AUBERGE DU SOLEIL

AUBERGE DU SOLEIL

Napa

Auberge du Soleil

180 Rutherford Hill Rd., Rutherford, CA 94573
(707) 963-1211
www.aubergedusoleil.com
American

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BRUNCH MENU

Bread & Butter

muffins, house made pastries & artisanal breads

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Beginnings

potato gnocchi, wild Mushrooms, pea shoots, parmesan nage
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Oysters

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Sustenance

duck confit hash, slow cooked farm eggs, mâche, red wine sauce

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Dessert

crispy filo wrapped chocolate dumplings
tarragon ice cream, arbequina olive oil
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BOUCHON

BOUCHON

Napa

Bouchon

6534 Washington Street, Yountville, CA 94599
(707) 944-8037
www.bouchonbistro.com
French

DINNER MENU

Scallop Carpaccio

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Rillettes aux Deux Saumons

fresh & smoked salmon rillettes with toasted croutons
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Soupe à l’Oignon

french onion soup
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Terrine de Foie Gras de Canard

served with toasted baguette
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bouchon_terrine_bread

Gnocchi à la Parisienne

sauteed gnocchi with a fricassee of garden vegetables & brown butter sauce
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Cauliflower Gratin

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Truffle Fries

truffle french fries
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THE FRENCH LAUNDRY

THE FRENCH LAUNDRY

Michelin Star Napa

The French Laundry

6640 Washington Street
Yountville, CA 94599
(707) 944-2380
www.frenchlaundry.com
French

CHEF TASTING MENU

The French Laundry has only 16 tables so it’s extremely difficult to get a reservation. They take reservations two months in advance to the day, every morning starting at 10 AM Pacific Time. Luckily, we got a 11:30am spot.

Lunch, like dinner, includes a couple Amuse-bouche items followed by 9 courses and concludes with Mignardises which are bite-size desserts. Each dish was unique and reflected the flavors of summer and featured vegetables from their garden. Every item on the dish was cooked and composed seamlessly and complimented one another. I have no doubt that my next visit here will be just as good, if not better.

Amuse Bouche

Warm Cheese Puffs Piped with Mornay Sauce
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Amuse Bouche

The Signature Salmon Cornets.
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Bread & Butter

Bouchon Bakery Rolls and Butter
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Cauliflower “Panna Cotta”

with Island Creek Oyster Glaze and California Sturgeon Caviar
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Salad of Hawaiian Hearts of Peach Palm

Santa Rosa Plums, Red Radish, Red Ribbon Sorrel and Hazelnut
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Moulard Duck “Foie Gras En Terrine”

Granny Smith Apple, English Walnut “Genoise,” Mizuna and Clove Gastrique
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Atlantic Striped Bass “En Persillade”

Artichokes, Tomato Confit, Niçoise Olives, Parsley Shoots and Extra -Virgin Olive Oil Emulsion
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Florida Everglades Frog Legs

Yukon Gold Potato, Pickled Pearl Onions, Red Mustard and “Sauce Gribiche”
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New Bedford Sea Scallop “Poêlée”

Sunchokes, Belgian Endive, Navel Orange, Pine Nuts and Watercress
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Salmon Creek Farms Pork Belly

English Peas, Romaine Lettuce, Hobbs’ Bacon and “Sauce Soubise”
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Andante Dairy “Cavatina”

Beets, Celery Branch and Royal Blenheim Apricot
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Lemon Verbena “Vacherin”

Tellicherry Pepper Cream, Garden Lemon Verbena Sherbet and Chilled Silverado Trail Strawberry Consomme
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“Gâteau Saint Nizie Au Manjari”

Mango-Chili Relish, Mast Brothers Chocolate Cocoa Nibs, Lime Foam and Coconut Milk Sorbet
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Mignardises

House-Made Chocolate Truffles
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The Kitchen

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