Events

Easter Day Paella Valenciana. April 5, 1:30 pm. The traditional version of paella from Valencia doesn’t have seafood! While the most well-known versions of the dish are covered in shrimp and mussels, traditional paella is altogether meatier. A real paella Valenciana is made with pork, chicken, and rabbit spiced with sweet paprika, and a few strands of golden saffron. Everything cooks together in one pan and absorbs the smoky flavor from the paprika and saffron used in the dish. Paella has held a place of honor and practicality in Spanish homes for centuries, nourishing, vibrant, and without pretension. It is one of our specialties, and we will cook it perfectly. Price: Club members: $28/pp, Non-Club: $35/pp. Reservations are required.

Note: this lunch will be served in the patio of the Event Center next to the vineyard weather permitting.

Introducing a New Experience at San Martiño Winery & Vineyards - We're excited to introduce an exclusive new experience at the winery: The San Martiño Supper Club.

Once a month, the San Martiño barrel room quietly becomes an intimate private dining space. That evening, the winery closes to the public, and the table is set for just eight guests.

Surrounded by aged barrels and candlelight, guests will enjoy a thoughtfully crafted multi-course dinner paired with carefully selected wines designed to enhance each dish. The experience is personally hosted by the chef and the winery owners, creating an atmosphere that is both elegant and warmly inviting.

This is not simply dinner—it is an evening of conversation, discovery, and exceptional food and wine shared among a small table of guests.

Eight seats at the table. One table. One remarkable evening each month. The rest of the world can wait. The experience is unforgettable.

Reservations are required. To set the tone for the evening, business casual attire is recommended. Please avoid shorts, flip-flops, or beach- casual clothing.

April 9 (Thursday) at 6:30 pm. First Supper Club Dinner - $120/pp. Club Members: $96/pp. We are sorry but this one is SOLD OUT.

Seared scallops with citrus and fennel salad. Sweet sea scallops, quickly seared in butter until caramelized, are served atop a fresh salad of shaved fennel, orange segments, arugula, and toasted almonds, all tossed in a light lemon-olive oil vinaigrette. Served with a glass of Unoaked Chardonnay Reserve 2022.
Herb-Roasted Chicken with Wild Mushroom Carnaroli Rice. Free-range chicken roasted with rosemary, thyme, and garlic, served with Carnaroli rice topped with sautéed wild mushrooms, Parmesan cheese, and a drizzle of truffle oil. Accompanied by a glass of Texano 2022.
Cabernet-Braised Short Ribs with Potato Purée. Beef short ribs are slowly braised in red wine with carrots, onion, tomato, and herbs until fork-tender. Served over smooth potato purée with a rich reduction sauce. Paired with a glass of Cabernet Reserve 2022.
Dark chocolate truffles and a glass of port-style wine

May 14 (Thursday) at 6:30 pm. Supper Club - Walter’s Dinner$120/pp. Club Members: $96/pp. Walter invites you to his favorite evening pastime: good food, great wine, and friendly people who occasionally drop by. (limited to eight guests in our barrel room). Reservations are required.

Walter’s Porch Snacks - Spanish Charcuterie & Warm Bread. A rustic platter of simple tapas to start the evening. Wine: Sparkling Cava Brut
Walter’s Favorite Fishing Spot - Garlic Shrimp & White Wine. Large shrimp sautéed in olive oil, garlic, chili flakes, and white wine with a squeeze of lemon. Served with crusty bread to soak up the sauce. Wine: Blanc
The Big Bone Supper - Grilled Ribeye with Padrón Peppers and Potatoes. Thick ribeye steaks grilled over high heat, sliced, and served family-style. Wine: Walter & Me
Walter’s Sweet Finish - Chocolate Mousse Cake. Wine: San Martino Port