Bacchanalia

Featuring contemporary American cuisine from Chefs/Owners Anne Quatrano and Clifford Harrison, and a culinary team led by Executive Chef Kai NaLampoon, Executive Pastry Chef Carla Tomasko and Sous Chefs Chase Kozar and Erick Callas. Bacchanalia features light and creative plates. Bacchanalia's seasonal menu relies entirely on organic ingredients, many sourced from Anne and Clifford's farm, Summerland, creating a fresh and unique experience every time. Bacchanalia offers a four course, prix fixe menu at $110. per person. The menu evolves slightly each evening and throughout the seasons. We offer a wine pairing suggestion with many of the menu options.