NAPA ROSE DINING ROOM - AUTUMN MENU 2004
For centuries, the Rose was planted at the beginning of a trellised row of grapevines. The Rose not only added beauty to the vineyard, it also attracted bees for pollination and a bountiful harvest. Additionally, the Rose warned the vintner of unfavorable conditions. We honor the Rose for its many contributions as we bring to you the bounty of California and the Wine Country Cuisine.
Sauteed Hand Harvested Diver Scallops with a Sauce of Lemon and Lobster, Accented with Fresh Vanilla $16.00
"Fritto Misto" - Calamari, Green Beans, Fennel and Red Onion with a Spicy Red Bell Pepper Rouille $13.00
Oak Roasted California Figs stuffed with Teleme Cheese and wrapped with Serrano Ham served with Marinated Garrotxa Cheese, Petit Arugula and Rosemary Thyme Oil $13.00
Giant Sea of Cortez White Shrimp Stuffed Mediterranean Style on a Rustic Yellow Tomato-Chervil Salsa and Garlic Butter $16.00
House Made Tagliatelle Pasta in a Wild Mushroom Bolognese Sauce with Buttered Leeks, Pine Nuts and Shaved Pecorino Toscano Cheese $14.00
Honey Mustard Seared Foie Gras with an Autumn Harvest Pear & Quince Salad $18.00
Huckleberry Barbequed Braised Duck with Portabella Mushroom Risotto $14.00
Pizzetta of the Season $12.00
SIGNATURE STARTERS TO SHARE
Seven Sparkling Sins - An Array of Tantalizations Featuring Spicy Lobster, Cured Salmon, Caviar, Foie Gras Torchon, Smoked Sturgeon, Truffled Quail Egg and Cold Water Oyster for two ... $38.00
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
Wine Country "Waldorf" - Heirloom Apple and Pear Salad with Candied Walnuts and Creamy Cider Vinaigrette $13.00
Marinated Heirloom Beets, Tiny Green Beans and Watercress Salad with "Mine Shaft" Blue Cheese $11.00
Santa Barbara Field Greens with Solera Aged Sherry Vinaigrette $10.00
Farmer's Market Soup of the Season $9.00
Seared Alaskan Halibut on Roasted Red Beets with Osetra Caviar, Cucumber Relish, and a Meyer Lemon-Pink Pepper Vinaigrette $28.00
Pan Roasted Pacific Salmon with a Crayfish Tail, Corn & Champagne Broth $26.00
Seared-Rare Ahi with a Salad of Avocado, Cucumber, Iced Fennel, Walla Walla Onions and Orange-Cilantro Vinaigrette $28.00
Wine Country Raviolis filled with Veal, Tuscan Black Kale and Ricotta Cheese in a Chanterelle Mushroom and Marjoram Broth $26.00
Mustard Grilled Sonoma Rabbit with Sage Spatlese, Swiss Chard, Baby Turnips and a Persimmon Jus $27.00
Slow Braised Pork "Osso Bucco" with a Farmhouse Style Black-eyed Peas & Okra Stew, Country Applesauce and an Apple Brandy Essence $28.00
Rosemary Grilled Lamb "T-bones" with a Warm White Bean-Artichoke Salad and a Sangiovese-Roasted Red Bell Pepper Sauce $36.00
Skillet Roasted Beef Ribeye Smothered with Sauteed Coastal Mushrooms $36.00
THE VINTNER'S TABLE
A Chef's Tasting Menu Inspired by the Autumn Harvest Flavors of Wine Country (selection changes weekly)
Four Course Prix Fixe $65.00
...add Flight of Four Wines $35.00
Sauteed Tiny Green Beans with Shiitake Mushrooms, Bacon and Toasted Garlic $8.00
Baby Italian Squash Succotash with Applewood Smoked Ham and a touch of Cream $8.00
Twice Baked Stuffed New Potatoes with Horseradish, Lemon and Chives $8.00
For the dessert menu, please click here.
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.
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Last updated November 8, 2004.