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.

Bottega has group/private dining for groups of 8 to 120.

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.

We are happy to custom design a menu for you as well by request.

Estate Wines from Michael Chiarello & Thomas Brown

The Saint Helena vineyards surrounding my home date back to early 1900’s and from them, I’ve been fortunate to craft highly-rated estate grown wines since 1998. After tending these historic vines back to life, my team of Amigo Bob Cantisano – organic viticultural legend – and famed winemaker Thomas Rivers Brown began making Chiarello Vineyards wines. At around 2,000 cases annually, our estate wines are among the rarest productions in the Napa Valley, and it is our honor to share them with you.

Surrounding the “old vines,” we have Zinfandel and two Cabernet Sauvignon vineyards, and as they matured and the ecosystem balanced out with our sustainable farming practices, our wines have taken their place among Napa Valley’s many great wines. Perhaps more importantly to me, though, is that each wine we make carries the story of my family. As we preserve our soils, we preserve our heritage. Taste my family’s story in every glass.

Thomas Brown, Winemaker of the Year (Food & Wine Magazine, 2010), is a very successful winemaker and most importantly, my friend. Producing iconic wines such as Schrader Cellars, Chiarello, Casa Piena, Outpost and his own Rivers-Marie, he has yielded several 100-point wines.

Guided wine-tasting experiences: Ask us about having Chiarello Vineyards winery concierge do a guided wine-tasting experience at your Bottega event or at other Napa Valley locations.

Contact us at wines@chiarellovineyards.com

"Thomas Rivers Brown is the nation’s hottest winemaker" - David White, The Terroirist Wine Blog

"The Eileen Cabernet Sauvignon is racy, with focus and length...these are decidedly flashy, ripe Cabernets" - The Wine Advocate

Eileen Cabernet Sauvignon 2010 / Bottle $95

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 Old Vine Petite Syrah 2011 / Bottle $ 90

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.

Giana Zinfandel 2011 / Bottle $65

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!

    Appetizers for Your Reception

    Prior to Lunch or Dinner

    $12 per person for 2 items | $15 per person for 3 items | $17 per person for 4 items

    *Per 30 minutes for a one hour reception the price doubles.

    Chef's Selection

  • Basil Pesto and Burrata Arancini, tomato sauce alla nonna (Summer)
  • Truffle and Burrata Arancini, lemon potato aioli and Montasio cheese (Fall/Winter)
  • Green Garlic Pesto and Burrata Arancini, tomato olive sauce (Spring)
  • Italian “Fisherman’s” Croquettas, Calabrian aioli
  • Italian Sausage Stuffed Crispy Olives
  • Pizzetta al Forno, Guanciale, Potato, Ricotta, Rosemary
  • Pesce Crudo Involtini
  • Pasta Fritta, organic “house cured” prosciutto
  • Eggplant and Carrot Caponata on crostini, goat cheese
  • Grilled “Angry” Shrimp Spiedini
  • House made Fennel Crackers, choice of ahi tartare, salmon tartare or beef tartare
  • Grilled Pancetta Wrapped Apricots (spring), Peaches (summer), Figs (fall), Persimmmons (winter)
  • Roasted Baby Golden & Chioggia Beets with La Tur espuma, pistachio vinaigrette (spoon)
  • Grilled Short Rib Polpette al Stagione, add $3.00
  • Creamy Ancient Grain Polenta, caramelized mushrooms, game sauce (spoon)
  • Grilled Bruschetta with Octopus Salad
  • Grilled Bruschetta with Prosciutto Cotto, Fontina Cheese
  • RECEPTION DISPLAY CICCHETTE BAR Selection of traditional Venetian Tapas $25 per person
  • Four Course Summer Menu

    $85 per person

    Antipasti

    Selection of 3 - served family style.

  • Insalata del Uve , organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino
  • House Cured Prosciutto and Local Peach Salad, with Forni Brown Greens and Whipped Ricotta
  • Il Piatto di Salumi e Formaggi, Tuscan & Calabrian Salumi, House Cured Prosciutto, Teleme, Chianti Pecorino, Montasio Cheeses, Sicilian Almonds
  • Burrata Caprese creamy mozzarella, heirloom tomatoes, basil leaves, basil oil, balsamic “caviar”
  • Roasted Baby Golden & Chioggia Beets, La Tur espuma, pistachio vinaigrette
  • Monterey Calamari Fritti, 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

    Pasta

    Choose 1 for a plated pasta tasting. Choose 2 to be served served family style.

  • Trenne alla Bolognese, veal, pork and porcini mushroom sugo, rosemary, Parmigiano Reggiano
  • Rigatoni al Coniglio, tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta
  • Pan Roasted Potato Gnocchi, blistered cherry tomatoes and summer squash, English pea - Meyer lemon fonduta, 11 month Valley Ford Montasio

    Secondi

    Choice of 2 for groups 40 and less.

  • Wild Pacific Salmon, sweet corn mostarda, smoked and marinated baby beet insalata
  • Diavolo Forno Roasted Chicken Breast, Heirloom tomato panzanella, chicken jus
  • Wood Grilled Grass-Fed Lamb Chops, pistachio vinaigrette, fregola sarda con cipolle, lamb jus
  • Smoked & Braised Natural Short Ribs, Calabrian chile broccoli rabe, smokey jus
  • Bistecca alla Bottega, honey sherry glazed shallots, marinated and grilled asparagus ($15 per person additional)
  • Roasted Veal Chop, wild foraged mushrooms, sweetbread, mache insalata ($15 per person additional)

    Contorni

  • ($8 per item per person additional)

  • Delfina Potatoes
  • Roasted Extra Virgin Olive Oil Asparagus
  • Polenta Under Glass
  • Truffle Fries
  • Preserved Lemon Spinach
  • Marinated Heirloom Tomato Salad, with Red Onion and Ricotta Salata
  • Roasted Baby Heirloom Carrots with Agro Dolce
  • Dolci

    Choose 1

  • Torta di Mascarpone, biscotti crust, fruit compote crema
  • Tiramisu Fantasia
  • Ricotta Semifreddo, Stone Fruit
  • Semolina Cake, Rhubarb-Berries Chamomille
  • Chocolate Hazelnut Cake, Caramel Gelato, cocoa sauce
  • Bottega Cookies and Confections - served family style
  • Seasonal Sorbetti or Gelato

    Four Course Fall/Winter Menu

    $85 per person

    Antipasti

    Selection of 3 - served family style.

  • Organic Greens and Lacinato Kale, toasted pumpkin seed, Laura Chenel Goat Cheese, pancetta vinaigrette
  • Pasta Fritta, organic “house cured” Prosciutto, persimmon “nuvola”
  • Burrata Primavera, creamy mozzarella burrata, artichokes two ways; olive oil-lemon braised and crispy
  • Roasted Baby Golden & Chiogga Beets, La Tur and pistachio vinaigrette
  • Monterey Calamari Fritti, 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

    Pasta

    Choose 1 for a plated pasta tasting. Choose 2 to be served served family style.

  • Trenne alla Bolognese, veal, pork and porcini mushroom sugo, rosemary, Parmigiano Reggiano
  • Rigatoni al Coniglio, tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta
  • Pan Roasted Potato Gnocchi, coal roasted squash passata, brussel sprouts, baby carrot & turnip, cippolini onion, 11 month Valley Ford Montasio

    Secondi

    Choice of 2 for groups 40 and less.

  • Pesce al Stagione, artichokes, fennel grilled escarole, gremolata
  • Pollo alla Cacciatore, porcini mushroom and tomato ragu, fresh dug potatoes, eggplant, ricotta salata
  • Wood Grilled Grass-Fed Lamb Chops, ancient grain polenta, sunchoke, salsify
  • Smoked & Braised Natural Short Ribs, potato gnocchiette with Taleggio fonduta, broccoli di ciccio, smokey jus
  • Bistecca alla Bottega, honey sherry glazed shallots, roasted root vegetable insalata ($15 per person additional)
  • Roasted Veal Chop, foraged wild mushrooms, sweetbread, mache insalata ($15 per person additional)

    Contorni

  • ($8 per item per person additional)

  • Delfina Potatoes
  • Broccoli di Ciccio, chili, garlic
  • Chicory Salad with Anchovy Dressing
  • Polenta Under Glass
  • Truffle Fries
  • Preserved Lemon Spinach

    Dolci

    Choose 1

  • Torta di Mascarpone, biscotti crust, fruit compote crema
  • Tiramisu Fantasia
  • Savarin, Fig Marmelata, Rosemary Honey Gelato or Citrus Salad
  • Coffee Pannacotta, Bourbon Crema
  • Chocolate Hazelnut Cake, caramel gelato, cocoa sauce
  • Bottega Cookies and Confections - served family style
  • Seasonal Sorbetti or Gelato

    Four Course Spring Menu

    $85 per person

    Antipasti

    Selection of 3 - served family style.

  • Insalata del Uve, organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino
  • Il Piatto di Salumi e Formaggi, Tuscan & Calabrian Salumi, House Cured Prosciutto, Teleme, Chianti Pecorino, Montasio Cheeses, Sicilian Almonds
  • Burrata Primavera, creamy mozzarella burrata with artichokes two ways, olive oil-lemon braised and crispy
  • Roasted Baby Golden & Chiogga Beets, La Tur espuma, pistachio vinaigrette
  • Monterey Calamari Fritti, 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
  • Pasta

    Choose 1 for a plated pasta tasting. Choose 2 to be served served family style.

  • Trenne alla Bolognese, veal, pork and porcini mushroom sugo, rosemary, Parmigiano Reggiano
  • Rigatoni al Coniglio, tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade 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.

  • Pesce al Stagione, patata al forno, baby chicories, salsa genovese
  • Diavolo Forno Roasted Chicken Breast, olive oil poached potatoes, blistered cherry tomatoes, arugula, chicken jus
  • Wood Grilled Grass-Fed Lamb Chops, pistachio vinaigrette, fregola sarda con cipolle, lamb jus
  • Smoked & Braised Natural Short Ribs, Calabrian chile broccoli rabe, smokey jus
  • Bistecca alla Bottega, honey sherry glazed shallots, marinated and grilled asparagus ($15 per person additional)
  • Roasted Veal Chop, wild foraged mushrooms, sweetbread, mache insalata ($15 per person additional)

    Contorni

  • ($8 per item per person additional)

  • Delfina Potatoes
  • Roasted Extra Virgin Olive Oil Asparagus
  • Polenta Under Glass
  • Truffle Fries
  • Preserved Lemon Spinach
  • Chicory Salad with Anchovy Dressing (cold)
  • Dolci

    1 Choice.

  • Torta di Mascarpone, biscotti crust, fruit compote crema
  • Tiramisu Fantasia
  • Chocolate Hazelnut Cake, caramel gelato, cocoa sauce
  • Apricot Crostata, Apricot Thyme Gelato
  • White Chocolate Mousse, Roasted Cherry
  • Bottega cookies and confections - served family style
  • Seasonal Sorbetti or Gelato
  • We are happy to custom design a menu for you as well by request.

    BOTTEGA 2014 PRANZO MENU

    All Luncheons include Bread and Parmesan Dip

    PRANZO MENU 1

    Primo - choose one:

  • Insalata del Uve Organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino
  • Local Chicories and Baby Kale Meyer lemon and anchovy dressing, Parmigiano Reggiano
  • Entrée – choose one:

  • Bolognese con Trenne veal, pork and porcini mushroom sugo, rosemary, parmigiano reggiano
  • Zucchini Lasagnette potato, zucchini, and tomato torta, shaved mushroom and celery insalata, broken tomato vinaigrette
  • Paprika Oil Marinated Grilled Skirt Steak salsa rosa, heirloom cucumber insalata
  • Dolce

  • Family Style Platters of House made regional Italian Cookies and Confections
  • $35 per person

    PRANZO MENU 2

    Course 1 Antipasto - choose two, served family style

  • Shaved Brussels Sprouts Salad whole Meyer lemon dressing, toasted Marcona almonds, sieved egg, pecorino
  • Insalata del Uve Organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino
  • Local Chicories and Baby Kale Meyer lemon and anchovy dressing, Parmigiano Reggiano
  • Monterey Calamari Fritti lemon, parsley, aiolo nero
  • Course 2 Pasta - choose one, served family style

  • Bolognese con Trenne veal, pork and porcini mushroom sugo, rosemary, parmigiano reggiano
  • Pan Roasted Potato Gnocchi squash passata (winter/fall), pea fonduta (spring/summer), Valley Ford Montasio
  • Course 3 Entrée - choose one

  • Wood Grilled Branzino 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)
  • Zucchini Lasagnette potato, zucchini, and tomato torta, shaved mushroom and celery insalata, broken tomato vinaigrette
  • Paprika Oil Marinated Grilled Skirt Steak salsa rosa, heirloom cucumber insalata
  • Dolce

  • Tiramisu fantasia mascarpone mousse with cocoa ladyfingers and chocolate meringues
  • $45 per person

    PRANZO MENU 3

    Course 1 Antipasto - choose three, served family style

  • Shaved Brussels Sprouts Salad whole Meyer lemon dressing, toasted Marcona almonds, sieved egg, pecorino
  • Insalata del Uve Organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino
  • Local Chicories and Baby Kale Meyer lemon and anchovy dressing, Parmigiano Reggiano
  • Monterey Calamari Fritti lemon, parsley, aiolo nero
  • Course 2 - duo of Pasta, served family style

  • Rigatoni al Coniglio tomato braised Sonoma rabbit sugo, caramelized mushrooms, housemade ricotta
  • Ricotta Gnocchi salsa di pomodoro della Nonna, pecorino
  • Course 3 - choice of Plated Entrée, selections made upon arrival

  • Smoked & Braised Natural Short Ribs Broccoli de Cicco, Calabrian Chile, garlic, creamy Ancient grain polenta
  • Wood Grilled Branzino 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)
  • Forno Roasted Chicken alla Cacciatore wild mushrooms, Taggaisca olives, plum tomatoes, forno roasted eggplant (fall/winter/early spring) Heriloom Panzanella Salad (summer)
  • Dolce

  • Torta Di Mascarpone biscotti crust, fruit compote, crema
  • $65 per person

    Chef's Menu

    $120 per person

    Stuzzichino

  • Hamachi, meyer lemon cloud, osetra caviar dill
  • Antipasta

  • Uovo Piano e Croccante, ancient grain polenta,"house cured" prosciutto, spring garlic
  • Pasta

  • Agnolotti al Formaggio Fresco, Umbrian black truffle, marjoram, brown butter
  • Secondo

  • Pollo in Pentola, slow cooked over alfalfa, clover leaf, confetti of Brussels sprouts, black trumpet mushrooms, natural jus
  • Intermezzo

  • Limoncello Neve
  • Dolce

  • Budino Cioccolato, Cara cara brulee, ricotta gelato

    Can be paired with wines

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