A Matter Of Taste

A Matter Of Taste A Matter of Taste offers a unique approach to California cuisine infused with international flair.

This week’s cheesecake: Dulce de Leche.Wine pairing recommendation:NV | Yalumba Antique, Muscat, AustraliaAvailable this...
05/28/2026

This week’s cheesecake: Dulce de Leche.

Wine pairing recommendation:
NV | Yalumba Antique, Muscat, Australia

Available this week.

This week’s pasta: Spaghetti all’Amatriciana.A Roman classic built on depth and simplicity — spaghetti finished in a ric...
05/27/2026

This week’s pasta: Spaghetti all’Amatriciana.

A Roman classic built on depth and simplicity — spaghetti finished in a rich tomato sauce with savory cured pork and pecorino. Bold, balanced, and deeply satisfying.

Wine pairing recommendation:
2021 | Di Majo Norante, Italy
Sangiovese’s bright acidity naturally complements the tomato sauce, while its savory character and restrained tannins pair beautifully with the cured pork and pecorino. This is one of Italy’s most classic and seamless pasta-and-wine combinations.

Join us this week for this limited pasta feature.

Unhurried. Intentional. Yours.

From the sea this week: Shrimp à la Nantua.Shrimp in a delicate Nantua sauce — a classic French preparation built on cre...
05/27/2026

From the sea this week: Shrimp à la Nantua.

Shrimp in a delicate Nantua sauce — a classic French preparation built on cream, butter, and shellfish depth. Elegant, velvety, and quietly rich,

Wine pairing recommendation:
2019 | Rafael Palacios Louro Do Bolo, Spain
Godello has the texture and mineral depth to stand alongside the richness of Nantua sauce while maintaining freshness on the palate. Its citrus, floral notes, and saline character complement the shrimp beautifully and keep the dish balanced from start to finish.

Join us this week for this coastal offer.

Unhurried. Intentional. Yours.

From the sea this week: Cod.Pan-seared cod finished with a miso–butter sauce and served with Brussels sprouts. Savory de...
05/20/2026

From the sea this week: Cod.
Pan-seared cod finished with a miso–butter sauce and served with Brussels sprouts. Savory depth, gentle richness, with subtle umami and balance.

Wine pairing recommendation:
2019 | Rafael Palacios Louro Do Bolo, Spain
Godello brings more texture and depth, making it an excellent choice with miso butter. Its layered citrus, mineral character, and subtle fennel notes work beautifully with the umami profile of the dish and the caramelized Brussels sprouts.

Join us this week for this limited seafood feature.

Unhurried. Intentional. Yours.

Pasta of the week: Pesto GnocchiPan-seared potato gnocchi with Italian sausage and burst cherry tomatoes, finished with ...
05/14/2026

Pasta of the week: Pesto Gnocchi

Pan-seared potato gnocchi with Italian sausage and burst cherry tomatoes, finished with house pesto and creamy burrata. Herbaceous, savory, and beautifully balanced with richness and freshness in equal measure.

Wine pairing recommendation:
2021 | Lafage Côté d’Est, France
This blend has the texture and body to complement the burrata and sausage, while its citrus and stone fruit notes lift the pesto and tomatoes. Its balanced acidity keeps the dish vibrant and composed from start to finish.

Join us this week for this limited pasta feature, thoughtfully prepared for a relaxed dinner.

This week’s featured pasta brings comfort and the kind of flavor that invites you to linger a little longer.Mushroom & T...
05/06/2026

This week’s featured pasta brings comfort and the kind of flavor that invites you to linger a little longer.

Mushroom & Thyme Stuffed Gnocchi (Vegetarian)

Our house-made potato gnocchi are filled with a rich blend of earthy mushrooms, creamy ricotta, parmesan, and fresh thyme—then gently tossed in golden brown butter for a warm, savory finish.

Every bite is a balance of delicate textures and layered flavor: nutty, herbaceous, and luxuriously smooth.

Pair it with our 2022 | Lafage Côté d’Est, White Blend. It's crisp acidity and fruit-forward notes enhance the gnocchi’s creamy filling and the subtle depth of the mushrooms—creating a beautifully composed pairing.

Available for dinner this week only.

For reservations, call 209.924.5006.

This week’s cake: Burnt SugarA burnt sugar syrup–infused cake, layered and finished with burnt sugar cream cheese frosti...
05/01/2026

This week’s cake: Burnt Sugar

A burnt sugar syrup–infused cake, layered and finished with burnt sugar cream cheese frosting, then garnished with chopped walnuts. Deep caramel notes, gentle warmth, and a balanced richness define this quietly distinctive dessert.

Wine pairing recommendation:
NV | Heinz Eifel, Beerenauslese, Rheinhessen, Germany
Its concentrated sweetness and bright acidity echo the caramelized sugar while lifting the cream cheese frosting. The wine’s fruit and freshness keep the finish composed and not overly heavy.

Join us for dessert and enjoy it while it lasts!

Friday Special: Duck MagretSeared duck magret served with sweet potato confit, berry sauce, and apple chutney. A compose...
05/01/2026

Friday Special: Duck Magret

Seared duck magret served with sweet potato confit, berry sauce, and apple chutney. A composed plate with savory depth, gentle sweetness, and a polished balance of fruit and richness.

Wine pairing recommendation:
2019 | Domaine Blain, Brouilly, France
Gamay’s bright red fruit and fresh acidity complement the berry sauce and apple chutney while balancing the richness of the duck. Its soft structure keeps the pairing elegant and well composed.

Join us tonight for this limited special.

Unhurried. Intentional. Yours.

This week’s cheesecake: Lemon Meringue.The house creamy cheesecake layered with bright citrus zest and finished with a d...
04/30/2026

This week’s cheesecake: Lemon Meringue.

The house creamy cheesecake layered with bright citrus zest and finished with a delicate meringue. Lively, smooth, and precisely balanced, it offers a clean, elegant finish to the table.

Wine pairing recommendation:
NV | Heinz Eifel, Beerenauslese, Rheinhessen, Germany
This wine’s vibrant acidity and concentrated sweetness mirror the lemon while softening its edge, creating a seamless balance with the cheesecake’s richness. Its fruit profile supports the meringue and keeps the finish lifted and composed.

Join us this week for dessert!

Unhurried. Intentional. Yours.

This week’s pasta: Tagliatelle.Tagliatelle with roasted artichokes and pan-seared shrimp in a tomato–white wine sauce. B...
04/29/2026

This week’s pasta: Tagliatelle.

Tagliatelle with roasted artichokes and pan-seared shrimp in a tomato–white wine sauce. Bright acidity, gentle richness, and a layered coastal profile come together in a composed Italian preparation.

Wine pairing recommendation:
2024 | Burgans, Spain
Albariño’s citrus lift and saline minerality complement the shrimp and echo the wine in the sauce, while its acidity balances the tomato and keeps the artichokes tasting fresh and clean on the palate.

Join us this week for this limited pasta offer.

Unhurried. Intentional. Yours.

From the sea this week: Salmon ConfitSalmon gently confited in basil–garlic infused oil, served with jalapeño cornbread ...
04/29/2026

From the sea this week: Salmon Confit

Salmon gently confited in basil–garlic infused oil, served with jalapeño cornbread and a fresh salad.

Wine pairing recommendation:
2021 | Domaine Yves Martin Chavignol, France
Sancerre’s bright acidity and mineral precision cut through the oil-poached richness while its citrus edge complements the basil and garlic. The wine keeps the palate clean and focused, balancing the warmth of the cornbread and the freshness of the salad.

Join us this week for this limited seafood offer.

Unhurried. Intentional. Yours.

Address

111 E Main Street
Ripon, CA
95366

Opening Hours

Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 11am - 3pm
5pm - 10pm
Sunday 11am - 3pm

Telephone

+12099245006

Website

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