Napa Rose Menu

[ChurroGirl]

I know that due to it being a Seasonal dining experience they don't post the menu here or other sites to often.

Does anyone know their Summer menu and by chance when they typically come out with the Fall/Winter Menu's?


Thanks!

[Malcon10t]

I hate referring people off MP, but allears.net has their menu up.

[ChurroGirl]

But it is not current. The one I found was from Aug of 2005.

[ChurroGirl]

Ok so apparently as of like 3pm it had to have been updated cause when I started the thread it was showing Aug of 2005

[Jenasweetemotion]

Ok so apparently as of like 3pm it had to have been updated cause when I started the thread it was showing Aug of 2005

Just making sure you got the link: http://allears.net/dlr/din/menu/men_nr.htm
if you did just ignore me

[fairestoneofall]

I hate referring people off MP, but allears.net has their menu up.

It WAS outdated until this afternoon, I checked earlier since we'll be there Friday.

CG- We checked the menu posted outside last Friday when we were walking by and the menu that is now posted is very similar to what they had posted last week. Of course, Vintner's changes every Friday. When are you going? They will likely have more fall-ish menu items as early as October, of course, their menus rely on what is fresh.
I'll take a photo of the menu Friday.

[ChurroGirl]

It WAS outdated until this afternoon, I checked earlier since we'll be there Friday.

CG- We checked the menu posted outside last Friday when we were walking by and the menu that is now posted is very similar to what they had posted last week. Of course, Vintner's changes every Friday. When are you going? They will likely have more fall-ish menu items as early as October, of course, their menus rely on what is fresh.
I'll take a photo of the menu Friday.

Yeah! See! When I checked the menu on the morning of creating this thread it had posted an Aug. 2005 menu.
Then I checked it again that evening and it was for this year.

We are thinking of going the week of 11/28, so it will hopefully be the Fall's menu. If it was anything like last years it will be A.M.A.Z.I.N.G!
I wanted to read up on the Summer menu just to see what they had even though we arent going for a few months.

For us right now Napa Rose will be our Club 33 dinner.
YUM!

[fairestoneofall]

The Fall/Winter menu should be in full swing by the end of November. We went with DFF4 and her DH last year on 12/5 (I think) and it was definitely fall foods. Very delicious, but very different offerings from summer.

I'll be happy to take a photo of the menu tomorrow, but keep in mind that it will change a lot before you go.

[candles71]

Just making sure you got the link: http://allears.net/dlr/din/menu/men_nr.htm
if you did just ignore me

There is drool on my keyboard...

[kfreak]

Thank you Mal for the website info. I am thinking of taking the Fiancee for her 21st there.

[fairestoneofall]

That menu posting was accurate to what was on the menu last night as far as I can tell. I just looked at it briefly, as I let chef choose my courses for me.

[adriennek]

When we went for our anniversary we had tasting portions of the following:

Pan Roaster Diver Scallops - On a Sauce of Lobster and Lemon Accented with Vanilla.

"Tomatoes in All of Their Glory" - Local Heirloom Tomatoes, Blue Cheese Crouton, Cider Vinaigrette, & Sweet Basil.

Szechuan Pepper Seared Ahi - Salad of Fresh Favas, Squash, and Brentwood Corn.

Baked Brie and Peach Tart Topped with Chanterelles - Grilled Masumoto Gold Dust Peach and Lacquered Veal Bacon.

Wine Country Rabbit Meatloaf - Onion Puree, Rose Finn Fingerling Potatoes, and Red Bell Pepper Ketchup.

Pacific Swordfish - Basted in Orange Brown Butter, Sonoma Mushrooms, Applewood Bacon, Avocado, and Red Bell Pepper Coulis.

"Maple Leaf Farms" Duck Breast - Fried Goat Cheese Stuffed Cherries, Fennel Puree, and Merlot Essence.

Orange Thyme Grilled Colorado Lamb Chops - Creamed Fresh Country Corn and Black Mission Fig Sauce.

Chocolate and Cherries - Layered Cordillera Chocolate Cherry Mousse and a Chocolate Cherry Shooter.

And I had the Vintner's Dessert which that week included chocolate and Hazelnuts, I think. I just remember that it was totally to die for. As was everything else.

Adrienne

[fairestoneofall]

When we went for our anniversary we had tasting portions of the following:

Pan Roaster Diver Scallops - On a Sauce of Lobster and Lemon Accented with Vanilla.

"Tomatoes in All of Their Glory" - Local Heirloom Tomatoes, Blue Cheese Crouton, Cider Vinaigrette, & Sweet Basil.

Baked Brie and Peach Tart Topped with Chanterelles - Grilled Masumoto Gold Dust Peach and Lacquered Veal Bacon.

Pacific Swordfish - Basted in Orange Brown Butter, Sonoma Mushrooms, Applewood Bacon, Avocado, and Red Bell Pepper Coulis.

"Maple Leaf Farms" Duck Breast - Fried Goat Cheese Stuffed Cherries, Fennel Puree, and Merlot Essence.

We ended up with some of the same items (the ones I left above). I only *wish* I had been served the ahi, but I'm not sure what I would have sacrificed for it. Perhaps the pheasant, but I'm not sold on that.

[adriennek]

We ended up with some of the same items (the ones I left above). I only *wish* I had been served the ahi, but I'm not sure what I would have sacrificed for it. Perhaps the pheasant, but I'm not sold on that.

I have to say, I thought the ahi carpacchio thing they had on the menu for awhile was amazing and TDF. The one on this menu didn't do it for me. I'm glad because they served it to Doc and he loved it. But I took a bite and said "I'm not in the mood for soy/Asian flavors tonight." I mean, the ahi was delicious, don't get me wrong. But I've actually come to the place where I can food snob it up at Napa Rose. How sad is that? LOL

Adrienne

[bennette]

Gee. Did you report on the tomatoes in glory Adrienne? I mostly remember a lot of comments about general deliciousness and pictures of wine glasses.

Can someone tell me how it was now? I feel like I'm getting plenty of tomatoes in all their glory at home right now but I did feel a bit of a tug when we walked through last night.

Also, how where the chanterelles?

[fairestoneofall]

Can someone tell me how it was now? I feel like I'm getting plenty of tomatoes in all their glory at home right now but I did feel a bit of a tug when we walked through last night.

Also, how where the chanterelles?

The tomatoes in all of their glory were glorious IMHO. The chanterelles weren't too shabby either. Here is what DH and I were served. I posted a NR photo album to my FB page and left it public if you would like to check it out. I got overzealous with the food and forgot to take pics a couple of times. Oopsie! Here is the link: http://www.facebook.com/album.php?ai...1&l=d0a804609f

While Michael was talking to Chef Andy about his selections for us, he brought me a glass of champagne to get me started. It was the Canard-Duchene Brut (Ludes,FR) and I enjoyed it very much. I hadn't had this one before, but I'd order it again.

Our amuse bouche was a puree of golden beet in a shot glass topped with a creme froth and a dollop of caviar. Yum. It was cool and refreshing and the caviar brought the right about of saltiness to the beets.

First Course:
Me- Pan Roaster Diver Scallops - On a Sauce of Lobster and Lemon Accented with Vanilla. I had no complaints. I've had it before and it's one of my favorites. I cannot turn away a perfectly prepared scallop.
Paired with: Whitehall Lane Sauv. Blanc. Napa. It was a very good, easy drinking sauvignon blanc.
DH- Baked Brie and Peach Tart Topped with Chanterelles - Grilled Masumoto Gold Dust Peach and Lacquered Veal Bacon. DH almost devoured it before offering me a bite, which would have been totally against our NR protocol! It was very, very good, but I enjoyed mine more. Like I said, it's a favorite.

Second Course:
Me- Tomatoes in All of Their Glory" - Local Heirloom Tomatoes, Blue Cheese Crouton, Cider Vinaigrette, & Sweet Basil. I'm so happy that Chef chose this for me, although it was a bit of a slap in the face since my tomatoes are doing NOTHING at home. It was really good and I'm not a blue cheese fan, but this was subtle and perfect. It was also topped with finely shaved blue cheese.
Paired with: Sofia Dry Rose of Pinot Noir. Sonoma Coast. I think it was a Copolla wine. It was surprisingly good. I'm not a fan of rose, but it was very dry and smooth and I cannot imagine anything going more perfectly with these beautiful tomatoes.
DH- DH was no help here. DH describes this (and I quote) "A salad thingy with some really good beets, not just regular beets and some specially prepared or aged beef. It was dried or something" It's not on the menu, so I cannot refer to it to fill in the holes, sorry.

Third Course:
Me- Slow roasted pheasant with an olive 'tapenade' of sorts rolled in grape leaves and topped with roasted red peppers and almonds.
Paired with: Ambullneo Vinyards Pino Noir. Mastiff Cuvee, Los Carneros (Sonoma, I think?) I always love this wine. I've had it a few times and it's just so super smooth and easy to drink.
DH- He was served moonfish. I forgot to take a photo of it and obviously it wasn't his favorite thing that he was served since he can't even remember how it was served or what it was served with. Oh, and I did NOT get a bite of it either.

Main Course:
Me: Pacific Swordfish - Basted in Orange Brown Butter, Sonoma Mushrooms, Applewood Bacon, Avocado, and Red Bell Pepper Coulis. So good! I loved how meaty but tender this fish was! I was full at this point, but continued to power through, it was that good.
Paired with: Duckhorn Merlot, Napa. Again, I've had it before and it's really one of my favorite merlots. It went very well with the swordfish, IMO. I'm not one for a very tannin-y wine, so this pairing served me well.
DH: Maple Leaf Farms Duck Breast - Fried Goat Cheese Stuffed Cherries, Fennel Puree, and Merlot Essence. I'm not a fan of cooked cherries, but I really enjoyed this. DH gave me a couple of bites. It also was served with a nice sized cracklin that was so sinful!

Dessert:
Me: Chocolate Pave topped with a ultra thin white chocolate crisp and a blueberry 'jam' of sorts. Very VERY good. Oh, and served with Magicale. Every dessert is better with Magicale.
DH: He ordered the creme brulee, as usual. It's his favorite and it's pretty darn fine at NR.

Oh, and not to forget the truffles we were sent home with! LOVE them!

[adriennek]

Gee. Did you report on the tomatoes in glory Adrienne?

I thought I had elsewhere. They were glorious.

Adrienne

[fairestoneofall]

They were glorious.

I second.

[adriennek]

I second.

I love heirloom tomato salad things so I was really happy that the chef picked it for me! Serendipity!

Adrienne

[bennette]

I love heirloom tomato salad things so I was really happy that the chef picked it for me! Serendipity!

Adrienne

I remember your liking some goat cheese during the meal. I must have gotten distracted by this.

[adriennek]

I remember your liking some goat cheese during the meal. I must have gotten distracted by this.

There were two goat cheeses - the Amuse Bouche was fried goat cheese with fig compote and the duck had goat cheese stuffed cherries that I think are fried? That was good, too. But I barely tasted the goat cheese in that one. I wanted to ask for a bowl full of those. But I didn't.

Adrienne