Golf News for Tuesday, May 30, 2006 | Resorts

Silverado Resort's Royal Oak Restaurant completes renovation

NAPA VALLEY, Calif. -- Napa Valley’s Royal Oak Restaurant in the Silverado Resort has completed an extensive renovation and has reopened with a new menu and an enhanced, contemporary interior. While the restaurant retained its classic steakhouse style, the resort’s innovative chef, Peter Pahk, has added Wine Country flair to the restaurant’s traditional offerings of beef, pork, seafood and poultry.

“It has been ramped up in every way, from the lighting and furniture to the main courses and garnishes,” said Chef Pahk. “Even the kitchen has been entirely renovated, so we now have plenty of room to get creative.”

The Royal Oak has been known throughout the Valley for its prime cuts of beef and fresh, sustainable seafood. The restaurant’s tableside Caesar Salad preparation and French Onion soup have always been popular, particularly among local patrons, and Chef Pahk has kept those items as part of the menu.

Committed to offering the freshest-possible ingredients that are harvested using environmentally sustainable techniques, Chef Pahk introduced sustainable cuisine to the resort’s restaurant’s several years ago. The new Royal Oak menu reflects the resort’s commitment, with every offering carefully selected for freshness, sustainability and taste.

Both the Royal Oak and the Grill at Silverado – which opened last year – serve Certified Angus Natural Beef (CAB Natural Beef) and all naturally raised pork, chicken, lamb and duck.

Each main entrée is served with a signature garnish chosen to enhance flavors and presentation. Diners can also choose from a variety of side dishes including Celery Root Rice Pilaf, Tempura Fried Blue Lake Beans and Sautéed Button Mushrooms. Dessert offerings include a Classic Chocolate Soufflé with Chantilly, Banana Gelato in a Lace Cookie Tuile Topped with Warm Strawberries “Foster Style,” and Trio of Panna Cottas.

The Royal Oak restaurant seats 70 and is open for dinner Wednesday through Sunday from 6 p.m. to 10 p.m.

Opened last June, the Grill at Silverado features Wine Country cuisine with an Asian flair, emphasizing fresh, organic and/or sustainably produced ingredients. Sustainable menu offerings at the Grill at Silverado include Kal-bi Style Teriyaki Chicken, “Saimin Style” Fresh Pasta, Braised C.A.B.® All Natural Short Ribs, Butter Poached Kauai Shrimp and Roasted Fulton Valley Chicken Breast. The restaurant overlooks the resort’s golf courses and serves breakfast, lunch and dinner daily.

The Silverado Resort has earned a reputation as a leader in sustainable cuisine. It is the only resort in Napa Valley to become a member of the Chef’s Collaborative, a national network of more than 1,000 members of the food community who promote sustainable cuisine. The Chef’s Collaborative educates chefs and consumers about local sustainable products and practices and also works to improve the quality and taste of sustainable food products.

The resort’s operator, Xanterra Parks & Resorts, was the first U.S. hospitality company to be granted the “Chain of Custody” certification from the Marine Stewardship Council. This important certification guarantees all wild Alaska salmon menu items can be traced to their source, assuring consumers that the salmon is from a fishery that has met the Marine Stewardship Council’s stringent environmental standards.

Located in the heart of Napa Valley, Silverado Resort includes 280 guest condominium units and private cottage suites surrounding the fairways of the resort’s two championship golf courses. The resort also features a spa, swimming pools, 17 tennis courts and other recreational offerings.

For more information or reservations, call (1) 707-257-0200 or (1) 800-532-0500 or visit

Xanterra Parks & Resorts (consisting of Xanterra Parks & Resorts, Inc. and Xanterra South Rim, L.L.C.) operates lodges, restaurants and other concessions at national parks and state parks and resorts. Xanterra Parks & Resorts is the country’s largest national park concessioner. Xanterra operates concessions in the following locations: Yellowstone, the North Rim of Grand Canyon, Bryce Canyon, Zion, Crater Lake, Death Valley, Petrified Forest and Everglades national parks, and Mount Rushmore National Memorial; and at the Silverado Resort in Napa, Calif.; Gideon Putnam Resort and Spa in Saratoga Springs, N.Y. and eight Ohio State Parks. Its affiliate Xanterra South Rim, L.L.C. operates concessions at the South Rim of the Grand Canyon.

For more information about Xanterra, links to individual properties and reservations numbers, visit:

Media contact:
Mesereau Public Relations
(1) 720-842-5271