Inn at Vaucluse Spring check availability

Dining at the Inn

The dinner experience at Vaucluse features Contemporary American Cuisine at its finest, prepared by our talented Chef Allan Brown. Put yourself in the hands of Chef Allan and sit back and enjoy an evening of great food and wine in the historic Vaucluse Manor House.

Saturday and Weeknights

We offer a five-course prix-fixe dinner at 7:00 on Saturdays and during the week on Tuesday through Thursday nights. This multi-course progression of tastes and textures is one you will long remember. ($72.50 per person) See a sample Saturday/Weeknight menu.


The four-course Friday Dinner served at 7:00 is the perfect beginning to a relaxing weekend, with just the right blend of familiar comforting food masterfully prepared in unexpectedly creative ways. ($48.50 per person) See a sample Friday menu.


Due to our limited seating and in order to properly prepare for the correct number of guests, we ask that reservations be made at least 72 hours in advance.

You don’t have to spend the night to enjoy an evening at Vaucluse. While priority goes to overnight guests, many times there are openings at dinner for guests not spending the night. Please call to enquire.

Food Restrictions

Each dinner has a carefully thought out set menu. We do not offer choices at the table. That having been said, we are happy to accommodate allergies, special dietary restrictions and strong personal food aversions as long as we know about them at least 72 hours in advance. This will allow us to seamlessly serve dinner, adjusted as needed to accommodate the restrictions of each diner.


Check our reviews on TripAdvisor to read about what our guests are saying about dining at Vaucluse.


A decadently delicious three-course breakfast is included with your overnight stay. Start the morning with a cup of locally roasted Black Dog Coffee or a pot of tea brewed from tea selected from our carefully curated tea chest.

Each morning we serve a house-baked breakfast bread such as Lemon-Raspberry Coffee Cake, Gingerbread Scones, or our Local Lodi Apple Bread. The fruit course may be a Triple Ginger-Poached Pear, Strawberries Romanoff or Breakfast Waldorf with Local Honey Crips Apples. The entrée features local eggs: possibly a Summer Egg Roulade filled with fresh Corn and Basil served with a Coulis of Yellow Garden Tomatoes; an Egg Napoleon with layers of Rosemary Potatoes, Sour Cream Scrambled Eggs and Arugula Pesto; or our Bacon, Spinach and Egg flatbread.

Please let us know at the time of making your reservation if you have any dietary restrictions or food dislikes of which we should be aware.

See our blog for recipes for some of our most requested breakfast recipes.

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