Whether you're trading the Valley's triple-digit temperatures for cooler mountain air or joining us from elsewhere, Pine Creek Lavender Farm offers a welcome shift in pace and place.

For one evening, our table returns to the lavender at peak bloom. Set directly within the fields, the dinner explores the plant beyond the typical, moving through savory and sweet courses that highlight its full range of flavor and character

Local favorite Timo Geis from Cactus Cru is returning for 2026, and will be offering a selection of their delicious natural wines, grown from organic grape farmers across the state.

Bottles are purchased in advance from Cactus Cru (look for the link after you purchase your seats!) and will be delivered to enjoy at the table

IMPORTANT: wine is purchased separately and will be delivered to you at the event. Please visit this page to make your selections after securing your seats.  

Join us for an evening of connection, a celebration of place, and the transformative quality of a shared meal in the lavender field. 

MENU

To Pass

Whipped Ricotta Toast
 charred apricot, lavender chili crisp, pistachio, basil, good oil (vegetarian) **Vegan Substitution: whipped white bean feta

Compressed Watermelon 
cucumber, feta, pickled strawberry, mint, lavender lime salt (vegetarian, gf) **Vegan Substitution: no feta

At the Table


FIRST COURSE

Burrata Salad  heirloom tomato, marinated gigante bean, cucumber, fried kale, torn herbs, lavender champagne vinaigrette (vegetarian, gf)
**Vegan Substitution: no burrata sub cashew ricotta

Country Ciabatta  cultured butter, lavender blackberry preserves, flaky salt (vegetarian)
**Vegan Substitution: olive oil

SECOND COURSE

Roasted Onion Tart
 caramelized sweet onion, whipped goat cheese, celery heart and herb salad, crispy shallot, thyme, lavender onion jus (vegetarian)
**Vegan & Gluten Free Substitution: crispy potato rösti, cashew cream

THIRD COURSE

Charred Summer Vegetable 
romesco, grilled squash, braised cipollini onion, smoked carrot, roasted garlic hummus, toasted sunflower seed (vegan, gf)

Mesquite Grilled Tri-Tip garlic confit fingerling potato, grilled broccolini, roasted pearl onion, oyster mushroom, veal demi, crispy shallot, preserved lemon herb butter (gf)

Cauliflower Steak  spiced yogurt, grilled poblano pepper, fava bean, harissa, tempeh bacon, herb oil (vegan, gf)

TO FINISH

Olive Oil Cake 
lavender mascarpone cream, macerated blackberry, almond pistachio streusel (vegetarian)
**Vegan & Gluten Free Substitution: gluten-free vegan olive oil cake, lavender whipped coconut cream

June 27, 2026

Pine Creek Canyon Lavender Farm

6:30 p.m.

IMPORTANT TO KNOW Please share dietary requests in the NOTE section upon checkout. We are happy to accommodate food allergies; religious restrictions; and vegan, vegetarian and pescatarian lifestyles. No substitutions allowed. Our chef team will create curated adjustments to the set menu as necessary.

TICKET PRICE IS PER PERSON If you'd like to be seated with another party that is not part of your reservation, please include the guest's name in the NOTE section when checking out. 

PURCHASING WINE If you purchase wine under a different name from the ticket reservation, please let us know the name for your wine purchase in the NOTE section

For gift purchases, please include the name and email of the recipient.

*Due to the nature of our experiences, we are not able to refund canceled seats. All seats are transferable! So, if life happens and you're unable to make it, please just give us a call with the new guest's information.

ALL GUESTS MUST BE 21+