' Special Offers/Food - San Martiño Winery

Special Offers/Food

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CLUB MEMBER DAY. Dec 4th. Come to the winery and enjoy a tasting of two wines. The new Rousanne and the new (yet to be released) Cabernet Sauvignon 2019. We will have All American Hot Dogs for $1/pp at 1:30 pm. On the way out, pick up your December Club Release.

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Charcuterie plates must be ordered 24 hr in advance of your visit. Our Charcuterie ingredients change weekly depending on availability. Typically our platter will include Cured meats, Various cheeses , Olives and Nuts, Fruit, Dried Fruits, Crackers, Jam and other ingredients. Each platter is enough for 1 to 4 people. Price: non-club member $30. Club Price: $24

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Sunday, Dec 18th at 1:30 pm. Holiday Lunch in the Event Center. Cioppino. The word “cioppino” comes from the Ligurian dialect “ciuppin” and means “chopped, torn to pieces”. This unfussy soup was consumed by mariners and port workers in taverns and inns around the Ligurian harbors. Ingredients: clams, shrimp, scallops, squid, mussels, fish, tomatoes, wine. Price: $25/pp. Club Price: $20/pp.

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Holiday Winemaker's Dinner. Join us for a special Christmas Eve dinner at the winery. This is a limited-capacity dinner, and it will take place in our Tasting Room. The Winery will close at 5 pm and re-open for dinner guests at 6 pm. No substitutions. Dress – Holiday Cocktail. Price: $70/pp. Club Price: $56/pp.(No refunds or cancellations after December 4, 2022)

  • Course 1: Caldo Verde. A traditional Portuguese soup made with potatoes, chouriço sausage, and thinly sliced collard greens or kale. Hearty, homey, and comforting.
  • Course 2: Paella Valenciana (non-seafood). Paella Valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round-grain rice, bajoqueta and tavella (varieties of green beans), rabbit, pork, chicken, and garrofó (a variety of lima or butter bean). All are cooked in olive oil and chicken broth.
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Due to the limited availability of this item, the maximum order quantity is 2.