STARTERS

"Shaken Not Stirred" Lobster & Avocado Martini with Creamy Mango-Lime Vinaigrette $16.50

Sea of Cortez Rock Scallops with a Sauce of Lemon, Lobster and Vanilla $15.00

Crisp Tempura of Bigeye Ahi Tuna Sashimi with Spicy Shiitake Mushrooms and Sesame-Soy Essence $14.00

Sauteed Veal Sweetbreads with Crimini Mushroom Ragu and Toasted Polenta $13.50

Potato Crusted Dungeness Crab Cake on California Mission Style Corn Chowder $16.00

Grilled Goat Cheese Stuffed Grape Leaves with Whole Roasted Garlic $10.50

Cedar Smoked Foie Gras with Toasted Brioche Dumpling and Huckleberry Port Sauce $18.50

Pizzetta of Paul Hobbs Sonoma Proscuitto, Caramelized Onion and Cambozola $10.00

Pizzetta of the Season $10.00

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 ... $34.00

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... $29.00

SECOND COURSES

Santa Barbara Field Greens with Solera Aged Sherry Vinaigrette $9.00

Filet of Beef Carpaccio with a Salad of Tri-Color Greens and Summer Truffle-Lemon Vinaigrette $13.50

Marinated Heirloom Beets, Tiny Green Beans and Watercress Salad with "Mine Shaft" Blue Cheese $9.50

Harvest Spinach Salad - Persimmons, Asian Pears, Walnut Goat Cheese Beignets and Cranberry Vinaigrette $9.50

Farmer's Market Soup of the Day $8.00

MAIN COURSES

Lemon Roasted Arctic Char with Calamari and a Cannellini Bean-Arugula Ragu $28.00

Spicy Shrimp "Diablo" with Bucatini Pasta, Crusted Tomatoes, Spinach, Chorizo, and Walnut-Parsley Pesto $27.00

Monkfish "Osso Bucco" on an Oxtail Ragu with Chive Gnocchi and Lobster Foam $28.00

Stuffed Free Range Chicken Breast with Fontinella Cheese, Spinach, Sun-dried Tomatoes and Tarragon Essence $27.00

Portobello Mushroom Crepes Accented with Two Sauces:  Fontinella Cream Sauce & Mushroom Reduction $23.50

Spit-Roasted Prime Rib of Pork with Ranch Style Black Beans and Sauce Chaparral $28.00

Slowly Braised Colorado Lamb Shank with Tuscan Roast Potatoes and Roasted Garlic-Merlot Essence $28.00

Grilled Angus Beef Filet and Creamed Local Corn with a Sauce of Wild Coatal Mushrooms and Cabernet Sauvignon $35.00

THE VINTNER'S TABLE

A Chef's Tasting Menu Inspired by the Wine Country

(selection changes weekly)

Four Course Prix Fixe $65.00

...add Four Wines $35.00

NAPA SIDES

California Succotash with Corn, English Peas and Applewood Smoked Bacon $7.50

Spicy Grilled Eggplant with Sauteed Arugula, Tomatoes, Pine Nuts and Chili Flakes $7.50

Twice Baked Yukon Gold Potatoes with Vermont White Cheddar and Roasted Peppers $7.50

For the current dessert menu, please click here.

For the current 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 dinner menu offerings, please click here.

For the current Sunday Brunch menu offerings, please click here.

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

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Last updated January 3, 2003.