NAPA ROSE - SPRING MENU 2002 STARTERS Potato Crusted Dungeness Crab Cake on California Mission Style Corn Chowder $15.00 Sea of Cortez Rock Scallops with a Sauce of Lemon, Lobster and Vanilla $13.75 Lobster & Avocado Martini "Shaken Not Stirred" with Creamy Mango-Lime Vinaigrette $16.00 Crisp Tempura of Ahi and Salmon Sashimi with Spicy Shiitake Mushrooms and Sesame-Soy Essence $12.50 Truffled Tagliatelle Pasta and Veal Bolognese with Crimini Mushrooms and Shaved Grana $12.00 Pan Seared Foie Gras with Ginger Scented Rhubarb Jam on a Rustic Potato-Leek Cake $18.00 Grilled Goat Cheese Stuffed Grape Leaves with Whole Roasted Garlic $9.50 Pizzetta of Paul Hobbs Sonoma Proscuitto, Caramelized Onion and Cambozola $9.75 Pizzetta "Bianco" of Applewood Smoked Chicken, Spinach, Garlic and Fontina Cream $9.50   SIGNATURE STARTERS TO SHARE Seven Sparkling Sins - An Array of Tantalizations Featuring Spicy Lobster, Smoked Salmon, Foie Gras Torchon, Caviar, Sturgeon, Truffled Quail Egg and Cold Water Lobster 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... $27.95   SECOND COURSES Santa Barbara Field Greens with Solera Aged Sherry Vinaigrette $6.75 "Asparagus In All Its Glory" - Green & White Asparagus with Spanish Serrano Ham, Lemon-Truffle Vinaigrette and Toasted Brioche Egg Salad Tea Sandwiches $13.50 Marinated Heirloom Beets, Tiny Green Beans and Watercress Salad with "Mine Shaft" Blue Cheese $8.50 Twice Cooked Beef Salad with Apple, Zesty Greens and Citrus Ponzu $8.75 Soup of the Season $7.00   MAIN COURSES Honey Glazed Cedar Planked Salmon with Apple Smoked Bacon, Tomato Relish, Quinoa Salad and Grapefruit Vinaigrette $25.50 Lemon Thyme Sauteed Halibut with "Spring Forager" Ragu of Morels, Wild Onions and Fiddlehead Ferns $26.50 Line Caught Catalina Island Swordfish "Fillet" with Rock Shrimp & Manila Clam Broth $29.50 Crepes Stuffed with Portobello Mushrooms, Swiss Chard and Roasted Red Bell Peppers with a Warm Artichoke Salad $18.95 Sonoma Free Range Chicken Breast Stuffed with Fontinella Cheese, Spinach and Sun-dried Tomatoes $24.50 Spit-Roasted Prime Rib of Pork with Ranch Style Black Beans and Sauce Chaparral $27.95 Veal Osso Bucco with Root Vegetables and Creamy Grist Mill Polenta $28.00 Spring Lamb Two Ways: Garlic Crusted Roasted Rack and Calamata Olive Scented Stewed Shank with Ratatouille of Spring Vegetables and Fava Bean Pesto $34.00 Grilled Center Cut "Prime" New York Strip with Oxtail-Cabernet Sauvignon Reduction $33.50   THE VINTNER'S TABLE A Chef's Tasting Menu (selection changes weekly)   NAPA SIDES Whipped Potatoes Colcannon $5.00 Broccoli Rabe with Red Chili, Garlic and White Wine $5.00 Cumin Glazed Carrots with Parsley, Cilantro and Lemon $5.00   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.   Back to DLR Restaurant Reviews. Back to home. Last updated January 3, 2003.