Napa Valley Valentine’s Day Dining 2017

Love is in the air, and Valentine’s Day reservations are still within your reach. But grab your table quickly – these hot spot Napa Valley destinations are very popular with locals and visitors alike.

Harvest Table by Charlie Palmer
From 5:30 to 9:30 p.m., chef Levi Mezick woos with a four-course $85 menu featuring spaghetti Nero with Monterey squid and roasted fennel, a grilled beef sirloin with truffled mashed potatoes and hen of the woods mushrooms, and desserts from pastry chef Skyler Spitz (plus pastries to-go, to enjoy the next morning).
One Main Street, St. Helena, 707-967-4695, harvesttablenapa.com.

La Toque
Celebrity chef Ken Frank rolls out the stops with a fantasy meal beginning with a pair of crumpets to share – one with caviar, one with truffle – paired with Veuve Clicquot Rosé Champagne Reserve Cuvée Brut. From there, the offerings are so lavish, it’s best to just list the entire $150 menu (wine pairings add $80):

  • Chef’s garden salad with Coraline endive, Meyer lemon crème fraiche and seasonal citrus paired with 2013 Fiddlehead Cellars Santa Ynez Valley Happy Canyon Sauvignon Blanc
  • Truffle infused sunchoke soup with shaved foie gras paired with 2013 Hárslevelü,
    Apátsági Nagy-Somlóiy
  • New England black bass with winter vegetables barigoule paired with 2013 Meursault, Les Luchets, Vieilles Vignes, Domaine des Terres de Velle
  • Warm Dungeness crab with apple and sauce maltaise paired with 2014 Paul Hobbs Russian River Valley Chardonnay
    -or-
    Bacon wrapped pork tenderloin with bacon braised in three vinegars, cabbage and golden chanterelles paired with 2009 Le Surte Macchialupa Taurasi
    -or-
    Rancho Gordo Corona bean tortellini in savory Parmesan broth paired with 2009 San Stunet Piero Busso Barbaresco
    -or-
    Roasted beef tenderloin with winter vegetables and celery root mousseline paired with 2003 La Jota, Estate Howell Mountain Cabernet Sauvignon
    -or- Skuna Bay salmon with candied cipolline, roasted cauliflower and red wine paired with 2009 Terre Rouge Sierra Foothills GSM Blend
  • Chocolate caramelia pot de crème with hazelnut dacquoise, milk chocolate praline crunch and salted butter caramel ice cream plus raspberry vanilla mousse on a vanilla biscuit with lychee Rosé sorbet
    1314 McKinstry Street, Napa, 707-257-5157, latoque.com.

Brix
Brix refers to the sugar level in ripening grapes, so it stands to reason that this is a lovely place for a St. Valentine’s Day. The four-course, $95 per person is offered from 5:30 until 9 p.m. (add $40 for wine pairings). Here’s the menu:
First Course
Ahi tuna tartare with caramelized sesame, avocado, bottarga and black garlic soy vinaigrette paired with NV Roederer Estate Brut, Anderson Valley
-or-
5 Hearts Salad with Dungeness crab, hearts of palm, artichoke and blood orange paired with 2012 Schramsberg Blanc Des Noirs, North Coast
-or-
Pomegranate glazed Sonoma quail with smoked pecans, Carolina gold rice, dates and pear puree paired with NV Domaine Chandon, Etoile Rosé, North Coast
Second Course
Baked Pacific oysters with white sturgeon caviar, apple mignonette and brandy aioli paired with 2015 Domaine Fournier Sancerre, Les Belles Vignes, Loire Valley, France
-or-
Sonoma rabbit Bolognese linguine with foraged mushrooms, chard and smoked salt paired with 2012 Maldonado Chardonnay, Los Olivos Vineyard, Napa Valley
-or-
Smoked buratta croquette with grilled bread, blood orange marmalade and Hobb’s prosciutto paired with 2015 Kelleher Family Sauvignon Blanc, Block 21, St. Helena
Third Course
Snake River Farms New York strip with black garlic potatoes, smoked tomato, piquillo peppers, baby carrot and bone marrow paired with 2014 VGS Cabernet Blend, Potelle Two, Napa Valley
-or-
Caramelized sea scallops with potato puree, forest mushrooms, hazelnuts, celery root and truffle vinaigrette paired with 2012 En Route Chardonnay, Les Brumeaux, Russian River Valley
-or-
Rainbow potato gnocchi with English peas, leaves, Parmesan and black truffle fondue paired with 2012 Moshin Pinot Noir, Sonoma Coast
Dessert
Banoffee tart with puff pastry, caramelized banana, banana cream and toffee sauce paired with 2006 Disznókő Tokaji Aszú, Tokaj, Hungary
-or-
Pomegranate white chocolate cake with citrus curd, pomegranate mousse, meringue and lemon anglaise paired with 2013 Navarro Riesling, Cluster Select, Anderson Valley
-or-
The “Lover’s Quarrel” (for 2) of Port ice cream with profiteroles, chocolate beignets and naughty cream paired with 2012 Taylor L.B.V. Port
7377 St Helena Hwy., Napa, 707-944-2749, brix.com.

Farm at Carneros
You can indulge in a decadent seven-course tasting menu ($175), or classic a la carte menu items offered from 5:30 to 10:30 p.m. by executive chef Aaron Meneghelli. The tasting looks extravagant, boasting delights like California squab, diver scallops, Périgord truffles and local caviar from the California Caviar Company, all wrapped up with two dessert courses.
4048 Sonoma Hwy., Napa, 707-299-4880, farmatcarneros.com.

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Carey Sweet

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