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CHEF CURTIS DI FEDE | FRIDAY, MAY 13

6:00 PM Reception | 7:00 PM Dinner
$135 per person, includes tax and service
 

Chef Curtis Di Fede’s career has ranged widely through the global food and wine community as he has continually sought to expand his culinary skills and knowledge.

In 2010 he opened his southern Italian restaurant Oenotri in downtown Napa, CA. Oenotri quickly received a three and a half star review from the San Francisco Chronicle, which also recognized Curtis as a “Rising Star Chef.” Shortly thereafter Oenotri was called, “arguably the best new Italian restaurant in the United States” by Food & Wine Magazine.

Di Fede will open Miminashi, Napa Valley’s first Izakaya-style Japanese restaurant, in Spring 2016 in downtown Napa, California.

 

MENU
 

PASSED APPETIZERS

OYSTERS
Assorted hog island oysters

YAKITORI
Japanese skewers grilled over an open fire
Chicken skin
Chicken belly
Chicken breast+negi
Chicken thigh
Chicken oysters
Beef tongue

SASHIMI BAR
Kanpach
Mackerel
Beef
Geoduck clam

FIRST COURSE

Seaweed salad, long meadow ranch spring vegetables
Charcoal grilled octopus, sugar snap peas, katsuobushi
Hodo silken tofu, meyer lemon agrumato
Housemade ramen

MAIN COURSE

LMR beef teppanyaki, tokyo negi
Pine box baked whole fish in kombu
Braised lamb necks, yuzu kosho

SIDES

Potato croquettes
Fried rice, foie gras, uni
Soy glazed long meadow ranch vegetables

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