At the heart of the Press kitchen is a custom-built wood-fired grill and rotisserie. A wide selection of hand-cut steaks, chops, grills and roasts may be paired with the terroir-based wines of the Napa Valley. For starters, we feature a selection of fresh salads, contemporary appetizers and a raw bar featuring fresh oysters, shrimp and lobster. Side dishes include artisanal vegetables as well as comfortable classics, all designed for sharing.

Our USDA Prime Angus beef has been naturally grass fed and finished on the highest quality corn grains to ensure superior marbling. It is sourced from Creekstone Farms and dry-aged for a minimum of 28 days. Our locally raised American Kobe Wagyu beef is sourced from Masami Ranch, California. Kobe beef is highly marbled but also high in essential monounsaturated fats. For a true delicacy, we also feature 100% Japanese Kobe Kuroge Wagyu, which contains marbling that begins melting at room temperature. Every steak is grilled over our cherry and almond wood fire.

We believe in supporting our local farmers and purveyors in our neighboring communities. We serve organic free range poultry from Fulton Farms, and when available, lamb from the Sonoma Coast or Berkshire pork from Carneros. Most our seafood selections are sourced from our cool Pacific waters. Fresh seasonal produce is hand selected from the Rudd Estate Garden, the local farmers market or local Napa Valley farmers whenever possible.

For the perfect end to your meal, we offer signature house-made desserts, ice creams and sorbets, including a Scharffen Berger chocolate soufflé for two. Or enjoy local artisanal cheese paired with a glass of wine from our award-winning wine list.