Daily flatbread 15
Chargrilled FOCACCIA, parmesan, herbs, garlic oil 8
NDUJA, chili, goat cheese 9
Grilled BEETS & homemade yogurt 8
Carrot, PIMENTO, cheddar 7
All of the above 18
Housemade smoked FISH plate, cured & smoked over cedar MP
“PICKLE Plate” fruits and vegetables from the garden 15
Salt cod BEIGNETS, garlic aioli, honey 5ea
Grilled Pt. Reyes MOZZARELLA, smoked tomato jam 12
OYSTERS, Willapa Bay Shigoku 3.5ea
CHARCUTERIE plate 22
Lomo – NINEBARK
Guanciale – La Quercia, IA
Salame Toscano – Fra’ Mani, CA
CHEESE plate 22
Daily trio of cheese with local compote and fresh honecomb
Baby MARKET GREENS, black garlic ranch, pistachio, bread crumbs, cheese, cured egg yolk 12
NINEBARK “GREEK SALAD”, fresh Marin fruits and vegetables,
feta cheese, olives 12
Green goddess salad, grilled BROCCOLI, smoked cheddar cheese,
wild greens and arugula 13
Dungeness CRAB TOAST, Sichuan chili, pickled rose,
grilled citrus dashi 24
POKE, house onion barbeque sauce, braised kombu, brown butter dashi, sesame seeds 17
Green tomato GAZPACHO, fried oysters, calcot onion, grilled green strawberries 16
Smoked FOIE gras, seasonal shelling beans in broth, fermented truffle 25
TARTARE of aged beef, grilled lobster tail, ahi tuna, egg yolk jam, tomatoes, croutons, house garum dressing 25
Roasted LING COD, sunchoke, smoked green garlic sauce, lemon,
Charcoal roasted DUCK, lavender honey, heirloom spinach, grilled lovage sabayon 40
Flatiron STEAK with fresh Napa “chimichurri”, koji barbecue sauce, grilled baby scallions 38
Grilled PORK BELLY, roasted coppa, country gravy, wheat berries, spring vegetables 30
Ricotta DUMPLINGS, nettle pesto, bread crumbs, parmesan 16
ORECCHIETTE, peach, kale, fennel cream, parmesan 22
NINEBARK “CHIRASHI”, daily selection of fish, trout roe, fermented baby kale, black radish miso 17
MEATBALLS of beef, pork, and lamb, goat cheese, 3-day red sauce 16
BottleRock Weekend After Party
The festival’s over for the day but you’re not done yet!?
Come on over to NINEBARK where the party continues, we’ll be serving cocktails and late night bites while you dance the night away with rotating DJs every night.
We’ll be open Friday from noon ’til late and our usual brunch hours Saturday and Sunday, we’re there for the fun at night and we’re here to cure your hangover in the morning!
Date: May 27th – 29th
Afterparty cover charge at the door: $20
Time: Friday 12pm – 8pm, 9pm ’till late
Saturday 12pm-2:30pm, 9pm ’till late
Sunday 12pm-2:30pm, 9pm ’till late
Live music on the patio
Join us for brunch on Sunday’s
We are beyond excited to feature our very own ZAK FENNIE, a local artist and songwriter – and not to mention one of our hardest workers at NINEBARK! Make your reservation now and join us at the rooftop bar for some acoustic tunes and bites.
Zak will be performing again in mid June
A Napa Valley dining experience by 2 Michelin star chef Matthew Lightner and
AvroKO featuring California-focused, market-forward cuisine.
Chef Matthew Lightner
Over the last decade, Lightner has become a name synonymous with culinary excellence.
Born and raised in the Midwest, Lightner first moved to the West Coast in 1999, where he graduated culinary school and began his cooking career working in kitchens from Oregon to California including chef de cuisine at L’Auberge in Del Mar, California.
From there, Lightner set path overseas where he worked in some of the world’s greatest kitchens including a stage at Noma in Copenhagen and an exclusive 18-month program at Mugaritz in the Basque region of Spain where he developed and perfected the techniques and flavors he is incorporating into the NINEBARK repertoire.
Upon arrival back in the U.S., Lightner became the executive chef at Castagna in Portland, Oregon where he was named one of Food & Wine’s “Best New Chefs in America” and was nominated “Rising Star Chef” by the James Beard Foundation two consecutive years in a row. In 2012, Lightner moved to New York City, where he opened Atera and received 2 stars from the Michelin Guide in the first six months of business. At Atera, he went on to receive 3 stars from The New York Times, 4 stars from New York Magazine and was included in Bon Appetit’s “Best 50 New Restaurants” and Esquire’s “Best New Restaurants” lists.
Rex Huang continues his partnership with Matthew Lightner
Head Chef of NINEBARK, Rex, is a completely self taught cook, who works side by side with Culinary Executive, Matt Lightner. Originally from the West Coast, Rex made his entrance into New York’s food scene whilst working with John Fraser in his pop-up What Happens When, where he learnt the core skills of a chef. After 5 years of working his way through the kitchens of New York – from pop-up restaurants in Soho to Michelin starred fine-dining venues in the Upper West Side – Rex’s incredible journey, driven by passion and dedication landed him Executive Sous Chef of 2 Michelin starred Atera in New York, aside one of the Country’s most acclaimed chefs, Matt.
With a career built from self determination and passion for honest ingredients, Rex believes that to really live you must eat, to really eat you must cook, to really cook, you must love.
Phil Abram brings his passion for food and wine to NINEBARK.
General Manager of NINEBARK, Phil began his career in finance, after graduating from Syracuse University’s, Whitman School of Management. Whilst dedicating 5 years as Capital Markets Intelligence Associate Director of Thomson Reuters Corporate Services, Phil also fed his true passion of hospitality, studying the Court of Master Sommeliers at the International Culinary Center in New York City. In 2011 Phil dove into the culinary world with AvroKO Hospitality Group, joining as Assistant Sommelier at Saxon + Parole, before relocating to the West Coast to head the Group’s ventures in Napa. Phil leads the team at NINEBARK in Napa Valley, while also sharing his hospitality skills at the Culinary Institute of Greystone as a guest lecturer for the Advanced Wine & Beverage Studies program. He is truly invested in the local culture of Napa where he collaborates with local vendors to host beverage seminars, open to industry professionals in Northern California.
Four partners, 14 years, multiple disciplines rooted in hospitality.
New York-headquartered design-and-concept firm AvroKO, is equally adept at the varied disciplines of architecture, furniture, graphics, and even fashion. Founded by 4 original partners – Adam Farmerie, William Harris, Greg Bradshaw, and Kristina O’Neal – each contributing a unique vision to the company’s multifaceted design mission. AvroKO has established a new paradigm in the hospitality industry, encompassing a multitude of disciplines and creating thoughtful, provocative architecture, brands, products, and environments.
AvroKO’s spirit of adventure and entrepreneurial curiosity has also inspired the Principals to pursue their own “self-propelled” projects, such as residential development, furniture lines, and several restaurants and bars which are wholly conceived, designed, owned, and operated by the company. These include PUBLIC, The Daily, Saxon + Parole, Madam Geneva, GENUINE Roadside, GENUINE Superette and GENUINE Liquorette in NYC; and Saxon + Parole, Moscow.
Partner Dan Rafalin joined forces with AvroKO to form AvroKO Hospitality Group.
Dan oversees operations and finance for AvroKO Hospitality Group’s 9 concepts including PUBLIC, The Daily, Saxon + Parole, Madam Geneva, GENUINE Roadside, GENUINE Superette and GENUINE Liquorette in New York; Saxon + Parole, Moscow; and NINEBARK in Napa.
Immersed in the culinary world from the beginning of his career when he received a “grand diplome” in culinary arts from the French Culinary Institute, Dan also holds a master of arts degree in food management from New York University and worked as the financial and business analyst for the Clark Wolf company – a New York-based food, restaurant and hospitality consulting firm.
Alongside Dan’s passion for the hospitality industry is a commitment to guiding the next generation of professionals. He teaches Managerial Accounting as an adjunct professor at NYU’s Nutrition and Food Studies Masters Program, and lectures on restaurant fiscal operations at The French Culinary Institute (ICC) and The Institute of Culinary Education (ICE). He is also a frequent guest speaker on the topics of restaurant development and operations for the American Institute of Wine and Food, The French Culinary Institute, New York University, Tufts University, and Columbia University.
group dinners, weddings, and holiday parties
Looking for a special venue to host the ultimate wedding, an intimate sit down dinner, fun hen night or relaxed holiday party? Our unique multi-level venue caters for all occasions big and small.
For more details, please view our Special Events kit here.
To book a special event or for more information, please contact our events manager, Jenn Abram, via email email@example.com or call 707.226.7821.