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.

CHEF’S TASTING MENU

menu subject to change
195 per person
tasting menu with wine pairing – 390
tasting menu with reserve wine pairing – 695

CAVIAR PRETZEL  cultured yogurt butter, tsar nicoulai caviar, 
75 supplement

WILD KING SALMON nasturtium capers, fermented plum, tsar nicoulai trout roe

CHARRED ASPARAGUS  green apple, english cucumber, white asparagus crema

SUNGOLD TOMATOES demi-sec aprium, heirloom tomato granita, toasted fig leaf soda

RICOTTA GNUDI squash blossoms, parmigiano reggiano consommé
OR
SWEET CORN CARAMELLE incontro cured ‘nduja, shaved black truffles
85 supplement

POTATO-CRUSTED DOVER SOLE chanterelle mushrooms, garden beans, green tomato vierge

BLACK TRUFFLE-GLAZED CHICKEN nueske bacon, summer truffle, sauce vin jaune
OR
WESTHOLME WAGYU charred eggplant, kohlrabi condiments, timur pepper glaze
85 supplement

COCONUT CRÉMEUX olio nuovo, passion fruit

SMOKED YOGURT PANNA COTTA frozen yuzu curd, blood orange

FOUR-COURSE PRIX FIXE

menu subject to change | choose one per course

150 per person | four-course with wine pairing – 275 | four-course with reserve wine pairing – 450

CAVIAR PRETZEL  cultured yogurt butter, tsar nicoulai caviar 75

FIRST

SWEET PEA PANNA COTTA whipped goat cheese, green strawberry wasabi ice

SUMAC-CURED HALIBUT farm cucumber, preserved pluot, flowering cilantro

PORK TERRINE summer truffle, tenbrink aprium, sicilian pistachio

AMERICAN WAGYU STEAK TARTARE artichoke confit, almond ajo blanco

SECOND

CAULIFLOWER MUSHROOMS tête de moine, citrus marmalade

RICOTTA GNUDI squash blossoms, parmigiano reggiano consommé

SWEET CORN CARAMELLE incontro cured ‘nduja, shaved black truffles
85 supplement

LOBSTER CHAWANMUSHI preserved cabbage, green curry whey
35 supplement

THIRD

CHARCOAL-ROASTED SUMMER SQUASH petit basil, tomato condiment

WILD KING SALMON grilled collar salad, green tomato crema

BLACK TRUFFLE-GLAZED CHICKEN nueske bacon, spring onion, sauce vin jaune

DRY-AGED KUROBUTA PORK cheek confit, garden brassicas, charred pickle jus

EYE OF RIBEYE chanterelle mushrooms, charred sugar snap peas, sauce bordelaise
35 supplement

21-DAY TOMAHAWK suya polenta, aguachile salad, shishito salsa verde
120 supplement, serves two

FOURTH

SMOKED YOGURT PANNA COTTA frozen yuzu curd, blood orange

SILVERADO TRAIL STRAWBERRY mara des bois, pink peppercorn, citrus leaf oil

MILK CHOCOLATE MOUSSE peanut ice cream, caramel banana jam

RACLETTE FONDUE incontro cured jamon, under-study canelé, onion marmalade

Á LA CARTE MENU AT THE LOUNGE

SNACKS

CHIPS & DIP crisped salmon skin, avocado kosho, black lime 16

CHICKPEA FALAFEL vegetable crudité, shishito yogurt 15

SWEET & SOUR PIG EARS tenbrink pluot, cilantro leaf 18

LOBSTER ROLL lemon aioli, garden herbs 26
with caviar 50

CHICKEN WINGS five spice, shao hsing wine 18

OYSTERS ON-THE-HALF-SHELL
preserved pepper mignonette, whipped hot sauce 24, 1⁄2 dozen