mechurchlady

Mom is 84 years old so I am trying to fill her life with as many experiences as is possible and to spend time with her.

It was hectic with me washing my hair at the last minute, an earthquake, and finding the right outfit for the trip. I borrowed her blue sweater that just fit until after dinner.:eyeroll: I love the blue sequins.

The trip to thne freeway was uneventful and the freeway was slow going. Mom was excited that she saw a dog in the side car of a motorcycle. There was not traffic when we got to Grand Californian Hotel (GCH)and no picketers. I drove up to the booth and told them Napa Rose diner. They put a yellow dinner paper on the windshield. The valet was very nice and offered to help. Mom harped on me not bringing a sweater and boy was she right.

We killed nearly an hour in the hotel at the fireplace and shopping. We picked up the Princess and the Frog on DVD. I want the GCH throw, so nice. At 5:10 pm we went to the Napa Rose and a gentleman reading the wall menu held open the door. No lines and it was warm and quiet.

They sat us in the lounge and let Mom read the menu. I could not find online the Spring menu so this was a great way to speed up service. I talked with Mom about what mushroom ravioli is and offered to substitute risotto or or potatoes but she was having dinner just like the menu offered. We put our drink order in just before we were taken to our table in the middle of the room. I had a view of the kitchen on the right, the main window on the left and Mom in front of me. Mom had a view of the monorail in front of her, Grizzly Peak to her right and the kitchen to her left. What a magnificent view she had.

Steven came by and so did the drinks. Mom was ready to order but I explained to Steven that I really wanted well done scallops but would settle on the bisque. I like the staff because each guest counts and they talk about things like Saucy talks about his dogs with Mom. He came by and others said hi as they remembered us from past trips.

There were several types of bread but Mom went for a roll and butter. She loved the bread but stopped with one. Eventually a lady came out with a dish poised so I could not see it. It was scallops which are only available on the Vintner's Table. There was a see of Ruby Grapefruit Essense. in the middle was a mound of English peas, a hard green veggie cooked al dente and perfect, parsley, chives, chervil, and thyme. Around the green mound were Bristol Bay scallops that seemed for a second to have bacon on them. They were cooked just past the point where I can eat them. PERFECTION, sheer bliss and Mom was having fun watch me like a kid. I so loved the essense and was trying to get every bit of it. There was one note that lingered and I cannot figure what it was but this was a perfect dish.


Mom's entree was Grilled Angus Beef Filet Mignon. It was a sea of hearty oxtail mushrooms ragu and mine shaft blue cheese butter. There on her plate was two big onion rings. I was staring at them and wondering how the chef knew that she liked onion rings. Mom gave me about a quarter of her beef and I agree that it was very flavorful and tender. Mom ate all of her place save half of an onion ring. She said the mushrooms were sweet and small and tender, she ate her mushrooms. oh my goodness.

My entree was wild Sitka Island King Salmon which was ordered well done. The waiter assumed that since I wanted the scallops well done then so should the fish be cooked. The fish at times was smooshy and not firm. It was cooked with skin on. It was a good sized piece of fish and very good but I wish I had some lemon. It was served on saffron risotto that had bits of lobster, I think, a sea of saffron shrimp froth, a rim of green stuff, and baby artichokes. I DO NOT DO ARTICHOKES, wait, OMG they were so good that I ate every edible part of them. They were done just right for myself though veggie aficionados may prefer them a little less cooked but they were perfect to me. The chef said that since I loved the scallops so much he added three perfect shrimp. heaven and bliss and joy unspeakable.

The chef sent out a scoop of chocolate ice cream with a cookie. It came back fresh and had caramel, chocolate chunks and chocolate sauce, so good.

I had to talk Mom into the lemon napoleon with baby kiwis, berry and a sea of sauce. I watched as she ate every bite of the dessert.

Citrus Napoleon $10
Coffee $2.79
Filet Beef $42.00
Single scop ice cream $3.00
Iced Tea $3.00
King Salmon $37.00
Scallop Appetizer $19.00
Tax $10.22
Tip $30.00

Total $157.01

That was the best meal ever. The fish was the only bad thing. It took 2 hours at least. Mom wants to go back for Mother's day. There were a lot of kids in the restaurant and all were well mannered. I am amazed to see so many well mannered kids and one was sitting at the counter.

The veggies were done right, the beef was tender, the service was excellent and we never had to wait for drinks. Steven served Mom her water in a rocks glass which Mom loved because it was easier for her to use. The bus boy was so nice and soon after we finished with a plate it was taken away.

The valets were very nice and we got home around 8:30 pm. We slept sound and at midnight watched The Princess and the Frog on DVD. It was a perfect Easter supper that ended with some Mom and Me time watching a movie. I LOVE NAPA ROSE.