Napa Rose

For Chris' birthday I took him on a two day trip to Disneyland.  The highlight of the trip was his dinner at Napa Rose.  To Chris' surprise we sat at the chef's counter and executive chef Andrew Sutton took down our allergies, likes and dislikes, and created a custom meal for us.  Some of the courses where no where to be found on the menu others were, overall it was the most amazing culinary experience we've ever had!

Amouse Bouche- Sesame Seed Waffle Cone filled with an Avodado Moose, and Caviar. (no photo)

Bread Basket- Parmesean and herb cracker, Rye Roll, Sourdough Roll

Ahi Carpaccio - Pounded thinly topped with Lemon Gelle, Tian of Blue Crab, Black Beluga Lentils, and Lemon Creme Fraiche

Tempura Fried Lobster and Spicy Asian Beef Salad - Mizuna Salad with Daikon Radish, and Coconut, Cilantro, Lime vinaigrette.

White Fish with Lobster Cake - Breaded delicate white fish served over lobster and potato cake served in a roasted tomato broth

Sea Bass with Lemon Bubbles- Grilled sea bass over sauteed vegetables with lemon foam

Maple Leaf Farm Duck Breast - with Marinated Juniper Berries, Fire Roasted Chestnuts, Pear, Pancetta, Salsify and Blood Orange Jus.

Oak Roasted Sonoma Quail - Filled with Portobello Mushroom & Swiss Chard, Sweet Potato Polenta, and Dried Apricot Sauce along side a Pineapple and Pancetta relish and a hushpuppy

Zinfandel Braised Angus Beef Short Rib - with Risotto of Wild Rice, Pine Nut and Dried Cranberries, with Butternut Squash Sauce.

Walnut Crusted Mountain Meadows Lamb Rack - with Boneless Braised Lamb Shank, Roasted Parsnips, and Sonoma Mushrooms. 

Chocolate Mini Cake - with chocolate ice cream and bruleed sugar curl

Meyer Lemon Creme Brule - lemon creme in a flaky pastry crust bruled and topped with whipped cream, dehydrated slice of lemon.  Served over fresh raspberry compote. 


An amazing experience to say the least, we will undoubtedly be going back one day! Here we are at our table with executive chef Sutton.

Happy Birthday Chris!