New Napa Rose menu posted

[bennette]

I had dinner with Toocherie last night at the second seating.

I arrived early to make use of a "free" makeover at Sephora and to pick up a sample of something I need for my upcoming trip. "Tracy," who knows me by name now, and I had a pleasant time--she talked me OUT of a purchase. Shocking, I know.

I was still early so headed over to the lounge. It was packed so I tooked one of the two remaining seats at the bar and texted Toocherie where to find me, staking a claim to the remaining chair. I then got to listen to a jerk assault the staff and management about their inability to accommodate him in the restaurant, the lounge, the patio, or "upstairs" (??). Then he was distressed he couldn't take a bar chair out of the bar and use it elsewhere. Dude, they are called reservations! Get one. Or an attitude adjustment.

Someone moved him on and I was able to relax although I realized "my" chair had disappeared with him! I talked to my bartender, Raymond, about the new specialty drinks on the menu, trying to get his recommendation. Oddly, several of the names on these seemed to have changed since my last trip, so it was hard to remember what I'd sampled from Toocherie's glass. Ultimately he asked me what I usually drank. Gin, I said, sometimes bourbon. Nothing too sweet.

He left and shortly returned with a cocktail garnished with...wait for it...CUCUMBER! Sadly I fear that both public fine dining establishments in the DLR will have my picture up soon, because I couldn't help laughing out loud when I saw it. It was named the Mandara Spa. Tom style gin (a little sweeter than regular gin); ginger liquor; St. Germaine elderflower liquor, celery bitters; and rounded out with a little agave syrup. It was very nice. Not too sweet, not too strong. A client said drinking it reminder her of being in the spa, thus the name.

A chair had been vacated by the time Toocherie arrived. She had the Painted Crystal which I think has one of those more refined tequilas in it but I can't remember what else. She had it last time and we both preferred it over the zombie style drink she had also ordered last time (which now seems to go by the name the Bitter Storm).

We got over to our chairs at about 8:45, along with a couple on their first visit to the counter. Chef Sutton was on vacation; Chef Alex was running the kitchen. There were lots of new faces in the kitchen, presumably due to shifts over to Carthay Circle, but food service was running well all the time we were there.

Our server was Wendy (from Never Never Land, per her name badge). I've had her before and enjoy her. She was fairly chatty, which was a relief. I'm sometimes afraid we frighten the staff with our shenanigans. Chef Alex asked where the other ladies were?, which didn't lessen my sense that our behavior is, um, memorable at times.

Anyhoo, we both put ourselves in his hands for the tasting menu with few limits. Neither of us wanted the pheasant stuffed zuchhini blossoms again and there was a duck dish that I wanted to try. And of course we like to choose our own desserts.

The amuse bouche was lump crab rolled in a watermelon radish "wrapper" laced with a prickly pear reduction. Well, you know they had me at watermelon radish. I could have gone home right then.

Somehow we found the strength to go on.

We each got salad as a first course. Toocherie had an heirloom tomato with lemon thyme mozzerella, avocado, and a dressing I can't remember. I think at this point I had a lobster and champage salad which was frisee and endive, lobster, champagne vinaigrette, candied walnuts, caviar, and champagne bubbles (froth). There was some lemon creme fraiche something in there as well. It was garnished with what turned out to be baby tendrils from an Italian green bean. It was most excellent and I'm not a big lobster fan. A waiter tried to take it before I had scraped off the last bit--that didn't go well.

Toocherie then got the striped sea bass in yellow tomato reduction; it was beautifully plated. I got the duck. I had ordered it because it came with chanterelles and fresh corn, in a corn sauce. In hindsight, I should have just asked for a plate of corn and mushrooms. The duck was good, but it just prevented me from having more of what I really wanted: delicious vegetables!

For entree, Toocherie received a really beautiful filet that fell apart with a fork. There was baked kohlrabi with it, I think, but I can't remember what other vegetables. On the side were some simmered Santa Rosa Plums and the filet's sauce was listed as Santa Rosa Plum sangria. I got the rabbit entree which was baked with a little fresh pasta, some hot pepper, tomatoes, green garbanzos, and roasted eggplant. Now y'all know what happened the last time I got a green garbanzo here but I had seen it on the menu so wasn't surprised. They were really good this time, which was surprising! Even more amazing, I ate something from the dish that was delicious while excitedly engaged in conversation with Toocherie. I couldn't quite place it but it was so good I tracked it all down and was on the last piece before I realized it was the eggplant, another non-favorite of mine. I generously gave it to Toocherie, who agreed it was very good.

I'm pretty sure I'm missing a course in here; it may come to me later.

For dessert, I had the vintner's special: a delicious shortbread cookie served next to semifreddo floating in cold plum soup. Nice, but a taste of Toocherie's peach tart with corn ice cream blew it out of the water. We talked for a long time about what the ice cream tasted like (besides good) and I finally decided it must have been influenced by momofuku's cereal milk ice cream flavor, which uses corn flakes and a little brown sugar to flavor the ice cream base. That's my theory. Anyway, it's awesome and I encourage you to try it if you have the chance. Sorbets of the week were a beautiful watermelon-honeydew mix, blueberry lemongrass, and a startlingly colored mango cilantro.

Wendy was fussing around trying to find me a new dessert wine I might like but they were out so we "settled" on Veuve Clicquot yellow label! (Current story from Wendy on Magicale is "vendor issues" so they are working to find a new brachetto. I had seen a flute of something that sure looked like brachetto going out but apparently it was champage with Chambord.)

They settled us up with some truffle boxes and we returned to our everyday lives.

[leota's necklace]

*fans self*

[cstephens]

We stopped by on Sunday to pick up a copy of the current menu, since it's now listed as the Fall menu. The Vintner's looks amazing (except for the dessert, which is comprised of stuff I really don't like) but unfortunately, we won't be able to get there this week to try it, much as a particular hostess we know tried to convince us. Ah, I wish.

I'm happy that the rabbit meatloaf is finally off the menu. One starter includes "rabbit broth" but I can avoid that easily.


page 1 of the menu

page 2 of the menu

[adriennek]

We stopped by on Sunday to pick up a copy of the current menu, since it's now listed as the Fall menu. The Vintner's looks amazing (except for the dessert, which is comprised of stuff I really don't like) but unfortunately, we won't be able to get there this week to try it, much as a particular hostess we know tried to convince us. Ah, I wish.

I'll take your dessert, if you'll take the green beans and goat cheese - :shiver:

[ChurroGirl]

More than half of that menu reads delicious! Lets pray they have that same menu, or most of it, in late November.

[tea4two]

We had the Hatch Chili appetizer on Saturday. Major yum! Just the right amount of heat and the corn essence was delicious.

[fairestoneofall]

Oh dear heavens, it looks like its time for a date night.

[Karin]

We ate there Sunday night. I surprised DH with ressies for Seats 5 & 6 (!) and we asked Chef Ronnie and Chef Juan to decide our menu for us after telling them our likes and dislikes. DH had the wine flight and requested specifically the the Flora Springs Trilogy be part of the flight. He had it for the first time there on a flight previously, and has sought it out elsewhere ever since.

We were started off with an amuse bouche of duck confit in a melted cheese of some sort, gruyere, perhaps, and some tiny champagne-type grapes. It was yummy and luscious in the mouth.

For DH's first course he had the grilled peach salad with prosciutto and goat cheese sorbet and I was presented with a most lovely tasting of the heirloom tomato salad. It was divine! Lush and plump and soo tomato-y. I’m interested that it’s still on the menu for fall as Chef told me that it was the end of the season and would be going away soon. Whichever, I was uber pleased to have it! The grilled peach was so caramelized and sugary it almost melted in my mouth when he gave me a taste.

Next up I had the diver scallop and I could feel my whole face light up to see that presented to me! It is my favorite item on the menu. DH then was given the hatch chili. He really enjoyed it and immediately declared that I totally wouldn’t. He knows me so well.

Next DH had the ravioli with ricotta, figs and the rabbit broth. He declared it delicious! I tried a bite of the ravioli minus any of the mushroom-y flavors. I had the oven roasted duck breast with corn and a cheese/corn gratin. It was delicious and even more so because they left off the mushrooms for me! I enjoyed the corn aspects more than the duck, but that's just me. It was very nice.

For my entree I had the lamb chop with the tomatoes, eggplant and red pepper honey. That honey had a kick! I did not enjoy the eggplant at all. It was too mushy for me. DH had the tenderloin and was extremely pleased with the rare-to-medium-rare preparation.

We decided to choose our desserts. I had the Sharfenberger chocolate cake and DH had the lemon creme brulee. I only ate half of mine as it was so incredibly rich and I was so amazingly full. I had also had a glass of Pinto Grigio and a glass of Lasster (a red blend of some name) during dinner.

For me, courses 1 and 2 were hits out of the ballpark, courses 3 and 4 I would've preferred different choices, but I knew that was a possibility giving the Chefs the power to choose for me.

Overall, a truly wonderful dinner!

[ttig34]

I don't like any "gamey" sort of meats, such as rabbit, duck, lamb, or items such brains or organs. I am good with any preparation of beef, chicken, seafood, pork and vegetables. Would it be frowned upon if I wanted to try the Chef's Counter, but would like the meat choices to stay a bit more conservative? If so, I will just stick with choosing my own dishes. Any thoughts would be appreciated.

[cstephens]

I don't like any "gamey" sort of meats, such as rabbit, duck, lamb, or items such brains or organs. I am good with any preparation of beef, chicken, seafood, pork and vegetables.

Just tell them that, and they'll serve you a lovely meal while honoring your requests. They might give you a taste of something you've said you don't like just to see if a different preparation might change your mind, but that would usually just be a little side dish. I have friends who don't like X item, but when they've tried it at Napa Rose, they've ended up liking it because it was prepared differently than they were used to. Or it could just reaffirm that you don't like X item, no matter how it's prepared. Have fun!

[bennette]

I would say my bigger problem there is things frequently don't taste gamey at all (in other words, the meats don't taste as much like themselves as I would like).

I can only think of one time I ever got something remotely gamey: wild boar.

They've also occasionally managed to make me happy with my least favorite foods. Garbanzo beans was a recent example.

But as cstephens says, just tell them what you don't want and they'll work around it. I know a lot of folks don't want to eat unusual meats so I'm sure they get this request often. I'm very comfortable telling them what I don't want, although it's usually in the wine department.

[ttig34]

Thanks for the replies. You both made me feel more comfortable about giving it a try. I may even give something I normally don't like a try. :-)

[bennette]

I may even give something I normally don't like a try. :-)

The rabbit meatloaf was painfully boring (to me, anyway) but seemed non frightening to many newly adventerous eaters. (I still cheered when it finally came off the menu.)

[adriennek]

Thanks for the replies. You both made me feel more comfortable about giving it a try. I may even give something I normally don't like a try. :-)

I need to start off by saying that I totally respect that not everyone is as adventurous of an eater as I am. So, please don't think I'm judging.

But here's my story...

The first time I sat at the Chef's Counter I had a "What do I have to lose??" You see, I went as someone else's guest. I figured, hey, I'm not paying, why not?

I had several items that night that I normally would never have ordered. I admit, one, I ate, I survived, it wasn't as awful as I thought it would be, but I probably wouldn't order it again - Sweetbreads. I'm glad I tried it because now I know what they're like. I'm very glad I tried it. But I don't need to do that again. (They tasted fine, but they were a gelatinous texture that made me feel like I was eating a ball of fat.)

Now. Before that meal, I would have said "No fish, please." Now, I'm willing to eat fish at Napa Rose because I've figured out that they make it taste REALLY good. I'm still not a big fan of salmon but I can tell them that and still be willing to have some fish.

Moral of the Story: If there's something you're not ordinarily a fan of but you might be willing to try it, present it to them exactly that way. They can give you a tasting portion of something so you can give it a chance.

But no matter what you tell them, you're going to have an amazing meal.

[fairestoneofall]

I feel the same as Adrienne. While I'm not at all a picky eater (the size of my rump will attest to that) there are three foods that I distinctly DO NO like. They are green bell peppers, olives and blue cheese. I have never told Chef about my dislikes because I wanted to be open minded about the experience. Since, I have been served blue cheese and olives in my dishes and enjoyed those courses. I really have yet to see a lot of green bell peppers on the menu so I thought it was never even worth the mention. I probably wouldn't have ordered the grape leaves stuffed with pheasant and olives, but I ate it and it wasn't bad. I'm really REALLY happy that I was served the tomatoes in all their glory with the finely shaved blue cheese on top because it was perfectly pleasant! If there's something I'm not in the mood for, I'll tell them. For instance, it's a rare event that I'm in the mood to eat lamb. I have had it at NR, and it's delicious, but it's just not my favorite meat.

Ahhhh! All of this talk is making my hungry and anxious to see what will be on the menu tomorrow!

[adriennek]

I'm really REALLY happy that I was served the tomatoes in all their glory with the finely shaved blue cheese on top because it was perfectly pleasant!

Fairest and I were talking about that salad not too long ago so I'm chiming in -- Those little blue cheese crumbles were something amazing. They were the perfectly itty bitty size and somehow they magically did NOT overwhelm that salad. I love blue cheese but I saw that salad in front of me and remember thinking "oh, this will be good but that cheese is going to overwhelm the tomatoes."

NO. I remember taking the bites and thinking "HOW DID THEY DO THIS!?!?!?"

[bennette]

Thanks for the replies. You both made me feel more comfortable about giving it a try. I may even give something I normally don't like a try. :-)

Okay, I'm not going to retract my comment about the game being not very gamey but there is a Scottish partridge dish on the current Vintner's menu that I can at least verify is "true" game. Not only was Fairest warned to be on the lookout for buckshot, she actually found a piece! It was like winning the lottery!

Still didn't taste very gamey, though.

I think I can say it is official now that my reputation proceeds me. Chef Alex introduced me to one of the line chefs as someone who "makes the servers do their job." At which point I explained that last night's challenge would actually be for the chefs. I wanted a meal chosen by the chefs that wasn't vegetarian but very light on the meat. They did a great job fulfilling my request. We were able to congratulate Saucy on his new cheese master ranking as well.

[fairestoneofall]

And I kept the buckshot! Thankfully I was on the look out and I didn't break a tooth on it. It was good, not the most tender of meat, but it was good. I'm really glad I was able to try it, just not so glad that I was already quite full by the time I got to that course.

She doesn't lie, that bennette. Chef did call her out as being a challenge, I laughed.

[bennette]

Oh, I should say for the rabbit averse, that ravioli dish isn't just "in" rabbit broth; it contains some actual rabbit.

I actually confused it with pastured chicken, the texture is very similar. But I find that pastured chicken tastes like chicken is supposed to, whereas conventional chicken tastes like wet cardboard. Your mileage may vary.

The salad with goat cheese cannoli from that Vintner's must have been well received, as it's been moved to the salad section. It was very nice, although perhaps not quite as nice as the salad with eggs and new potatoes I also had.

[cstephens]

I think I can say it is official now that my reputation proceeds me. Chef Alex introduced me to one of the line chefs as someone who "makes the servers do their job."

See, to me, that means the challenge has to do with the wines they serve you. Because the servers wouldn't be responsible for what food is served to you - that's up to the chefs. The servers have more control over the wines.

I'd love to be able to sit at the counter and request a particular server, rather than being stuck with the server assigned to the counter that day.

[bennette]

See, to me, that means the challenge has to do with the wines they serve you.

Exactly. I don't think I'm all THAT persnickety. "No new world wines." How hard is that? Some servers manage it a lot better than others, though.

[tea4two]

Saw that there is "Sweetbread Cassoulet" on the Vintner's Menu now. Has anyone tried this? I love cassoulet, but never thought to add sweetbreads to it. Maybe too rich? The venison schnitzel called to me, but I held firm to the budget this time. Maybe next visit.

[KarenW2]

I can give you a first hand report on both dishes you asked about. My hubby had the Cassoulet (one of his favorite dishes ever!) and was over the moon about how delicious it was. I had a taste and agreed. After conferring with Chef Sutton, he himself made me the Venison Schnitzel for my main, minus the onion and pepper that I can't have. That, with the accompanying spatzle (menu spelling) and such was sooo delicious!! It tasted like Autumn on a plate! I ate all but most of the venison, since at that point, we had had so much wonderful food, I needed to save room for dessert (special for my birthday dinner that wasn't on the current menu). My hubby had the venison as well, as part of his "surprise me" menu. He couldn't finish his either, so we had them box it (separate boxes, since his had onion and pepper) and brought it home to enjoy.

Service, as always, was impeccable and spending it with some of our favorite CMs made it all the more magical! It was the perfect ending to a birthday celebration that started on Thursday, my actual birth date.

We forgot to pick up the current menus on our way out, since it was after 11 pm at that point. It had been a VERY long day for us, that started down in San Diego at 7:30 am, with a signing by 2 of Hallmark's Keepsake Ornament artists, who came out for a special signing event that my club won for our charitable work.

[tea4two]

Glad you enjoyed your dinner. Thanks for the reviews of those dishes. Looking forward to trying them soon.

[bsegel]

Napa Rose Parking

This has, I'm sure, been asked before but I can't find anything using the search feature. Usually when I'm having dinner at Napa Rose I'm also staying in the hotel so I've never had to deal with parking just for dinner. I'm going up on Friday with a friend, just for dinner, and was wondering if I can valet park at the Grand California Hotel if I'm just staying for dinner?

Thanks