Season's Eatings

DINING IN NAPA VALLEY

Master Chef Michael Cairns serves up seasonal dishes culled daily from local markets in the birthplace of farm-fresh cuisine. Whether you’re in the mood for a quick bite after a day on the course or an elegant evening out, our four dining experiences have food to please.

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ResortDining

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    Holiday Dining and Events

    Revel in a magical holiday season at Napa Valleys iconic Silverado Resort and Spa - where Grand traditions become treasured memories.

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  • Dolce Silverado Dining Daily Specials

    Dining Specials

    MONDAY - FRIDAY

    Happy Hour in The Grill Bar - 3:00pm-5:30pm

    $5 Wine by the glass (House Chardonnay or Cabernet)
    $5 Signature Cocktails - Adult Palmer, Mimosa, Cape Codder, Grey Hound
    $5 Draft Beers - Seasonal Selections
    $7 Lite Bites - Market Inspired Soup, Crispy Lemon Calamari, Truffle Fries, Roasted Mushroom Quesadilla, Chips and Guacamole

    *On Monday's enjoy complimentary corkage in The Grill Restaurant (1 Bottle per table)

    SATURDAY & SUNDAY

    The Grill Breakfast Buffet is a delicious selection of brunch classics and made to order omelets served with juice and coffee. $27. Enjoy Mimosa's with your delicious weekend brunch at The Grill. $20 per carafe in addition to brunch. Please call 707-257-5400 or Open Table for reservations.

    SUNDAY

    $32 Prime Rib Night in The Grill 5:30pm-9:00pm

  • closeup of dinner plate on a table with bottles of wine and filled wine glasses

    The Grill

    Savor handcrafted soups, delectable mains, and other market-inspired plates, created with the season’s finest fare. Breakfast, lunch, and dinner is served.

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  • hotels lounge area with armchairs next to fireplace and other tables and chairs for guests to relax in

    Mansion Lounge

    End your day on a high note on our glass-walled Patio Terrace. Enjoy innovative libations, bar bites, and a fine cigar selection (including the world’s most expensive cigar).

    WINE HOUR

    Convene with friends, converse with colleagues, or unwind next a stone fireplace. Drink, eat, and smoke cigars beneath the stars.From mild to full, our extensive collection of cigars offers something for everyone.

    Open daily, 4:00 p.m. - 12:00 a.m.

    Mansion Lounge Menu

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    Silverado Market & Bakery

    Sample local wines and snacks, created by local producers and artisans. Pack a picnic lunch and explore our grounds or a nearby park.

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  • Silverados world famous Burger Dog. Enjoy a burger dog while put playing on both our North and South courses.

    Snack Shack

    Three words: Silverado Burger Dog. Located both on the North and South course come down and taste this classic sandwich, invented by Bill Parrish.

  • counter with fruit, yogurts, drinks, and food displayed for guests to buy at the Boost Cafe

    The Boost Spa Cafe

    Reward your workout with delicious and healthy fare. Sandwiches, salads, and smoothies are available, as are espressos and cappuccinos.

  • steak and green bean dinner on a white plate

    Room Service

    Enjoy some peace and quiet. Our full-service Room Service menu features a thoughtful selection of plates prepared by our gourmet chef.

    In-Room Dining Menu

Meet TheChefs

  • Michael Cairns

    Executive Chef/Food and Beverage Director

    Hired in 2017, Chef Michael brings over 33 years of hospitality experience to our kitchen. An advocate for local farms and state agriculture, previously helmed both the Montelucia Resort & Spa and the Arizona Biltmore’s food and beverage programs, and has prepared meals for past Presidents and foreign dignitaries. Chef Michael has also received numerous accolades throughout his impressive career — including “Hotel Manager of the Year” from the Arizona Hotel Lodging and Tourism Association — was selected as the Guest Chef of Honor at the 2016 Yuma Lettuce Days, and has represented the state of Arizona at Convention and Visitor Bureau events across the country.

    BANQUET MENU

  • Pablo Jacinto

    Chef de Cuisine

    Born and raised in Oaxaca, Mexico, Chef Pablo immigrated to Napa Valley in 1986. Once settled, he worked alongside such premier chefs as Michael Chiarello, Philippe Jeanty, and Cindy Pawlcyn. Under Pawlcyn’s mentorship, Chef Pablo developed a passion for creating hearty dishes, and brought the Mexican cuisine of his upbringing to Napa Valley’s gourmet restaurant scene. In the years since, he crafted unique meals for Cindy’s Backstreet Kitchen, conceptualized for C Casa Taqueria, and continues striving to bring American diners the finest in Latin American cooking.