NAPA ROSE LOUNGE MENU 2003
APPETIZERS, SOUPS AND SALADS
Sauteed Diver Scallops with a Sauce of Lemon, Lobster and Vanilla $15.00
Ahi Carpaccio with a Crab Salad/Beluga Lentils Tian and White Truffle Oil $14.00
Grilled Goat Cheese Stuffed Grape Leaves and Whole Roast Garlic with Roasted Pepper and Cracked Olive Vinaigrette $11.00
Marinated Heirloom Beets, Tiny Green Beans and Watercress Salad with "Mine Shaft" Blue Cheese $9.00
Santa Barbara Wild Field Greens with Solera Aged Sherry Vinaigrette $8.00
Farmer's Market Soup of the Day $8.00
Seven Sparkling Sins - An Array of Tantalizations Featuring Spicy Lobster, Cured Salmon, Caviar, Foie Gras Torchon, Smoked Sturgeon, Truffled Quail Egg and Cold Water Oyster for two ... $36.00
The Sizzling Beach Rock - A Combination Appetizer of Garlic Seared Shrimp, Soy Glazed Spare Ribs and Lemon Grass Chicken Cooked on a Hot Beach Stone for two... $32.00
Pizetta of Paul Hobbs Sonoma Proscuitto, Caramelized Onion and Cambozola $11.00
Pizzetta of the Season $11.00
DILIGENTLY SELECTED CHEESES
Chef's selection of the finest domestic and imported cheeses $12.00
Executive Chef: Andrew Sutton
General Manager/Sommelier: Michael Jordan
For Napa Rose reviews, please click here.
For the current dining room dinner menu offerings, please click here.
For Napa Rose menu offerings from prior seasons, please click here.
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Last updated October 13, 2003.