PRESS

Overviews

PRESS Restaurant puts the Napa Valley on a pedestal — the people, the ingredients, and the wines. For 15 years, PRESS has been a place for locals, winemakers, vintners, and guests from around the world to experience the best the Napa Valley has to offer — it’s this sense of community that is at the heart of everything PRESS does. Under the leadership of Chef Philip Tessier, PRESS features legendary Bay Area purveyors alongside innovative new culinary talents to highlight Napa Valley cuisine. The Culinary Team draws inspiration from around the globe while staying rooted in the style and ingredients that make the Napa Valley so special. The award-winning all Napa Valley wine list is the largest collection of Napa Valley wines in the world, and offers guests a glimpse into Napa Valley history with vintages going back to the early 1960’s.COVID-19 UPDATE: We ask that you wear a protective mask when you arrive, and also when not seated at your table to ensure everyone's safety.

Additional information

  • Cross street
    Inglewood
  • Neighborhood
    St. Helena
  • Hours of operation
    Lunch Fri–Sun 11:30 am–2:30 pm Dinner Mon–Thu, Sun 5:00 pm–8:30 pm Fri, Sat 5:00 pm–9:00 pm
  • Price
    $50 and over
  • Cuisines
    American, Contemporary American, Californian
  • Dining style
    Casual Elegant
  • Dress code
    Casual Dress
  • Parking details
    Self Parking
  • Payment options
    AMEX, Discover, Mastercard, Visa
  • Executive chef
    Philip Tessier
  • Additional
    Banquet, Bar/Lounge, Beer, Cocktails, Corkage Fee, Full Bar, Indoor Fireplace, Non-Smoking, Patio/Outdoor Dining, Patio/Outdoor Dining, Private Room, Takeout, View, Wheelchair Access, Wine
Address
587 St. Helena Hwy (Hwy 29), St. Helena, CA 94574

Pictures

Menu

Main

  • Benton's Bacon Griddled Cornbread$10.00

    black truffle butter

    • Kusshi Oysters$24.00

      cucumber, calamansi, whipped horseradish

      • Meadowood Farm's Greens$16.00

        garden vegetables, toasted rye, herb dressing

        • Dungeness Crab Bisque$17.00

          pickled apple, oxalis blossoms

          • Sweet & Sour Pig Ears$16.00

            espelette glaze, cilantro

            • Fennel Sausage$15.00

              preserved cabbage, mustard seed

              • Salt-Baked Oxheart Carrot$16.00

                duck confit

                • Gold Ball Turnip Barigoule$15.00

                  globe artichokes, satsuma mandarin

                  • Ricotta Gnudi$19.00

                    black winter truffle, madeira jus

                    • Duck Fat Potato$15.00

                      raclette, flowering broccoli

                      • Dungeness Crab$19.00

                        glass noodle, fermented shiitake

                        • Eye of Ribeye$69.00

                          brussels sprouts, enoki mushroom, sauce béarnaise

                          • Braised Beef Short Rib$47.00

                            shaved daikon, jasmine rice, thai basil, lemongrass jus

                            • Roasted Chicken$39.00

                              sunflower seed, sunchoke, meyer lemon condiment

                              • Pan-Seared Scallops$44.00

                                carmelized parsnips, garden kale, sauce amandine

                                Desserts

                                • Chocolate Gâteau$13.00

                                  passion fruit ganache, devil's food cake, candied cocoa nibs

                                  • Pavlova$13.00

                                    meyer lemon curd, toasted pistachio, pink grapefruit

                                    • Warm Apple Tatin$13.00

                                      fromage blanc, sablé breton, lucy glo apple

                                      • Chocolate Profiterole$13.00

                                        whipped hazelnut ganache, satsuma mandarin

                                        Author：Barry Lott Date：2024-11-09

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