Each winter, Scout Field Bar at Montage Healdsburg brings Season to Sparkle flare to its menu. Pringle’s Pringles shows off Executive Chef Jason Pringle’s playful side: quenelles of Tsar Nicoulai caviar and edible gold atop house-made oak leaf “chips.”
The holiday offerings continue with freshly shucked oysters, decadent desserts, and festive dishes designed for lingering over good conversation and great wine. Whether you stop in after a day in the vineyards or make it the main event, this is wine country indulgence full of flavor and personality.
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