FIRST COURSE

Lobster Martini "Shaken not Stirred" with Mango Lime Vinaigrette

Grapevine Smoked Salmon with Corn Fritters and Roast Pepper Sour Cream

Grilled Quesadilla filled with Chipotle Braised Duck, Spinach and Ranchero Cheese with Mango-Avocado Pico De Gallo

Marinated Seasons Best Melon Salad with Minted Creme Fraiche and Shaved Prosciutto

Santa Barbara Field Green Salad with a Solera Sherry Vinaigrette

Farmer's Market Soup of the Day

MAIN COURSES

Napa Rose Poached Eggs Rancheros Chorizo, Ranch Style Black Beans and Jalapeno Hollandaise

Crepes Filled with Rock Shrimp and Oyster Mushrooms with a Yellow Tomato Butter Sauce

Orange Brioche French Toast with Summer Berries and Vanilla Chantilly

Eggs Prepared to Order

Fettucini with Coastal Mushrooms, Corn, Apple Wood Bacon and Sage Creme

Grilled Medallions of Angus Beef Filet with Sauteed Mushrooms and White Cheddar-Chive Whipped Potatoes

Chef's Special of Today

DESSERT

Flourless Scharffen Berger Chocolate Cake with Raspberry-Zinfandel Coulis

Wine Country Summer Peaches "Melba" and Vanilla Caramel Ice Cream and Marion Berry Sauce

Tahitian Vanilla Bean Creme Brulee with Warm Madelines

Trilogy of Summer Sorbets

Three Course Menu $33.50 per person

...with Endless Champagne $43.50

Children's Menu available

Executive Chef: Andrew Sutton

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.