Napa Valley Specialties
Inspired by the first Italian and French Grape growers of this region over a century ago, these favorites parallel feasts from the Tuscan countryside and rustic French Farmhouse. My challenge as a chef is to pair the aromas and flavors of the ingredients with the meal. Unique libations and treasures found while on the Winery Scavenger hunts are a memorable part of the Wine Country discovery. Oaky, sweet, complex, bright, smoky, creamy or grassy are all heightened descriptions of wines found creating an enjoyable experience while here and for many almost a rebirth of the sense of taste and smell.
- Wild Mushroom Flatbreads
- Duck Confit Served on a Crispy Sweet Potato Gaufrettes
- Terrine of Roasted Vegetables Served with Croutons
- Artichoke Leaves Cradled with Shrimp, Marinated Fennel and Feta
- Endive Spears holding Chevre, Fig and Candied Pecans
- Heirloom Cherry Tomato and Herb Tartlets
- Local Olive Tapanades on Crostini
- Salad of Baby Field Greens, Roasted Beets, Red Grapes, Tossed with a Chardonnay Dijon Mustard Vinaigrette
- Platter of Grilled Asparagus with Meyer Lemon Drizzle and Local Shaved Smoked Duck Breast
- Panzanella Salad- Favorite Salad of Torn Bread, Artichokes, Olives, Tomatoes and Basil
- Pan Roasted Lavender-Honey Scented Quail Served with Lemon-Chive Risotto
- Local Salmon Grilled on Wine Soaked Oak Planks- Citrus Butter Sauce and Leeks
- Fruit Platter- A Beautiful Display of the Best of Springtime in the Valley
- Winemakers Cake- Olive Oil Rich Cake Studded with Roasted Grapes.
- Chocolate Dipped Black Mission Figs