Skipstone Viognier 2011.  - Tucked away in the hills between Healdsburg and Alexander Valley, Skipstone is a small, boutique and organically- farmed vineyard that produces exceptional wine at the hand of renowned winemaker, Philippe Melka.  The Skipstone Viognier has beautiful notes of peach, honeysuckle, orange blossom and floral elements making it a very food-friendly wine.  A crisp wine, this viognier doesn’t go through malolatic fermentation and very little oak is used to maintain freshness and acidity.

Skipstone only produces 120 cases of this white wine a year and TraVigne is honored to be the only restaurant to offer this wine while it is available.

Ferdinand Albarino 2011 – With only 140 cases produced, this white is another another small production wine.  The Ferdinand Albarino is owned and made by Evan Fraiser, assistant winemaker at Kongsgaard Winery.  The fruit comes from Bokisch Vineyard in Lodi, one of the best vineyards for Spanish varieties.  This wine does not go through malolatic fermentation and all neutral French oak is used to round out the edges of this crisp wine.

Lucy Rose 2012 – Made from pinot noir fruit from the Pisoni Vineyard in the Santa Lucia Highlands, this beautiful rose is perfect for alfresco dining in the warmer weather.   Not only is this a delicious rose, but the wine is even more appealing as $1 per bottle is donated to breast cancer research.  While new to TraVigne for the Spring and Summer season, we’ve been thrilled to be pouring this wine for past three years.

Valle d’Acate ‘Zagra’ Grillo 2011- Hailing from the island of Sicily, this beautiful fresh Italian wine is wonderful with seafood dishes.  Grillo is a local indigenous grape and has some Sauvignon Blanc qualities with slightly more exotic fruit and aromatics.  The wine has distinct fresh, bright citrus and grapefruit flavors.

TraVigne offers over 200 wines and has been the recipient of Wine Spectator’s Award of Excellence in both 2011 and 2012.   Please visit our website to see our complete list of wines or, for more information on our wine program, please contact our Wine Director, Jay Smith at 707-963-8888 x23 or jays@travignerestaurant.com

The Cantinetta is a historic stone building located on the Tra Vigne property that was once home to a sherry distillery in the 1800s. Covered in ivy, it has been gorgeously renovated into a quaint private event space.  The two giant red barn doors welcome guests into a warm, inviting room complete with Italian inspired art and a grand, copper topped bar.

With the room’s quaint charm highlighted during daytime events, the Cantinetta is also exceptionally elegant and intimate for evening events.

Perfect for seated dinners or cocktail parties, the Caninetta can be customized to suit the host’s needs and event vision.  The Cantinetta Room is also included in private events that buyout our entire restaurant.

We invite you to come view the gorgeous Caninetta room for yourself and peruse the many private event menu options that are available at TraVigne.  To tour our restaurant and private dining spaces, please contact Kimmie Husted, Director of Sales at 707-963-4444.

Napa Valley is gearing up for the biggest music and entertainment event of the season, BottleRock Napa Valley scheduled for May 9-12th at the Napa Valley Expo.  This year, St. Helena’s favorite restaurant, TraVigne will be joining in the festivities! Thanks to our mobile pizza oven, Tra Vigne will be rocking fresh pizzas at Bottle Rock Napa Valley.  Available for purchase all five days of the event, TraVigne’s specialty pizzas pair perfectly with wine or beer.

BottleRock Napa Valley features an all-world lineup of more than 80 artists, bands and comedic performers from a variety of genres, including rock, soul/R&B, country, hip-hop, comedy and more. Passes are on sale now at www.bottlerocknapavalley.com.

Ticket discounts of $10 off a single day pass and $20 off a multi-pass are available by entering TraVigne’s special code: BRNVTraVigne at checkout.

TraVigne’s pizza chef will be at the festival every day offering a diverse menu  featuring some of our most popular pizzas.  The 8-9″ personal size pizzas yield 4 slices and range between $10-$15 making them an affordable and satisfying meal.

Pizza Menu for BottleRock Napa Valley

Margherita

Marinara, Fresh Tomato and Garden Basil

Wild Mushroom, Fontina Cheese and Truffle Oil

Slow Braised Beef Short Ribs, Wild Arugula and Fresh Tomatoes

For visitors looking for the quintessential wine country experience, we invite you to dine with us at our main restaurant.  Located in historic St. Helena, Tra Vigne’s  menu includes such favorites as Mozzarella Cheese “Al Minuto,” Smoked and Braised Beef Short Ribs and Rigatoni Alla Carbonara. Set among a gorgeous landscape, Tra Vigne features vine covered buildings, grand ceilings, stunning decor and twinkling courtyard dining. Our award-winning wine menu boasts over 200 wines and our full bar features the best beer and cocktails in the area.

For more information on TraVigne or to make a reservation, please call 707-963-4444 or visit us at www.travignerestaurant.com

Pizzeria Tra Vigne’s mobile wood burning pizza oven is available year round (weather permitting) for parties with a minimum of 30 guests.  The service includes a pizza chef, service staff, disposable flatware, plates and napkins.  Party hosts can choose 5 of our famous pizzas from the menu, as well as, a salad of their choice.

The mobile pizza oven is 9’ high and its dimensions are 18’ x 8’ so, the outdoor space available would need to accommodate that size.

Napa Valley residents can see the mobile pizza oven in action at the  BottleRock Napa Valley festival from May 9- 12, 2013.  Our delicious pizza will be baked on the spot and available for purchase during the event.

For more information on reserving our mobile pizza oven at your next party, please contact our Special Events department at 707-963-4444 or visit us online.

Pizza Catering Menu
Mixed Greens Salad: cherry tomatoes and balsamic vinaigrette
Caesar Salad: hearts of romaine, croutons, parmesan and creamy anchovy dressing
Assorted pizzas from our wood burning oven – choose up to 5 selections

Pricing:
$ 35.00 per person
Includes: two 8’ tables with white linen (one for work table and one for buffet),
disposable plates, plastic ware and napkins
Chef fee of $150.00 will be charged

There is a 30 person minimum and a delivery charge for locations outside St. Helena

A buyout option at Tra Vigne grants the party exclusive access to the main dining room, private rooms, bar, outside patio and grounds for up to 500 guests (seated throughout the entire space).  Buyout events are available for 3 hours during daytime hours and 5 hours during evening hours.

Tra Vigne offers so many beautiful, flexible and creative options that is easy to customize a private party. Past events have included port and cigar bars, live chef demonstrations featuring our famous Mozzarella Cheese “Al Minuto” and wood grilled pizza stations.  We’ve created a relaxed lounge setting in our Magnum Library, arranged an outside lounge with couches and heaters in the vineyard and set up dance floors in both our courtyard and inside dining area, to name just a few ideas.  At Tra Vigne, it is easy to let your imagination run wild to create a memorable event!   Tra Vigne is especially accommodating for weddings with our courtyard making a gorgeous ceremony location and our vineyard providing a stunning backdrop for wedding photos.

In addition to our beautiful setting, Tra Vigne boasts an award winning wine list and impressive catering menu featuring our signature pastas and house cured meats.  We can arrange passed or buffet style hors d’oeuvres and chef stations in various locations throughout our restaurant.  The party style is completely up to you. Our on-site event coordinators work alongside you and your event planners to ensure your party is flawless and enjoyed by all.  We’ve worked with the best florists and photographers in Napa Valley who are all familiar with the layout of our restaurant and grounds.

Tra Vigne also offers plenty of free parking that can also accommodate large buses for touring groups interested in reserving our restaurant.  We are conveniently located nearby fine hotels and inns such as The Harvest Inn and South Bridge Napa Valley for guests needing an overnight stay.

Buyout pricing varies depending on time of day and time of year of the event.  For Spring and Summer parties, it is advisable to book as soon as possible to secure the date you wish.

For more information on buyouts and private events at Tra Vigne, please contact Kimmie Husted at 707-963-4449.

Tra Vigne will be serving our regular ala carte menu on February 14th as well as several special additions.  Romantic favorites such as fresh oysters, caviar, lobster and rack of lamb will be available only on Valentine’s Day.  Guests can also enjoy Tra Vigne’s signature dishes such as Mozzarella Cheese “Al Minuto” and Smoked and Braised Beef Short Ribs.  A specialty dish perfect for sharing is our Porterhouse Steak served with roasted potatoes and sauteed spinach.

If you  haven’t been to Tra Vigne recently, Valentine’s Day is the perfect occasion to try Chef Nash Cognetti‘s new dish, Pork Saltimbocca.  Quickly becoming one of our most popular entrees, the Pork Saltimbocca features a breaded pork cutlet with provolone cheese, prosciutto, spicy San Marzano tomato arrabbiata and house made fettuccine.

Of course, no romantic dinner would be complete without a decadent dessert.  Indulge in sweet endings such as our Warm Molten Chocolate Cake, Butterscotch Pannacotta or Chef’s special Valentine inspired dessert, Chocolate Souffle.

For Valentine’s Day dinner reservations, please contact Tra Vigne at 707-963-4444 or reserve your table online.

These favorite salads are available on our lunch, brunch and dinner menus:

Lacinato Kale and Farro Salad (featured right) – A recent addition to our menu, this salad has quickly become very popular with our guests.  It’s hard not to fall in love with a toss of kale, shaved fennel, cranberries, Sonoma goat cheese and Meyer lemon citronette!  We promise that nutrient-filled kale has never tasted so good!

Organic Forni Brown Gardens’ Lettuce Salad –  Named for the Calistoga epicurean growers, Forni-Brown who supply our specialty greens, this salad is perfectly blended with fuyu persimmons, candied walnuts, Gorgonzola and champagne vinaigrette.

Classic Caesar –  We stick with tradition on this salad because it is perfection.  A fantastic starter before one of our popular Italian dishes, this salad offers all the favorite ingredients in Caesar Salad – romaine lettuce, bocquerones and garlic croutons.

Available for lunch and brunch only:

Smoked Chicken Salad - A menu entree dish, this salad includes smoked chicken, tomatoes, artichokes, garlic croutons and black olive vinaigrette.

Grilled Georgia Shrimp Salad – Also listed under our entrees on our menu, this salad is hearty and delicious.  A new dish at Tra Vigne, this salad features grilled Georgia shrimp over a bed of radicchio, watercress, avocado, crispy sunchokes and tossed with “angry” goddess dressing. Amazing!

Tra Vigne is open 7 days week serving lunch, dinner and Sunday brunch.  For reservations at our restaurant, please call 707-963-4444 or book your table online.

We look forward to seeing you soon!

From January 1-31, 2013, enjoy a special offer that includes a two night stay at the beautiful Harvest Inn including vineyard view accommodations with a wood-burning fireplace, wine tastings at a neighboring award-winning Cabernet Sauvignon producer and a $100 gift certificate to Tra Vigne.  

Tra Vigne is located less than a mile from the Harvest Inn and offers the quintessential Napa Valley dining experience.  Open for lunch and dinner, our menu boasts specialties such as our famous Mozzarella Cheese “Al Minuto,” Smoked and Braised Beef Shortribs and Sage Infused Pappardelle.  Guests may also choose to join us for Sunday brunch served from 11 a.m. – 3 p.m.  To view our menus, please click here.

Mozzarella Cheese “Al Minuto”, a signature dish at Tra Vigne

Harvest Inn is a world-renowned AAA Four Diamond rated luxury Napa Valley retreat. Country estate-style accommodations are spread over eight acres of gorgeously landscaped gardens, making the Inn an ideal setting for a well-deserved and relaxing vacation getaway.

Harvest Inn

The Harvest Inn “Tastes and Sips” package starts at $389 per night, with a two night minimum.  To learn more about the package, please visit the Harvest Inn website. To make dining reservations at Tra Vigne, please contact the Harvest Inn concierge or you may call Tra Vigne at  707-963-4444. Dining reservations can also be made  online.

We look forward to seeing you soon!

Legend has it that the word “carbonara” is derived from the miners outside of Rome who would enjoy a hearty pasta made with cured pork jowels, fresh eggs and pecorino romano cheese.  They would then adorn the dish with copious amounts of black pepper which was reminiscent of the specks of carbon that covered their hands and clothing after a day in the mines.  The true Roman carbonara is made with guanciale bacon that is cured from pork jowels as opposed to pancetta or American bacon which comes from the belly.  The classic version contains no cream whatsoever, and the creamy sauce is actually made from a liaison of pasta water, fresh eggs, parmesan cheese and the rendered fat from the guanciale.  Tra Vigne adds fresh spring peas to the dish when in season between May and June.

Classic Roman-Style Rigatoni alla Carbonara

by Chef Nash Cognetti

(serves four)

1 lb rigatoni pasta

2 cups diced guanciale bacon

1 cup thinly sliced yellow onion

4 each whole eggs

4 each egg yolks

1/4 cup grated parmesan cheese

1/4 cup shaved pecorino romano cheese

Kosher salt to taste

Cracked black pepper to taste

1 cup blanched fresh peas (optional)

In a ten to twelve quart stock pot bring water to a boil with a copious amount of salt. Add the rigatoni pasta and stir briefly. Render the guanciale bacon in a large saute pan or brazier until very crispy. Using a slotted spoon remove the crispy bacon from the pan and reserve. Add the sliced onions and saute in the remaining bacon fat until translucent.

Meanwhile, whisk the whole eggs and egg yolks together until light and frothy. When cooked just al dente, add the rigatoni along with the reserved bacon to the pan.  If using fresh peas, add them as well at this point.  Season with salt and stir to combine. Remove from the heat and stir in the parmesan cheese and eggs. Season the pasta vigorously with freshly cracked black pepper. Return the pan to low heat and add a couple ladles of the pasta water to temper the eggs.  Cook slowly while continuously stirring until a creamy sauce is formed.  Be careful not to overheat at the risk of scrambling the eggs and breaking the sauce.

Serve and top with shaved percorino romano cheese.

Enjoy!

With our restaurant beautifully decorated for the holiday season, Tra Vigne is the perfect place to gather with family and friends to toast in 2013.  Whether sipping cocktails at our bar or enjoying dinner in our dining room, guests will be entertained by Kellie Fuller, singer and Mike Greensill, pianist.

New Years Eve is the best day of the year to indulge in Tra Vigne specialties such as our famous Mozzarella Cheese “Al Minuto.” Hand made at the moment order, this signature dish features fresh mozzarella,  grilled bruschetta and Napa Valley olive oil. Our Porterhouse Steak is a decadent choice for dinner featuring a 2 lb porterhouse steak with roasted potatoes and sauteed spinach.

In addition to our a la carte menu, Chef Nash Cognetti has included special dinner additions for New Years Eve that definitely are worthy of celebrating!

New Years Eve Menu Additions

San Francisco Dungeness Crab Bisque

Grilled Maine Lobster Risotto

Prime Chateaubriand with Black Truffle Butter

Valrhona Chocolate Souffle

Tra Vigne will be open past midnight on New Years Eve. Reservations can be made by calling Tra Vigne at 707-963-4444 or online.

Happy New Year!