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

Grilled White Asparagus with Marinated Pear Tomatoes and a Champagne Vinaigrette $14.00

Raviolis filled with Leeks, Applewood Smoked Ham and Pine Nuts on a Sauce of Braised Cabbage and Sage $13.00

Wine Country Fried Quail with Morel Mushroom "Gravy" and Three-Bean Salad $14.00

Pizzetta of Shaved Prosciutto, Caramelized Onions, Flame Grapes & Cambazola Cheese $12.00

Pan Seared Sonoma Foie Gras on Toasted Pecan Dumplings with a Summer Berry-Port Wine Salsa $18.00

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

SECOND COURSES

Summer Heirloom Tomatoes "In all of their Glory" with a Tempura Fried Four Cheese Squash Blossom and Basil 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

MAIN COURSES

Seared Alaskan Halibut on Roasted Red Beets with Osetra Caviar, Cucumber Relish,, and a Meyer Lemon-Pink Peppercorn Vinaigrette $28.00

Mediterranean Style Giant White Shrimp Roasted over an Open Flame on Artichoke Nicoise and Rustic Yellow Tomato Chervil Sauce $31.00

Pacific Salmon Crusted with Dungeness Crab and Pistachios on Buttered Leeks & Braised Napa Cabbage with an Apricot-Mustard Essence $29.00

Thyme Roasted Sonoma Spring Chicken with Creamy Risotto and Wild Mushroom Ragu $27.00

Grilled Veal Porterhouse with a Sauce of Lemon, Capers Parsley and Pancetta on Sauteed Black Tuscan Kale, Eggplant, Roma Tomatoes and Basil $35.00

Grilled Thick-Cut Pork Chop with Wine Country Creamed Corn and Bing Cherry Sauce $28.00

Beef Filet Wrapped with Applewood Smoked Bacon on White Cheddar-Poblano Potatoes with a "California Mission" Style Cabernet Sauvignon Sauce $38.00

Rosemary Cured Rack of Colorado Spring Lamb with Green Olive Crusted Potatoes and Roasted Red Bell Pepper-Sangiovese Sauce $38.00

Simply Grilled Beef Ribeye Smothered with Sauteed Coastal Mushrooms $36.00

THE VINTNER'S TABLE

A Chef's Tasting Menu Inspired by Summertime in the California Wine Country (selection changes weekly)

Four Course Prix Fixe $65.00

...add Flight of Four Wines $35.00

NAPA SIDES

Sauteed Tiny Green Beans with Shiitake Mushrooms, Bacon and Toasted Garlic $8.00

Summer Baby Vegetable 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 July 31, 2004.