Bottega - Yountville, CA

"House cured" prosciutto, Tuscan & Calabrian salumi, Teleme, Montasio, Chianti Pecorino, Sicilian almonds, vine dried raisins

Market-fresh raw selection from the sea. . . changes Daily A.Q.

Local heirloom tomatoes, balsamic caviar, basil oil, and their blossoms

Michael's Moms daily salad. Forni Brown spring greens, Zinfandel dressing, shaved heart of celery and heirloom radishes, Pecorino croutons

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

Stone fruit salad with ricotta, Sicilian almonds, arugula, cocoa nibs, almond oil dressing

Forno roasted Delta asparagus with crisp pancetta and Reggiano spuma, coddled free range egg yolk, cracked pepper

Local melons, La Querica Speck, Robiolina dressing, Sausalito cress

Monterey Calamari crisped with Arborio rice flour and aioli nero

Grilled shortrib polpette, Sicilian heirloom tomato sauce, coal roasted eggplant passata, cucumber, grapes, housemade ricotta

Wood grilled octopus with olive oil poached Ruby Cresent potatoes, salsa verde, tonnato and pickled red onion

Caramelized mushrooms and balsamic game sauce

Wood grilled whole fish (semi-boneless) with squash blossom pesto, cucumber, heirloom tomato, olive oil croutons

Roasted black Cod, Gulf prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth, Saffron aioli

Grilled acorn fed pork shoulder loin with stone fruit mostarda, parmigiano potato passata, crispy prosciutto

Calabrian marinated chicken, roasted Shishito pepper, cipollini onions

Confit of half Sonoma duck, sauteed mustard greens, grilled strawberry and rhubarb mostarda, red wine duck jus

Wood grilled rack of lamb, sweet corn polenta, roasted and fresh cherry vinaigrette

Smoked and braised shortribs with grilled Treviso smokey jus, polenta-speck polpette

A.Q.

"Not So" white clam pasta, steamed shelless Manilla clams, Calabrian broccoli rabe, fennel sausage and Meyer lemon gremolata

Potato pasta filled with spinach ricotta, farm yard egg yolk and truffle sage brown butter

Ricotta "pillows" with old hen salsa di pomodoro and pecorino

Wood forno baked zucchini lasagna with potato and tomato sauce. Shaved mushroom and celery salad, broken tomato vinaigrette

Gulf prawns alla plancha with ricotta and Santa Barbara sea urchin pasta and shellfish brodo

Corn Fettuccine with chanterelle mushrooms, Sweet corn, chicken marjoram broth, Ricotta Salata di Capri

Spaghetti from Gragnano, cooked in tomato Leaf-infused tomato water with slow cooked skin-on tomato sauce, crisp garlic root thread, basil and black garlic

Veal, pork and porcini mushroom sugo, rosemary, parmigiano reggiano

Hand shaped butterfly pasta with Peekytoe Crab, English peas and vermouth crema, Bottarga gremolata

Creamy ancient grain polenta with Fontina

Parmigiano potato passata, crispy prosciutto

Grilled Delta jumbo asparagus with roasted red peppers and spring vinaigrette

mascarpone mousse, cocoa ladyfingers rum and kahlua coffee syrup crunchy chocolate meringues

tender goat's milk panna cotta almond semolina croutons honey basil sorbetto, winter citrus

italian doughnuts fried to order praline crema

poached pear crostata almond frangipane brown butter gelato

marcona almond "un"scotti caramel sea salt gelato fresh brewed espresso

frozen fruit passato & creamy frozen italian custard inquire with server

"House cured" prosciutto, Tuscan & Calabrian salumi, Teleme, Montasio, Chianti Pecorino, Sicilian almonds, vine dried raisins

Market-fresh raw selection from the sea... changes Daily A.Q.

Local heirloom tomatoes, balsamic caviar, basil oil, and their blossoms

Michael's Moms daily salad. Forni Brown spring greens, Zinfandel dressing, shaved heart of celery and heirloom radishes, Pecorino croutons

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

Stone fruit salad with ricotta, Sicilian almonds, arugula, cocoa nibs, almond oil dressing

Forno roasted Delta asparagus with crisp pancetta and Reggiano spuma, coddled free range egg yolk, cracked pepper

Local melons, La Querica Speck, Robiolina dressing, Sausalito cress

Monterey Calamari crisped with Arborio rice flour and aioli nero

Grilled shortrib polpette, Sicilian heirloom tomato sauce, coal roasted eggplant passata, cucumber, grapes, housemade ricotta

Wood grilled octopus with olive oil poached Ruby Cresent potatoes, salsa verde, tonnato and pickled red onion

Caramelized mushrooms and balsamic game sauce

A.Q.

"Not So" white clam pasta, steamed shelless Manilla clams, Calabrian broccoli rabe, fennel sausage and Meyer lemon gremolata

Potato pasta filled with spinach ricotta, farm yard egg yolk and truffle sage brown butter

Ricotta "pillows" with old hen salsa di pomodoro and pecorino

Wood forno baked zucchini lasagna with potato and tomato sauce. Shaved mushroom and celery salad, broken tomato vinaigrette

Gulf prawns alla plancha with ricotta and Santa Barbara sea urchin pasta and shellfish brodo

Corn Fettuccine with chanterelle mushrooms, Sweet corn, chicken marjoram broth, Ricotta Salata di Capri

Spaghetti from Gragnano, cooked in tomato Leaf-infused tomato water with slow cooked skin-on tomato sauce, crisp garlic root thread, basil and black garlic

Veal, pork and porcini mushroom sugo, rosemary, parmigiano reggiano

Hand shaped butterfly pasta with Peekytoe Crab, English peas and vermouth crema, Bottarga gremolata

olive oil poached tuna salad with shelling bean ragú, Shishito peppers,Taggiasca olives and grilled broccoli di Ciccio

Market fresh selection from the sea... Calabrian Squash blossom pesto, cucumber heirloom tomato, olive oil croutons

on semolina bun with Fontina cheese, truffle aioli and heirloom tomatoes, Parmigiano fries

Paprika Oil Marinated Grilled Skirt Steak salsa rosa, heirloom cucumber insalata

Roasted black Cod, Gulf prawns, Savory clams, Monterey calamari and mussels in white wine tomato broth, Saffron aioli

Confit of half Sonoma duck, sauteed mustard greens, grilled strawberry and rhubarb mostarda, red wine duck jus

Calabrian marinated chicken, roasted Shishito pepper, cipollini onions

Grilled acorn fed pork shoulder loin with stone fruit mustarda, parmigiano potato passata, crispy prosciutto

Smoked and braised shortribs with grilled Treviso smokey jus, polenta-speck polpette

This vineyard is named for my girlfriend (and wife), Eileen, and is a lovely rocky patch of soil along the west side. Longer and cooler than normal, more of a European weather pattern produced wines that are more characteristic of wines from Bordeaux than Napa Valley. An exotic nose (think allspice finds anise) meets a smooth palate, which contains all the strength of dark red currant fruit, plums, mint, toasty oak and a nice earthiness.

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 Syrah 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 Syrah. 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.

Named after my youngest daughter, Giana, and farmed like a cabernet for a high quality not high yield. Dark purple with flavors of cherries, raspberries, wild mint, vanilla bean, honeysuckle and bittersweet chocolate, this wine is full and rich upfront, and buffered on the back by a firm natural acidity. Zinfandel is my favorite food varietal, so I drink Giana Zin with everything from red-sauce pastas to grilled meats & smoky BBQ, and occasionally, all by itself!

tomato sauce alla nonna (Summer)

lemon potato aioli and Montasio cheese (Fall/Winter)

tomato olive sauce (Spring)

Guanciale, Potato, Ricotta, Rosemary

organic "house cured" prosciutto

goat cheese

choice of ahi tartare, salmon tartare or beef tartare

Peaches (summer), Figs (fall), Persimmmons (winter)

pistachio vinaigrette (spoon)

caramelized mushrooms, game sauce (spoon)

with Octopus Salad

with Prosciutto Cotto, Fontina Cheese

Selection of traditional Venetian Tapas $25 per person

organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino

with Forni Brown Greens and Whipped Ricotta

Tuscan & Calabrian Salumi, House Cured Prosciutto, Teleme, Chianti Pecorino, Montasio Cheeses, Sicilian Almonds

heirloom tomatoes, basil leaves, basil oil, balsamic "caviar"

La Tur espuma, pistachio vinaigrette

lemon, parsley, aiolo nero

chef's selection of housemade breads for $5 per person: Olive Fougasse, Potato Rosemary Francesse, House made Focaccia and Fontina Cheese puffs

veal, pork and porcini mushroom sugo, rosemary, Parmigiano Reggiano

tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta

blistered cherry tomatoes and summer squash, English pea - Meyer lemon fonduta, 11 month Valley Ford Montasio

sweet corn mostarda, smoked and marinated baby beet insalata

Heirloom tomato panzanella, chicken jus

pistachio vinaigrette, fregola sarda con cipolle, lamb jus

Calabrian chile broccoli rabe, smokey jus

honey sherry glazed shallots, marinated and grilled asparagus ($15 per person additional)

wild foraged mushrooms, sweetbread, mache insalata ($15 per person additional)

with Red Onion and Ricotta Salata

biscotti crust, fruit compote crema

Stone Fruit

Rhubarb-Berries Chamomille

Caramel Gelato, cocoa sauce

served family style

toasted pumpkin seed, Laura Chenel Goat Cheese, pancetta vinaigrette

organic "house cured" Prosciutto, persimmon "nuvola"

creamy mozzarella burrata, artichokes two ways; olive oil-lemon braised and crispy

La Tur and pistachio vinaigrette

lemon, parsley, aioli nero

Pane della Casa chef's selection of housemade breads for $5.00 per person: Olive Fougasse, Potato Rosemary Francesse, House made Focaccia and Fontina Cheese puffs

veal, pork and porcini mushroom sugo, rosemary, Parmigiano Reggiano

tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta

coal roasted squash passata, brussel sprouts, baby carrot & turnip, cippolini onion, 11 month Valley Ford Montasio

artichokes, fennel grilled escarole, gremolata

porcini mushroom and tomato ragu, fresh dug potatoes, eggplant, ricotta salata

ancient grain polenta, sunchoke, salsify

potato gnocchiette with Taleggio fonduta, broccoli di ciccio, smokey jus

honey sherry glazed shallots, roasted root vegetable insalata ($15 per person additional)

foraged wild mushrooms, sweetbread, mache insalata ($15 per person additional)

chili, garlic

with Anchovy Dressing

biscotti crust, fruit compote crema

Fig Marmelata, Rosemary Honey Gelato or Citrus Salad

Bourbon Crema

caramel gelato, cocoa sauce

served family style

verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino

Tuscan & Calabrian Salumi, House Cured Prosciutto, Teleme, Chianti Pecorino, Montasio Cheeses, Sicilian Almonds

creamy mozzarella burrata with artichokes two ways, olive oil-lemon braised and crispy

La Tur espuma, pistachio vinaigrette

lemon, parsley, aiolo nero

Pane della Casa chef's selection of housemade breads for $5.00 per person: Olive Fougasse, Potato Rosemary Francesse, House made Focaccia and Fontina Cheese puffs

veal, pork and porcini mushroom sugo, rosemary, Parmigiano Reggiano

tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta

baby vegetables, English pea - Meyer lemon fonduta, 11 month Valley Ford Montasio

patata al forno, baby chicories, salsa genovese

olive oil poached potatoes, blistered cherry tomatoes, arugula, chicken jus

pistachio vinaigrette, fregola sarda con cipolle, lamb jus

Calabrian chile broccoli rabe, smokey jus

honey sherry glazed shallots, marinated and grilled asparagus ($15 per person additional)

wild foraged mushrooms, sweetbread, mache insalata ($15 per person additional)

biscotti crust, fruit compote crema

caramel gelato, cocoa sauce

Apricot Thyme Gelato

Roasted Cherry

served family style

greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino

Meyer lemon and anchovy dressing, Parmigiano Reggiano

veal, pork and porcini mushroom sugo, rosemary, parmigiano reggiano

potato, zucchini, and tomato torta, shaved mushroom and celery insalata, broken tomato vinaigrette

salsa rosa, heirloom cucumber insalata

Family Style Platters of House made regional Italian Cookies and Confections

whole Meyer lemon dressing, toasted Marcona almonds, sieved egg, pecorino

greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino

Meyer lemon and anchovy dressing, Parmigiano Reggiano

lemon, parsley, aiolo nero

veal, pork and porcini mushroom sugo, rosemary, parmigiano reggiano

squash passata (winter/fall), pea fonduta (spring/summer), Valley Ford Montasio

with Salsa Verde and olive oil poached asparagus (spring) heirloom tomato and Gaetta olive salad (summer), Forno roasted broccoli rabe, Calabrian chile, garlic (fall/winter)

potato, zucchini, and tomato torta, shaved mushroom and celery insalata, broken tomato vinaigrette

salsa rosa, heirloom cucumber insalata

mascarpone mousse with cocoa ladyfingers and chocolate meringues

whole Meyer lemon dressing, toasted Marcona almonds, sieved egg, pecorino

greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino

Meyer lemon and anchovy dressing, Parmigiano Reggiano

lemon, parsley, aiolo nero

tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta

salsa di pomodoro della Nonna, pecorino

Broccoli de Cicco, Calabrian Chile, garlic, creamy Ancient grain polenta

with Salsa Verde and olive oil poached asparagus (spring) heirloom tomato and Gaetta olive salad (summer), Forno roasted broccoli rabe, Calabrian chile, garlic (fall/winter)

alla Cacciatore wild mushrooms, Taggaisca olives, plum tomatoes, forno roasted eggplant (fall/winter/early spring) Heriloom Panzanella Salad (summer)

biscotti crust, fruit compote, crema

meyer lemon cloud, osetra caviar dill

"house cured" prosciutto, spring garlic

Umbrian black truffle, marjoram, brown butter

slow cooked over alfalfa, clover leaf, confetti of Brussels sprouts, black trumpet mushrooms, natural jus

Cara cara brulee, ricotta gelato