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 $17.00

Carpaccio of Fresh Kampachi from the Kona Coast with Summer Radish & Cucumber Relish, Extra Virgin Olive Oil and Hawaiian Red Salt $15.00

"Simply Grilled" Fresh Locally Grown Asparagus with a White Asparagus & Tomato Relish and Truffled Lemon Vinaigrette $14.00

Lobster Ravioli with Sun Burst Tomatoes, English Pea Puree and Yellow Tomato Essence $17.00

Oak Roasted Sonoma Quail with Crispy Polenta Panzanella of Fresh Corn, Applewood Smoked Bacon, Fava Beans, Wild Arugula and Black Mission Fig Essence $14.00

Wine Country "Pheasant and Dumplings" - Pheasant Slowly Braised in a Sonoma Mushroom Sauce with Crispy Gnocchi $15.00

Wood Fired Pizzetta of the Season $12.00

SIGNATURE STARTERS TO SHARE
(Please allow 15 minutes preparation time for the two shared signature starters as they are made to order!)

Seven Sparkling Sins - An Array of Tantalizations Featuring Spicy Lobster, Ai Tartare, Cured Salmon, California Caviar, Pheasant, Smoked Sturgeon and Truffled Quail Egg for two ... $43.00

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

SALADS & SOUPS

Season's Best Locally Grown Organic Heirloom Tomatoes with Echo Mountain Blue Cheese, Applewood Smoked Bacon and White Balsamic Vinaigrette $14.00

Salad of Chef's Selected Baby Greens and Cucumbers with Solera Sherry Vinaigrette $10.00

Simple Arugula Salad with Shaved Fiscalini Farm's California Parmesan with a Summer Lemon & Truffle Vinaigrette $11.00

Portobello Mushroom Bisque "Cappuccino" with Brandied Thyme "Froth" $10.00

Farmer's Market Soup of the Season $12.00

MAIN COURSES

Fish and Shellfish

Oven Roasted Alaskan Halibut with Fresh Heirloom Tomatoes, Braised Fennel, Fresh Basil and Lemon Vinaigrette $30.00

Wild Blueback Salmon wrapped with Nueski's Applewood Smoked Bacon on Summer Corn Risotto, Chanterelle Mushrooms and Sugar Snap Pea Coulis $29.00

Braised California White Shrimp with Saffron Quinoa, Manila Clams, Rock Shrimp and Spanish Sausage $30.00

Meats and Game

Colorado Lamb Prepared Two Ways: Roasted Lamb Rack with Sundried Tomato Tapenade and Lamb Osso Buco Braised in a Roasted Garlic-Rosemary Essence $37.00

Breast Sonoma Free Range Chicken Roasted with Oven Dried Strawberry Rub with a Salad of Baby Artichokes, Grilled fennel, Radiccio and Pine Nut Fried Asparagus $27.00

Angus Beef Short Rib Braised "ever so slowly" with a Cabernet Sauvignon-Blackberry Jus and Sour Cream & Chive Whipped Potatoes $31.00

Grilled Filet of Angus Beef Tenderloin on Roasted Potatoes, Portobello Mushrooms & Bacon with a summer Cherry-Cabernet Sauvignon Jus and Blue Cheese Butter $37.00

THE VINTNER'S TABLE

A Chef's Tasting Menu to Celebrate the Fresh Flavors of Summertime in the Wine Country! (selection changes weekly starting on Friday)

Four Course Prix Fixe $75.00

...add Flight of Four Wines $45.00

NAPA SIDES

Simply Sauteed Haricot Verts, Roasted Brentwood Corn and Onions with Apricot Butter $8.00

Sauteed Heirloom Summer Squash in Olive Oil with Fresh Tomatoes, Garlic and Basil $8.00

Skillet Roasted Potatoes with Shropshire Bleu Cheddar, Bacon and Onions $8.00

Click here for a full-sized readable version of the dessert menu.

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 August 20, 2006.