Intending to express the rich agricultural traditions of Carneros, Farm, the new restaurant at the upscale Carneros Inn, is now serving lunch and dinner daily.

Farm will serve as the signature restaurant for the Carneros Inn, under the direction of executive chef, Kimball Jones. “We source our ingredients primarily within a 150-mile radius of Carneros in order to acquire food that is at the peak of its season and flavor,” said Jones. “Many of the ingredients will be sourced on-property, including herbs, apples, figs, pears and pomegranates.” Farm will also operate an in-house butcher shop.

Menu selections at Farm at the Carneros Inn, which will change frequently, include  Sonoma Lamb and Ricotta Ravioli with Lamb Jus, Tangerine Gremolata; Butternut Squash and Ginger Soup with Garlic Cream, Hobb’s Pancetta and Scallions; Liberty Duck: Roasted Breast with Katz Honey, Lemon and Thyme, and Leg Braised in Cinnamon and Orange with Wild Rice Cakes and Chard;  Housemade Pappardelle Pasta with Gypsy Peppers, Broccoli Rabe with Chile-Lemon Brown Butter; and Sonoma Lamb with Potato-Butternut Squash Gratin, Kale and Mint Oil.

The restaurant’s wine list features approximately 300 regional, international and esoteric wines selected by PlumpJack wine director Gillian Balance.

The restaurant seats 100 in the main dining room and 20 in the bar. For those who prefer an outdoor dining experience when weather permits, the patio seats an additional 60 guests.

In addition to overseeing culinary operations for Farm, Jones is in charge of Boon Fly Café, which is open to hotel guests and the public. Jones also manages the in-cottage dining at the Carneros Inn and the guests-only Hilltop Dining Room.

Farm at the Carneros Inn is open daily from 11:30 a.m. to 10 p.m. Lunch hours are from 11:30 a.m. to 3 p.m., and dinner from 5 until 10 p.m.  The lounge and bar is open Sunday through Thursday until 10 p.m. and Friday and Saturday until midnight. Farm at the Carneros Inn is at 4048 Sonoma Highway and can be reached by calling 299-4882. /Register

Who says a five spot buys little these days?

Not the folks at Cuvée, the popular Soscol Avenue restaurant and lounge that opened here but six months ago.

Managing partner Aaron Rodriguez-Diaz says the kitchen is offering small bar bites for $5 during happy hour, Monday through Friday between 4 and 6 p.m.

Aimed at locals, the happy hour promotion includes a wine of the day, both red and white, for $5, with all  cocktails and beer by the pint offered at half-off regular bar prices during the weekday two hour period.

The happy hour program dovetails with Cuvée’s Grey Tuesdays specials, where all drinks made with Grey Goose vodka are $5 from 6 to 9 p.m. in the lounge.

Cuvée staffers are putting the finishes touches on plans for Yellow Eve, this year’s New Year’s Eve dinner celebration being designed around Veuve Clicquot Champagne. A prix fixe dinner, Champagne and music will be offered. For information or reservations, drop at note to noel@cuveenapa.com. /Register

Catherine Bergen, creator of Tulocay’s Made in Napa Valley line of food products will be at the Robert Mondavi Winery Saturday from noon to 4 p.m. to sign copies of her new cookbook, “Made in Napa Valley: Gourmet Every Day.” The event is free to the public; the cookbook may be purchased for $35.

Bergen’s sense of adventure and life-long passion for food led her to the Napa Valley in 1993 to make a dream come true — founding her own specialty food company. Bergen first tried her hand at a variety of professions — real estate sales, insurance sales, book keeping, dog grooming, selling stocks and even waiting tables, which was her favorite as she was around food all day.  She began creating custom-designed etched olive oil decanters for wineries and before long she was importing dipping oils and flavored vinegars and creating specialty products for leading national companies such as Crate and Barrel, Pier 1 Imports and Robert Mondavi Winery. Today Tulocay’s Made in Napa Valley has a full line of gourmet products. Her cookbook includes a range of recipes for using her products to “eat gourmet everyday.” /Register

Crab season is in full swing and back by popular demand, Wednesday nights are crab heaven at Meritage Martini/ Oyster Bar & Grille in Sonoma where soup or salad, a whole Dungeness crab and gelato or sorbet is on the menu for $24.

Lunch at Meritage offers fall/ winter lunch specials such as hearty soups, stews and seasonal pasta dishes. There is no corkage fee at lunch.

In the seven years as chef/owner of Meritage, Carlo Cavallo has demonstrated his love of food and wine not only in his restaurant, but in the classes he teaches at Ramekins Cooking School. Cavallo also looks forward to the completion of his new Napa home/cooking school with wood burning oven and state-of-the-art kitchen.

Meritage Martini/Oyster Bar & Grille is located just off Sonoma Plaza at 165 W. Napa St. and is open from 11:30 a.m. to 9 p.m. Wednesday through Monday. Brunch is served Saturday and Sunday 10:30 a.m. to 3 p.m. along with lunch menu from 11:30 am. Call 938-9430 for reservations. /Register