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.

STARTERS

Heirloom Pumpkin Flan with Grilled Bacon Wrapped Dates, Cranberry Bean Ragu and Pumpkin Butter $14.00

Sauteed Hand Harvested Diver Scallops with a Sauce of Lemon and Lobster, accented with Fresh Vanilla $16.00

House Made Dungeness Crab Tortellini with a Curried Apple-Carrot Broth $16.00

Wine Country "Pheasant and Dumplings" - Pheasant Slowly Braised in a Sonoma Mushroom Sauce with Crispy Gnocchi $14.00

Poached Medallions of California Spiny Lobster with Persimmon-Mache Salad and Jalapeno Lime Vinaigrette $16.00

Oak Roasted Quail Stuffed with Braised Swiss Chard and Portobello Mushrooms on Fresh Corn Polenta and Wild Huckleberry Essence $13.00

Pacific King Salmon with Sesame Soy Glaze and Harvest Grain Pilaf $14.00

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, Cured Salmon, California Caviar, Pheasant, 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

SALADS & SOUPS

California Endive and Pear Salad with Mineshaft Blue Cheese, Dried Cranberries, Candied Walnuts and "Sparrow Lane" Pear Vinaigrette $12.00

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

Simple Arugula Salad with Shaved "Fiscalini Farmstead" Parmesan and Lemon Truffle Vinaigrette $11.00

Portobello Mushroom Bisque "Cappuccino" with Brandied Thyme Froth $9.00

Farmer's Market Soup of the Season $9.00

MAIN COURSES

Fish and Shellfish

Alaskan Halibut Crusted with Pumpkin Seeds with an Autumn Apple Salad, Pumpkin Seed Oil and Pomegranate Reduction $29.00

Braised Carolina Black Grouper on a Ragu of Red Shelling Beans, Duck Confit, Roast Potatoes and Butternut Squash $28.00

California White Shrimp Wrapped with Bacon on Harvest Corn Risotto and Charred Tomato-Sage Essence $30.00

Meats and Game

Grilled "Kurobuta" Pork Medallions from Snake River Farms with Braised Cabbage, Caramelized Autumn Quince and Whole Grant Mustard Sauce $28.00

"Duck Schnitzel" on Sweet Potato, Pancetta and Pecan Hash with Merlot Cranberry Essence $27.00

Slow Braised Colorado Lamb Shank with Roasted Weiser Farm's Root Vegetables $28.00

Beef Short Rib Braised in Zinfandel on Pumpkin Pappardelle tossed with a Rich Oxtail-Black Trumpet Mushroom Ragu $29.00

New York Steak Crusted with Tellicherry Black Pepper on Imported Cheddar Potato and Bacon Au Gratin and Cabernet Sauvignon Jus $36.00

THE VINTNER'S TABLE

A Chef's Tasting Menu Inspired by the Warm Flavors of "Autumn Harvest" in Wine Country (selection changes weekly starting on Friday)

Four Course Prix Fixe $75.00

...add Flight of Four Wines $45.00

NAPA SIDES

Roasted Acorn Squash and Organic Broccoli with Toasted Garlic and Red Chili Flakes $8.00

Sauteed Local Brussels Sprouts with Grilled Red Onions, Nueski's Ham and Sage Cream $8.00

Skillet Roasted Potatoes with Shropshire Blue Vein Cheddar, Bacon and Onions $8.00

For the dessert menu, please click here.     UPDATED 10/30/2005

For the children's menu, please click here.     UPDATED 10/30/2005

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 October 30, 2005.