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 Sauce of Lemon, Lobster and Accented Lightly with Fresh Vanilla $15.00

Mahogany Clams From Our Wood Burning Oven with Toasted Garlic, Fennel, Saffron and a pinch of Crushed Red Chili Flakes $13.00

Crisp Tempura of Ahi Tuna Sashimi with Sesame-Ginger-Shoyu Essence $14.00

Truffled Mushroom Raviolis with Duck Confit, Watercress and Duck Reduction $13.00

Pan Seared Foie Gras with a Pecan Bread Dumpling and White Port-Strawberry Sauce $18.00

Grilled Goat Cheese Stuffed Grape Leaves with Whole Roasted Garlic $11.00

Pizzetta of Paul Hobbs Sonoma Proscuitto, Caramelized Onion and Cambozola $11.00

Pizzetta of the Season $11.00

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

SECOND COURSES

Arugula & Endive Salad with Shaved Parmigiano Reggiano And Meyer Lemon-Truffle Vinaigrette $9.00

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 $9.00

Dungeness Crab and Asparagus Salad with a Creamy Lemon Dressing and Imported White Truffle Oil $16.00

Farmer's Market Soup of the Day $8.00

MAIN COURSES

Sauteed John Dory with a Provencal Style White Bean, Calamari & Basil Pistou $28.00

Sterling Salmon Filet with Toasted Pine Nut Couscous and Tangerine Essence $27.00

Monkfish "Osso Bucco" with Braised Oxtail Ragu and Lobster Foam $28.00

California "Coq au Vin" - Sonoma Free Range Chicken Two Ways:  Fennel Pollen Roasted Breast and Red Wine Slow-Braised Boneless Leg $27.00

Wine Country Roasted Saddle of Sonoma Rabbit with House Made Sage Pappardelle and Braised Woodland Mushrooms $28.00

Spring Pea and Morel Risotto with Midnight Moon Goat Cheese $23.00

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

Slowly Braised Shank of Spring Lamb with Pot Roasted Potatoes and Rosemary-Merlot Jus $28.00

Grilled Tenderloin of Angus Beef with a Coastal Mushroom Cabernet Sauvignon Sauce $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 Flight of Four Wines $35.00

NAPA SIDES

Braised Brussel Sprouts with Applewood Smoked Bacon and Cream $7.00

Sauteed Broccoli Rabe with Garlic and White Wine $7.00

Twice Baked Yukon Gold Potatoes with Boursin Cheese 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 Sunday Brunch menu offerings, please click here.

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

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Last updated May 19, 2003.