NAPA ROSE - SPRING 2002 SUNDAY BRUNCH (served 11:00 am to 2:00 pm) STARTERS Crepes Filled with Rock Shrimp, Spinach and Parmigiano Reggiano with Saffron Butter Sauce Smoked Salmon on a Warm Buckwheat Blini with Cucumber Relish and Citrus Dill Creme Biscuits and Gravy "Napa Rose Style" - Warm Cheddar Cheese Biscuits with Creamy Veal Bacon and Sage Gravy Seasons Freshest Fruit and Melon with a Minted Marscapone   SECOND COURSES Avocado, Mango and Ruby Grapefruit Salad with a Honey Vinaigrette Napa Rose House Salad with a Solera Sherry Vinaigrette Marinated Heirloom Beet Salad with Tiny Green Beans, Watercress and "Mine Shaft" Bleu Cheese The Day's Soup   MAIN COURSES Poached Eggs on Dungeness Crab & Applewood Smoked Bacon Hash Topped with Roasted Red Bell Pepper Hollandaise Cinnamon French Toast with Sauteed Apples and Maple Butter Eggs Prepared to Order with German Potato Pancakes and Sauteed Asparagus Fettucini Carbonara with Lemon Garlic Roasted Chicken The Day's Catch Rosemary Grilled Angus Beef Tenderloin Tips with a Cabernet Sauvignon Essence   DESSERT Warm Cappuccino Chocolate Croissant Bread Pudding Tahitian Vanilla Bean Creme Brulee Scharffen Berger Chocolate Velvet Pate with Candied Hazelnut Anglaise Meyer Lemon Sorbet with Grilled Poppy Seed and Strawberry Compote   FOUR COURSES $34.00  -  THREE COURSES $28.00  -  TWO COURSES $22.00 With Champagne or Mimosa add $10.00              Children's Menu available   Executive Chef: Andrew Sutton Manager: 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.   Back to DLR Restaurant Reviews. Back to home. Last updated January 3, 2003.