Napa Rose
Dinner

Grand Californian Hotel
Disneyland Resort

Menu Date: May 2013

Spring in the Wine Country

Starters

Pan Roasted Diver Scallops - On a Sauce of Lobster and Lemon Accented with Vanilla. $22

 

Craft Raised Salmon Trio - Roasted with Meyer Lemon, Escabeche Style, Tangerine Cured Sashimi. $19

Braised Spring Rabbit and Portobello Mushroom Ragu - Sweet Potato Polenta and Fava Beans Reggiano Parmigiano. $18

Bellwether Farms Ricotta "Malfatti" - Pancetta, Rapini and Fennel Puree, Roasted Red Bell Pepper Caponata. $17

Traditional Risotto with Spring Morel Mushrooms - Accented with Imported Truffle Butter. $20

Signature Pizzetta "La Quercia" - Smoked American Prosciutto, Red Flame Grapes, Caramelized Onions, & Cambozola Cheese $15.

Wood Fried Pizzetta of the Season - $15


Starters to Share

(Please allow 15 min preparation time for these starters as they are made to order!)

Seven Sparkling Sins - An Array of Tantalizations Featuring Spicy Beef & Cashew Roll, Curried Crab Taco, Seared Ahi Nacho, Shrimp in Cucumber Wrap with Lemon Dill Creme, Citrus Cured Salmon with a Buckwheat Blini, Grape Leaves Stuffed with Pheasant and Lemon Broiled Scallop. For two. $45

The Sizzling Beach Rock - A Combination Appetizer of Garlic Seared Shrimp, Soy Glazed Spare Ribs and Lemon Grass Chicken Skewers Sizzling on a Hot Beach Stone. For two. $37


Salads & Soups

"Smiling Tiger Salad" - Tempura Fried Lobster, Spicy Beef, Asian Greens, Coconut-Lime Vinaigrette. $19

Beet Salad with Cara Cara Oranges - Endive and Mizuna, Meyer Lemon Vinaigrette and Honey Goat Cheese. $16

Select Organically Grown Field Greens & Baby Lettuce - Shaved Marinated Cucumbers, Napa Rose Fresh Herb Vinaigrette. $12

Portobello Mushroom Bisque "Cappuccino" - with Brandied Thyme "Froth". $15

Market Seasonal Soup - $15


Main Courses

Sustainable Fish of the Day - with Golden Cauliflower Almond Couscous, Grilled Tangerine Relish and Blood Orange Sauce. $39

Grilled Fish of the Day - in a Manila Clam Sungold Tomato Broth, Braised Fresh Fennel and Spring Green Beans. $40

Roasted Maple Leaf Duck Breast - with Rhubarb Orange Marmalade, Spring Onions, Kale, Salsify and Natural Jus. $40

Citrus-Honey Grilled Pork Loin - Sonoma Mushrooms with English Pea-Nueske's Ham Tortellini. $38

Slowly Braised Angus Beef Short Rib - Mash Potatoes, Pot Roast Vegetables and Cabernet Jus. $42

Green Garlic Crusted Colorado Rack of Lamb - Slowly Braised Lamb Breast and California Coastal Mushroom Ragu. $44

Grilled Filet of Angus Beef Tenderloin - Grilled Asparagus, Asparagus Coulis and Tomato-Cabernet Vinaigrette. $45


Napa Sides

Simply Roasted Golden Beets with Pickled Red Onions - $10

Roasted Wiser Farms Field Blend of Carrots with Fennel Butter - $10

Truffled "Mac & Cheese" Orecchiette Pasta - with Parmigiano-Reggiano. $12


"The Vintner's Table"

Chef's Four Course Tasting Menu inspired by today and our ever changing seasonal flavors.
Four Course Prix Fixe Menu: $90 - Add Flight of Four Wines: $45
(The Vintner's Menu changes every Friday)

Smoked Tomato and Aged Provolone Polenta - Wrapped with Bacon, Local Asparagus, Cepe Mushrooms and Sun Gold Tomato Coulis.
Twomey Cellars, Sauvignon Blanc, Napa and Sonoma Counties, 2012

House Made Pheasant Bratwurst - with Watermelon and Green Gage Plum Salad, Honey Mustard Vinaigrette
Eric Kent Wine Cellars, Rose, Sonoma Coast, 2012 France, 2011

Skillet Roasted Filet Mignon of Beef - Roasted Corn, Fingerling Potatoes, Grilled Zucchini and Local Corn Sauce.
Etude Wines, Cabernet Sauvignon, Napa Valley, 2007

Brooks Cherry Almond Pecan Cake - Mascarpone Brown Sugar Sour Cream Ice Cream and Port-Cherry Sauce
Silverado Vineyards, Late Harvest Semillon, Napa Valley 2010.


Napa Rose Desserts

Valrhona Milk Chocolate Pate and Strawberry Mascarpone Cannoli - Warm Chocolate Sauce. $12

Wild Flower Honey Goat Cheese, Cheese Cake - Fresh Raspberries, Meyer Lemon Sauce, Champagne Gelee. $12

Passion Fruit and Tahitian Vanilla Creme Brulee - Marinated Mango, Lime and Coconut Sorbet. $12

Warm Pineapple Turnovers - Brown Sugar Buttermilk, Pecan Ice Cream. $12

Warm Dark Chocolate Truffle Cake - Baileys Coffee Ice Cream and Toasted Orange Essence. $13

Fresh Homemade Ice Cream or Sorbet
-- Single Scoop $3
-- Double Scoop $6
-- Triple Scoop $9

Artisanal Ice Creams - Scharffen Berger Chocolate Chunk, Tahitian Vanilla Bean, Creamy California Strawberry.

Seasonal Sorbets - Lemon Fennel, Strawberry Rhubarb, Cherry Orange

Diligently Selected Cheeses - Eight Domestic and Imported Cheeses Served with Homemade Fruit Compotes and Artisan Toasted Bread. $17