NAPA ROSE DINING ROOM - WINTER DINNER 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
Skillet Fried Golden Trout on a Ragu of Pacific Clams, Leeks and Wild Rice $13.00
Oysters "Napa Rose-A-Feller" Corn Meal Fried Oyster on a Bacon & Spinach Stuffing with Spicy Red Bell Pepper Rouille $13.00
Cabernet & Olive Lamb Sausage with Potatoes, Sun-dried Tomatoes, Parsley and Arugula $13.00
Grilled Sonoma Quail with Pumpkin Polenta and Winter Mushroom Ragu $12.00
Pan Seared Foie Gras with Sweet Potatoes, Apples and a Pomegranate-Port Reduction $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
Grilled Radicchio, Shaved Fennel, Tangerine and Arugula Salad with "Sparrow Lane" Golden Balsamic & Pine Nut Vinaigrette $11.00
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 Roasted Pacific Salmon on a Wine Country Bacon & Lobster Chowder $28.00
Grilled Columbia River Sturgeon with Duck Confit, Fingerling Potatoes and Truffle Oil $27.00
Fire Roasted Colossal Sea of Cortez Shrimp with Buttered Artichokes, Saffron, Parsley and Lemon $29.00
Pan Roasted Duck Breast with Honey Braised Fennel, Chestnut Spatzle and Blood Orange-Merlot Essence 28.00
"Country Fried" Pheasant Breast with Porcini Mushrooms, Black Kale and Potatoes $31.00
Grilled Tenderloin of Pork on a Parsnip Puree with a Dried Cherry-Pinot Noir Sauce $29.00
Slowly Braised Colorado Lamb Shank with Pappardelle Pasta, Rapini, Portobello Mushrooms and a Roasted Garlic-Cabernet Sauvignon Jus $28.00
Double Rack Chop of Venison with a Black Trumpet Mushroom-Zinfandel Sauce $36.00
Cabernet Sauvignon & Cranberry Braised Prime Beef Short Ribs with Applewood Smoked Bacon Hash and Butternut Squash $29.00
THE VINTNER'S TABLE
A Chef's Tasting Menu Celebrating Wintertime 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. UPDATED 2/27/2004
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 February 27, 2004.