Napa Rose

Dinner Menu

Starters

Sauteed Hand Harvested Diver Scallops 16.00

with a sauce of lemon and lobster, accented with fresh vanilla

Ahi Tuna Carpaccio 15.00

with dungeness crab-beluga lentil tian and citrus gelee

Oak Roasted Asparagus 15.00

with portobello mushroom, smoked tomato polenta and bacon; topped with a poached farm egg and truffled hollandaise

"Pheasant and Dumplings" 14.00

pheasant braised slowly in a sonoma mushroom sauce with crispy potato gnocchi

"Drunken Duck" Stuffed Petit Cannelloni 13.00

with charred tomato bolognese and kalamata olives

Sauteed Bacon Wrapped Sea of Cortez White Shrimp 14.00

with english pea risotto

Pizzetta of the Season 12.00

Signature Starters to Share

Seven Sparkling Sins 38.00

spicy lobster, cured salmon, california caviar, pheasant, smoked sturgeon, truffled quail egg and cold water oyster

The Sizzling Beach Rock 34.00

garlic seared shrimp, soy glazed spare ribs and lemon grass chicken cooked on a hot beach stone

Salads and Soups

Honey Roasted Organic Peaches 13.00

stuffed with Laura Chelel Sonoma Goat Chese and a salad of spinich, pecans and veal bacon

Salad of Warm Marinated Heirloom Beets 11.00

with tiny green beans, frisee and watercress and blue cheese

Kenter Canyon Field Greens 10.00

with aged sherry vinaigrette

Soup of the Season 9.00

Portobello Mushroom Bisque "Cappuccino" 9.00

with brandied thyme "froth"

Main Courses

Sauteed Branzino "Wolf of the Sea" 27.00

with sunflower quinoa pilaf and saffron-shrimp broth

Pan Roasted Wild "Ivory" King Salmon 29.00

with a minted vanilla english pea coulis, woodland mushrooms and lemon-scallop emulsion

Chervil Crusted Alaskan Halibut 28.00

with toasted almonds, cauliflower, golden raisins, capers and blood orange vinaigrette

Meats and Game

Grilled Colorado Lamb "T-bones" 36.00

on a warm salad of heirloom tomatoes, lemon basil, favas, red crescent potatoes

Sonoma Free Range Chicken 26.00

roasted with dried strawberry-sage rub on creamed corn, purple potatoes and baby red mustard greens

Mustard Grilled 16oz Pork "Porterhouse" Chop 27.00

with summer onion ragu

Angus Beef Short Rib 29.00

braised in a blackberry chipotle bbq essence with sweet summer corn risotto

Skillet Roasted Beef Ribeye 36.00

smothered with coastal mushrooms and blue cheese "snow"

Sides

Sauteed Tiny Green Beans 8.00

with shiitake mushrooms, applewood smoked bacon and tender onions

Spicy Assorted Heirloom Zucchini 8.00

with extra virgin olive oil, toasted garlic and pine nuts

Twice Baked Stuffed New Potatoes 8.00

with horseradish, lemon and chives