Dining

Fresh, Fine Dining at Lucy

Live on the Napa Valley land that inspires fine dining. Lucy Restaurant & Bar offers seasonal dishes fresh from her garden and healthy selections from within and around Napa Valley. Always original, Lucy’s cuisine is presented, cocktails are art, and wine is vivid. Our culinary philosophy blends modern aesthetic with eco-spirit. At Lucy, everything is truly "field-to-fork" fare — breakfast, lunch, or dinner.

Bardessono Dining
Find a Table
  • Easter Brunch

    • FEATURED ITEMS

    • Chilaquiles | G | 15

      Shredded chicken OR house made chorizo, tortilla chips, spicy tomatillo sauce, queso fresco, sour cream, cilantro, sunny side up organic egg

    • Croque Madame | 17

      House-cured ham, gruyère cheese, fried organic egg, mornay sauce, garden greens

    • Lucy's Egg Benedict | 18

      House-made english muffin, poached organic egg, smoked tomato hollandaise, , baby spinach, tomato, choice of: willie turkey bacon, traditional canadian bacon, house cured smoked salmon, baby spinach & tomato

    • Create Your Own Omelette | G | 18

      Choice of: Whole Organic Eggs or Egg Whites, Mixed Mushrooms, Bloomsdale Spinach, Tomato, Spanish Onion, Bell Pepper, Hobbs Bacon, Cured Ham, House Smoked Salmon, Turkey Sausage, Pepper Jack, Chevre, Cheddar, Gruyere

    • Brioche French Toast | 16

      Green Strawberry Jam, Mascarpone Vanilla Chantilly

    • Duck Confit Hash | G | 18

      spinach, garden vegetables, crispy fingerling potatoes, sunny side up duck egg

    • Oysters on the Half Shell | G | 22

      Chef’s Selection of 6 Champagne, Mignonette

    • Steamed Moules Frites | 12

      Sundried Tomato Pesto, Garlic Aioli

    • Baby Beet Salad | 12

      Braised Baby Beets, Fried Goat Cheese, Arugula Mousse

    • Asparagus & Lobster Salad | 18

      Poached Asparagus Spears, Lobster Salad, Mustard Hollandaise, Garden Greens

    • Bristol Diver Scallops | 30

      Corn Fondue, Maine Lobster, Fava Bean Succotash

    • Green Galic & Spring Onion Soup | G | 10

      Little Potatoes, Balsamic Cipollini Onion

    • English Pea Risotto | G | 26

      Mint Ricotta, Preserved Lemon

    • Pan Roasted Ora King Salmon | 32

      Watercress Pistou, Carrot Puree, Spigarello, Endive, Snap Peas

    • Grass Fed Beef Tenderloin | 36

      Umbria Truffle Dauphinoise Potato, Cauliflower Coulis, Demi-Glace

    • Grilled Chicken Sandwich | 16

      Guajillo pepper aioli, roasted tomato, butter lettuce, avocado, torpedo bun

    • Farinelli Farmes Lamb Loin | 34

      French green lentils, fava bean, pearl onion jus


  • Breakfast

    • Featured Items

    Start your day with organic, one-of-a-kind breakfast creations.

    • Traditional Smoked Salmon | 16

      house smoked salmon, red onion, tomato, cooked egg, capers, bagel

    • Clover Yogurt & Fruit Parfait | 10

      choice of: plain or greek yogurt, seasonal berries, house made granola

    • Sliced Fruit Plate | G | 10

      seasonal fruit, assorted berries, pineapple pieces, fruit & nut compote

    • Steel Cut Oats | 12

      irish steel cut oats, banana brule, brown sugar sugar, California raisins

    • House-Made Granola | 10

      dried fruits and Napa nuts, rice krispy, sesame seeds, choice of: milk or yogurt

    • Egg White Omelete | G | 16

      organic egg whites, butternut squash, parmesan cheese

    • Classic Breakfast | G | 17

      organic eggs, toasted ACME bread, Hobbs' applewood bacon, mixed marble potatoes

    • Ham & Cheese Frittata | 17

      cured ham, caramelized onion, cheddar cheese

    • Croque Madame | 17

      house-cured ham, gruyere, sunny side egg, mornay sauce, garden greens

    • Create Your Own Omelete | G | 18

      choice of: whole eggs or egg whites, mixed mushrooms, bloomsdale spinach, tomato, spanish onion, bell pepper, Hobbs' bacon, cured ham, smoked salmon, turkey sausage, pepper jack, chevre, cheddar, gruyere

    • Shrimp & Grits | G | 16

      red flynt organic grits, coastal shrimp, aged fiscialini cheddar, soft poached egg

    • Sonoma Duck Confit Hash | G | 18

      seasonal vegetables, pulled duck confit, marble potatoes, sunny side duck egg

    • Chilaquiles | G | 15

      pulled mary's chicken or house made chorizo, corn tortilla chips, spicy tomatillo sauce, queso fresco, sour cream, sunny side farm egg

    • Breakfast Sandwich | 17

      soft scrambled eggs, mixed marble potatoes, choice of: flour tortilla or croissant, cheddar, gruyere, pepper jack, pulled chicken, Hobb's bacon, chorizo, avocado, tomato, baby spinach

    • Guava & Cream Cheese Stuffed French Toast | 16

      brioche, pineapple guava cinnamon chantilly

    • Lucy's Eggs Benedict | 18

      smoked paprika, hollandaise, house english muffin, poached ranch egg and choice of: canadian bacon, willie turkey bacon, house smoked salmon, baby spinach & tomato


    Sides

    • Hobb's Applewood Smoked Bacon | 8
    • House-Cured Breakfast Ham | 8
    • Basket of Assorted Pastries | 6
    • Chicken Apple Sausage | 8
    • Sliced Fresh Fruit | 6
    • Crispy Marble Potatoes | 5
    • Herb Fries | 5

    TOASTed

    • mixed greens and sunny side egg | 14
    • almond butter, sliced banana, butterscotch chips
      toasted coconut       | 14
    • smashed avocado, garden radish confit & pickled carrots | 14
    • chickpea spread, fried lentils, ca olives, micro arugula | 14
    • add shrimp or smoked salmon | 4

    Specialty Juices

    • chlorophyll | 10

      kale, spinach, celery, cucumber, lemon, granny smith apple

    • beta-carrot | 10

      carrot, orange, ginger

    • beetle juice | 10

      beet, fennel, celery, ginger, lemon


    Beverages

    • Juices | 5 ea.

      orange, grapefruit, apple, cranberry or tomato juice

    • Carbonated | 5 ea.

      mexican coke, diet coke or sprite

    • iced tea | 4
    • lemonade | 4

  • Lunch

    • Starters

    Take a midday break with seasonally inspired dishes and garden fare. We offer fresh, innovative garden-inspired cuisine that embodies the Bardessono modern aesthetic and eco-spirit.

    • Baby Beet Salad | 13

      braised baby beets, fried goat cheese, wild arugula mousse

    • Green Garlic & Onion Soup| G | 10

      little potatoes, garlic chive, balsamic cipollini onion, king richard leek rings

    • Spring Panzanella | V | 12

      young tendrils, fennel mustard frills, radish, delta asparagus, red pepper vinaigrette

    • Hand Harvested Oysters | G | 21/ 40

      1/2 dozen, 21.00 | dozen, 40.00
      chef’s market selection, champagne mignonette

    • Fork Rolled Gnocchi | 12

      Italian tartufata, kale pesto, mushroom, sundried tomato

    • Halibut Ceviche | 14

      smashed avocado, mango, serrano pepper, plantain chips


    Mains

    • Lucy Cobb Salad | G | 12

      little gem, avocado, blue cheese dressing, hobbs’ bacon, egg, pickled onion, tomato
      [ add chicken, 14 | add shrimp, 16 | add bigeye tuna, 20 ]

    • Butternut Squash Risotto | G | 14

      brussels sprouts, pomegranate seeds, parmesan cheese

    • Fried Shrimp Po'Boy | 18

      spicy cajun remoulade, tomato-cabbage slaw

    • Togarashi Spiced Tuna | 17

      soba noodles, ninja radish, enoki mushrooms, asparagus, cucumber, hoisin-dashi dressing

    • Mary's Chicken Sandwich | 15

      guajillo pepper aioli, avocado, Hobbs’ bacon, roasted tomato

    • Croque Madame | 17

      house-cured ham, gruyere, sunny side egg, mornay sauce, garden greens

    • Snake River Farm Burger | 18

      mushroom-bacon relish, black truffle butter, herbed french fries

    • Ale Batter Fish & Chips | 18

      catch of the day, piquillo pepper remoulade, malt vinegar, french fries

    • Chilaquiles | G | 15

      shredded mary's chicken OR house made chorizo, tortilla chips, spicy tomatillo sauce, queso fresco, sour cream, sunny side up farm egg


  • Happy Hour

    • Drinks

    Nothing says, “vacation,” like a classic cocktail or local wine. Happy Hour specials are available every Monday to Thursday, 4:30 – 6:30 P.M.

    • Lucy Signature Cocktails | 10
    • Trinchero | 10

      sauvignon blanc, calistoga, 2013

    • Joel Gott | 10

      cabernet sauvignon, napa valley, 2012

    • Draft Pint | 5

      ask your server for our seasonal draft selections


    Bites

    Happy Hour specials are available every Monday to Thursday, 4:30 – 6:30 P.M.

    • Flat Bread | 6

      Prosciutto, fig mostarda, manchaego, Aptos kiwi

    • Crispy Bigeye Tuna Won Tons | 6

      yuzu aioli, chili black garlic aioli, seaweed salad

    • Mary's Chicken Drumettes | 6

      buttermilk soaked, country breaded, honey mustard dipping sauce

    • Herb Fries | 5
    • Beer Battered Onion Rings | 6

      house made bbq sauce, pt. reyes bleu cheese and ranch dressing

    • Herb Roasted Almonds | 4
    • Marinated Olives | 4

  • Dinner

    • Starters

    At night, our kitchen offers a stunning variety of inspired, locally sourced appetizers and entrées. We offer fresh, innovative garden-inspired cuisine that embodies the Bardessono modern aesthetic and eco-spirit.

    • Baby Beet Salad | V | 13

      fried goat cheese, wild arugula mousse, garden sprouts

    • Caesar Salad | 12

      romaine, brioche, pecorino cheese, boquerones

    • Green Garlic & Spring Onion Soup | G | 10

      little potatoes, garlic chive, king richard leek rings

    • Togarashi Spice Ahi Tuna | 14

      soba noodles, enoki mushroom, asparagus ribbon, ninja radish, hoisin-dashi dressing

    • Dungeness Crab & Citrus | G | 18

      papaya, avocado, tangerine, pickled onion, espellette

    • Spring Panzanella | V | 12

      young tendrils, mustard frills, radish, delta asparagus, fennel, piquillo pepper vinaigrette


    Mains

    • Snake River Farms Pork Short Ribs | 38

      red cabbage sauerkraut, granny smith green apple, serrano cornbread

    • Sonoma Duck Duo | 19 | 37

      seared breast, confit ravioli, fried duck egg, parmesan, spring succotash

    • Grass Fed Filet of Beef | 22 | 44

      umbria truffle dauphinoise, cauliflower coulis, confit carrots

    • Baja Striped Bass | G | 22 | 38

      cactus & hominy succotash, meyer lemon beurre blanc, avocado mousse

    • Bristol Diver Scallops | G | 19 | 37

      pumpkin brown butter coulis, pepita seed, pickled k&j, apple

    • Cape Grim Short Rib | 36

      violet mustard spätzle, mushroom cream, spigarello


    Share

    • Foraged Mushroom Fricassee | V | 8

      umbria black truffle butter

    • Hand Harvested Oysters

      1/2 dozen, 21 | dozen, 40

    • Braised Brassica Leaves | 8

      apple cider braised turnip, mustard, collard greens

    • Gnocchi | V | 15 | 28

      italian tartufata, kale pesto

    • Shellfish Risotto "Paella" | 22/36

      saffron arborio, scallop, salt spring mussels, clams

    • Russet Potato Wedges | 8

      cajun tasso gravy

    • Bloomed Quinoa | V | 8

      roasted acorn squash, dried fruits and nuts

    • Roasted Brussels Sprouts | 8

      marshall farms honey, sonoma chevre


  • Desserts

    • Sweets & Cheeses

    • Trio of Créme Brulee | 11

      s'mores, root beer float, mocha coffee

    • Sweet Potato Tart | 11

      toasted marshmallow, candied walnuts

    • Volhrona Chocolate Cake | 11

      pixie tangerine, pistachio buttercream

    • Chef's Sorbet & Ice cream Selections | 11

      an assortment of decadent, original sorbet & ice cream tastings

    • Fiscalini Clothbound Cheddar

      raw holstein cow, smoky flavor, firm | fiscalini farms, ca

    • Pt. Reyes Blue

      raw cow milk, sweet medium flavor | farmstead cheese company, pt. reyes, ca

    • Mt. Tam

      pasteurized cow, bloomy rind, soft | cowgirl creamery, ca

    • Purple Haze

      pasteurized goat, soft | cypress grove, ca

    • Select 3 Cheeses | 18

    Dessert Drinks

    • Lavazza Coffee | gran filtro dark roast

      small french press | 6
      large french press | 12

    • Lavazza Espresso | 5 ea

      cafe latte, cappuccino, mocha, valrhona hot chocolate

    • Mighty Leaf Tea | 6 ea.

      english breakfast, bombay chai, jade green tea, verbena mint, earl grey, chamomile citron

    • Beau Joie | 20

      demi sec

    • Robert Mondavi | 18

      moscato d’oro

    • Chateau Doisy-Vedrines | 16

      sauterns

    • Work | 18

      late harvest sauvignon blanc


  • Lucy Libations

    • "I Love Lucy" Signature Cocktails

    • Lucy Does the Tango | 14

      titos vodka, st .germain, lime, house simple, chili bitters, club soda

    • Lucy Plays Cupid | 14

      cranberry infused 209 gin, luxardo maraschino, lemon, house s.s.

    • Don Juan is Shelved | 14

      el jimador tequila, xiarou mescal, carrot, lemon, agave

    • The Ricardos Visit Cuba | 14

      mateluseum rum, presimon juice, orgeat, lime, housemade s.s

    • Ricky's European Booking | 14

      old forester, red wine, oj, cranberry, spiced house s.s. - fall sangria

    • Tennessee Ernie Visits | 14

      makers mark, pumpkin puree, pecan bitters, brown sugar s.s

    • Lucy Goes to Scottland | 14

      speyburn scotch, tuaca, orange bitters, st. george absinth

    • Pioneer Women | 14

      buffalo trace, lemon, agave, sweet vermouth muddled blackberry

    • Second Honeymoon | 14

      sailor’s jerry spiced rum, holiday s.s, pear cider, amarreto whip cream


    Draft Pint

    • Trumer | 8

      pilsner, trumer brauerei, berkeley, ca

    • Napa Palisades Gold Rush Red Ale | 8

      napa palisades, napa, ca

    • Lagunitas Pilsner | 8

      lagunitas brewing company, petaluma, ca


    Bottled Beer

    • Original Hard Cider | 7

      crispin, colfax, ca

    • Erdinger | 7

      alkoholfrei, germany

    • Light | 7

      amstel, zoeterwoude, netherlands


    Wines

    • St. Supery | 12

      sauvignon blanc

    • Peter Jakob Kuhn | 15

      reisling

    • Elizabeth Rose | 12

      merlot

    • JCB | 14

      brut

    • Schramsberg | 18

      blanc de blanc

    • Joseph Phelps | 18

      pinot noir

    • Col De Salici | 12

      prosecco

    • Roederer | 18

      brut rose, anderson valley, nv

    • Patz & Hall | 18
    • Hogwash | 12

      roase, st. helena, ca 2014


    Brunch Cocktails

    • The Matador | 10

      lucy bloody mary, lemon, lime, house made chili tincture, pilsner

    • John Daly | 12

      vodka, fresh brewed ice tea, house made lemonade

    • Mimosa | 12

      prosecco, orangecello, orange juice

    • Bloody Mary | 12

      vodka, worcesteshire sauce, sriracha, horseradish, tomato juice


    Wine List 2018

  • Brunch

    • Breakfast & Lunch Favorites

    • Steel Cut Oats | 12

      irish steel cut oats, banana brulee, brown sugar, california raisins

    • Baby Beet Salad | 13

      braised baby beets, fried goat cheese, arugula mousse, garden greens

    • Celeriac Bisque | G | 10

      merlot poached pear, radishes, garden sorrel, aleppo pepper

    • Oysters on the Half Shell | G | 21

      chefs selection of 6, champagne mignonette

    • Ham & Cheese Frittata | 17

      cured ham, caramelized onion, cheddar cheese

    • Chilaquiles | G | 15

      pulled Mary's chicken or house made chorizo, corn tortilla chips, spicy tomatillo sauce, queso fresco, sunny side farm egg, sour cream

    • Croque Madame | 17

      house-cured ham, gruyere, sunny side egg, mornay sauce, garden greens

    • Create Your Own Omelete | G | 18

      choice of: whole eggs or egg whites, mixed mushrooms, bloomsdale spinach, tomato, spanish onion, bell pepper, hobbs bacon, cured ham, house smoked salmon, turkey sausage, pepper jack, chevre, cheddar, gruyere

    • Lucy’s Eggs Benedict | 18

      smoked paprika hollandaise, english muffin, poached ranch egg | choice of: willie turkey bacon, canadian bacon, house smoked salmon, baby spinach & tomato

    • Sonoma Duck Confit Hash | G | 18

      garden vegetables, duck confit, marble potatoes, sunny side duck egg

    • Guava & Cream Cheese Stuffed French Toast | 16

      brioche, pineapple guava cinnamon chantilly

    • Fried Shrimp Po'Boy | 18

      spicy cajun remoulade, tomato-cabbage slaw

    • Breakfast Sandwich | 17

      soft scrambled eggs, mixed marble potatoes | choice of: flour tortilla or croissant, cheddar, gruyere, pepper jack, pulled chicken, hobb's bacon, chorizo, avocado, tomato, baby spinach

    • Ale Batter Fish & Chips | 18

      coastal sable fish, piquillo pepper remoulade, malt vinegar french fries

    • Grilled Chicken Sandwich | 15

      guajillo pepper aioli, bacon, roasted tomato, gem lettuce, avocado, torpedo bun

    • Cape Grim Grass Fed Burger | 18

      mushroom-bacon relish, black truffle butter, herbed french fries

    • Butternut Squash Risotto | G | 14

      brussel sprouts, pomegranate seeds, parmesan cheese


    Sides

    • Hobbs' Applewood Smoked Bacon | 8
    • House-Cured Breakfast Ham | 8
    • Sliced Fresh Fruit | 6
    • Basket of Assorted Pastries | 6
    • Crispy Marble Potatoes | 5
    • Herb Fries | 5

  • Pet Menu

    • Hours

    Breakfast:
    Daily, 7:00 a.m. to 11:00 a.m.

    Lunch:
    Monday–Sunday, 11:30 a.m. to 2:00 p.m.
    (also served in lounge bar & on seasonal courtyard patio)

    Dinner:
    Daily, 5:30 p.m. to 10:00 p.m.

    Brunch:
    Saturday & Sunday, 11:30 a.m. to 2:00 p.m. (a la carte)

    Lounge Hours

    Lounge Bar & Patio
    Open 7 days a week
    11:00 a.m. to 11:00 p.m.
    (serving in the lounge bar)

    Poolside Dining
    Poolside dining available June 1 – November 1.
    Open sunrise to sunset.
    (Pool dining is welcomed to hotel guests only)

    Contact

    Lucy Restaurant & Bar
    6526 Yount Street,
    Yountville, CA 94599
    707-204-6030 phone | 707-204-6099 fax
    lucy@bardessono.com email

    PR Contact
    The Mayfield Group Public Relations
    amayfield@mayfieldpr.com email
    (850) 421-9007 phone

    Link to Larger Item Photo ListItemCarouselImage1
    Link to Larger Item Photo ListItemCarouselImage2
    Link to Larger Item Photo ListItemCarouselImage3
    Link to Larger Item Photo ListItemCarouselImage4

    Lucy's Garden

    Just outside the kitchen is where our chefs find inspiration for Lucy’s menu, by day and by season. Hand-picked harvests become creations such as broccoli risotto, and cauliflower tortellini. Fish, meat and poultry dishes are adorned with originality – pickled garden radish, preserved eureka lemon, roasted garlic, charred tomato relish – Lucy’s Garden is our foundation for fresh.

    Link to Larger Item Photo ListItemCarouselImage1
    Link to Larger Item Photo ListItemCarouselImage2
    Link to Larger Item Photo ListItemCarouselImage3
    Link to Larger Item Photo ListItemCarouselImage4

    Executive Chef Nate Lindsay

    A seasoned talent with extensive experience in the culinary arena, Lindsay has a reputation for meticulous preparation and presentation. He takes current, conscious cooking to a new level with his locavore ideology that reflects the growing trend towards a healthier lifestyle.

    Call Us

    Location

    Book Now

    Scroll to Top