

Layered, rich, and deeply satisfying.

Our Bison Lasagna brings together garlic-chive pasta, slow-cooked bison ragu, béchamel, pomodoro, and a finish of parmesan cream — a dish built on depth, balance, and bold flavor.

Paired with the Herzog Special Reserve Alexander Valley Cabernet Sauvignon, whose structure and dark fruit profile stand up beautifully to the richness of the dish.

Comfort, elevated.

03/12/2026

A classic, refined.

Our Caesar Salad features honey gem lettuce, shaved cured beef, garlic croutons, and a rich, house Caesar dressing — a familiar favorite elevated with thoughtful ingredients and balance.

Paired with the Herzog Special Reserve Sauvignon Blanc, whose bright acidity and citrus lift cut beautifully through the savory depth of the dish.

Simple. Elegant. Timeless.

03/11/2026

Something new is coming out of the Tierra Sur kitchen.

Chef Austin has been experimenting with what he’s calling the Bacon Steak — a thick-cut slab of veal bacon, seasoned with brown sugar, garlic powder, and onion powder, then finished in the oven until caramelized and deeply savory.

It’s served with shoestring fries, pickled onions, and fresh parsley — a bold, playful dish that walks the line between comfort food and chef-driven technique.

Right now it’s still in the testing phase.

Would you like to see the Bacon Steak make its way onto the Tierra Sur menu?

03/09/2026

Clean flavors, thoughtfully composed.

Our Grilled Salmon is accompanied by sautéed Swiss chard, a bright rhubarb beurre blanc, and finished with a fresh tarragon and rhubarb salad that brings balance and lift to the plate.

Paired alongside is the Herzog Special Reserve Russian River Rosé, whose crisp acidity and vibrant fruit beautifully complement the richness of the salmon and the brightness of the rhubarb.

Elegant, seasonal, and quietly complex.