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Giornale Meritage July 2010
Summer: Now in Season at the Meritage!
The official first day of summer touched down in the Napa Valley on June 21st and we at the Meritage Resort and Spa couldn’t be more excited! But it’s not the warm evening strolls and beautiful sunsets that really crushes our grapes, it’s the new summer menu featured at our award winning Siena Restaurant. Among the hand-crafted dishes are two of our guest favorites; Maine Lobster Pot Pie and our seasonally delicious Ricotta Cheese Ravioli & Ratatouille.
Siena Executive Chef Laurent Berthon was recently featured in Napa Valley Life magazine with noteworthy praise given to his culinary style that emphasizes fresh, locally grown organic produce and free-range livestock. Keeping with the Meritage Resort’s credo of locally grown and environmental conscious offerings, why not pair one of Chef Laurent’s masterpieces with a Treetini? This inspired spirit is a martini made with VeeV acai spirit, and the recipe changes seasonally in a commitment to use local and organic ingredients as much as possible.
Click for more information on the Meritage Resort’s Siena Restaurant including their full summer menu.
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