Private Dining & Special Events
Bottega means "workshop," a place where we can showcase signature bold Italian flavors with a refined twist. Our menu highlights the bounty of artisanal and house made ingredients, as well as local produce. Bottega is part of the historic Vintage Estates, located in one of the oldest wineries in the Napa Valley, and is open for lunch, dinner and after dinner. Cooking and living in the Napa Valley for over 20 years, I have had the pleasure of creating special menus and moments for my friends. I am honored to have the opportunity to create a special event for you. We look forward to seeing you and throwing your party and special event! A toast to you and the memories made around the table.
Salute,Michael Chiarello
Download our Private Dining informational package here.
Click here for Terms and Conditions for Group Events at Bottega Restaurant
We are happy to custom design a menu for you as well by request.
Chiarello Family Vineyards | Our "House Wine"
Tending 96-year-old vines around my home in St. Helena, I’ve been fortunate
to craft highly rated, small production, estate grown wines since 1998.
A labor of love, sustainably farmed,
simply the most satisfying of all my personal endeavors. Surrounding the
historic “old vines,”
we have Zinfandel and two distinctly different Cabernet Sauvignon vineyards,
along with the
Old Vine Petite Syrah and Old Vine Zinfandel.
Thomas Brown (winemaker of the year 2010), is one of the most successful young winemakers in the Napa Valley and most importantly my friend. He is currently the consulting winemaker for several projects in the Napa Valley including Chiarello Family Vineyards, Schrader Cellars, Tor, Maybach, Outpost and his own amazing Pinot Noir label Rivers Marie.
Our wines carry the story of my family and our personal, hands-on care of the vineyards in each glass. The natural and sustainable way we farm is a key factor in the high quality of the final wine. As we preserve our soils “naturally,” we also preserve our heritage. Taste our story in every glass . . .
Giana Zinfandel 2009 / Bottle $ 54
This vineyard is named after my youngest daughter, Giana, and farmed like a cabernet for high quality not high yield. The Giana Zinfandel carries notes of plums, black cherries, raspberries, as well as licorice and spice. As my very favorite food wine, I drink Giana Zin when I am eating family style with lots of different foods on the table at the same time. 510 cases produced.
Felicia Old Vine Zinfandel 2008 / Bottle $ 75
Felicia is my artsy middle girl and her wine shares her gumption. For me, this Old Vine Zinfandel block is truly a labor of love. Fantastic quality and very low yield mean I can only make less than 100 cases each year. Striking minerality to the nose followed by kirsch, lavender and white flowers. The texture is almost Petite Syrah like with flavors of blackberries, river stones, black Muscat and cassis.
Bambino Cabernet Sauvignon 2008 / Bottle $ 60
Named for our little boy Aidan this 5 year old vineyard Cabernet had really come into its own. Only 400 cased produced. The palate is rich and balanced offering earthy notes of cloves, mint and celery seed. The oak adds sweet cream/caramel/vanilla which balances the round ripe tannins. Sweet black fruits finish off these lovely cabernet tones.
Eileen Cabernet Sauvignon 2007 / Bottle $ 66
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. 550 cases produced.
Roux Old Vine Petite Syrah 2007 / Bottle $ 66
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.
- Fontina cheese puffs
- Basil pesto & buratta arancini with tomato sauce alla nonna
- Swordfish meatballs with Calabrian aioli & fisherman’s sauce
- Tomato & house-made ricotta foccacia bites
- House cured Berkshire prosciutto wrapped grissini
- Eggplant & carrot caponata on crostini with fresh chevre
- Grilled “Angry” shrimp spiedini
- House made fennel crackers with choice of ahi tartare, salmon tartare or beef tartare
- Grilled pancetta wrapped apricots (spring), peaches (summer), figs (fall), mango (winter)
- Pt. Reyes blue cheese spuma with marinated baby beets and pistachio
- Grilled lamb spiedini with wine soaked raisins & coal roasted
vegetable puree
Four Course Summer Menu
$82 per person
Antipasti
Selection of 3 - served family style.
- Insalata del Bosco Organic greens, balsamic vinaigrette, sliced pear, candied hazelnuts, Pecorino
- Organic Prosciutto "house cured," pasta fritta
- Burrata Estate: creamy mozzarella burrata with heirloom tomatoes, basil oil & balsamic vinegar caviar
- Roasted golden & chiogga beets, Point Reyes blue cheese & pistachio vinaigrette
- Monterey calamari, crisped with Arborio rice flour, aioli nero
Pasta
Choose 1 for a plated pasta tasting. Choose 2 to be served served family style.
- Trenne with veal, pork & porcini mushroom Bolognese, rosemary & parmigiano
- Rigatoni with tomato braised Sonoma rabbit sugo, wild mushrooms & ricotta
- Crispy Potato Gnocchi, baby vegetables, English pea-meyer lemon
fonduta,
& 11 month Valley Ford Montasio
Secondi
Choice of 2 for groups 40 and less.
- Pan roasted halibut alla Barcaiola with creamy soft polenta & heirloom tomatoes
- Toasted Spiced chicken breast with olive oil braised potatoes, heirloom tomatoes, arugula & sherry vinegar pan jus
- Rack of lamb, Black Mission figs with tarragon, fennel seeds,
white balsamic vinegar, California olive oil creamy ancient grain
polenta
Dolci
1 Choice.
- Torta di Mascarpone, biscotti crust, fruit compote
- Olive oil carrot torta, carrot golden raisin salad, mascarpone crema
- Chocolate hazelnut cake, hazelnut croccante & anglaise
- Bottega biscotti & cookies - served family style
Four Course Fall/Winter Menu
$82 per person
Antipasti
Selection of 3 - served family style.
- Insalata del Bosco Organic greens, balsamic vinaigrette, sliced pear, candied hazelnuts, Pecorino
- Organic Prosciutto “house cured,” pasta fritta
- Burrata Autunnale: creamy mozzarella burrata with roasted butternut squash, caramelized mushroom & shallots, brown butter vinaigrette, sherry vinegar caviar
- Roasted golden & chiogga beets, Point Reyes blue cheese & pistachio vinaigrette
- Monterey calamari, crisped with Arborio rice flour, aioli nero
Pasta
Choose 1 for a plated pasta tasting. Choose 2 to be served served family style.
- Trenne with veal, pork & porcini mushroom Bolognese, rosemary & parmigiano
- Rigatoni with tomato braised Sonoma rabbit sugo, wild mushrooms & ricotta
- Crispy Potato Gnocchi, baby fall vegetables, Kabocha squash passato,
& 11 month Valley Ford Montasio
Secondi
Choice of 2 for groups 40 and less.
- Pan roasted halibut alla Barcaiola with creamy soft polenta & forno roasted rapini
- Toasted Spiced chicken breast with sweet potato-tallegio torta, arugula & sherry vinegar pan jus
- Wood grilled lamb chops, Black Mission figs (fall) or Fuyu persimmons (winter) with tarragon, fennel seeds, white balsamic vinegar, California olive oil & creamy ancient grain polenta
- Smoked & Braised Natural Short Ribs, Preserved-lemon spinach,
smokey jus
Dolci
1 Choice.
- Budino di Pane, caramel sauce
- Pumpkin Torta di Mascarpone (November & December)
- Chocolate hazelnut cake, hazelnut croccante & anglaise Pannettone bread pudding (December)
- Fall fruit sbrisilona crisp
- Bottega biscotti & cookies - served family style
Four Course Spring Menu
$82 per person
Antipasti
Selection of 3 - served family style.
- Insalata del Bosco Organic greens, balsamic vinaigrette, sliced pear, candied hazelnuts, Pecorino
- Organic Prosciutto “house cured,” pasta fritta
- Burrata Primavera: creamy mozzarella burrata with artichokes two ways, olive oil-lemon braised and crispy
- Roasted golden & chiogga beets, Point Reyes blue cheese & pistachio vinaigrette
- Monterey calamari, crisped with Arborio rice flour, aioli nero
- Trenne with veal, pork & porcini mushroom Bolognese, rosemary & parmigiano
- Rigatoni with tomato braised Sonoma rabbit sugo, wild mushrooms & ricotta
- Crispy Potato Gnocchi, baby vegetables, English pea-meyer lemon fonduta, & 11 month Valley Ford Montasio
- Pan roasted halibut alla Barcaiola with creamy soft polenta & celery heart & spring herb insalatina
- Toasted Spiced chicken breast with olive oil braised potatoes, forno roasted asparagus & sherry vinegar pan jus
- Wood grilled lamb chops, Bing cherries with tarragon, fennel seeds, white balsamic vinegar, California olive oil creamy ancient grain polenta
- Smoked & Braised Natural Short Ribs, Preserved-lemon spinach, smokey jus
- Vanilla bean panna cotta parfait
- Torta di Mascarpone, biscotti crust, fruit compote
- Olive oil carrot torta, carrot golden raisin salad, mascarpone crema
- Chocolate hazelnut cake, hazelnut croccante & anglaise
- Bottega biscotti & cookies - served family style
Appetizers for Your Reception
Prior to Lunch or Dinner
$10 per person for 2 items | $13 per person for 3 items | $15 per person for 4 items
Chef's Selection
Pasta
Choose 1 for a plated pasta tasting. Choose 2 to be served served family style.
Secondi
Choice of 2 for groups 40 and less.
Dolci
1 Choice.
Group Dining/Corporate Events
For group dining and corporate events please contact:
Kellie Magna - Director
of Sales
& Marketing | Tel: 707-754-4467 | Fax: 877-448-8430