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4 night stay

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Dine at Stanly Ranch

Fresh from the earth fulfillment

Celebrating the bounty of the land

The culinary program at Stanly Ranch utilizes its unique position as a one of a kind, working ranch to create sustainably sourced and seasonally driven menus and dining experiences. Holistic and experiential, the cuisine at Stanly honors the infinite connection between the land, ingredients, makers and farmers.

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Bear

Bear is the keystone of Stanly Ranch’s culinary offering, serving to connect creation with consumption. Bear is open for breakfast, lunch and dinner, each meal spotlighting a menu of inspired, elemental cooking. Low-key mornings on the terrace, give way to a buzzy lunch. Dinner is a convivial experience highlighting the ingredients of Napa Valley through techniques such as grilling and fermenting alongside more traditional preparations to enhance flavor and add intrigue.
  • Breakfast is offered daily from 7:00 AM to 11:00 AM

  • Lunch is offered Monday through Friday from 11:00 AM to 2:30 PM

  • Dinner is offered daily from 5:00 PM to 10:00 PM

  • Brunch is offered Saturday and Sunday from 11:00 AM to 3:00 PM


Gatherings

A familial, community atmosphere is at the heart of Stanly Ranch, and every gathering captures this spirit. Weddings and events are infused with the magic and warmth of life on the ranch – banquet and group dining experiences maximize the farm’s bounty with many options to be enjoyed.

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Events

Celebrate Amongst the Vineyards

In various spaces to accommodate between 12-300 guests, milestone celebrations feel special and private, curated to the occasion with every detail planned and executed to perfection.
  • Glasshouse Barn

  • Garden House

  • Cutting Garden

  • Bell Suite

  • Lavender Lawn

  • Private Dining Room

  • The Porch

  • The Grange

Farm Director Nick Runkle

Overseeing the chef’s garden, and working in true collaboration with the culinary team will be Farm Director Nick Runkle, who brings extensive experience in sustainable agriculture education and event programming. Runkle most recently designed, planted and maintained the culinary garden at Sagra Farms, working alongside chef Alan Tsu and Sagra co-founder and Stone Barns crops director, Jason Grauer. As the onsite culinary farmer, he will ensure that the kitchen has access to produce that would otherwise be challenging to source. Runkle plans to cultivate plants that can be harvested at different stages in their life cycles, as well as perform soil analysis in order to create a program that is truly regenerative.
Executive Chef Garrison Price

Executive Chef Garrison Price

Executive Chef Garrison Price brings a deep interest in sustainable agriculture as well as professional expertise gained from working with some of the industry’s most notable chefs at fine dining destinations throughout the United States. His career highlights include three years as executive chef of New York’s beloved il Buco Alimentari & Vineria. Prior to that, he headed up the kitchen of the botanically-focused il Fiorista. Price found inspiration and mentorship working under Jean-Georges Vongerichten at Hawaii’s Kauai Grill, and later worked as head chef at José Andres’ China Poblano. His experience as a chef has forged a deep dedication to maintaining the health of local ecosystems through regenerative farming practices. “Stanly Ranch is about telling the stories of the place and being its steward,” he says. “Everything we create in our kitchen will be a reflection of this approach.”