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

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

Carpaccio of "Bigeye" Tuna with a Tian of Crab, Beluga Lentils and White Truffle Oil $14.00

Braised Veal Cheeks with Cipollini Onion and Portabella Mushrooms $13.00

Pan Seared Sonoma Foie Gras with Corn Meal Pancakes with a Forest Mushroom Ragu and Autumn Apple Conserve $18.00

Laura Chenel Goat Cheese Raviolis with Artichoke Ratatouille and Yellow Heirloom Tomato Broth $13.00

Pizzetta of Paul Hobbs Sonoma Proscuitto, Caramelized Onion and Cambozola $11.00

Pizzetta of the Season $11.00

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 ... $36.00

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... $32.00

SECOND COURSES

"Glorious Tomatoes!" - Best of the Season Heirloom Tomatoes with Basil, Bacon and Point Reyes Blue Cheese $11.00

Arugula & Endive Salad with Tuscan Style Spicy Garlic Beef, Shaved Parmigiano Reggiano and "Sparrow Lane" Balsamic Vinaigrette $12.00

Marinated Heirloom Beets, Tiny Green Beans and Watercress Salad with "Mine Shaft" Blue Cheese $9.00

Santa Barbara Wild Field Greens with Solera Aged Sherry Vinaigrette $8.00

Farmer's Market Soup of the Day $8.00

MAIN COURSES

Fire Roasted Pacific Halibut with Caviar, Red Beets and a Vinaigrette of Lemon, Dill and Pink Peppercorns $26.00

Sauteed Wild King Salmon with Lobster Risotto and Champagne-Basil Essence $27.00

Diver's Scallops with Creamy Autumn Corn Puree and Lavender Scented Chanterelle Sauce $28.00

Sonoma Free Range Chicken Two Ways:  Fennel Pollen Roasted Breast and "Coq au Vin" Braised Boneless Leg $26.00

Morel Mushroom Risotto with Aged Midnight Moon Goat Cheese and English Pea Coulis $24.00

Grilled Pork Rack Chop with Fava Beans, Country Ham, Salsify and a Smoked Tomato-Sage Cream $28.00

Cabernet Sauvignon & Blackberry Braised Short Rib of Prime Beef with a Wine Country Corn-Potato Salad $28.00

Rosemary Grilled Lamb Porterhouse Chops with Farmhouse Stewed Cannellini Beans, Arugula and Natural Jus $34.00

Skillet Seared Angus Beef Tenderloin Wrapped in Applewood Smoked Bacon with Black-eyed Peas and Crispy Fried Vidalia Onions $35.00

THE VINTNER'S TABLE

A Chef's Tasting Menu Celebrating Harvest Season in the Wine Country (selection changes weekly)

Four Course Prix Fixe $65.00

...add Flight of Four Wines $35.00

NAPA SIDES

Grilled Corn and Zucchini with Cilantro & Poblano Chili Butter $7.00

Sauteed Tiny Green Beans with Applewood Smoked Bacon, Shiitake Mushrooms and Toasted Garlic $7.00

Oven Roasted Garlic-Lemon-Chive Stuffed Potatoes $7.00

For the dessert menu, please click here.     UPDATED 9/18/2003

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 October 13, 2003.