Seed-to-Table

As part of the Northern California culinary community, Oenotri is privileged to work with some of the best purveyors of meat, seafood, and produce in the world. Yet from the restaurant’s first days the team had a desire to forge a deeper connection with the local terroir and to create cuisine that fully embodied the seasonal bounty of the Napa valley.

With a garden of its own and as a founding member of the Napa Chefs Co-Op Garden, today the restaurant is able to source up to 80% of the produce featured on the menu during peak season, serving dishes that got their start months earlier in the planting process for food that is truly seed-to-table.