PRESS was born in 2005 as a restaurant whose ethos is exemplifying the food, wine, and people of the Napa Valley. PRESS is a place for locals, winemakers, vintners, and guests from around the world to experience the best the Napa Valley has to offer — it’s this sense of community that is at the heart of everything PRESS does. Under the leadership of Samantha Rudd and Chef Philip Tessier, PRESS features legendary Bay Area purveyors alongside innovative new culinary talents to highlight Napa Valley cuisine. The PRESS Culinary Team draws inspiration from around the globe while staying rooted in the style and ingredients that make the Napa Valley so special.

SPRING TASTING MENU

menu subject to change

fruits de mer, hamachi tartare, mt. lassen trout rillettes, kaluga caviar

caviar pretzel, cultured yogurt butter, golden osetra caviar $75 supplement

white asparagus, green strawberry, forest herbs, sesame consommé

ricotta gnudi, squash blossom, parmigiano reggiano consommé

spirale pasta, fava beans, shaved black truffle $75 supplement

alaskan halibut, squash condiment, petit basil, vadouvan hollandaise

king crab, spring peas, rice porridge, black koji essence, $40 supplement

charcoal-grilled duck, saffron polenta, wild ramps, mulberries

american wagyu, charred greens, crispy sweetbread, black shallot jus

tenbrink strawberries, chantilly cream, rose geranium soda

field rhubarb, ginger granité, rhubarb compote, almond crumble

tasting menu 225 • wine pairing 225

SPRING 5-COURSE TASTING MENU

menu subject to change

select one per course

hamachi, shaved radish, salsa macha, avocado kosho

white asparagus, green strawberry, forest herbs, sesame consommé

caviar pretzel, cultured yogurt butter, golden osetra caviar — $75

ricotta gnudi, squash blossoms, parmigiano reggiano consommé

spirale pasta, fava beans, shaved black truffle $75 supplement

black cod, cordyceps mushrooms, sprouting cauliflower, abalone consommé

king crab, spring peas, rice porridge, black koji essence $40 supplement

truffle-glazed chicken, morel mushrooms, gem lettuce, sauce vin jaune

21-day ribeye, confit beef tongue, charred field greens, black shallot jus

tenbrink strawberries, butter mochi, lychee-amazake sorbet

cherry-chocolate mousse, pretzel tuile, brooks cherries, cocoa sorbet

5-course menu 175 • wine pairing 175

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.