Ember Steak: Wild Game Series
Meet the Chef
Chef Nicole Heaney
Nicole Heaney, Chef de Cuisine at Ember Steak, brings her Wyoming ranch-raised roots, fine-dining expertise, and a passion for seasonal, sustainable cooking to The Meritage Resort, shaping a bold new chapter for Napa Valley’s modern steakhouse scene.
Chapter 3
Feathers
March 6 - 20
Feathers celebrates the elegance of game birds with a menu that brings together a luscious Trio of Fowl Liver Pâté, tender Roasted Squab with crisp arugula and artichoke, and 14-Day Dry-Aged Liberty Farm Duck Breast complemented by sweet spring peas and port reduction. Each dish invites you to savor the depth and artistry of wild poultry prepared with finesse.
Chapter 4
Claws
April 24 - May 3
Claws, Pincers & Spines highlights the ocean’s most prized offerings. The menu features Santa Barbara Sea Urchin Nigiri with roasted jalapeño and black sesame, Grilled Prawns served over Carolina Gold grits with smoked ham hock reduction, and Box Crab Bake topped with sweet corn custard and Yukon potatoes. Each dish is crafted to showcase the richness and elegance of coastal cuisine.
Testimonials
Our group had an exceptional dining experience. The service was impeccable, and the food was scrumptious. The restaurant design is exquisitely welcoming . It was highly recommended by a friend, and it did not disappoint.
