123 Third Year Anniversary Dinner
July 10, 2103
Join us for a very special anniversary dinner with wines from Eric Demuth. Chef Jeremy Goldfarb will pair the four-course meal with Eric’s extraordinary and sought after wines: Chardonnay, Pinot, Syrah and Bei Ranch Cabernet.
Ask your server to reserve you a seat. Cost is $95.
Artist Opening – Wednesday, June 12, 2013
Come join us for on Wednesday, June 12, 2013 as we welcome the art of Aaron Czerny to the walls of 123 Bolinas.
Aaron Czerny’s work focuses on the questions and juxtaposition of wildness/domestication within and through the internal/external realms and the micro/macro dimensions of perception and experience. He works primarily in painting, but enjoys installation, earth work and performance as well. He attended one year of university at the San Francisco Art Institute, where he was the recipient of the Sobel award for painting. Czerny has spent much of his life living, traveling and exhibiting in many parts of the United States and Europe.
Saturday, June 8, 2013
Come celebrate with us for the Fairfax Festival
- 11am – 4pm Grass Fed Beef and Vegetarian Burgers, Flatbreads, Craft Brews and Summer Rosé Sangria.
- 4pm – 12am Full menu and a fun evening with your team at 123 Bolinas.
Cultivar Winemaker Dinner
Wednesday, May 1
Make your reservation with our servers OR email us email@example.com
Super nice young couple, charming and talented, making fantastic Napa wines
Rose, Sauvignon Blanc, Cabernet Franc, Cabernet, Late Harvest
Roasted red and golden beets, avocado, crushed pistachio, tangelo
House made cavatelli with slow cooked beef, wild arugula
Braised local goat, Iacopi butter beans, sofritto
Buttermilk panna cotta with fresh currants, savory shortbread cookie
Make your reservation with our servers $75 prix fixe
Winemaker Dinner Series
Storrs Winemaker Dinner
Wednesday, April 3
Make your reservation
Warm sunchoke soup, chives, crème fraiche
Nettle and green garlic ravioli, bacon lardons
Two Creek Vineyard Blend 2007
Slow cooked beef shanks, couscous, tomato, shaved red onion, pan jus
Warm pain au chocolat, fresh raspberry coulis
Late Harvest Zinfandel 2009
San Francisco Beer Week – February 8th – 17th
San Francisco Beer Week – February 8th – 17th
It’s SF Beer Week and we’re celebrating with the official beer: Green Death!
Come in for our gastropub food paired with local craft brews. Fish and chips with Magnolia Kalifornia Kolsch batter – Hello!
Try special flights and make sure you attend the Opening Celebration in SF, February 8 from 6:00pm – 10:00pm
New Year’s Eve Eve Party – Sunday, December 30th
Why party on one night when you can party on two? Start your celebration early at our New Year’s Eve Eve Party! We’ll be open late with food and drink specials all night long. So gather up your friends, put on your party gear, and get a head start on ringing in 2013!
Note: We will be closed on Monday, December 31st.
Art Opening, Tendril Studios – Thursday, December 13th
Join local artists Susan Martin and Shannon Maher from Tendril Studios at the 123 Bolinas art opening on Thursday, December 13th. Enjoy a glass of Uvaggio Barbera or Vermentino for just $5 and meet the artists from 4 – 10 pm.
Clue Murder Mystery Night – Wednesday, October 31st
Get your “Clue” on and help solve a mystery! We’ve all got a part to play in this murder mystery; are you Professor Plum or Mrs. White? Take your best guess at who did it, where, and with what weapon, and could win one of 5 drink on the house cards!
Valentine’s Day at 123 Bolinas – Thursday, February 14th
Treat yourself and special someone to an evening of lovely wines, artisan food and charming atmosphere. Our special prix fixe tasting dinner starts at 7:00 pm and costs $65 per person including pairings from local winemakers, the Peys (tax and gratuity excluded). Ask your server for details and to reserve your spot.
Wild Mushroom Parchment Parcel, paired with Pey Riesling
Fresh Sonona Abolone, paired with Pey Chardonnay
House-made tagliatelle with slow roasted pork and dandelion leaves, paired with Trois Filles Pinot
Cinnamon sugared beignets with coffee custard, paired with Meyer Family Port
October Best Artisan Beer Dinner
Welcome to the first annual Artisan Beer Dinner.
We hope you enjoy your evening.
“KFC” Korean Fried Chicken with spicy chili sauce, pea shoots and scallions
Allagash White, Allagash Brewing Company, Portland, Maine
An award winning beer from an eco-conscious brewery, Allagash White is brewed with a generous portion of wheat and spiced with coriander and Curacao orange peel. This light yet flavorful beer is the ideal accompaniment to spicy, fried, and rich foods.
Roasted Brussels sprouts salad with smoked bacon, toasted breadcrumbs and Vella
Red Rocket Ale, Bear Republic Brewing Company, Healdsburg, California
This deep copper red ale is hoppy with a finish full of sweet caramel and malt flavors. Built for pairing with food, Red Rocket Ale is a full-bodied beer that both contrasts and compliments savory Brussels sprouts and smoky bacon perfectly.
Braised pork sopas with slaw, salsa verde and crème fraiche
Le Merle Saison, North Coast Brewing Company, Fort Bragg, California
Saison beers are refreshing ales, originally brewed for harvest workers in Belgium. Le Merle is a fine example of traditional saison beer, full of hops and Belgian yeast that give it tropical fruit aromas and make it an excellent pairing with many foods, including sumptuous braised pork.
Chocolate macaron with espresso mousse and cherry compote
Old Rasputin Imperial Stout, North Coast Brewing Company, Fort Bragg, California
Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, this brew has big complex flavors and a warming finish. Rich chocolate, espresso and sweet cherries stand up to this intensely flavored beer.
123 Bolinas 2 Year Anniversary Party
- Tuesday, July 17 – Hog Island Oysters – fresh and BBQ’ed – Sav Blanc and Beer.
- Wednesday, July 18 - Pizzapalooza - our best pizza selections.
- Thursday, July 19 – Spit Roasted Porchetta and Keefer Pinot. And, meet the wine maker as we celebrate the new vintage.
- Friday, July 20 – It’s New Year’s Eve Cocktail Night at 123 all over again – come playful and enjoy the adventure (costumes encouraged).
- Saturday, July 21 – Bubbles and Mussels Meuniere, Shrimp and Gravlax.
- Sunday, July 22 – Burgers: Grass-Fed Beef, Free-Range Turkey or Fairfax Vegan, plus honey blossom fruit parfait and/or caramelized peaches drizzled with mascarpone and house-made goats milk caramel.
- Help us find the image that captures the mood and vibe from our year – upload a Facebook picture that best represents fun and good times had at 123 Bolinas. Whichever image gets the most votes wins a night at 123 Bolinas for a party of 4. (second and third place get pair’s tasting flights too.)
June 5th Winemaker Dinner at 123 Bolinas
We are pleased to announce our third Winemaker dinner on Tuesday, June 5th. John Fetzer will introduce his wines Atrea and Saracina. Gather at 6:45pm for a 7:00pm start. Four-course prix fixe menu with wine pairings. SOLD OUT
Featured pairings will include:
Hog island oysters with mignonette
Paired with Saracina Sauvignon Blanc 2011
Pan seared catfish, basmati rice, salted lemon, spring onion, peas
Paired with Atrea The Choir 2010
Braised short ribs, green garlic, couscous, cilantro, pickled onions
Paired with Atrea Old Soul Red 2007
Chocolate mousse and espresso parfait
Paired with Saracina Skid Row Malbec 2009
Winemaker’s Dinner Tuesday, May 1st
Tuesday, May 1st
Reserve your place at our second Winemaker’s Dinner – RSVP with staff.
Please join us for the season’s second winemaker’s dinner honoring the best of local, seasonal gastronomy and winemaking. The feast begins with a presentation by our featured winemaker, Sasha Verhage who will introduce his Eno wines.
Gather at 6:45pm for a 7:00pm start.
Four-Course Prix Fixe Dinner with Wine Pairings $62.00
Salad with house-pickled kumquat and kaffir lime dressing.
Paired with 2010 Eno Viognier “A7″ (Tierra Alta Vineyard, Santa Ynez Valley). Rich fluffiness of apricots and almond blossom.
Roasted summer vegetables with pork meatballs and early tomato marmalade.
Paired with 2008 Eno Pinot Noir “All Is Well” (Tondre Grapefield, Santa Lucia Highlands). Orange peel, red fruits, and salted caramel.
Lettuce cup of tea-smoke duck and mediterranean slaw (option for vegetarians).
Paired with 2008 Eno Syrah “One For All” (Las Madres Vineyards, Carneros). Bright and balanced with notes of soft tobacco, vanilla and sour cherry.
Mascarpone cake with late harvest cherry compote.
Paired with 2008 Eno Old Vine Zinfandel “All For One” (Teldeschi Vineyards, Dry Creek Valley. Lush flavors of strawberries and tawny fruit.
10% of all proceeds go to Fighting for the Cure
This Thursday – April 19
123 Bolinas, wine, beer and food
10% of all proceeds go to Fighting for the Cure – www.braintumorcommunity.org/fftc
Please join us help this Drake High School student-run organization whose primary purpose is to increase awareness and raise money for medical research to improve cancer treatments and outcomes. This year, funds will support brain tumor research, in support of two recent Drake graduates.
Tuesday, April 3 – Winemaker Dinner
Tuesday, April 3rd. Winemaker’s dinner with Eric Demuth of Demuth Kemos
You are enthusiastically invited to the season’s very first winemaker’s dinner honoring the best of local, seasonal gastronomy and winemaking. The feast begins at 6:30PM with a presentation by our featured winemaker, followed by a 4-course dinner paired with the award-winning Demuth Kemos wines.
- RSVP for the 6:30PM chef’s table, or for the rest of the dining room anytime thereafter. firstname.lastname@example.org
Menu – Four-Course Prix Fixe Dinner with Wine Pairings $57
First Course – Baby mustard greens salad with pomelo, avocado and fennel.
Paired with Demuth Kemos Rose 2009, Sonoma Coast. Rich strawberries and clean minerals with a slight fizzante.
Second Course – local Dungeness crab risotto with olive oil and salsify.
Paired with Demuth Kemos Chardonnay 2010, Anderson Valley. Crisp pear with soft vanilla brulee.
Third Course – Braised lamb over egg pappardelle. (Wild mushroom pappardelle option for vegetarians)
Paired with Demuth Kemos Bei Ranch Syrah 2010, Sonoma Coast. Long notes of peppery spice, tobacco and dried fruit. Only 288 bottles produced. Possibly one of the best wines DK has ever made.
Fourth Course – Flourless bittersweet chocolate cake with rock salt and caramel.
Paired with Demuth Kemos Bei Ranch Cabernet 2007, Sonoma Coast. Gorgeous nose of black cherry, espresso, wet stone and cocoa with a dusty, earthy quality.
New Wine List Unveiled
123 Bolinas is excited to unveil the Spring Wine List on Tuesday March 6th. Come down and explore!
Fairfax Festival is coming
Celebrate with us on the Fairfax Festival, June 9/10, 2012. Burgers and Flatbreads on the grill, and our artisan beers always chilled for you.
Watch for St. Patty’s Day menu and beer special
Valentine’s Day is almost with us…
So make sure you call to reserve special seating – Reservations at 123? I know! – special for Feb 14th. 415.488.5123
123 serves up goodness for Speak to Me.
JANUARY 24, 2012
123 Bolinas Chef asked to prepare treats for Speak to Me at the Mill Valley Community Center, Tuesday January 24, 2012. “It is an honor to be part of such an incredible group of women, encouraging inspiration from ones self desire and ability as opposed to expectations and societal direction. A great lesson for us all.” 123 Bolinas team.
Holiday Events at 123 Bolinas
HOLIDAY WEEK, DECEMBER 20-23, 2011
Spiced wine, hearty roasts and pies.
NEW YEAR’S EVE, DECEMBER 31, 2011
Sparkling flights of Champagne, Cava, Prosecco and domestic bubbles. Fresh crab, house smoked salmon and wild mushroom gnocchi. Come with festival attire and a thirst for adventure.
123 Bolinas is One Year old and celebrating!
AUGUST 2, 2011
New photo reception – Wendy Yalom’s year in a life of 123, capturing the people and behind the scenes experiences that make up the 123 team. All wines served at $6, to allow folks to try all the ones they have been eyeing.
AUGUST 3, 2011
Farmers’ Market treats and Hog Island Oysters. Celebration of the Marin good life.
AUGUST 4, 2011
Sparkle it up with cake and bubbles from around the world. An array of Champagne, Crémant, Cava, Prosecco and local sparking wine will be offered.
AUGUST 5/6, 2011
Music, playfulness, and the release of the highly anticipated farm to barrel blackberry ale from Almanac.
AUGUST 7, 2011
Local fundraiser benefitting Edible Schoolyard. With the 40th year anniversary of Chez Panisse, and their work with the Edible Schoolyard, 123 Bolinas has committed to support the program with a dedication of funds.
A Midsummer Night’s Feast
SATURDAY, JUNE 25, 2011
Bolinas Park, Fairfax
Chef Jeremy Goldfarb from 123 Bolinas prepared a delicious meal as part of this wonderfully festive fundraiser for Marin Organic featuring organic, locally sourced ingredients. This is set to be an annual event, so look for next year’s invites.
Happy Chanukah everyone
Come try our ingredient of the week: Cinnamon
As the holidays approach we all need a little spice!
(past ingredient of the week Artichoke, Eggplant, Butternut Squash)
For the full menu for this week – see Food section of website.
Christmas Eve – Stop by for some holiday cheer with spiced wine, fruit pies and our warming fire
New Year’s Eve – Join us for champagne and revelry
New Year’s Day – We’ll be here to welcome you into the new year
Wine and Oysters
Nov 21 – Finish the weekend with a delicious pairing of local wine and oysters. We will showcase Pey-Marin and Hog Island Oysters from 4-7 pm. Be sure to email us your oyster reservation to make sure we don’t run out – Oysters@123bolinas.com
Sutton Cellars Wine Tasting
Nov 11 – Come sample wines from San Francisco winemaker Carl Sutton. Sutton Cellars was started in 1996 by Carl Sutton producing a mere 350 cases of four handcrafted varietals. To this day the focus remains single varietal and often single vineyard wines from sites that are cool climate, old vine and/or singular clones. Current production is around 3,000 cases, half of which is a second label “Table Wine” that is 100% Sonoma County fruit priced right for today’s economy. The main (brown) label wines are never more than 300 case lots, and are still hand filled and hand corked. The goal at Sutton Cellars is to coax wines of subtlety from the vineyard striving for lower alcohol, higher acid and less oak than is the commercial norm in California winemaking. Unless noted all wines are fermented with wild yeast and bottled unfined and unfiltered.