Cavatina at Sunset Marquis

Join us for an unforgettable evening as two legends come together for an intimate wine dinner experience: the iconic Sunset Marquis Hotel, and the renowned Fess Parker Winery & Vineyard. Nestled in the rolling hills of Santa Barbara Wine Country, Fess Parker Vineyard is a family-owned estate, celebrated for its dedication to handcrafted, estate-grown wines that capture the spirit and character of California’s Central Coast. Founded by the legendary actor and winemaker Fess Parker, the vineyard continues his legacy with award-winning wines and genuine hospitality. This special evening begins with a tour of our Wine Cellar and an assortment of amuse-bouches and sparkling pours before guests gather grill-side for a relaxed, family-style dinner under the stars. The menu is thoughtfully crafted by our Executive Chef Luis Morales, highlighting fresh, seasonal ingredients that pair perfectly with Fess Parker’s celebrated wines. It’s the perfect blend of Fess Parker’s rich tradition and the timeless allure of Sunset Marquis, where exceptional wine, great food, and legendary hospitality meet in the heart of West Hollywood. $195 per person, inclusive of tax and service charge. Guests must be 21 and over. Menu subject to change based on seasonal availability. Discounted valet parking with restaurant validation. Reservation required, limited seating. Reserve your seat now and be part of this one-of-a-kind celebration. WINE CELLAR RECEPTION GRILLED STONE FRUIT burrata, saba, prosciutto crumble & SMOKED TROUT RILLETTE dill creme fraiche, half sours, trout roe, pumpernickel paired with NV FESSTIVITY Brut Rose Sta Rita Hills & DUCK LIVER MOUSSE blackberry mostarda, bruschetta paired with SANTA BARBARA Riesling & WAGYU STEAK TARTARE smoked pickled shallot, horseradish snow, crisp sourdough paired with ASHLEY’S Pinot Noir GRILL SIDE FAMILY STYLE DINNER 1ST COURSE SMOKED CORN PUDDING dungeness crab, chanterelle mushroom, yuzu & CHARRED OCTOPUS PIBIL grilled pineapple salad, hoja santa oil paired with ASHLEY’S Chardonnay 2ND COURSE COAL KISSED-DRY AGED RIBE EYE & OAK GRILLED WAGYU CULOTTE black garlic bordelaise, chimichurri & CHILLED HEIRLOOM TOMATO SALAD basil, hazelnuts, apricot vinaigrette & CHARRED LITTLE GEM brentwood corn, buttermilk dressing, queso fresco & GRILLED SUMMER SQUASHES mint, ricotta salata, preserved lemon paired with ADDENDUM Cabernet Sauvignon Napa Valley DESSERT FROG HOLLOW PEACH MELBA TART almond frangipane, tarragon white chocolate, vanilla ice cream, raspberry paired with TRADITIONS Port Style Red Wine