NAPA ROSE - SUMMER MENU 2002
Sea of Cortez Rock Scallops with a Sauce of Lemon, Lobster and Vanilla $14.75
Crisp Tempura of Ahi and Salmon Sushimi with Spicy Shiitake Mushrooms and Sesame-Soy Essence $14.00
Potato Crusted Dungeness Crab Cake on California Mission Style Corn Chowder $16.00
Sauteed Veal Sweetbreads with Summer Savory-Chanterelle Ragu and Toasted Polenta $12.00
Lobster & Avocado Martini "Shaken Not Stirred" with Creamy Mango-Lime Vinaigrette $16.75
Pan Seared Foie Gras on a Peach Tarte Tatin $18.50
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 of the Season $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 Oyster 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... $29.00
Santa Barbara Field Greens with Solera Aged Sherry Vinaigrette $8.25
"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
"Panzanella" - Heirloom Tomato Foccacia Bread Salad with Goat Cheese Stuffed Squash Blossom and Basil Vinaigrette $8.75
Farmer's Market Soup of the Day $8.00
Cedar Planked King Salmon with Quinoa - Apple Bacon Pilaf, and Grapefruit Vinaigrette $27.50
Spicy Shrimp "Diablo" Tossed with Bucatini Pasta, Crusted Tomatoes, Spinach, Chorizo, and Walnut Parsley Pesto $27.00
Sauteed Northern Halibut on a Ragu of Mediterranean Mussels, Leeks and Saffron $28.00
Crepes Stuffed with Portobello Mushrooms, Roasted Peppers and Swiss Chard Accented by Two Sauces: Fontinella Cream and Mushroom Reduction $22.50
Sonoma Free Range Chicken Breast Stuffed with Fontinella Cheese, Spinach and Sun-dried Tomatoes $25.50
Spit-Roasted Prime Rib of Pork with Ranch Style Black Beans and Sauce Chaparral $27.95
Blackberry B.B.Q. Duck Breast with Warm Country Bean Confit Salad and Foie Gras Corn Bread $27.00
Rosemary Garlic Roasted Rack of Lamb with Wine Country Slowly Braised Lamb Shoulder Stew and Merlot Essence $35.00
Grilled Center Cut "Prime" New York Strip with Oxtail-Cabernet Sauvignon Reduction $34.50
THE VINTNER'S TABLE
A Chef's Tasting Menu (selection changes weekly)
Four Course Prix Fixe $65.00
...add Four Wines $35.00
California Summer Succotash with Corn, English Peas and Applewood Smoked Bacon $6.95
Grilled Eggplant with Sauteed Arugula, Tomatoes and Pine Nuts $6.95
Twice Baked Yukon Gold Potatoes with Vermont White Cheddar and Roasted Peppers $6.95
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.
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Last updated January 3, 2003.