We got back to the room around 6:45, and proceeded to relax a little, get stuff recharged (including ourselves), and then proceeded to get ready for our Napa Rose 8PM reservation. We left only a few minutes before 8, and stopped in the lobby for a quick pic.
And a quick pic of the ladies in front of the Napa doors.
And the menu broadsheet out front.
Promptly at 8, we entered, gave our name, and waited.... and waited... and waited...while waiting, I snapped a few pics of the ladies.
Twelve minutes after our reservation time, we were finally seated. We were seated at a four-top in the relative middle of the main dining room, a first for us. We were handed our menus, and started to decide what we would all get. Charlotte is normally pretty adventurous, at least trying most things, but I feel like she stuck pretty conservative on this meal.
Here were the menus:
Hmmm... we examined them, and arrived at our choices... In the meantime, Amy and I ordered some drinks. I would have a Manhattan, Amy a Sidecar, Char a Lemonade.
During the wait for our appetizers to arrive, I took a few pics..
On to the appetizers.....
Amy got the Grilled Diver Scallop with Porcini Butter Bacon Whipped Potatoes, and English Pea Coulis.
I got the Braised Wagyu Beef Cheeks with Forager Mushroom and Baked Herb Dumplings.
So... reviews... Napa used to have a pair of Scallops, over Lobster Stock and Vanilla Risotto which was AMAZING. This wasn't AS GOOD, but was the winner of the appetizers. Every part of it was good. Char tried some, but decided scallops were "too slimy" for her.
The Beef cheeks, were tender, but I personally felt lacked flavor. It could have been a choice chuck roast braised for a long time for all I could tell. Wagyu should be heavenly filled with fatty flavor. I was disappointed honestly, and sad I didn't get the Scallop too.
In between courses, more pics...
Check out those earrings.
On to the main courses...
I would have the Roasted Colorado Lamb Rack Chops, Slowly Braised Lamb Shoulder, Vegetables, and Zinfandel Jus, paired with the En Route Pinot Noir by Far Niente.
Amy would get the Heirloom Berkshire Pork Loin Stuffed with Spring Braised Greens, Colcannon Whipped Potatoes, English Pea and Spring Onion.
Charlotte would have the Petit Filet of Angus Beef with Steamed Broccoli, and substituted Pasta with Marinara sauce and Cheese in place of the Mashed Potatoes.
We also elected for some of the Truffled "Mac & Cheese" Orecchiette Pasta with Parmigiano-Reggiano for the table. Enjoyed by all. I love making it at home... my way.
Reviews... My lamb was PERFECTLY cooked and delicious as was every part of the dish. Anybody who personally knows me knows that I and my family eats a LOT of rack of lamb (two racks this past Sunday alone). This was just as heavenly as what we cook at home if not maybe ever so slightly better. I like to think I have rack of lamb on LOCK DOWN, but I’m always open to trying it wherever presented to compare. The braised shoulder was a SOLID accompaniment for this, and I may honestly start doing that at home after having this. SO GOOD. Big thumbs up, I think the whole table wished they had chosen it.
Amy's Pork on the other hand… I felt it had good flavor, but stuffing it with greens, didn’t work for me. Amy felt the proportion of the meat to filling was off. Way too much pig, which is probably the first and last time that will ever be typed by a member of my family. The colcannon was really tasty, and the flavors were all great together, but it managed to get lost in the thickness of the pork. The English pea was one of Charlotte’s favorite items of the entire meal.
Charlotte's food, much to her liking, cooked perfectly as expected.
Some more pics while we wait for dessert...
Intense Char..
Happy Char..
Charlotte's Dessert was the Balboa "Beach Sand" Tahitian Vanilla Bean Crème Brulee "Ocean" Graham Cracker "Sand", some fun Fish and a Beach Umbrella. She took some convincing to select this as her dessert, but it was definitely the right call.
Amy and I finished out with a Coffee which had a nice biscotti with it.
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