For centuries, the Rose was planted at the beginning of a trellised row of grapevines. The Rose added beauty to the vineyard and also attracted bees for pollination and a bountiful harvest. Additionally, the Rose warned the vintner of unfavorable conditions. We honor the Rose for its beauty and many contributions as we bring to you the Bounty of California and the Cuisine of Wine Country.

STARTERS

Sauteed Hand Harvested Diver Scallops with a Sauce of Lemon and Lobster, accented with Tahitian Vanilla $17.00

Cornmeal Crepes filled with Warm Dungeness Crab and Swiss Chard on a Sauce of Chanterelle Mushrooms, Apples and Roasted Kuri Squash $16.00

Citrus & Pepper Cured Salmon Gravlax with Autumn Roasted Beet Salad, Caviar and Creme Fraiche $15.00

Roasted Sonoma Rabbit with Sauteed Sage Spatzle and Hen of the Woods Mushrooms $14.00

Ravioli filled with Slow Braised Oxtail and Caramelized Onions with Tuscan Kale and a Celery Root Broth $14.00

Braised Veal Cheeks and Crisp Sweetbreads on Sweet Potato Polenta with Cranberry Port Jus $16.00

Wood Fired Pizzetta of the Season $12.00

SIGNATURE STARTERS TO SHARE
(Please allow 15 minutes preparation time for the two shared signature starters as they are made to order!)

Seven Sparkling Sins - An Array of Tantalizations Featuring Spicy Lobster, Ai Tartare, Cured Salmon, California Caviar, Pheasant, Smoked Sturgeon and Truffled Quail Egg for two ... $43.00

The Sizzling Beach Rock - A Combination Appetizer of Garlic Seared Shrimp, Soy Glazed Spare Ribs and Lemon Grass Chicken Cooked on a Hot Beach Stone for two... $34.00

SALADS & SOUPS

Autumn Endive & Duck Confit Salad with Fingerling Potatoes, Eggs and a Warm Truffle-Brown Butter Vinaigrette $13.00

Salad of Chef's Selected Baby Greens and Cucumbers with Solera Sherry Vinaigrette $10.00

Salad of Comice Pears, Shaved Fennel, Mizuna and Lola Rosa with Prosciutto, Fiscalini Parmesan and Almond Oil $12.00

Portobello Mushroom Bisque "Cappuccino" with Brandied Thyme "Froth" $10.00

Farmer's Market Soup of the Season $12.00

MAIN COURSES

Fish and Shellfish

Cashew Crusted Tasmanian Sea Trout with Salsify Puree, Heirloom Apples and Sauteed Chanterelle Mushrooms $29.00

Sauteed Fiji Albacore with a Green Olive Tapenade on White Bean Puree with Parsley Salad and Red Bell Pepper Coulis $28.00

Roasted Mediterranean Sea Bass with Grilled Shellfish, Pancetta, Fennel and Roasted Tomatoes $30.00

Meats and Game

Colorado Lamb Prepared Two Ways: Roasted Lamb Rack "Double" Chop with Sundried Tomato Crust and Lamb "Osso Buco" Braised with Roasted Garlic-Rosemary $38.00

Roasted Breast of Pheasant with a Ragu of Butternut Squash, Wild Mushrooms, Parsnip and Pecans $34.00

Grilled Berkshire Pork "Porterhouse" with Cipollini Onions, Shelling Beans, California Dates and Port Wine Essence $29.00

Braised Beef Short Rib with Pumpkin Risotto, Baby Brussel Sprouts and a Rich Zinfandel Wine Sauce $32.00

Grilled "Prime" Rib-eye with Farm House Cheddar & Bacon "Mac-n-Cheese," Whole Grain Mustard & Apple Beurre Blanc and a Cabernet Sauvignon Reduction $37.00

THE VINTNER'S TABLE

A Chef's Tasting Menu to Celebrate the Flavors of "Indian Summer" in the Wine Country! (selection changes weekly starting on Friday)

Four Course Prix Fixe $75.00

...add Flight of Four Wines $45.00

NAPA SIDES

Cider Braised Red Cabbage with Double Smoked Bacon and Gravenstein Apples $8.00

Roasted Cauliflower with Fresh Mint, Capers, Sundried Tomatoes, Sultanas and Almonds $8.00

Baby Fingerling Potatoes with Portobello Mushrooms and Imported White Truffle Butter $8.00

For the dessert menu, please click here.     UPDATED 11/17/2006

For the children's menu, please click here.

Executive Chef: Andrew Sutton

General Manager/Sommelier: Michael Jordan

For Napa Rose reviews, please click here.

For the current lounge menu offerings, please click here.

For Napa Rose menu offerings from prior seasons, please click here.

Back to DLR Restaurant Reviews.

Back to home.

Last updated November 17, 2006.