Ubuntu Napa | Food & Wine

snacks
-marinated ‘castelvetrano’ olives, tossed in CARROT top pesto (v)
-local ‘marcona’ almonds, homemade vadouvan spice, sweet HERBS(v)

garden collection
the garden SNAKE. lightly dressed GREENS, LEAVES, FLOWERS, ROOTS…(v)

‘arbequina’ olive oil, soil, preserved lemon

assorted BEETS; roast and a la giardiniera, with preserved lime and pistachio

lightly cooked SQUASH, MINT, torn POTATOES, PURSLANE

chilled cantaloupe and SAGE gazpacho infused with roasted corn husks (v)

spicy charred lime peanuts, pickled RADISH, ONION top oil

pole BEAN and smoked CUCUMBER salad with cool burrata and miso RADISH *

pickled corn cloud, ‘flavorosa’ PLUOTS, TARRAGON dressing

‘ox heart’ CARROTS and ‘orion’ FENNEL cooked in ras el hanout *

whipped carrot, brown butter cherries, MINT-lime PICKLES, ‘ox-heart’ THINNINGS

fresh extruded ‘seville’ orange fregola, a sardinian toasted pearl pasta *

corn broth, ‘bianco di maggio’ ONIONS, WILD FENNEL chili verde, ‘midnight moon’

warm focaccia with truffled pecorino from florence, and apricot/almond agrodolce *

‘purple haze’ CARROTS, CRUDITÉ, FENNEL fronds, ‘rat tail’ RADISH

rustic rancho gordo ‘yellow eye’ bean stew, HOJA SANTA (v)

ROSEMARY, smoked BORAGE LEAF, torn bread

organic arbuckle grits cooked with goat’s milk whey, strawberry soffrito

‘fino verde’ FENNEL confit, white STRAWBERRY emulsion, goats milk ricotta

CAPS: from the UBUNTU biodynamic garden
(v) = vegan
* we are happy to prepare these dishes vegan...really!!!

GREENS:
amaranth - calaloo, garnet red
arugula - surrey
borage
chard - fordhook giant, rainbow
choy - golden, tatsoi
ficoide glaciale
hon tsai tai
kale - lacinato, red russian
lettuce - antago, black seeded simpson, flashy trout, goose, lolla bionda, new red fire
mustard - ruby streaks, golden frill
nasturtium leaves
spigarello
spinach - egyptian, new zealand, red cardinal

TUBERS AND ROOTS:
beets - forono
carrots - ox-heart, purple haze, white satin, dragon, rainbow
radish - d’avignon, ping pong, icicle, easter egg, french breakfast, scarlet long, amethyst, red head, rat tail
turnips - hakurei, scarlet queen

MIXED VEGGIES:
cucumbers - armenian, lemon, marketmore, mini white, palace pride, parisian pickling, satsuki midori, suyo long
eggplant - black beauty, fairy tale, listada de gandia, rosa bianca, udamalapet
fennel - orion, perfection, zefa fino
gherkins - mexican sour, west indian burr
kohlrabi - kossak, purple, superschmeltz
leeks - king richard
onions - bianca di maggio, cippolini, purplette, red tropea
peppers - baby bell, eisley wax, esplette, nora, padron, paprika, pimento, poblano, small yellow, yummy
poha berries
summer squash - bush baby, costata romanesco, dundoo, flying saucer, multipik, one ball, peter pan, soleil, sunburst, zephyr
winter squash - banana, mini jack, kakai, sweet dumpling

HERBS/FLOWERS/WILD:
herbs - rau ram, rosemary, thyme, sage, shiso, hoja santa, lavender mint, chocolate mint, spearmint, banana mint, bronze fennel, savory, basil, lavender, oregano, lemon balm
flowers - day lily, pansies, calendula, roses, borage flower, bachelor buttons, dianthus, nasturtium, carnation
wild - wild fennel, sheep sorrel

MICROS:
basil, beets, carrots, cress, cilantro, ficoide glaciale, hong vit, purple radish, shungiku

FRUIT:
tomatoes - burning spear, copia, golden buddha, great white, green giant, italian sweet, marz green, orange heart, schellenberger’s favorite, sharon’s sweetheart, striped roman, yellow russian

Ubuntu's garden-fresh menu utilizes locally grown vegetables, grains and fruits with much of the produce coming from our own biodynamic gardens, created by legendary wine country master gardener, Jeff Dawson. The day to day operations are coordinated through the close communication between the kitchen and our wonderful Head Gardener, Rose Robertson. In addition to establishing the outstanding gardens at Fetzer Vineyards and Kendall Jackson Vineyards, Dawson served as the Curator of Gardens of Copia, the American Center for Wine, Food and the Arts.

Biodynamic agriculture recognizes the basic principles at work in nature and applies this knowledge of life forces to bring about balance and healing in the soil. At a time when new synthetic chemicals are being injected into the environment, Biodynamics works to counteract the unbalanced state of modern agricultural practices by utilizing a "whole systems" approach.

Biodynamics is the oldest organized organic approach to farming: farms and gardens have been in operation in many countries and climates since the 1920's. Biodynamics is built on the premise that the more self-sufficient a farm is, the healthier it will be. The aim is to have a great diversity of plant and animal life. At the heart of Biodynamics is the use of special preparations in homeopathic doses that enhance the life of soil, plants, and animals.