new year's eve... napa rose style

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We spent our New Year's Eve as we have for the last five years; at the Napa Rose Restaurant in the Grand Californian Hotel at the Disneyland Resort. I can already see some of you rolling your eyes, but by the end of this post, you'll very easily see why we keep returning.

Earlier in the week Daniel and I donated blood at a blood-mobile thingy. Unfortunately, we had to wait a while and they made us wait outside. It was chilly (by Southern California standards) and we had no jackets. Ever since then, Daniel has been fighting a cold. I felt terrible; I basically dragged him (and Dawn) out to give blood (and hang out). But he had slept a lot the night before NYE and took a nap in the afternoon. When we were on our way out the door at 8:00, he was feeling pretty good.

The evening started off with passed appetizers and champagne while a live band played in the background.

This gave the staff enough time to reset the dining room from the early seating. As we sipped and texted friends on the east coast, we saw a somewhat familiar face. It was the only other guy wearing a tux from last year! We all decided that our goal was to make the New Year's Eve event at Napa Rose a black tie only affair by ponzi scheme. Give us about three years. Well, maybe four. He brought a friend who wore a tux; we were alone. Funny thing... this couple lives right around the corner. Literally! I think we have found new friends.

We were escorted to our table and I realized there had been a mix-up; we were not in Wendy's section. Whenever we go to this restaurant for our special occasion dinners, we always ask to sit with Wendy, our official server and a really sweet person. She knows we appreciate good food and wine and is very generous with extra pours or will give free pours of other wines she think we may like. When we were there for our 10 year anniversary, she poured a fascinating dessert wine made with the chardonnay grape. But I digest...

Wendy apologized and promised to visit us a lot. Our substitue server was good, but was just that... a substitute.

Right. Onto the menu. Waiting for us at the table was an

Amuse Bouche Trio (from back to front in the photo)

Artichoke Lemon Tapenade with Sun-dried Tomato Confit

Cauliflower Silk topped with Black Caviar and Potato Chive Cracker

Dried Cherry Chicken Liver mousseline with Port Cherry Gelee

Daniel had recently made a sauternes gelee to go with fois gras for Thanskgiving, so he was especially appreciative of the port gelee.

First course

Roasted New Zealand "Blue Abalone"

California Meyer Lemon - White Miso Hollandaise

Domain Drouhin, "Les Clos" Chablis Grand Cru 2006

I'm not sure why the blue abalone is in quotes. This was my favorite dish. I asked them to rinse out the shell so I could take it home. It was really beautiful... and blue!

Second course

Chilled Lobster, Kampachi and Avocado Salad

Baby Watercress and creamy Red Jalapeno & Tangerine Vinaigrette

Alban Estate Vineyard, Viognier, Edna Valley 2005

I blew it on this one. Forgot to take a picture. :-/

Third course

Fennel & Celery Root Ravioli with Shaved Black Perigord Truffles

Pheasant Confit, Prosciutto Wraped White Asparagus and Pheasant Consomme

Flowers, Pinot Noir, Andreen Gale Cuvee, Sonoa Coast 2002 1.5L

This course wins for best presentation. The dish came out dry, and before we could pick up our silverware, someone else followed with the pheasant consomme and poured it on top. This was my second favorite dish... the asparagus in prosciutto was fantastic. Prosciutto makes everything taste better.