Dinner Menu
Appetizers
Stuffed Piquillo Peppers
Sweet red bell peppers baked with goat cheese, basil, mozzarella, & parmesan cheese, served with French baguette toast
12
Baked Crab Dip
Dungeness crab baked with manchego cheese, lemon, garlic, served with French baguette toast
16
Thai Steak
Grilled filet mignon tips with traditional Thai marinade
10
Blackened Shrimp Dumplings
with tomato bacon gravy
12
Duck Confit
Braised duck, cherry gastrique, creamy rosemary poleta
15
Soups
Tomato Soup with Basil & Dill
10
Today’s Soup
10
Salads
Supergreens
Chopped salad with spinach, pecans, goat cheese, dried cherries, opal apples, bacon, maple Dijon dressing
10
Iceberg Wedge
Iceberg wedge, bleu cheese dressing, crumbled bleu cheese, crisp bacon, chopped chives, tomatoes, aged balsamic vinegar
10
Beet & Chevre
Roasted beets & Japanese pumpkin with goat cheese, pistachio pepper, chickpea croutons, mint lime dressing
12
Napa Salad
Our signature salad with Bibb lettuce, toasted almonds, celery, Mandarin oranges, tangy vinaigrette
10
Caesar Salad
Chopped Romaine lettuce, shaved Manchego cheese, creamy dressing, house made brioche croutons
10
Entrees
Shrimp & Grits
Grilled colossal shrimp, creamy grits, shiitake mushrooms, & pancetta demi-glace
29
Salmon
Miso marinated with forbidden black rice, garlic scented spinach, roasted shiitake mushrooms, sweet & sour beet emulsion
33
Sea Bass
Soy ginger butter, soy ginger vinaigrette, black forbidden rice, sautéed spinach
38
Short Ribs
Double stout braised short ribs, tomato confit, mashed potatoes, Tonkatsu sauce
34
Filet Mignon
Grilled with meuniere butter, port balsamic reduction, mashed potatoes, roasted asparagus
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Pork Chop
Dry-aged heritage Duroc ribeye chop, roasted granny smith apple sauce, apple ginger demi-glace, smoked bacon & blue cheese mashed potatoes
35
Crab Cakes
Maryland-style crab cakes with jumbo lump crab, Dijon mustard sauce, grilled asparagus
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Halibut
Seared and potato crusted, grilled asparagus, shallot beurre blanc
35
Chicken
Roasted USDA organic chicken with hoisin glaze, smoked gouda risotto, green beans & carrots
29
A Letter To Our Guests
On April 1, Napa Café celebrated its 23rd birthday! It’s a wonderful occasion for us, and we’re not so quietly bragging about the progress we’ve made. Of course, I can’t believe it’s been 20 years since I became the proud owner.
I am fully aware that our accomplishments are not simply attributable to “genius” leadership or hardworking employees. We grew and prospered because we were supported by the community and local businesses like you every step of the way!
So, THANK YOU! With so many dining options in this wonderful city to enjoy, we greatly appreciate your support of sharing with friends and family the great things Napa Café has to offer including vintage wines, eclectic dishes, and flavorful desserts like our sweet buttermilk pie, and private dining to ensure every experience is memorable.
The future looks bright, and I just wanted to acknowledge your contribution to this rosy outlook!
Thank you for dining with us!