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

"Fritto Misto" - Calamari, Green Beans, Fennel and Red Onion with a Spicy Red Bell Pepper Rouille $13.00

Oak Roasted California Figs stuffed with Teleme Cheese and wrapped with Serrano Ham Served with Marinated Garrotxa, Petit Arugula and Rosemary Thyme Oil $13.00

Giant Sea of Cortez White Shrimp Stuffed Mediterranean Style on a Rustic Yellow Tomato-Chervil Salsa and Garlic Butter $16.00

House Made Tagliatelle Pasta with a Summer Mushroom Bolognese, Buttered Leeks, Pine Nuts and Shaved Pecorino Toscano $14.00

Pan Seared Foie Gras on a Griddled Fresh Corn Cake and Nectarine Relish $18.00

Black Berry Barbeque Braised Duck with Portabello Mushroom Risotto $14.00

Pizzetta of the Season $12.00

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

Grilled Pacific Salmon on Bountiful Garden Vegetables with a Pear Tomato-Basil Relish and Yellow Tomato Vinaigrette $28.00

Seared-Rare Ahi with a Salad of Avocado, Cucumber, Iced Fennel, Walla Walla Onions and Orange-Cilantro Vinaigrette $28.00

Roasted Sonoma Free Range Chicken with Smoked Tomato Risotto and Lemon, Parsley, Caper Sauce $27.00

Wine Country Raviolis filled with Veal, Swiss Chard and Ricotta Cheese served in a Broth of Grilled Corn, Chanterelle Mushrooms and Sage $26.00

Grilled Thick-Cut Pork Chop with Farm House Potato Salad and Summer Peach-Mustard Glaze $28.00

Rosemary Grilled Lamb "T-bones" with a Warm White Bean-Artichoke Salad and Roasted Red Bell Pepper Sangiovese Sauce $36.00

Skillet Roasted Beef Ribeye Smothered with Sauteed Coastal Mushrooms $36.00

THE VINTNER'S TABLE

A Chef's Tasting Menu Inspired by Summertime (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 September 9, 2004.