WELCOME TO Carneros Resort & Spa

    A CULINARY JOURNEY

    Our Executive Chef highlights seasonal produce from the resort’s half-acre culinary garden and fresh eggs from the resort’s chicken coop.  

    Carneros Resort and Spa is home to three restaurants including FARM at Carneros, Boon Fly Café and the guest-exclusive Hilltop Dining Room. Guests are invited to experience farm to table dining at its finest featuring local ingredients, regional wines and handcrafted cocktails.

    • CULINARY GARDEN AND CHICKEN COOP

      Carneros Resort has a half-acre farm situated near a rolling hillside. Managed by Executive Chef Aaron Meneghelli and Culinary Gardener, Marley Dawson, the farm provides year-round produce for all onsite restaurants including, tomatoes, cauliflower, pomegranates, micro greens, broccoli, squashes and more. Our Executive Chef highlights seasonal produce from the resort’s half-acre culinary garden and fresh eggs from the resort’s chicken coop.

    • PRIVATE DINING EXPERIENCES

      Perfect for small parties, special events, or corporate dinners, our private dining room at FARM is the epitome of Napa Valley dining and can accommodate large groups of up to 18 people. The beautiful space is bathed in the glow of our amber-lighted wine wall, with large, barn-style doors that can be closed to give your event the perfect intimate atmosphere.

      At FARM, our inspiration and direction comes from access to the finest organic and sustainably raised ingredients. As a result, our menus do change frequently.

      To see a sample menu, or for more information, please call 707-299-4942 or email [email protected]

       

    • SUPPER CLUB

      Seasonal dining club that features a curated culinary experience, crafted by Chef Aaron Meneghelli.

      Next Supper Club to be announced...

    AARON MENEGHELLI

    Executive Chef, Carneros Resort and Spa

    As a native of Napa Valley, Aaron Meneghelli brings an authentic, local perspective to the culinary program at Carneros Resort and Spa. A graduate of the California Culinary Academy, his commitment to sourcing and highlighting the seasonality of the region’s best ingredients has earned national acclaim.