NAPA ROSE - WINTER MENU 2003
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 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-Soy 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
"Shaken Not Stirred" Lobster & Avocado Martini Dressed Lightly with Creamy Mango-Lime Vinaigrette $16.00
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
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
Farmer's Market Soup of the Day $8.00
Sauteed St. Pierre on a Provencal Style Calamari, White Beans & 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
Stuffed Free Range Chicken Breast with Lemon Thyme Jus $27.00
Wine Country Roasted Saddle of Sonoma Rabbit with House Made Sage Pappardelle and Braised Woodland Mushrooms $28.00
Smoked Tomato Polenta Tower with Grilled Eggplant, Black Tuscan Kale and Goat Cheese $23.00
Spit-Roasted Prime Rib of Pork with Ranch Style Black Beans and Sauce Chaparral $28.00
Slowly Braised Colorado Lamb Shank with Pot Roast 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 Four Wines $35.00
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 February 18, 2003.