We (DH, DS(8) and I) dined at Napa Rose at 5:30pm on April 6th. We sat at the chef's counter and Chef Alex Scopa prepared our meals for the evening. Juan was our server, who did an excellent job!
I failed to ask for a copy of the menu at the end of evening, might have had something to do with adding the wine pairings

, but will do my best for those not found on the allears menu that is posted.
Amuse-bouche
Tomato and Mozzarella Salad
Mini Cheese Quesadillas (DS)
1st Course
Caesar Salad (DS)
Tempura Fried Lobster and Spicy Asian Beef Salad
mizuna salad with daikon radish and coconut-lime vinaigrette
Ahi Carpaccio
pounded thinly, tian of blue crab, black beluga lentils and lemon creme fraiche
2nd Course
Lobster Sausage over Risotto
Fried Halibut Bradade
with lemon aioli, warm fingerling potato salad with green olives, capers and petite arugula
3rd Course
Portobello Mushroom Ravioli
in sauteed truffled sage brown butter, vegetables and pramigiano-reggiano
Pappardelle Pasta
tossed in arugula pesto, roasted veal loin, sauteed coastal mushrooms and dried cherries
4th Course
Petite Filet of Angus Beef
on braised beef oxtail and a Merlot jus
Zinfandel Braised Angus Beef Short Rib
with risotto of wild rice, pine nut and dried cranberries
Roasted Free Range Chicken Breast (DS)
*failed to take picture*
Desserts
Pirate Treasure Chest Cake
???
Some sort of cake over a banana foster sauce with a shooter
Chocolate Truffle Cake
with chocolate mousse with raspberry broth