NAPA ROSE DINING ROOM - SPRING MENU 2004
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
Lobster and Avocado Martini "Shaken Not Stirred" with a Mango-Lime Vinaigrette $16.00
Oysters "Napa Rose-A-Feller" Corn Meal Fried Oyster on a Bacon and Spinach Stuffing with Spicy Red Bell Pepper Rouille $13.00
Parsley Fried Frog Legs with Sauteed Sweetbreads and Coastal Mushroom Sauce $17.00
Raviolis filled with Leeks, Applewood Smoked Ham and Pine Nuts on a Sauce of Braised Cabbage and Sage $12.00
Seared Sonoma Foie Gras on Crushed Golden Potatoes, Butter Leeks and Strawberry Rhubarb Sauce $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, Pears, Candied Walnuts, Goat Cheese and Cider Vinaigrette $12.00
Baby Arugula and Belgium Endive Salad with Shaved Parmigiano Reggiano and Truffled Lemon Vinaigrette $10.00
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 Seared Alaskan Halibut on a Manila Clam-Spring Onion-Morel Mushroom Ragu $27.00
Oak Roasted Shrimp from the Sea of Cortez with Asparagus, Salsify Puree and Basil-Saffron Cream $29.00
Sauteed Pacific Salmon with a Fricassee of Rock Shrimp, Watercress and Castroville Artichokes $28.00
Thyme Grilled Spring Chicken with Creamy Risotto and Sorrel-Forest Mushroom Sauce 25.00
Slowly Braised Colorado Lamb Shank with Pappardelle Pasta, Rapini, Portobello Mushrooms in a Rich Roasted Garlic-Red Wine Jus $28.00
Pan Roasted Tenderloin of Pork on Colcannon Potatoes and Dried Cherry-Pinot Noir Sauce $29.00
Sauteed Tender Duck Breast with Herb Spatzle, Braised Fennel and Blood Orange-Merlot Essence $28.00
Braised Prime Beef Short Rib on Farmhouse Potatoes tossed with Jalapeno, Bacon and Grafton White Cheddar $29.00
Grilled Petit Filet of Beef with a Cannellini Bean Stew and Cabernet Sauvignon Reduction $36.00
THE VINTNER'S TABLE
A Chef's Tasting Menu Celebrating Spring 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 July 3, 2004.