Season's Eatings

A Napa Valley Restaurant for Every Taste

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.

RESERVE A TABLE

ResortDining

  • Enjoy our John Anthony Vineyard’s Winemaker dinner on Thursday April 25th at 6pm

    Winemaker Dinner Series

    Celebrate the great vintages of Napa Valley spanning several decades with our selected winery partners from the Valley allowing us to pair their special wines with the unique culinary creations of Chef Ricardo Jarquin.  All events start at 6:00 pm with a meet and greet with the winemaker and our Executive Chef Ricardo Jarquin.  Dinner begins at 6:30 pm.  

    Joseph Phelps Vineyards - SOLD OUT
    Friday, March 22nd

    John Anthony Vineyards 
    Thursday, April 25th

    RESERVE

    Frank Family Vineyards SOLD OUT
    Thursday, June 27th

    Jarvis Estate
    Thursday, July 25th

    RESERVE

    Spots are limited and reservations are required.
    $145

  • Easter 2019

    Easter Day Buffet

    Sunday April 21, 2019

    Start your Easter celebration this year with a breakfast or brunch buffet at Silverado Resort!

    Easter Breakfast Buffet
    in The Grill
    9:00am - 2:00pm
    Adults: $55 Inclusive
    Kids (4-12) $25 Inclusive

    MENU
    RESERVE A TABLE

    Easter Brunch Buffet
    in Ballroom
    10:30am – 2:30pm
    Adults: $95 Inclusive
    Kids (4-12): $45 Inclusive

    MENU
    RESERVE A TABLE

  • 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.

    Learn More

  • close up of a coffee cake sign with the cake in the back

    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.

    Learn More

  • 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).

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

    Mansion Bar will be open during renovation.

    Hours:
    Sunday-Friday 5:00pm-12:00am
    Saturdays 1:00pm-12:00am 

    Mansion Lounge Menu

  • 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

  • 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.

  • 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.

Meet TheChefs

  • Ricardo Jarquin

    Executive Chef/Food and Beverage Director

    Chef de Cuisine Ricardo Jarquin is a young force on Silverado's culinary scene with an impressive pedigree. A native of Nicaragua, Jarquin was raised in Miami and received his bachelor in culinary arts from Johnson and Wales University in 2008.

    “I’m very focused on seasonality, simplicity, and sourcing from my surroundings wherever possible,” says Jarquin. “My food is also very technique-driven with flavors that are pure, clean, and natural. There’s no point in working with great product if you’re not able to prepare it in a way that will enhance its natural form.”

    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.