The Winery
Address
1 California Drive
Yountville, CA 94599 Map It
Phone
1+ 888 242 6366 Opt. 2
étoile Restaurant Hours
Lunch: 11:30am-2:30pm Thurs-Mon
Dinner: 6pm-9pm Thurs-Mon
Closed: January, Christmas Eve & Christmas Day
Visitor Center Hours
Open Daily: 10am - 5pm
Closed: Thanksgiving Day, Christmas Eve, Christmas Day, New Year's Day
40th Retrospective Dinner March 2013
| Domaine Chandon 40th Anniversary Retrospective Dinner at etoile Restaurant March 28th, 29th, 30th |
| Ora King Smoked Salmon with Variations of Leek Sourdough crostini · petite herbs · fiddlehead ferns · crème fraiche Library 1988 NV Blanc de Noirs, Aged 23 years sur lie |
| Inspired by Philippe Jeanty’s smoked salmon tart, this rendition demonstrates Perry Hoffman’s love for fresh, seasonal vegetables and herbs. The salmon is from New Zealand and is considered the Wagu beef of salmon with a high-fat content. It is cold smoked, cut thick and adorned with baby leeks, homemade crème fraiche, garden-grown petit herbs and fiddlehead ferns. |
| Basil Crusted Andersion-Avilla Farms Rabbit snap peas · sweet garlic cream · mustard · rhubarb Library 1995 NV etoile Rosé, Aged 16 years sur lie |
| Robert Curry’s basil crusted rabbit was eye-opening for Perry. Curry fried basil in bunches until crispy and ground it with bread crumbs until super fine, then used it to coat a seared and mustard-brushed rabbit leg. Perry confits the rabbit until it is so tender the bone slips away from the meat. That pocket is then filled with a rabbit mouse forming a roulade. It is sliced and cooked sous vide, brushed with mustard and topped with a basil-infused crust. |
| Veal Sweetbreads with Smoked Beef Belly puff pastry· yellow foot mushrooms · petite scarlet turnips Library 1998 Vintage Tête de Cuvée, Aged 13 years sur lie |
| Ron Boyd wasn’t the first chef to prepare this dish, but it is his version that Perry deconstructed to create decadent ragu of veal sweetbreads that rests on a puree of turnips. Homemade puff pastry is baked and rather than used as a bed, is broken into bites of buttery richness. |
| Caramelized Pear Mille Fuielle duck egg· pear mousse · butterscotch Library 1979 NV Brut Reserve, Aged 32 years sur lie |
| Francisco Enriquez, who has been in the kitchen at the restaurant since 1979, has turned this classic French dessert into his own. It is one of the most beloved and requested items on our menu. |
|
Four course tasting menu with library wine pairings selected by winemaker Tom Tiburzi $185 per person (plus tax and gratuity). |
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