The former Acacia House at the Alila Hotel and Resort in Napa Valley will reopen in mid-May as Violetto, a fine dining experience with tasting and a la carte menus. Executive Chef and Director of Culinary Thomas Lents, whose resume includes Michelin-star restaurants in the Midwest, a stint at Joel Robuchon’s Mansion restaurant, and Quince in San Francisco, will head the reimagined eatery.

The menu is focused on Northern Italian cooking with California influences. It offers a variety of dining options — from simple to long and luxurious — including a $95 prix fixe dinner menu featuring dishes such as squash blossom bucatini with Santa Barbara sea urchin, rigatoni with lamb sugo, truffled Petaluma hen with fiddlehead fern, braised Wagyu beef cheek and Agnolotti de Violetto, described as a “nose to tail and steam to seed” pasta of the house.