Chef Patrick Prager has prepared a special pre-fixe menu at the Grill for this year’s Napa Valley Restaurant Week.
Lunch – $39
Endive & Pear Salad – gorgonzola mousse, candied walnuts, golden balsamic vinaigrette
Pan Seared Trout – sweet potato puree, almond, brown butter, lemon, brussels sprouts
Dinner – $59
Carrot & Parsnip Soup – dayboat scallop, parsley oil
Rabbit Cavatelli – pancetta, foraged mushrooms, smoked ricotta, lemon emulsion
Blood Orange Olive Oil Cake – preserved lemon curd, burnt orange caramel, almonds
For Reservations call 855-829-0940