Executive Chef Bryce Palmer developed four distinct, make-ahead dishes to move beyond traditional stadium fare. The menu includes Rockfish Ceviche Tostadas, Shrimp Rolls on house-made brioche, Duck Confit Tacos, and elevated chuck-short rib sliders. These recipes are designed for hosts to prepare in advance, ensuring they remain part of the game-day action rather than tethered to the kitchen.

The initiative marks a significant expansion for the winery, coinciding with the first-ever national release of the 2025 Sauvignon Blanc. This white wine joins the winery’s established Chardonnay and Cabernet Sauvignon in the seasonal rotation. Founded in 1979, the Napa Green-certified producer aims to leverage its legacy to bring a more refined, vineyard-driven perspective to casual hosting.