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 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 a Blood Orange-Port Sauce

"The Best Hot Chocolate Ever" - Two of Michele Cluizel's Fine European chocolates served hot with Strawberry Pillows and Vanilla Cream

Meyer Lemon Creme Brulee with Champagne Raspberry Sauce

Trilogy of Sorbets

Three Course Menu $35.00 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 Napa Rose menu offerings from prior seasons, please click here.

Back to DLR Restaurant Reviews.

Back to home.

Last updated January 3, 2003.