Bottega Napa Valley

A selection of fresh, raw fish prepared daily, available at market price.

Freshly baked house bread served with our signature parmesan dipping sauce.

This appetizer features premium caviar served with traditional accompaniments and house-made rosemary potato chips.

This appetizer features creamy burrata cheese served with grilled peaches, salty prosciutto, pistachio pesto, and balsamic vinegar pearls.

A classic Caesar salad featuring little gem lettuce, black garlic, and garlic-infused Parmigiano Reggiano crostini.

A refreshing appetizer of thinly sliced Brussels sprouts tossed in a bright Meyer lemon dressing, topped with crunchy Marcona almonds, finely grated hard-boiled egg, and salty Pecorino Romano cheese.

Thinly sliced raw Wagyu beef served with Romesco sauce, micro arugula, extra virgin olive oil, shaved Parmigiano Reggiano, and crispy capers.

Toasted bread topped with heirloom tomatoes, buffalo mozzarella, extra virgin olive oil, balsamic vinegar, and fresh basil.

This wood-grilled octopus appetizer is served with a sweet corn purée, charred cherry tomatoes, mild Jimmy Nardello peppers, garlic, and a dusting of paprika.

Crispy, rice-crusted squid served with grilled lemon and a savory black garlic aioli.

Crispy fried risotto balls stuffed with mozzarella and basil pesto, served with a traditional tomato sauce and topped with grated Parmesan cheese.

• 3p$20
• 5p$25

Crispy, rosemary-infused fried dough wrapped in prosciutto, served with a light mascarpone cream, honey, and a dusting of Parmigiano Reggiano.

• 3p$18
• 5p$25

Grilled Wagyu short rib meatballs served with a sweet and sour tomato sauce and creamy ricotta cheese.

Oven-roasted Romano beans tossed with olive oil, lemon juice, shaved Parmigiano Reggiano, and a fresh herb gremolata.

A creamy side dish made from traditional grains, enriched with melted fontina and Parmigiano Reggiano cheeses.

Crispy fries seasoned with truffle, topped with grated Parmigiano Reggiano cheese and fried sage.

Soft ricotta cheese dumplings served in a traditional slow-cooked chicken and tomato sauce, finished with Pecorino Romano cheese.

Thin wheat pasta served with a slow-cooked veal, pork, and porcini mushroom ragu, topped with a zesty herb gremolata and aged Pecorino Romano cheese.

A creamy Italian rice dish prepared daily with fresh, seasonal ingredients.

Orecchiette pasta tossed with littleneck clams, spicy Calabrian sausage, and a savory white wine and lobster reduction, finished with fresh herbs, garlic, and a sprinkle of cured fish roe.

A large, handmade pasta parcel filled with a creamy blend of ricotta cheese, Swiss chard, and a farm-fresh egg yolk, finished with preserved black truffles and brown butter.

Maccheroncini pasta served in a creamy carbonara sauce, topped with crispy cured pork cheek and a decorative Parmesan crisp.

This dish features saffron-infused square-cut pasta tossed in a garlic, Fresno chili, and white wine lobster sauce, served with a poached lobster tail.

Spaghetti from Gragnano served in a light tomato-infused broth with a savory aromatic oil and blistered cherry tomatoes.

This dish features a 10-ounce Wagyu New York strip steak served with chitarra pasta and black truffles.

An oven-baked dish featuring layers of zucchini, potato, tomato sauce, and Pecorino Romano cheese, served with a side of fennel and herb salad.

Grilled Margra lamb served with fig compote, lamb jus, and a side of scalloped potatoes with fontina cheese.

A wood-grilled porterhouse steak served with seasonal vegetables and ancient grain polenta.

Wood-grilled Mediterranean sea bass served with a lemon preserve sauce and a side salad of heirloom tomatoes and toasted bread.

Slow-cooked beef short rib glazed in a sweet and tangy espresso sauce, served over creamy polenta with a side of sautéed Calabrian peppers.

This dish features Calabrian-marinated chicken served with roasted cipollini onions, cherry tomatoes, and peppers in a savory chicken reduction.