Light and Healthy: Vegetables and Grains Take over the Meadwood Menu

Highly acclaimed chef Christopher Kostow of The Restaurant at Meadowood in Napa Valley takes vegetarian cuisine to a level that even a carnivore can appreciate. The new six-course vegetables and grains menu is so delicious and low in calories that you won’t need an hour of cardio after dinner.

“Vegetables and grains are surprisingly complex with respect to flavor and texture,” said chef Kostow. “By applying the same level of attention to these ingredients we apply to meat, poultry and fish, we create a series of dishes that are inherently light, healthy and delicious. The vegetable and grains menu is also very satisfying because we employ best practices of vegetarian cuisine, which call for a balance of vegetable proteins and carbohydrates. You’ll see this in ingredients such as pickled quail eggs, yogurt, buckwheat, tofu and cornmeal.”

The ingredients are carefully selected from the restaurant’s very own Meadowood Garden with wines expertly paired by sommelier Rom Toulon. Patrons can expect exquisite dishes such as Foragers Tart with wild garlic cream, verjus and sea salt; potato and artichoke salad with mustard seeds, pickled quail egg and dill;

 Borage Agnolotti, a pasta stuffed with cucumber, yogurt and preserved burgamot; braised turnips and radishes with white soy, buckwheat dumplings and whipped tofu; roasted carrots with dark chocolate, chile de arbol and Iroquois cornmeal; and English cucumber soup with coriander, milk chocolate and macadamia nuts.

Guests can also choose from The Restaurant’s eight-course Chef’s Tasting Menu, as well as choice of a three- or four-course prix fixe menu, with wines paired if desired.

The Restaurant at Meadowood is open Monday through Thursday from 5:30 to 9 p.m. and Friday and Saturday from 5:30 to 9:30 p.m. To make your reservations, call 707.967.1205 or online at