Recipes

With six acres of biodynamic gardens and a dedicated gardener and chef, we at Round Pond heartily embrace the “farm to table” lifestyle. But reveling in the bounty of the season doesn’t just happen here. Enjoy these recipes from Chef Eric—we’ve divided them into “easy” and “elegant”—with your own seasonal produce to bring the taste of Round Pond home.


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    10 Ways to Use Our Blood Orange Olive Oil and Syrup

    By: Eric Maczko

    From cocktail to dessert, we’ve got all sorts of fun ways to use our Blood Orange Olive Oil and Syrup here.

  • Classic French apple tart on a white plate

    Apple Tart

    By: Feed by Round Pond

    This classic French Apple Tart gives you a the clean crisp flavor of apples alongside the sweetness from the Blood Orange Syrup – and nothing beats a homemade crust!

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    Archetype’s Lemon Pancakes

    By: Feed by Round Pond

    These lemon pancakes were legend at the old French Blue, and are still Miles’s favorite pick at its reincarnation, Archetype Restaurant.

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    Arugula Salad with Grilled Asparagus

    By: Feed by Round Pond

    This refreshing salad is perfect as a light spring supper.

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    Baby Kale Salad with Ponzu Vinaigrette

    By: Eric Maczko

    This fresh, hearty salad is a great one for winter. The vinaigrette pops against the meaty kale, and the colors make for a festive bowl.

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    Baked Eggplant With Spicy Orange Syrup

    By: Feed by Round Pond

    For vegetarians looking for something different – try this eggplant with our Blood Orange Syrup to give it a little kick!

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    Baked Eggs with Chard and Farro

    By: Feed by Round Pond

    This dish is a weekend staple for Ryan’s family. Just use whatever greens you have on hand, and as chunky of a tomato sauce as you can find.

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    Balsamic Sabayon with Strawberries

    By: Feed by Round Pond

    This simple sabayon takes on unexpected elegance with the addition of Aceto Balsamico Tradizionale, a traditional pairing with strawberries.

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    Beet and Goat Cheese Terrine

    By: Eric Maczko

    This terrine makes a beautiful brunch dish for a special gathering. If you can’t find watercress, use baby arugula.

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    Black-Eyed Pea Salad

    By: Feed by Round Pond

    Ingredients 1 cup dried black-eyed peas 1 medium sweet potato, peeled, cut into ½ inch cubes ¼ cup Round Pond’s Spanish Varietal Extra Virgin Olive Oil 3 medium Maui onions, finely diced 1 bunch scallions, …

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    Blood Orange Brownies

    By: Carrie Baker

    Ingredients 1/2 stick unsalted butter 2 oz unsweetened baking chocolate 3 Tbsp Round Pond Blood Orange Olive Oil 1 cup granulated sugar 1/2 tsp vanilla extract 2 large eggs 1/8 tsp salt 2 Tbsp cocoa …

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    Blood Orange Cranberry Relish

    By: Eric Maczko

    This Blood Orange Cranberry Relish is a gorgeous–and tasty–addition to the Thanksgiving plate.

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    Bouchon Simple Roast Chicken

    By: Feed by Round Pond

    This recipe was shared with us by Bouchon Artisan Cook Book – we are thrilled to include a deliciously simple recipe by Thomas Keller!

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    Braised Beef Short Ribs

    By: Eric Maczko

    You can’t go wrong with braised beef short ribs, especially if you’re looking to show off a Cabernet Sauvignon. Luscious, rich, fall off the bone meat meets well-structured tannins in a pairing that’s worthy to be called classic.

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    Braised Wild Boar Sliders

    By: Feed by Round Pond

    A gorgeous, upscale spin on pulled pork sliders. If you can’t find boar, use a pork shoulder roast.

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    Brie & Blueberry Quesadilla

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients 1 dozen white corn tortillas 8 oz goat cheese brie 6 oz fresh blueberries 3-5 sprigs thyme, remove leaves from stems Fresh cracked black pepper Round Pond Meyer …

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    Cabernet-Merlot BBQ Sauce

    By: Feed by Round Pond

    Ingredients 1 1/2 -2 cups ketchup 1/4 cup Round Pond Cabernet & Merlot Blend Red Wine Vinegar 2 Tbsp molasses 1 Tbsp agave nectar 1 tsp soy sauce 1 tsp hot pepper sauce 1/4 tsp …

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    Caprese Goat Cheese – Arugula Stacked Salad

    By: Feed by Round Pond

    Light, colorful, simple and flavorful – try out this recipe by our very own Diane Cline!

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    Cauliflower Potage

    By: Feed by Round Pond

    Earthy and elegant, this creamy cauliflower soup is a wow for a dinner party. Leave out the roasted apples and it’s easy enough for a weeknight.

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    Chanterelle Risotto

    By: Brian Brown

    I like to harvest my own chanterelles because they’re like an adult Easter egg hunt. They usually pop up after the second big rain of the winter, near the end of fermentation.

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    Chocolate Zucchini Bread

    By: Feed by Round Pond

    The subtle richness of chocolate in this zucchini bread–from Ryan’s mother-in-law–makes it extra special. Try toasting a slice and slathering with peanut butter.

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    Chocolate-Cabernet Truffles

    By: Eric Maczko

    These bittersweet chocolate-cabernet truffles are incredibly decadent … and perfect with a glass of our Rutherford Cabernet Sauvignon.

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    Chocolate-Caramel Bar Cookies

    By: Feed by Round Pond

    These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at Archetype. Super rich and decadent.

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    Citrus Syrup Ice Cream Soda

    By: Feed by Round Pond

    Ingredients 3 Tbsp Round Pond Blood Orange or Meyer Lemon Citrus Syrup 3 Tbsp heavy cream, chilled club soda or seltzer, chilled vanilla ice cream Pour Round Pond Blood Orange or Meyer Lemon Syrup and …

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    Clams In White Wine & Saffron Sauce

    By: Feed by Round Pond

    Pairs with our Reserve Sauvignon Blanc Ingredients 2 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil, plus extra for dipping 1 bunch green onions, sliced thin on the bias 2 garlic cloves, minced 2 thin …

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    Crab & Artichoke Risotto

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients 4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 2 large artichokes, trimmed (see note) 1 whole Dungeness crab, cooked, cracked and cleaned ¾ lbs Dungeness crab …

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    Creamy Tarragon Dressing

    By: Brian Brown

    This is a great, easy dressing to have in your back pocket. Tarragon has an, “I can’t quite put my finger on it” flavor that makes you want to take another bite.

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    Crostini with Mission Figs & Ricotta

    By: Feed by Round Pond

    With fig season upon us, the classic rich flavors of fig, prosciutto and creamy cheese, make this dish a guaranteed crowd pleaser.

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    Diver Scallop Ceviche

    By: Feed by Round Pond

    Although elegant, this ceviche couldn’t be easier. Buy “dry,” diver or day boat scallops for the best results.

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    Dora’s Adobo

    By: Feed by Round Pond

    “Adobar” means “to marinate” in Spanish. Here is Dora’s fiery, tangy adobo marinade to use with grilled chicken, pork or beef.

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    Dora’s Garden Salsa

    By: Feed by Round Pond

    Dora’s salsa–made from veggies and chiles gathered from the Round Pond garden–is a mainstay during the busy harvest season here.

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    Dora’s Garden Salsa: A Round Pond Harvest Tradition

    By: Feed by Round Pond

    All around the Valley, winemakers and harvest teams rely heavily on Mexican food during the busy harvest season, and Dora’s Garden Salsa is one of the most popular picks here at Round Pond. Watch the video to see Dora in action, then make her Garden Salsa and Adobo recipes at home.

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    Dungeness Crab Croquettes

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for Crab Croquettes 1 lb. Dungeness Crab Meat (free of any shells) 2 eggs 2 Tbsp bread crumbs, plus 2 cups more for breading 2 shallot, minced 1 Tbsp chives, chopped …

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    Dungeness Crab Spring Rolls

    By: Feed by Round Pond

    These Spring Rolls take on a different, healthier, spin … they’re wrapped in red Swiss chard leaves.

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    Fennel & Orange Salad

    By: Feed by Round Pond

    A salad as pleasing to the eye as it is to the palette.

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    Fettuccine With Roasted Garlic

    By: Feed by Round Pond

    Pairs with our Rutherford Syrah Ingredients 2 lbs fresh, ripe tomatoes, peeled, seeded and diced 5 whole cloves of garlic, peeled, left whole 1 pound fettuccine Parmesan cheese 6 Tbsp Round Pond Meyer Lemon Olive …

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    Filet Mignon with Red Wine Rosemary Reduction

    By: Feed by Round Pond

    Ingredients 4  6-8 oz beef filet, trimmed of fat 2 Tbsp Round Pond Italian Varietal Olive Oil 1 onion, peeled and chopped 1 carrot, peeled and chopped 1 stalk celery, peeled and chopped 1 clove …

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    Friday Night Beef Sliders

    By: Eric Maczko

    For the Slider 2.5 lbs Ground Beef (80:20) ½ cup yellow onion, small diced ½ cup fresh Leek, chopped ½ Tbsp fresh garlic, chopped ½ Tbsp Thyme, chopped 1 tsp Tarragon, chopped `Salt & Pepper …

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    Fried Stuffed Green Olives

    By: Feed by Round Pond

    These addictive fried olives are a signature snack of Chef Eric’s. Stuffed with garlic confit, it makes these olives extra special and addictive!

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    Garden Greens with Baked Goat Cheese

    By: Feed by Round Pond

    Greens fresh from the garden have a surprising amount of flavor. We pair them here with a tangy vinaigrette and creamy goat cheese for a salad you’ll want to make a meal out of.

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    Gillwoods’ Napa Scramble

    By: Feed by Round Pond

    This is one of Miles’s favorite breakfasts … courtesy of Gillwoods Cafe in St. Helena.

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    Green Chili & Tomatillo Romesco

    By: Feed by Round Pond

    A classic Spanish sauce meets the Napa Valley. Serve over grilled chicken or white fish, or as a dip with seasonal crudites.

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    Grilled Chicken Breast with Artichokes & Arugula

    By: Feed by Round Pond

    Ingredients 2 large artichokes* 6 garlic cloves, peeled 2 handfuls baby arugula or red mustard 1 Tbsp fresh thyme or 1 tsp dried ¼ cup dry white wine 1 cup chicken broth 4 chicken breasts, …

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    Grilled Marinated Hanger Steak

    By: Eric Maczko

    You’ll find yourself coming back to this recipe time and again. Enjoy it simply with some crusty Italian bread and a glass of our Rutherford Cab!

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    Grilled Marinated Lamb Skewers

    By: Eric Maczko

    These grilled marinated lamb skewers are easy to make and pack delicious flavor. Lamb is a classic accompaniment to Cabernet Sauvignon and one of our favorite pairings!

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    Grilled Serrano Ham-Wrapped Pork Tenderloins

    By: Feed by Round Pond

    This dish goes great with a lighter bodied red wine – marry that with a dish of cured ham wrapped around pork, grilled vegetables and let the sparks of summer fly!

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    Grilled Spanish Garlic Bread

    By: Feed by Round Pond

    The perfect grilled garlic bread – fresh, easy and delicious!

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    Grilled Wild Salmon

    By: Ryan MacDonnell

    Owner Ryan MacDonnell is a huge fan of salmon – this is one of her all time favorite recipes. Enjoy with a glass of Sauvignon Blanc and a back patio!

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    Gruyere Gougeres

    By: Eric Maczko

    Gougeres are amazingly easy, and an elegant hors d’oeuvre for any party. They also freeze really well, which makes it even easier come party time. Just reheat in a 375 oven until warmed through.

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    Halibut With Leek and Fennel

    By: Feed by Round Pond

    This is an easy, elegant meal that’s even lovelier al fresco.

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    Halibut With Spanish Rub

    By: Feed by Round Pond

    Pairs with our Reserve Sauvignon Blanc Ingredients 4 halibut filets, rubbed (see below) 3 Tbsp Round Pond Spanish Varietal Extra Virgin Olive Oil 1 bell pepper (red, yellow or orange), charred 3 Roma tomatoes, skinned, seeded …

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    Hamburgers With Red Wine BBQ Sauce

    By: Feed by Round Pond

    Pairs with our Rutherford Cabernet Sauvignon Ingredients for Hamburgers 3 lbs fresh ground beef 3 cloves garlic, smashed 1 small yellow onion, minced 1 whole jalapeño, seeded and minced 3 whole eggs, whipped 1 cup …

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    Heirloom Tomato Salad

    By: Feed by Round Pond

    Pondie Gregory Carbone submitted this recipe for our “What do YOU do with Round Pond?” contest – and won. We think it’s a deliciously simple addition to Round Pond recipes!

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    Hot & Spicy Grilled Shrimp

    By: Feed by Round Pond

    Pairs with our Reserve Sauvignon Blanc Ingredients 1 lb large shrimp (16-20 per lb) Ingredients for the marinade 3 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 1½ Tbsp Round Pond Cabernet & Merlot Blend …

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    Italian Focaccia Bread

    By: Eric Maczko

    A classic recipe to showcase our fresh off the press extra virgin olive oil. This bread is sure to be your new favorite for friends & family to share. Don’t forget to serve with a bowl of fresh olive oil for dipping!

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    Kale & Mushrooms with Bacon

    By: Feed by Round Pond

    Meaty Lacinato kale teams up with wild mushrooms and streaky applewood smoked bacon for a vegetable-based side dish that pairs perfectly with a grilled steak and our Cabernet Sauvignon.

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    Lamb and Feta Meatballs with Fig & Apricot Chutney

    By: Feed by Round Pond

    These lamb meatballs make terrific appetizers or hors d’oeuvres served over baby arugula or with toothpicks.

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    Lavosh “Pizza” with Grilled Tomatoes and Balsamic

    By: Feed by Round Pond

    Lavosh, an Armenian flatbread, makes it easy to pull together a “pizza.” This one combines grilled heirloom tomatoes with aged balsamic vinegar and lamb sausage for something truly special.

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    Lemon Hemp Seed Pesto

    By: Feed by Round Pond

    Submitted by Pondie Sophia DiSantis, this gem won our “What do YOU do with Round Pond?” recipe contest! A fresh, delicious, summery dish.

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    Lemon Syrup Cake With Lemon Curd & Fresh Berries

    By: Feed by Round Pond

    Ingredients 2 cups crème fraiche ½ cup lemon curd 1 cup Round Pond Meyer Lemon Citrus Syrup 1 box yellow cake mix 1 tsp grated lemon peel 2 pints fresh berries of choice 1 bamboo …

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    Manchego-Potato Gratin

    By: Eric Maczko

    This potato gratin is a classic, and using garden-fresh Yukon golds elevates it to a new level. Serve it beside garden greens and it becomes a meal unto itself.

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    Marinated Chicken Salad

    By: Feed by Round Pond

    With underlying sweet Tarragon and acidity, this salad pairs perfectly with the citrus and stone fruits notes of our Rutherford Sauvignon Blanc. Best served on a warn spring or summer day.

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    Marinated Grilled Tri-Tip Salad

    By: Feed by Round Pond

    This Marinated Tri-Tip salad is one of the many seasonal staples we offer at our Garden-to-Table-Brunch experience. Fresh greens and steak with a pop of bright flavor from our Blood Orange Olive Oil. Enjoy!

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    Marinated Shrimp And Grilled Artichokes

    By: Feed by Round Pond

    Pairs with our Reserve Sauvignon Blanc or Proprietary White Wine. Ingredients for the Shrimp & Marinade 24 Large Shrimp, peeled and deveined ½ cup Round Pond Italian Varietal Extra Virgin Olive Oil 2 Tbsp Round …

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    Meyer Lemon And Ancho Chili Chicken

    By: Feed by Round Pond

    Pairs with our Rutherford Cabernet Sauvignon Ingredients 3-4 lbs chicken pieces, (I.e.: breasts with ribs attached, or the leg/thigh combo) Round Pond Meyer Lemon Olive Oil to drizzle 4 whole ripe Avocados; halved, pit removed 3 …

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    Meyer Lemon Olive Oil Cake

    By: Feed by Round Pond

    This light and fluffy cake, featured at our olive mill, has just a hint of lemon and is the perfect way to finish any meal.

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    Meyer Lemon Shortbread Cookies

    By: Feed by Round Pond

    Pair with a glass of Round Pond Rutherford Sauvignon Blanc. Ingredients for Cookies 1 cup granulated sugar 1 cup powdered sugar 1 cup unsalted butter, softened 1 cup Round Pond Meyer Lemon Olive Oil 2 …

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    Meyer Lemon Sorbet

    By: Feed by Round Pond

    Decadent and vibrant, this is the perfect summer time ice-cream.

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    Meyer Lemonade

    By: Feed by Round Pond

    This simple and sweet treat is perfect for the every day back yard BBQ – and kids love this too!

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    Mint & Meyer Lemon Granita

    By: Feed by Round Pond

    A sweet and refreshing treat that encompasses the vibrant flavors of Meyer Lemon and pairs great with our Rutherford Sauvignon Blanc.

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    Olive Tapenade

    By: Feed by Round Pond

    Tapenade is a versatile condiment for all kinds of poultry, fish and pasta, and also makes an easy appetizer for a gathering.

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    Pan-Roasted Squab

    By: Feed by Round Pond

    Start this recipe a day ahead and cook the legs at the same time as the sauce, then let the sauce rest and the breast marinate overnight. The next day, the dish pulls together in a snap.

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    Panna Cotta

    By: Feed by Round Pond

    Panna Cotta can be fancy–like the one at Redd–or simple like this one here, which is a great foil for summer berries.

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    Parmesan Gnocchi with Mushrooms

    By: Eric Maczko

    This foolproof method for making gnocchi makes an impressive starter or entree when paired with seasonal wild mushrooms.

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    Perfect Summer Side Dish

    By: Feed by Round Pond

    Ingredients 6 sliced wedges blue cheese 6 plums, sliced ½ cup Round Pond Blood Orange Citrus Syrup, to drizzle Enjoy your wedge of summer blue cheese and ripe plum slices drizzled with Round Pond Blood Orange …

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    Pomegranate Cosmo

    By: Feed by Round Pond

    People as us all the time “What do you do with your Syrups” – we have always thought the perfect combination is a cocktail! Enjoy this delightfully sweet & tangy cosmopolitan.

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    Press Restaurant Chocolate Souffle

    By: Feed by Round Pond

    This is one of Ryan’s all-time favorite desserts, from Press Restaurant here in Napa Valley.

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    Roast Rack of Spring Lamb With Pecan-Herb Crust

    By: Eric Maczko

    This is a stunning presentation for spring rack of lamb–the combination of pecans and herbs brings out the earthiness in the meat–and surprisingly easy for such an elegant dish.

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    Roasted Corn Salad

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for the Salad 6 fresh corn on the cobs, shucked, and cut from the cob 1/2 red onion, chopped fine 2 jalapenos, seeded and chopped fine 1/4 cup cillantro, …

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    Roasted Romanesco and Cauliflower with Applewood Bacon

    By: Feed by Round Pond

    Pairs with our Rutherford Nebbiolo Ingredients 1 head romanesco (approx 1½ lb.) 1 head cauliflower (approx 1 lb.) 3-4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil 1 Tbsp Fresh Oregano, chopped ¼ lb. …

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    Rutherford Cabernet Beef Stew

    By: Feed by Round Pond

    Pairs with our Rutherford Cabernet Sauvignon Ingredients 5 lb. Beef Chuck Roast 1 cup Apple Wood bacon, small dice 1 cup Heirloom carrots, small dice 1 cup onions, small dice ½ cup celeriac, small dice ¼ cup smoked, sun dried tomatoes 1 Tbsp tomato paste …

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    Ryan’s Best Blow-Out Dinners

    By: Ryan MacDonnell

    People often ask me where to go in Napa Valley for over-the-top dinners. Here are five of my favorite places that I always recommend.

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    Salmon In Filo Over Red Bell Pepper Sauce

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for Salmon 2 salmon fillets, skinned 4 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil ½ pound mushrooms, finely diced 2 large shallots, finely chopped 1 clove …

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    Salmon With Blood Orange Sauce

    By: Feed by Round Pond

    Ingredients 4 Salmon fillets 2 Tbsp Round Pond Blood Orange Olive Oil ¼ cup shallot, fine diced 1 clove garlic, minced ¼ bulb fennel, fine diced ¼ cup dry white wine 1 8oz bottle clam …

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    Salt-Crust Roast Turkey

    By: Eric Maczko

    This turkey is flavored through with the herbed oil and salts, and kept incredibly moist by the salt crust.

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    Scallops With Leeks

    By: Feed by Round Pond

    This simple recipe delivers seriously impressive flavor. Be sure to buy “dry” scallops–ones that have not been treated with a sulfur solution–and let them sit undisturbed in the hot pan before flipping to get a nicely caramelized crust.

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    Smoked Salmon, Corn & Avocado Salad

    By: Feed by Round Pond

    Ingredients ½ lb smoked salmon, cut into chunks 2 ears white corn, cooked and cut off the cob 1 avocado, peeled and sliced 1 medium spring onion, sliced on the bias 2 Tbsp Round Pond …

  • Credit AccidentalWino.com

    Solbar’s Lucky Pig

    By: Feed by Round Pond

    This recipe comes courtesy of Solbar at Solage Resort in Calistoga, and it’s one of Ryan’s favorite to share with her husband.

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    Spanish Braised Chicken

    By: Feed by Round Pond

    This flavorful braised chicken is both elegant and quite easy. Pairs well with our Rutherford Cabernet Sauvignon.

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    Spiced Pear Collins Cocktail

    By: Feed by Round Pond

    Compliments of The Thomas Restaurant in Napa California, they were kind enough to share one of their signature cocktail recipes!

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    Spinach Salad with Manchego Cheese & Grilled Portobello Mushrooms

    By: Feed by Round Pond

    Pairs with our Rutherford Sauvignon Blanc Ingredients for the Salad 1/2 pound baby spinach, washed and dried 2 portobello mushroom caps, medium sized, wiped clean 1 bunch green onions, diced 1/8 cup Round Pond Meyer …

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    Stuffed Quail with Mushrooms

    By: Feed by Round Pond

    This savory showstopper is perfect for elegant get-togethers … and for our Rutherford Cab.

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    Summer Bubbly

    By: Feed by Round Pond

    The perfect cocktail on a hot summer day! Refreshing and sweet all at once.

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    Sweet & Sour Cucumber Salad

    By: Feed by Round Pond

    Easy and vibrant, this salad is a little sweet and a little sour – the perfect pair for our Rutherford Sauvignon Blanc.

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    Swordfish Over Linguine

    By: Feed by Round Pond

    Ingredients 4 swordfish steaks 3 Tbsp Round Pond Meyer Lemon Olive Oil ½ Meyer lemon 1 large onion, peeled and fine diced 1 clove garlic, minced ¼ cup dry white wine 2 lbs ripe tomatoes, …

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    Terrace Lounge Grilled Cheese

    By: Eric Maczko

    This grilled cheese recipe puts a decadent spin on the traditional grilled cheese you grew up with. With its simple ingredients and bold flavors, we serve this alongside our wines at our Terrace Lounge on Friday nights.

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    Thai Sweet Potato Fries

    By: Feed by Round Pond

    These fries are sweet and spicy, with a flavorful coating so crisp it shatters when you bite.

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    Turkey Sandwich With Blood Orange Cranberry Spread

    By: Feed by Round Pond

    Perfect for the day after thanksgiving–or simply make to create the wonderful flavors of the holidays!

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    Watercress, Blood Orange & Grapefruit Salad

    By: Feed by Round Pond

    Light and fresh, this salad you can not pass up this summer!

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    Zucchini and Goat Cheese Cake

    By: Feed by Round Pond

    Celine requests this beautiful zucchini and goat cheese cake whenever her mother visits from France. It makes a lovely light meal.

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    Zucchini Blossom Pizzettas

    By: Feed by Round Pond

    These mini pizzas are gorgeous … and fun for kids to assemble all by themselves.

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    ZuZu Restaurant Classic Paella

    By: Feed by Round Pond

    We are excited to share with you a classic Valencia-style paella recipe compliments of ZuZu Restaurant in Napa.