NAPA ROSE DINING ROOM - (LATE) AUTUMN DINNER MENU 2003
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
Skillet Fried Golden Trout on a Ragu of Pacific Clams, Leeks and Wild Rice $13.00
Skate Wing with Sauteed Cauliflower, Capers, Mint and Almonds and Golden Raisins $14.00
Oysters "Napa Rose-A-Feller" Corn Meal Fried Oyster on a Bacon & Spinach Stuffing with Spicy Red Bell Pepper Rouille $13.00
Cabernet & Olive Lamb Sausage with Potatoes, Sun-dried Tomatoes, Parsley and Arugula $13.00
Grilled Sonoma Quail with Pumpkin Polenta and Fall Mushroom Ragu $12.00
Pan Seared Foie Gras with Sweet Potatoes, Apples and a Pomegranate-Port Reduction $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 ... $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
Spinach Salad with Smoked Duck Breast, Autumn Pears, Candied Walnuts, Goat Cheese and Cider Vinaigrette $12.00
Grilled Radicchio, Shaved Fennel Tangerine, and Arugula Salad with a "Sparrow Lane" Golden Balsamic & Pine Nut Vinaigrette $11.00
Marinated Heirloom Beets, Tiny Green Beans and Watercress Salad with "Mine Shaft" Blue Cheese $9.00
Santa Barbara Field Greens with Solera Aged Sherry Vinaigrette $8.00
Farmer's Market Soup of the Day $8.00
Pan Roasted Pacific Salmon on a Harvest Pumpkin-Bacon-California Spiny Lobster Chowder $27.00
Grilled Columbia River Sturgeon with Duck Confit, Fingerling Potatoes and Truffle Oil $26.00
Fennel Pollen Seared Ahi Served Rare with a Fall Heirloom Bean Ragu and Tapanade Oil $27.00
Tender White Shrimp Baked in our Wood Burning Oven with Buttered Artichokes Salsify and Blood Orange-Saffron Vinaigrette 28.00
Country Fried Pheasant Breast with Porcini Mushrooms, Black Kale and Potatoes $30.00
Grilled Tenderloin of Pork on a Parsnip Puree with a Dried Cherry-Pinot Noir Sauce $26.00
Double Rack Chop of Venison with a Black Trumpet Mushroom-Zinfandel Sauce $35.00
Cabernet & Cranberry Braised Prime Beef Short Rib with Butternut Squash, Pecans and Applewood Smoked Bacon Hash $28.00
Grilled Angus Beef Filet with Truffled Cannellini Beans and Cabernet Sauvignon Reduction $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
Sauteed Tiny Green Beans with Shiitake Mushrooms, Bacon and Toasted Garlic $7.00
Organic Brussels Sprouts Braised with Sage, Ham and Cream $7.00
Twice Baked Stuffed New Potatoes with Horseradish, Lemon and Chives $7.00
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 6, 2003.