On 2-8-11, my hubby and I went to DCA to celebrate their birthday, as well as my hubby's and we enjoyed our wonderful dinner at Napa Rose that night, for his birthday and Napa Rose's.
Even tho we didn't get our favorite seats at the Chef's Counter (I had
originally made the reservation for 2-6 and had our favorite seats, but he later said he wanted take the day off of work, to go on 2-8, so I had to change it and the only seats left were 1-4, so I picked 3 and 4), we still had the same wonderful service and personal attention from Chef Andy, Alex and the rest of the crew!
Here are links to the menus they had on 2-8-11:
Page 1: http://www.flickr.com/photos/barrywallis/5434859111/
Page 2: http://www.flickr.com/photos/barrywallis/5434858935/
Dessert Menu: http://www.flickr.com/photos/barrywallis/5434859391/
Children's Menu: http://www.flickr.com/photos/barrywallis/5434859255/
For our dinners, I always order my starter and main from the menu, as I have some health challenges and know best what I can eat, but my hubby can eat anything, so he decided to "live dangerously" as usual and enjoyed his surprise courses.
For my appetizer, I chose my favorite Pan Roasted Diver Scallops and was
VERY happy at the amount of lobster I received, while my hubby enjoyed the California Winter White Salad he was given.
Next, I was brought the Sauted Portobello Mushrooms and Fried Sweet Potato Brie Cheese Dumplings (this dish was heavenly!), while he was brought the Sauted Wild Skate Wing and Santa Barbara Spot Prawn. Neither of us had had Skate before, he shared a bite of his with me and we agreed, it was melt-in-your-mouth amazing!
Then I had chosen the Maple Leaf Duck Breast, which I loved and he was brought a dish that wasn't on the menu - Twice Cooked Pork, that came with quinoa and other grains.
For dessert, since the "Best Hot Chocolate" was still on the menu and I didn't see anything I wanted instead, I chose that with the doughnuts, while he was brought the Wine Country Fuji Apple Crisp with Green Apple Sorbet. He said it was one of the best desserts he'd ever had there.
The restaurant was really busy and I think the only open seat there was #9 at the dessert end of the Chef's Counter (10-12 were filled and they were full in the Lounge and private dining room as well!). It was as tho it was a Saturday night, instead of a Tuesday. When we talked with Alex about it, he said there was a big convention in town, so that's why they were so crowded. Even tho they were busy, we were still able to chat with him and Chef Andy, to hear about the courses we were given and other things, so that was great!
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