Auberge du Soleil Restaurant
A Mediterranean influence dominates the 120-seat formal dining area within the larger Auberge du Soleil Resort. A yellow and amber color scheme with exposed wood accents, floral-printed tablecloths, and an indoor fireplace add to the dining room, while the panoramic view of the Napa Valley floor draws customers to the tables on the balcony. Executive chef Robert Curry, formerly of Domain Chandon, prepares signatures like a lobe of foie gras on pain perdu (French toast) with poached pears, and a pan-roasted duck breast with quince and chestnuts. The wine list is considered the largest in Napa, with over 1,500 selections.