Bear at Stanly Ranch

Golden Crispy Rice layered with Thai chili, nuoc cham, shiitake pickles, and basil. A balance of crunch, heat, and fresh herbs that makes this Bear favorite unforgettable.

Harvested from The Grange and served with cashew miso dip, Bear’s Farm Vegetables invite guests to gather around a colorful dish meant for sharing.

From the shores of Marin.

Miyagi Oysters arrive dressed in green strawberry gremolata, balancing briny freshness with bright flavors, an unexpected pairing that feels distinctly of the season.

Inspired by a Bay Area staple, our Sourdough Ice Cream balances sweet and tangy, layered with yeast caramel and a dusting of powdered starter.

Crispy rice, a chilled glass, and sunshine on the patio. A sure sign of spring in Napa Valley.

Grab a seat and pass the plates.

Our weekly Tapas Tasting menu brings you closer to the land Monday through Wednesday, with inventive, shareable plates that highlight our hyperlocal approach to cuisine.

From the Grange to your plate, Bear captures the season at its height, highlighting daily harvests from our culinary garden.

This season, Bear leans into the joy of sharing. Between maitake mushrooms with green garbanzo, citrus glazed lamb ribs, homemade sorbet flights and more, explore small plates with big personality at our seasonal tapas tasting.

Monday to Wednesday
5:00 to 10:00 PM
Link in bio to reserve.



Consider your Valentine’s planned.

Join us in The Rose Room for an intimate culinary pop-up pairing vibrant floral installations by with a decadent tasting menu by Executive Chef .

Open February 12–15 at Stanly Ranch.
Tickets are available at the link in our bio.

 
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For ’s Restaurant Month, Bear is setting the table with an iconic menu featuring our greatest hits. From Sourdough Ice Cream to elemental ingredients fresh from The Grange, we invite you to experience a month-long celebration of the dishes that define our kitchen.

Reservations are available through January 31.