Our menu reflects the products of the Napa Valley in a manner elegant and unforced. The Charter Oak cooking style is elemental, featuring few if no garnishes, and highlights one or two ingredients at a time. 

charter oak bread. cultured butter
small $5 | large $10


summer sausage. raw turnips. mustard $14

raw vegetables from our farm. fermented soy dip $18

crispy potato "tostones." Mendocino sea lettuce. browned butter $12

farm eggs. hudson olive oil. salt $4/ egg

raw littleneck clams (4). smoked poultry stock. hearth dried herbs $14

crudo of halibut. funky vinaigrette. purslane $22

cheese: andante tomme dolce (goat). honeycomb. grilled bread $20

this month's wings: crispy wings. lemongrass. ginger from MOPHO in New Orleans, LA $18


salads, vegetables + grains  

chard. buffalo milk mozzarella. vinaigrette of anchovy and summer savory $22

green salad: avocado. celery. pea tendrils. grilled chicken $24

little gem lettuces. smoked and dried albacore. herb cream $26

salad of broccolis. puffed grains. ricotta $24

durum wheat spaghetti. clams. wilted pea leaves. chile condiment $25

polenta. vegetable bolognese. fresh cheese $23


from the hearth 

smoked beef rib $28

buttermilk chicken $25

pork shoulder $28

local rockfish $24

whole turnip. wild mustard $18

aged ribeye $55/ $110

the cheeseburger and fries $20 



fries $8

tiny greens. simple vinaigrette $12 

potato puree $12

grilled snap peas $12

hearth roasted mushrooms $12

grilled and chilled squash $12

garden cauliflower $12



a twenty percent service charge will be applied to all menu selections in lieu of gratuity