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The Royal Oak Restaurant Review: Golfers have savored the two championship courses and continental steakhouse within this genteel estate for decades. But the kitchen revival hatched under the doting stewardship of chef Jeffrey Jake has elevated The Royal Oak’s cuisine, making it a worthy cross-river lure away from downtown Napa. Only open three nights a week, the restaurant goes for broke, packing the menu with carefully chosen delights that are always proudly sourced --- from the orchard designated and milled olive oil supplied by Jake’s sister to the sweet Monterey Bay abalone with carrot purée, roasted chanterelles, artichoke chips and truffle vinaigrette. Starters might include local organic goat cheese with roasted beets, or Prime filet steak tartare chopped smooth and served with farm egg and sweet pickled ramps. Most entrées emerge from the 2,500-degree Montague charbroiler: naturally raised beef and lamb from small Northern California ranchers, or line caught fish from Hawaii to Bodega Bay. In steakhouse fashion, sauces and sides come à la carte --- try the blistered padrons, sautéed creminis with crisped brunoise potatoes or truffled mac ‘n’ cheese. You'll find heavy hitters and small producers on the wine list. Same goes for desserts such as chocolate salted caramel cake or local fig sorbet, figs with lavender and spicy cashews. Tall windows in the traditional dining room face the 18th green undulating past pines and oaks and framed by distant mountains. If you’re fortunate, the gracious Sammy Gebro, 30-plus-years loyal, will tend to your every need.