Optional Dine Arounds

How to set up your Dine-Around
Dine-Around Restaurants

How to set up your Dine-Around

On Wednesday and Friday evenings participants are on their own for dinner. We have designed two approaches to these dine around evenings:

Fine Dining: There are great intimate group fine dining options in:
Fairmont Mission Inn & Spa: Santé;
Sonoma neighbourhood: El Dorado Kitchen and La Salette;
Napa Valley neighbourhood: Auberge du Soleil, Bottega, Bouchon and Terra.

Each of these venues will allow a reservation between 6-8 people at one table for a la carte dining from their regular menu. Reservations can be made at 7:00 p.m., 7:30 p.m. or 8:00 p.m. The restaurants in Sonoma are approximately 10 – 15 minutes away; the Restaurants in Napa Valley are each approximately 30-40 minutes away.

You will find descriptions and links to menus for each restaurant on the other tab in this page.

Large Group: There is a great large group dining option at Bottega in Napa Valley on Friday night only. We are creating a fixed menu option for a large communal meal. The menu will be seasonally based. We will only know the menu approximately two weeks before the event. Those that choose this option are really choosing it because they want to be part of a fun collective meal where you surrender your menu choices to us.

How to Reserve

When you complete the on-line reservation form there is a section to indicate which restaurant and time you would like to reserve. Please indicate the number of people in your group, the name under which the reservation is being made and the names of those that will be joining you. If you are joining a table that is being organized by another, please indicate that in the appropriate section.

If you are not yet sure where you want to make a reservation then you can complete the rest of the on-line reservation to secure your place at Fall Convention and return to the website later to complete your dinner reservation.

A Special Reservation – over 8 people

If you wish to reserve a group larger than 8 at any restaurant then please email us directly at advocatestrips@gmail.com and indicate the restaurant, group size and time you wish to reserve. We will contact the restaurant to request a special reservation. Please note that with large groups the restaurant will require you to preselect a fixed menu.

How do I get there?

We will arrange transportation from the hotel lobby to the restaurant you reserved with us. Please be in the lobby no later than ½ hour prior to your reservation if you are heading to Sonoma; and 45 minutes prior to your reservation if you are heading to Napa Valley to ensure you are on your designated shuttle. You are always welcome to arrange your own transportation to your dinner if you prefer.

Attire

The fine dining restaurants are like the fine dining restaurants in Toronto. Business casual or casual elegant would be appropriate. There is no need for gentlemen to wear a jacket and a tie.

Cancellation

Please note that each of the restaurants has a cancellation policy. If you cancel your dinner reservations within 72 hours of the reservation then there will be a cancellation charge. This charge varies by restaurant. It can range from $25-$50 per person. Please note that different cancellation terms may apply to larger groups or special requests.

Auberge du Soleil

Type of Cuisine: Mediterranean Cuisine
Location: 180 Rutherford Hill Road, Rutherford, Napa Valley
Reservations: November 9th and 11th, for 8 people, each seating (7:00 p.m., 7:30 p.m., 8:00 p.m.)
** Reservation times cannot be confirmed until September 11th.
Website: www.aubergedusoleil.com

Auberge du Soleil offers a fine dining experience from one of the best vantage points in Napa Valley. With 10 consecutive Michelin Stars, Executive Chef Robert Curry’s Mediterranean-inspired cuisine reflects the natural diversity and rich seasonal produce available in the Napa Valley.

Ingredients are sourced largely from local and regional purveyors and featured on an inspiring menu complemented by one of most extensive wine cellars in the valley, boasting more than 15,000 bottles of domestic and international wines.

Starters include items such as, Grilled Octopus, Quinoa, Avocado, Celery, Radish, Togarashi; Sautéed Foie Gras, Sugar Plums, Pistachios, Orange, Marsala Mascarpone; Cow’s Milk Burrata, Figs, Black Pepper Crumble, Candied Lemon, Almonds, Port & Beet Reduction. While the mains range from local Lamb, Red Curry, English Peas, Ricotta Stuffed Squash Blossom, with Thai Basil Sauce; to Prime Beef Pavé, Hearts of Palm, Lobster Mushrooms, Bok Choy, with Asian Vinaigrette; and Potato Gnocchi, Wild Mushrooms, Forni Brown Pea Shoots, Parmesan Nage.

Bottega

Type of Cuisine: Italian Cuisine
Location: 6525 Washington Street, Yountville, Napa Valley
Reservations: November 9th, for 8 people, each seating (7:00 p.m., 7:30 p.m., 8:00 p.m.)
Reservations: November 11th, for 30 people (7:00 p.m.)
** Reservation times cannot be confirmed until September 11th.
Website: www.botteganapavalley.com

Bottega Chef Michael Chiarello showcases signature bold Italian flavors with a refined twist. The restaurant is part of the historic Vintage Estates, located in one of the oldest wineries in the Napa Valley.

The menu highlights the bounty of artisanal and house made ingredients, as well as local produce, meat and fish, and focuses as much as possible on local sources. Pastas, cured meats, fresh cheeses, cured olives and the like are all made in house.

The menu offers a wide variety from, Insalata Mista: “Antoinette” Mama’s daily salad from Michael’s childhood, made from Forni Brown spring greens, Zinfandel dressing, shaved heart of celery, heirloom radishes, and Pecorino crountons; to Crudo di Carciofi alla Romana, shaved artichoke and fennel with blood orange dressed in an ancient Roman vinaigrette; to Olenta Under Glass”, caramelized wild mushrooms with balsamic game sauce and parmigiano frico. Mains range from Raviolo Tre Ripieni alla Missoni, one large raviolo with three seasonal fillings, house made sheep’s ricotta, pea potato & mint, and milk braised lamb; to Brodetto ai Frutti di Mare, with monkfish, gulf prawns, savory clams, calamari and mussels in white wine tomato broth with saffron aioli; and Carre’ d’Agnello, fennel spiced rack of lamb, creamy ancient grain polenta, fresh and roasted cherry vinaigrette, with lamb jus.

The wine is mainly local, small-production vintages from California complemented with a solid collection of Italian wines.

Bouchon

Type of Cuisine: French Cuisine
Location: 6534 Washington Street, Yountville, Napa Valley
Reservations: November 9th and 11th, for 8 people, each seating (7:00 p.m., 7:30 p.m., 8:00 p.m.)
** Reservation times cannot be confirmed until September 11th.
Website: www.thomaskeller.com/bouchonyountville

October 1998, four years after his successful debut in Napa Valley with The French Laundry, Chef Thomas Keller introduced Bouchon, offering authentic French bistro fare with Keller’s unfailing attention to detail.

Bouchon’s seasonal menu and raw bar selections change throughout the year, while staples like roast chicken, leg of lamb, and trout amandine remain as consistent, year-round favorites. The Vin en Carafe program at Bouchon features selections made exclusively for the restaurant from top wineries in Napa Valley and France.

Café La Haye

Type of Cuisine: California Fare
Location: 140 E Napp Street, Sonoma
Reservations: November 11th, for 6 people, (8:15 p.m.)
Website: www.cafelahaye.com

Cafe La Haye offers an appealingly unfussy sophistication. Convivial owner Saul Gropman and chef Jeffrey Lloyd offer a seasonal menu that’s discreet in its complexity, featuring the sort of dishes that seem to get better with each bite. Wolfe Ranch quail is paired with a sauce of black olive and white wine, while Petrale sole comes with a delicate porcini cream sauce. The excellent sour dough bread comes from the Artisan Bakers, an award-winning operation in town.

The wine list is as local as the food, with exotic selections coming from as far away as Napa, and no farther; the by-the-glass selection is superior to most.

El Dorado Kitchen

Type of Cuisine: French inspired California Cuisine
Location: 405 First Street West, Sonoma
Reservations: November 9th, for 10 people (7:00 p.m.); for 8 people, each seating (7:30 p.m., 8:00 p.m.). November 11th, for 6 people, each seating (7:15 p.m., 8:00 p.m.).
Website: www.eldoradosonoma.com

Executive Chef Armando Navarro’s award-winning and locally-loved menu is crafted from Sonoma ingredients that change with the season. Ingredients are sourced from local purveyors and nearby Sonoma farms; a commitment and dedication that is in line with El Dorado’s overall eco-friendly green initiatives.

Dinner starters such as the pork belly & scallops, Wagyu beef carpaccio or roasted king trumpet mushrooms, giving way to main courses including Petaluma chicken, our signature EDK Burger or king salmon. A sweet selection of desserts as well as artisan cheeses round out the experience.

Heavily tilted toward local Sonoma and Napa wineries, the robust wine list is a virtual tour through California wine country and includes more than 200 selections, with additional international wines from France, Italy, Australia and Spain.

Glen Ellen Star

Type of Cuisine: California - Mediterranean Cuisine
Location: 13648 Arnold Drive, Sonoma
Reservations: November 11th, for 6 people, (7:45 p.m.)
Website: www.glenellenstar.com

Established in 2012, Glen Ellen Star resembles a quaint farmhouse while invoking a rural and rustic feeling of California wine country. Chef Ari has worked at New York’s Restaurant Daniel, Picholine, and Paul Liebrandt’s Corton, where he served as Chef de Cuisine, and also had a long stint at The French Laundry in Yountville, CA. It is the Weiswassers’ mission to create an inviting, neighborhood-friendly restaurant that consistently exceeds expectations.

Great produce and exciting seasoning result in cauliflower roasted to a light charred edge. A whole roasted fish is so meaty and moist beneath its crispy skin or try the golden-skin-on chicken flattened under a brick, then arranged so the juices run into a knob of fresh corn polenta dolloped in sheep’s milk feta and sumac.

Harvest Moon Cafe

Type of Cuisine: California Fare
Location: 487 First Street West, Sonoma
Reservations: November 11th, for 6 people, (7:15 p.m.)
Website: www.harvestmooncafesonoma.com

La Salette

Type of Cuisine: Authentic Portuguese Cuisine
Location: 452 1st Street East, Ste. H., Sonoma
Reservations: November 9th, for 6 people, (7:00 p.m., 8:00 p.m.)
Website: www.lasalette-restaurant.com

LaSalette Restaurant has earned its reputation as one of the Sonoma Valley’s favorite restaurants since its inception in 1998. Chef Manuel Azevedo’s signature Cozinha Nova Portuguesa – “new Portuguese cuisine” – celebrates the varied and complex flavors of his native Portuguese homeland while adapting them to the immense offerings of top-quality ingredients from his current home in California.

In addition to consistently rating amongst Sonoma Valley’s top restaurants in review sites, La Salette has also achieved a 2012 Bib Gourmand rating bestowed by Michelin inspectors for offering the “best hidden culinary value” in the San Francisco Bay Area.

LaSalette’s seasonal menus repertoire ranges from traditional Portuguese dishes such as his sopas do Espírito Santo, caldeirada, and pastéis de bacalhau to contemporary seasonal dishes such as Dungeness crab bisque with madeira, presunto and mushroom-stuffed roasted pork loin, and duck breast roulade to alluring dishes inspired by Portugal’s expeditionary history such as Goan mussels, cassava-crusted fried oysters, and Brazilian black bean stew.

Santé Restaurant

Type of Cuisine: Cal-French
Location: Fairmont Mission Inn & Spa
Reservations: November 9th and 11th, for 8 people, each seating (7:00 p.m., 7:30 p.m., 8:00 p.m.); and for 6 people at 8:30 p.m.
Website: www.fairmont.com/sonoma/dining

This is the only restaurant in the Sonoma Valley with a Michelin Star-and AAA Four Diamond Award. Chef de Cuisine Andrew Cain believes in sourcing all menu components with social consciousness combined with his exquisite taste. He places the highest value on hand-selecting products that are local, artisanal and homemade in order to craft food that is flavor-forward.

The menu is diverse with a range of fine dining dishes including, hand crafted pastas like the Ravioli Cochinillo with potato-horseradish cream, hazelnut, plaintain Chicharrones, gremolata and red wine reduction; or the fish dishes like the slow cooked cod or wild salmon confit, or the delicious meat dishes like the grilled organic short ribs or lamb loin.

A wine list, honored with Wine Spectator's ‘Award of Excellence' features over 500 Sonoma and Napa wines.

Terra

Type of Cuisine: California Fusion
Location: 1345 Railroad Avenue, St. Helena, Napa Valley
Reservations: November 9th and 11th, for 8 people, each seating (7:00 p.m., 7:30 p.m., 8:00 p.m.)
** Reservation times cannot be confirmed until September 11th.
Website: www.terrarestaurant.com
Terra Restaurant has been a leading restaurant in the Napa Valley since 1988. Chef/owners Hiro and Lissa work closely with local growers and farms to source the vegetables and meats served. (The family owns Quixote Winery).

Terra has received a Michelin Star each year since 2007 and serves a prix fix menu of 4, 5 or 6 courses.

With dishes like Umbricelli passta, pork Sugo, Maitake, Australian Winter Truffles; broiled sake marinated black cod, shrimp dumpling, shiso broth; Shoyu braised beef short rib, fried gnocchi, blistered green beans.