Bottega Napa Valley

Wild Napa and local greens, Piave Mountain cheese, olive oil confit grapes, served with a side of Italian dressing

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg, and Pecorino Romano

Wood grilled octopus over smokey paprika braised potatoes with salsa verde arugula and red onions

"Polenta under glass" and caramelized mushrooms with balsamic game sauce and a parmesan frico

Gioia's burrata, with rosemary scented Tangerines, pistachio pesto, pomegranate syrup "Caviar" and crispy Sunchokes

Puffed rosemary scented pasta dough wrapped in prosciutto with mascarpone espuma, honey, dusted with Parmagiano Reggiano

Daily raw fish selection

Crispy arborio rice crusted Monterey squid with a grilled Meyer lemon, and Aioli Nero

Ricotta "pillows" with old hen tomato sauce and Pecorino Romano

Gragnano Spaghetti cooked in tomato water with aromatic oil, early girl tomato sauce, and blistered cherry tomatoes

Daily risotto with its seasonal accompaniments

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and crispy sage

Wheat pasta with tomato braised veal, pork, porcini mushroom, Calabrian gremolata and Zinfandel brushed Pecorino

Balsamic marinated rabbit, caramelized mushrooms, and pancetta, with house made ricotta

Codfish, Gulf Prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth with an olive oil crouton and saffron aioli

Calabrian marinated chicken with roasted cippolini onions, cherry tomatoes, and peppers in chicken jus

Semolina bun with Fontina cheese, truffle aioli and Parmigiano fries

Oven baked layers of zucchini, potato, tomato passata and Pecorino Romano with a mushroom and herb insalatina

10oz herb Marinated New York steak with Calabrian chili, chimichurri, and truffle fries

Herb crusted Branzino, brown butter, preserved lemon, and caper leaves

Smoked and braised short rib in espresso agro-dolce, creamy ancient grain polenta with Calabrian pepperonata

Forno roasted Brussels sprouts with black truffles sott' olio and "Salsa di Uovo"

Topped with Parmigiano Reggiano and crispy sage

Creamy Ancient Grain Polenta finished with fontina cheese and Parmigiano Reggiano

Devil's Food cake with layers of Mascarpone mousse and a cocoa dusted milk chocolate shell served over a coffee soil. Suggested Pairing: Florio, Targa Marsala Semisecco 2003 (add $18)

Set vanilla cream with huckleberry conserva candied orange zest over shortbread. Suggested Pairing: Brachetto d'Aqui, Braida (add $13)

Spiced persimmon tart with marzipan gelato sea salt pistachio brittle. Suggested Pairing: Donnafugata, Passito di Pantelleria, Ben Rye 2017 (add $20)

House made sorbetti or gelati

Stumptown Espresso over one scoop of gelato, served with biscotti

Chestnut cream filled donut dusted with cocoa sugar, over an apple butter. Suggested Pairing: Far Niente, Dolce, Napa Valley (add $20)

Assortment of Italian American classics with an MC twist. Suggested Pairing: S. Niccolo` Vin Santo del Chianti Classico 2018 (add $13), 6oz pour of Clover Stornetta (add $6)

This is a blend of the two Cabernet Sauvignon Vineyards on our St.Helena property. Until 2014 we have separated the two vineyards into our two distinct Cabernets, Bambino and Eileen, named for my son Aidan and his mother. Bambino e Mamma has a deep and intense purple hue. On the nose you can find notes of violets, vanilla, sandalwood and espresso. The palate is rich with fine tannins and distinct aromas of ripe cherry, blueberry and blackberry

Roux is the nickname of my oldest daughter, Margaux, and this wine is my meditation to our relationship. This 96 year old, dry farmed, vineyard produces a ridiculously small crop of 100 cases off of 4 acres. This is my favorite wine for "big red" meals. This is Petite Sirah for both fans of the varietal and skeptics. The density of the wine will appeal to proponents of big red wines but without any of the rough edges that can turn people off to Petite Sirah. Roux offers trademark dark, saturated purple color. The nose possesses a good amount of lavender with menthol undertones. This is my cellar favorite, and wonderful partner to long braised meats

Wild Napa and local greens, Piave Mountain cheese, olive oil confit grapes, served with a side of Italian dressing

Gioia's burrata, with rosemary scented Tangerines, pistachio pesto, pomegranate syrup "Caviar" and crispy Sunchokes

Daily raw fish selection

Crispy arborio rice crusted Monterey squid with a grilled Meyer lemon, and Aioli Nero

"Polenta under glass" and caramelized mushrooms with balsamic game sauce and a parmesan frico

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg, and Pecorino Romano

Wood grilled octopus over smokey paprika braised potatoes with salsa verde arugula and red onions

Ricotta "pillows" with old hen tomato sauce and Pecorino Romano

Gragnano Spaghetti cooked in tomato water with aromatic oil, early girl tomato sauce, and blistered cherry tomatoes

Daily risotto with its seasonal accompaniments

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and sage

Wheat pasta with tomato braised veal, pork and porcini mushroom, Calabrian gremolata and Zinfandel brushed Pecorino

Balsamic marinated rabbit, caramelized mushrooms with pancetta, and house made ricotta

Oven baked layers of zucchini, potato, tomato passata and Pecorino Romano with a mushroom and herb insalatina

Calabrian marinated chicken with roasted cippolini onions, cherry tomatoes, and peppers in chicken jus

Prime bone in Rib eye steak Weight may vary

Codfish, Gulf Prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth with an olive oil crouton and saffron aioli

Herb crusted Branzino, brown butter, preserved lemon, and caper leaves

Smoked and braised short rib in espresso agro-dolce, creamy ancient grain polenta with Calabrian pepperonata

Forno roasted Brussels sprouts with black truffles sott' olio and "Salsa di Uovo"

Topped with Parmigiano Reggiano and crispy sage

Creamy Ancient Grain Polenta finished with fontina cheese and Parmigiano Reggiano

Wild Napa and local greens, Piave Mountain cheese, olive oil confit grapes, served with a side of Italian dressing

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg, and Pecorino Romano

Wood grilled octopus over smokey paprika braised potatoes with salsa verde arugula and red onions

"Polenta under glass" and caramelized mushrooms with balsamic game sauce and a parmesan frico

Gioia's burrata, with rosemary scented Tangerines, pistachio pesto, pomegranate syrup "Caviar" and crispy Sunchokes

Puffed rosemary scented pasta dough wrapped in prosciutto with mascarpone espuma, honey, dusted with Parmagiano Reggiano

Daily raw fish selection

Crispy arborio rice crusted Monterey squid with a grilled Meyer lemon, and Aioli Nero

Ricotta "pillows" with old hen tomato sauce and Pecorino Romano

Gragnano Spaghetti cooked in tomato water with aromatic oil, early girl tomato sauce, and blistered cherry tomatoes

Daily risotto with its seasonal accompaniments

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and crispy sage

Wheat pasta with tomato braised veal, pork, porcini mushroom, Calabrian gremolata and Zinfandel brushed Pecorino

Balsamic marinated rabbit, caramelized mushrooms, and pancetta, with house made ricotta

Codfish, Gulf Prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth with an olive oil crouton and saffron aioli

Calabrian marinated chicken with roasted cippolini onions, cherry tomatoes, and peppers in chicken jus

Semolina bun with Fontina cheese, truffle aioli and Parmigiano fries

Oven baked layers of zucchini, potato, tomato passata and Pecorino Romano with a mushroom and herb insalatina

10oz herb Marinated New York steak with Calabrian chili, chimichurri, and truffle fries

Herb crusted Branzino, brown butter, preserved lemon, and caper leaves

Smoked and braised short rib in espresso agro-dolce, creamy ancient grain polenta with Calabrian pepperonata

Forno roasted Brussels sprouts with black truffles sott' olio and "Salsa di Uovo"

Topped with Parmigiano Reggiano and crispy sage

Creamy Ancient Grain Polenta finished with fontina cheese and Parmigiano Reggiano

Devil's Food cake with layers of Mascarpone mousse and a cocoa dusted milk chocolate shell served over a coffee soil. Suggested Pairing: Florio, Targa Marsala Semisecco 2003 (add $18)

Set vanilla cream with huckleberry conserva candied orange zest over shortbread. Suggested Pairing: Brachetto d'Aqui, Braida (add $13)

Spiced persimmon tart with marzipan gelato sea salt pistachio brittle. Suggested Pairing: Donnafugata, Passito di Pantelleria, Ben Rye 2017 (add $20)

House made sorbetti or gelati

Stumptown Espresso over one scoop of gelato, served with biscotti

Chestnut cream filled donut dusted with cocoa sugar, over an apple butter. Suggested Pairing: Far Niente, Dolce, Napa Valley (add $20)

Assortment of Italian American classics with an MC twist. Suggested Pairing: S. Niccolo` Vin Santo del Chianti Classico 2018 (add $13), 6oz pour of Clover Stornetta (add $6)

This is a blend of the two Cabernet Sauvignon Vineyards on our St.Helena property. Until 2014 we have separated the two vineyards into our two distinct Cabernets, Bambino and Eileen, named for my son Aidan and his mother. Bambino e Mamma has a deep and intense purple hue. On the nose you can find notes of violets, vanilla, sandalwood and espresso. The palate is rich with fine tannins and distinct aromas of ripe cherry, blueberry and blackberry

Roux is the nickname of my oldest daughter, Margaux, and this wine is my meditation to our relationship. This 96 year old, dry farmed, vineyard produces a ridiculously small crop of 100 cases off of 4 acres. This is my favorite wine for "big red" meals. This is Petite Sirah for both fans of the varietal and skeptics. The density of the wine will appeal to proponents of big red wines but without any of the rough edges that can turn people off to Petite Sirah. Roux offers trademark dark, saturated purple color. The nose possesses a good amount of lavender with menthol undertones. This is my cellar favorite, and wonderful partner to long braised meats

Wild Napa and local greens, Piave Mountain cheese, olive oil confit grapes, served with a side of Italian dressing

Gioia's burrata, with rosemary scented Tangerines, pistachio pesto, pomegranate syrup "Caviar" and crispy Sunchokes

Daily raw fish selection

Crispy arborio rice crusted Monterey squid with a grilled Meyer lemon, and Aioli Nero

"Polenta under glass" and caramelized mushrooms with balsamic game sauce and a parmesan frico

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg, and Pecorino Romano

Wood grilled octopus over smokey paprika braised potatoes with salsa verde arugula and red onions

Ricotta "pillows" with old hen tomato sauce and Pecorino Romano

Gragnano Spaghetti cooked in tomato water with aromatic oil, early girl tomato sauce, and blistered cherry tomatoes

Daily risotto with its seasonal accompaniments

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and sage

Wheat pasta with tomato braised veal, pork and porcini mushroom, Calabrian gremolata and Zinfandel brushed Pecorino

Balsamic marinated rabbit, caramelized mushrooms with pancetta, and house made ricotta

Oven baked layers of zucchini, potato, tomato passata and Pecorino Romano with a mushroom and herb insalatina

Calabrian marinated chicken with roasted cippolini onions, cherry tomatoes, and peppers in chicken jus

Prime bone in Rib eye steak Weight may vary

Codfish, Gulf Prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth with an olive oil crouton and saffron aioli

Herb crusted Branzino, brown butter, preserved lemon, and caper leaves

Smoked and braised short rib in espresso agro-dolce, creamy ancient grain polenta with Calabrian pepperonata

Forno roasted Brussels sprouts with black truffles sott' olio and "Salsa di Uovo"

Topped with Parmigiano Reggiano and crispy sage

Creamy Ancient Grain Polenta finished with fontina cheese and Parmigiano Reggiano

This is a blend of the two Cabernet Sauvignon Vineyards on our St.Helena property. Until 2014 we have separated the two vineyards into our two distinct Cabernets, Bambino and Eileen, named for my son Aidan and his mother. Bambino e Mamma has a deep and intense purple hue. On the nose you can find notes of violets, vanilla, sandalwood and espresso. The palate is rich with fine tannins and distinct aromas of ripe cherry, blueberry and blackberry

Roux is the nickname of my oldest daughter, Margaux, and this wine is my meditation to our relationship. This 96 year old, dry farmed, vineyard produces a ridiculously small crop of 100 cases off of 4 acres. This is my favorite wine for "big red" meals. This is Petite Sirah for both fans of the varietal and skeptics. The density of the wine will appeal to proponents of big red wines but without any of the rough edges that can turn people off to Petite Sirah. Roux offers trademark dark, saturated purple color. The nose possesses a good amount of lavender with menthol undertones. This is my cellar favorite, and wonderful partner to long braised meats

Daily raw fish selection

Gioia's burrata, with rosemary scented Tangerines, pistachio pesto, pomegranate syrup "Caviar" and crispy Sunchokes

Wood grilled octopus over smokey paprika braised potatoes with salsa verde arugula and red onions

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg, and Pecorino Romano

Wild Napa and local greens, Piave Mountain cheese, olive oil confit grapes, served with a side of Italian dressing

Crispy arborio rice crusted Monterey squid with a grilled Meyer lemon, and Aioli Nero

Roman arancini stuffed with gorgonzola, served with Amatriciana sauce, finished with aged Pecorino Romano

Ground lamb skewers, sherry agrodolce, lemon, mint

Puffed rosemary scented pasta dough wrapped in prosciutto with mascarpone espuma, honey, dusted with Parmagiano Reggiano

Selection of cheese and salumi from Ovello Salumeria in Sonoma, served with seasonal fruits

Crispy artichoke hearts, bonito-rosemary emulsion, chive aioli

"Polenta under glass" and caramelized mushrooms with balsamic game sauce and a parmesan frico

Daily risotto with its seasonal accompaniments

Ricotta "pillows" with old hen tomato sauce and Pecorino Romano

Gragnano Spaghetti cooked in tomato water with aromatic oil, early girl tomato sauce, and blistered cherry tomatoes

Wheat pasta with tomato braised veal, pork, porcini mushroom, Calabrian gremolata and Zinfandel brushed Pecorino

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and crispy sage

Activated charcoal chitarra pasta, with guanciale, Parmigiano Reggiano and farm hen egg yolk

Balsamic marinated rabbit, caramelized mushrooms, and pancetta, with house made ricotta

spiral pasta with Shiitake mushrooms, sun dried tomatoes, toasted pine nuts, spicy tomato sauce, finished with arugula and aged Pecorino Romano

Prawn stuffed tortellini, roasted shellfish broth, Sacramento Delta asparagus, fennel oil

Oven baked layers of zucchini, potato, tomato passata and Pecorino Romano with a mushroom and herb insalatina

10oz herb Marinated New York steak with Calabrian chili, chimichurri, and truffle fries

Wood grilled Bronzino and lemon preserved sauce, roasted cauliflower with garlic and Calabrian chili

Semolina bun with Fontina cheese, truffle aioli and Parmigiano fries

Calabrian marinated chicken with roasted cippolini onions, cherry tomatoes, and peppers in chicken jus

Codfish, Gulf Prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth with an olive oil crouton and saffron aioli

Smoked and braised short rib in espresso agro-dolce, creamy ancient grain polenta with Calabrian pepperonata

Forno roasted Brussels sprouts with black truffles sott' olio and "Salsa di Uovo"

"Truffle Fries" topped with Parmigiano Reggiano and crispy sage

Creamy Ancient Grain Polenta finished with fontina cheese and Parmigiano Reggiano

Assortment of Italian American classics with an MC twist. Suggested Pairing: S. Niccolo` Vin Santo del Chianti Classico 2018 (add $13), 6oz pour of Clover Stornetta (add $6)

House made sorbetti or gelati

Stumptown Espresso over one scoop of gelato, served with biscotti

Devil's Food cake with layers of Mascarpone mousse and a cocoa dusted milk chocolate shell served over a coffee soil. Suggested Pairing: Florio, Targa Marsala Semisecco 2003 (add $18)

Chestnut cream filled donut dusted with cocoa sugar, over an apple butter. Suggested Pairing: Far Niente, Dolce, Napa Valley (add $20)

Set vanilla cream with huckleberry conserva candied orange zest over shortbread. Suggested Pairing: Brachetto d'Aqui, Braida (add $13)

Spiced persimmon tart with marzipan gelato sea salt pistachio brittle. Suggested Pairing: Donnafugata, Passito di Pantelleria, Ben Rye 2017 (add $20)

Bottega molten lava chocolate cake with hazelnut crème anglaise candied hazelnuts

House made panettone with redwood gelato topped with citrus liqueur caramel

Wild Napa and local greens, Piave Mountain cheese, olive oil confit grapes, served with a side of Italian dressing

Gioia's burrata, with rosemary scented Tangerines, pistachio pesto, pomegranate syrup "Caviar" and crispy Sunchokes

Daily raw fish selection

Crispy arborio rice crusted Monterey squid with a grilled Meyer lemon, and Aioli Nero

"Polenta under glass" and caramelized mushrooms with balsamic game sauce and a parmesan frico

Shaved Brussels sprouts with whole Meyer lemon dressing, Marcona almonds, sieved egg, and Pecorino Romano

Wood grilled octopus over smokey paprika braised potatoes with salsa verde arugula and red onions

Ricotta "pillows" with old hen tomato sauce and Pecorino Romano

Gragnano Spaghetti cooked in tomato water with aromatic oil, early girl tomato sauce, and blistered cherry tomatoes

Daily risotto with its seasonal accompaniments

Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and sage

Wheat pasta with tomato braised veal, pork and porcini mushroom, Calabrian gremolata and Zinfandel brushed Pecorino

Balsamic marinated rabbit, caramelized mushrooms with pancetta, and house made ricotta

Oven baked layers of zucchini, potato, tomato passata and Pecorino Romano with a mushroom and herb insalatina

Calabrian marinated chicken with roasted cippolini onions, cherry tomatoes, and peppers in chicken jus

Prime bone in Rib eye steak Weight may vary

Codfish, Gulf Prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth with an olive oil crouton and saffron aioli

Herb crusted Branzino, brown butter, preserved lemon, and caper leaves

Smoked and braised short rib in espresso agro-dolce, creamy ancient grain polenta with Calabrian pepperonata

Forno roasted Brussels sprouts with black truffles sott' olio and "Salsa di Uovo"

Topped with Parmigiano Reggiano and crispy sage

Creamy Ancient Grain Polenta finished with fontina cheese and Parmigiano Reggiano

This is a blend of the two Cabernet Sauvignon Vineyards on our St.Helena property. Until 2014 we have separated the two vineyards into our two distinct Cabernets, Bambino and Eileen, named for my son Aidan and his mother. Bambino e Mamma has a deep and intense purple hue. On the nose you can find notes of violets, vanilla, sandalwood and espresso. The palate is rich with fine tannins and distinct aromas of ripe cherry, blueberry and blackberry

Roux is the nickname of my oldest daughter, Margaux, and this wine is my meditation to our relationship. This 96 year old, dry farmed, vineyard produces a ridiculously small crop of 100 cases off of 4 acres. This is my favorite wine for "big red" meals. This is Petite Sirah for both fans of the varietal and skeptics. The density of the wine will appeal to proponents of big red wines but without any of the rough edges that can turn people off to Petite Sirah. Roux offers trademark dark, saturated purple color. The nose possesses a good amount of lavender with menthol undertones. This is my cellar favorite, and wonderful partner to long braised meats