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

Giana Zinfandel 2012 / Bottle $55

Named after my youngest daughter, Giana, and farmed like a cabernet for high quality not high yield. Dark purple with avors 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 rm 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!

Bambino e Mamma Cabernet Sauvignon 2013 / Bottle $85

2013 is the inaugural vintage of Bambino e Mamma, a blend of the two Cabernet Sauvignon Vineyards on our St.Helena property. Until now we have separated the two vineyards into our two distinct Cabernets, Bambino and Eileen, named for my wife and our son Aidan. Beginning with this vintage we are blending the two together to create this wine, the Bambino e Mamma is a blend in styles of the Bambino and the Eileen wines.

Roux Old Vine Petite Syrah 2013 / Bottle $75

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 Sirah 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.

    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 (Spring/Summer)
  • Truffle and Burrata Arancini, lemon potato aioli and Montasio cheese (Fall/Winter)
  • 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

    $89 per person

    Includes PANoRAMA bread, our signature parmesan dip and coffee service

    Piatti

    Starter course $10 per person

    Il Piatto di Salumi e Formaggi, Tuscan & Calabrian Salumi, House Cured Prosciutto, Teleme, Chianti Pecorino, Montasio Cheeses, Sicilian Almonds

    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
  • Shaved Brussel sprout salad, marcona almonds, sieved egg, pecorino and citrus vinaigrette
  • 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

    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
  • Marinated Heirloom Tomato Salad, with Red Onion and Ricotta Salata
  • Roasted Baby Heirloom Carrots with Agro Dolce
  • Dolci

    Choose 1

  • Torta di Ricotta, ricotta cake amaretti cookie crust, fruit compote
  • Semifreddo al Cioccolato, chocolate semifreddo with raspberries
  • Torta Rovesciata di Pesche, warm peach upside-down cake with pistachios sea salt gelato
  • Panna Cotta all’Arancia, orange pannacotta, apricots, tarragon, and orange sorbet
  • Seasonal gelati or sorbetti
  • Biscotti
  • Cookies and confections
  • Zabaglione di Prosecco, family style warm bowl of prosecco zabaglione con frutti di bosco
  • (depending on seasonality and party size)

    Four Course Fall/Winter Menu

    $89 per person

    Includes PANoRAMA bread, our signature parmesan dip and coffee service

    Piatti

    Starter course $10 per person

    Il Piatto di Salumi e Formaggi, Tuscan & Calabrian Salumi, House Cured Prosciutto, Teleme, Chianti Pecorino, Montasio Cheeses, Sicilian Almonds

    Antipasti

    Selection of 3 - served family style.

  • Organic Greens and Lacinato Kale, toasted pumpkin seed, Laura Chenel Goat Cheese, pancetta vinaigrette,pomegranate seeds
  • Shaved Brussel sprout salad, marcona almonds, sieved egg, whole citrus vinaigrette, Pecorino
  • Burrata Autunnale, creamy mozzarella burrata with wild mushrooms sott’olio, Satsumas, crispy parsnip
  • Roasted Baby Golden & Chiogga Beets, La Tur Espuma and pistachio vinaigrette
  • Monterey Calamari Fritti, lemon, parsley, aioli nero
  • Pane della Casa chef’s selection of housemade breads for $5.00 per person

    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, roasted winter vegetables, Ford Montasio

    Secondi

    Choice of 2 for groups 40 and less.

  • Pesce al Stagione, Barcaiola sauce, ancient grain polenta, herb insalatina
  • Pollo alla Marsala, charred onions, wild mushrooms, chicken jus
  • Wood Grilled Grass-Fed Lamb Chops, ancient grain polenta, persimmon vinaigrette, Sausalito watercress, lamb jus
  • Smoked & Braised Natural Short Ribs, Forno roasted broccoli rabe, Calabrian chile, garlic, 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
  • Cavolfiore al Forno, Roasted Cauliflower with toasted pine nuts, plumped raisins and Calabrian chili
  • Cripsy Brussel Sprouts with Balsamic vinaigrette and Proscuitto
  • Polenta Under Glass
  • Truffle Fries
  • Dolci

    Choose 1

  • Torta di Mascarpone, biscotti crust, fruit compote crema
  • Tiramisu Fantasia
  • Baba al Marsala, red wine poached pears, Cardamom gelato, candied pistachios
  • 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

    $89 per person

    Includes PANoRAMA bread, our signature parmesan dip and coffee service

    Piatti

    Starter course $10 per person

    Il Piatto di Salumi e Formaggi, Tuscan & Calabrian Salumi, House Cured Prosciutto, Teleme, Chianti Pecorino, Montasio Cheeses, Sicilian Almonds

    Antipasti

    Selection of 3 - served family style.

  • Insalata del Uve, organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino
  • Burrata Primavera, creamy mozzarella burrata with artichokes two ways, olive oil-lemon braised and crispy
  • Shaved Brussel sprout salad, marcona almonds, sieved egg, pecorino and citrus vinaigrette
  • Roasted Baby Golden & Chiogga Beets, Goat Cheese espuma, pistachio vinaigrette
  • Monterey Calamari Fritti, lemon, parsley, aiolo nero
  • Pane della Casa chef’s selection of housemade breads for $5.00 per person
  • 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, forno roasted heirloom carrots, coriander dressing, carrot top pesto
  • Pollo alla Diavola sul Mattone; roasted Chicken Breast, marinated calabrese, roasted Shishito pepper, Cipollini onions
  • Carre’ d’Agnello alla Napa, wood Grilled Grass-Fed Lamb Chops, pistachio vinaigrette, fregola sarda con cipolle, lamb jus
  • Costolette Brasate e Affumicate; smoked & Braised Natural Short Ribs, creamy ancient grain polenta, primavera ragu, 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
  • Dolci

    Choose 1

  • Torta di Ricotta, ricotta cake amaretti cookie crust, fruit compote
  • Crostata di Rabarbaro, warm brown butter rhubarb tart with or di latte gelato
  • Torta all’olio d’oliva, olive oil cake with seasonal fruit marmalade, and whipped cream
  • Panna Cotta alla Sambuca, sambuca pannacotta with strawberries and aged balsamic vinegar
  • Seasonal gelati or sorbetti
  • Biscotti
  • Cookies and confections
  • We are happy to custom design a menu for you as well by request.

    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