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VINeleven

VINeleven Garden

VINeleven bar and restaurant is a true garden-to-table experience. The Heirloom Organic Gardens feature over 2,000 square feet of raised and in-ground beds, a lush herb garden, and a communal dining table that serves 18 guests.

The Heirloom Gardens

The Heirloom Gardens were designed and built by hotel Executive Chef Francisco Aguilar and General Manager Shawn Milburn. The garden enthusiast planted their first crops in February 2011.


With the unique microclimate of the Napa Valley, the gardens are planted and produce 12 months a year, making for a constant flow into the VINeleven kitchen of richly flavored vegetables, fruits and herbs. These fresh ingredients are featured on the food menu, as well as on the innovative craft cocktail menu.


A wide variety of the freshest fruit and veggies grow and thrive in the garden. These offerings include heirloom tomatoes, summer squash, melons, chilies, lettuces, beets, radishes, fava beans, herbs and botanicals.


Enjoy these fresh selections that are grown on our property and harvested at their peak of ripeness!

Soup au Pistou

Yield: 1 Gallon
Serves 16
 

Ingredients:

  • 1 cup each diced yellow squash and zucchini
  • 1 cup each diced celery, carrot, leek and fennel
  • 2 cups green beans, cut ½ inch long
  • 2 cups fresh cranberry beans
  • 3 cups diced, seeded roma tomato
  • ¼ cup chopped garlic
  • ¼ cup extra virgin olive oil
  • 3 quarts water
  • 1 cup pastini or toasted couscous, cooked al dente
  • Fresh bay leaf
  • Maldon sea salt

Method:
In a soup pan heat oil and add celery, carrot, onion, leek, fennel and garlic and cook over medium heat 5-8 minutes to start releasing the flavors of the vegetables.  Add water, fresh bay leaf and cranberry beans and cook beans three quarters the way, about 10-15 minutes, then add green beans, squash and tomatoes. Soup is finished when cranberry beans are cooked thru, total cooking time approx 25 minutes.

When serving, add a tablespoon of cooked pastini and garnish with heaping spoon of fresh pistou and croutons. Optional: zest a scant amount of lemon over the top.

Pistou

Yield: 1 quart

  • Fresh basil
  • 6 bunches basil, leaves pulled (loosely packed gallon/4 quarts)
  • 2 ¼ cups olive oil
  • 1 ¼ cups grated parmesan cheese
  • ¼ cup chopped garlic
  • Juice of 2 lemons
  • Pinch of salt
  • Lemon zest (optional)

Add into a food processor the olive oil, garlic, salt and lemon juice and pulse till smooth. Add cheese and basil leaves and pulse just until the mixture is ground into a coarse puree. Over processing the basil will cause it to turn dark.

Bon Appétit!

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