Wednesday - Half Price Wine List Any bottle from our list

Thursday - Twenty Dollar Bottles or Free Corkage & Bring Your Own Bottle Night; dust off that special bottle or get a bottle at Napacabs.com and toast to free corkage!

Friday & Saturday Five Dollar Martini

Sunday Five Dollar Bloody Mary or Mimosa

Monday All the above!

Calamari Fritti crispy golden rings and tentacles with a marinara dipping sauce 7

Buffalo Mozzarella fresh basil Roma tomatoes stacked and drizzled  balsamic vinaigrette 7

Wine tasting cheese plate assortment of premium imported cheese, nuts,dried fruit 7

Polenta con sausage grilled Italian sausage and roasted bell peppers over creamy parmesan polenta 6

Endive Arugula Salad with Gouda cheese pecans and sundried tomatoes 6

Spinach Pizza roma tomatoes fresh basil roasted garlic topped with buffolo mozzarella,feta, pecorino 6

Artichoke Hearts Pizza parmesan feta mayo  olive oil and mozzarella cheese 6

Margherita Pizza tomatoes, fresh mozzarella, garlic ,basil and marinara 6

Bar: Wine, Beer and Well Drinks 4

Corned Beef & Cabbage tender slices of corned beef served over creamy wild mustard risotto topped with caramelized cabbage drizzled with Dijon and natural juice reduction. 22

Grilled Lamb Chops 2 - 5 oz premium domestic lamb chops seasoned with pepper, olive oil and garlic served with grilled peppers, onions, eggplant, squash, zucchini and marinated cherry tomatoes, drizzled with a balsamic vinaigrette. 24

Bistecca alla Fiorentina Rib Eye Steak 14 oz. Certified Angus Beef served with roasted red potatoes and red bell peppers with sautéed mushrooms, asparagus, and broccoli, with rosemary and olive oil. 29

Brasato Prime beef braised in red wine, chopped and sautéed with fettuccini pasta, portabello and white mushrooms in a sour cream cabernet sauce, topped with parsley and Parmigiano-Reggiano cheese. 22

Ossobuco Braised Veal shanks baked with tomatoes, onions and red wine served over thin wide noodle Pappardelle pasta topped with Gorgonzola and Romano Pecorino cheese. 34

Gambaroni e Bistecca Jumbo Mexican White Shrimp & Petit Filet Mignon 5 oz. USDA Prime certified tenderloin center-cut filet, flame broiled and served with creamy polenta, roasted tomatoes, portabello mushrooms and sautéed spinach. 39

Insalata di Polipo Octopus Salad, marinated in red wine vinegar and olive oil and served with mustard greens, celery, red onions, fennel, potato, caper berries, parsley and lemon juice vinaigrette. 18

Homemade Lobster Ravioli sautéed with caramelized shallots, red onions and caper berries, in a creamy tomato vodka sauce, goat cheese and drizzled with olive oil. 19

Ahi Tuna pepper crusted seared rare, sweet soy-wasabi and goat cheese, served with Shishito peppers and roasted tomatoes. 24

Linguine di Amalfi Jumbo White Shrimp, shelled baby clams, and octopus sautéed with Roma tomatoes, arugula and olive oil. 24

Salmon with Fennel & Pernod pan seared Atlantic salmon filet sautéed with caramelized fennel and anise spirits served over risotto. 24

Almond Bread Crusted Pacific Halibut white, firm texture and mild, filet pan seared, served over mascarpone mashed potatoes, topped with marinated cherry tomatoes and basil, lemon bur blanc sauce. 32

Catch of the Day special seafood, served with thin wide noodle Pappardelle pasta sautéed with pancetta and shallots in a spicy tomato sauce.

ANTIPASTO

Gamberetti crispy battered shrimp in a lemon-garlic butter sauce. $75/$140

Artichoke Crostini Italian bread topped with artichoke hearts, Parmesan, feta, mayo and mozzarella cheese, served toasted. $45/$75

Portobello Mushroom Crostini Italian Panini bread topped with Portobello mushrooms, parmesan, gorgonzola and mozzarella cheeses, served toasted $45/$75

Antipasto de Formaggio e Salame provolone, gorgonzola and feta cheeses, salami, green olives, tomatoes, artichokes, and pepperoncini $55/$100

Caprese fresh mozzarella, fresh basil and Roma tomatoes on a bed of mixed greens topped with balsamic vinaigrette $50/$95

Antipasto Toscana thinly sliced Prosciutto di Parma, mortadella, salami, Italian olives, and Gorgonzola, pecorino, Parmigiano and provolone cheeses. $55/$100

Fresh baked Italian bread $6

Brushette fresh diced Roma tomatoes with basil; garlic, balsamic vinegar and extra virgin olive oil (pint) $9

INSALATA

Salads are served with a choice of balsamic vinaigrette, ranch, and blue cheese or honey mustard dressing

Insalata di Case mixed greens topped with Roma tomatoes and mozzarella $30/$55

Insalata di Pollo marinated sliced chicken breast, Roma tomatoes and mozzarella over mixed greens. $55/$105

Gouda Cheese Insalata chunks of gouda cheese, sun-dried tomatoes and toasted pecans served over endive and arugula with extra virgin olive oil $40/$75

Dried Cranberry Insalata cranberries, toasted walnuts, marinated Portobello mushrooms and pecorino cheese over spinach and mixed greens with a raspberry vinaigrette. $40/$75

POLLO

Chicken & Vegetables sliced grilled chicken breast served with sautéed carrots, squash, asparagus and broccoli drizzled with a sweet balsamic reduction $75/$145

Chicken Parmigianino breaded chicken breast baked with marinara and mozzarella and served with penne pasta $75/$145

Pollo al Vino sliced chicken breast sautéed with mushrooms in a creamy marsala wine sauce served over fettuccine pasta $75/$145

Pollo alla Carciofi sliced chicken breast, artichokes, sun-dried tomatoes in garlic cream sauce served over fettuccine pasta $75/$145

Pasta alla Pizzaioli sliced chicken breast, broccoli and mushrooms in a creamy lemon sauce served over fettuccine pasta $75/$145

Chicken & Peppers sliced chicken breast sautéed with roasted bell peppers in a creamy garlic sauce served over penne pasta $75/$145

Chicken Breast Linguine sliced chicken breast sautéed with mushrooms and sun-dried tomatoes served over linguine pasta in an olive oil and garlic sauce $75/$145

Tortellini al Forno spinach tortellini pasta stuffed with cheese and baked with sliced chicken breast, jalapeno cream sauce and topped with mozzarella $75/$145

PESCE

Atlantic Salmon 5oz. filets flame broiled and served over fettuccine pasta topped with black tiger shrimp and crab, sautéed in a spicy tomato basil sauce $130/$250

Vino Bianco fettuccine pasta with shelled crab, scallops, diced clams, langoustine, and black tiger shrimp sautéed in a creamy jalapeno garlic sauce topped with fresh diced tomatoes and herbs $130/ $250

Tortellini con Pesce shrimp, scallops, langoustine, and white fish sautéed with spinach tortellini cheese stuffed pasta in a creamy jalapeno garlic sauce $130/$250

CLASSICI ITALIANI

Linguine e Polpette linguine and meatballs in Bolognese meat sauce $65/$120

Penne Pasta sautéed with fresh Roma tomatoes and basil, topped with feta cheese crumbles $65/$120

Penne Italian Sausage and penne pasta in a spicy marinara sauce $65/$120

Penne al Forno baked penne pasta with marinara sauce, ricotta and topped with mozzarella cheese $65/$120

Ravioli Imbottiti pasta stuffed with ricotta, pecorino, mozzarella and Parmesan cheeses and topped with marinara sauce $65/$120

Pasta e Piselli penne pasta sautéed with green peas, pancetta, and onions in a creamy garlic sauce $65/$120

Gnocchi potato dumplings sautéed with spinach in a creamy lemon sauce with Roma tomatoes and feta cheese crumbles $65/$120

Fettuccine Alfredo fettuccine pasta in a garlic-parmesan cream sauce $65/$120

Lasagna pasta sheets layered with beef, ricotta, mozzarella and topped with Bolognese meat sauce $65/$120

Eggplant Parmigiana slices of eggplant layered with marinara, mozzarella and Parmesan served over penne pasta in marinara sauce $65/$120

Penne al Forno e Polpette baked penne pasta with meatballs in Bolognese meat sauce, ricotta and topped with mozzarella cheese $65/$120

Penne al Forno e Salsicce baked penne pasta with Italian sausage in Bolognese sauce, ricotta and topped with mozzarella cheese $65/$120

Tortellini al Pesto spinach tortellini pasta stuffed with cheese in a fresh pesto sauce and topped with feta cheese crumbles $65/$120

CARNE

Scaloppini al Vino veal cutlets sautéed with mushrooms in a creamy marsala wine sauce served over fettuccine $130/$250

Tenderloin Filet USDA Prime certified beef sliced and served over Parmesan polenta and seasonal vegetables $250/$425

Filet Mignon al Vino sliced USDA Prime certified tenderloin filet sautéed with mushrooms in a creamy marsala wine sauce served over penne pasta $250/$425

Filet Mignon sliced USDA Prime certified tenderloin filet served with portabello mushrooms in a creamy cabernet reduction sauce, over garlic mashed potatoes and topped with spicy sautéed spinach and crispy onions $250/$425

Ravioli and Filet USDA Prime Certified sliced beef, sautéed with mushroom ravioli, portabello and Champignon mushrooms, fresh sage in a sour cream cabernet sauce, topped with Parmigiano-Reggiano cheese. $250/$425

PANINO with our fresh baked Italian bread

Italian Sausage mozzarella, marinara and roasted peppers, oven toasted $65/$125

Meatball mozzarella and marinara sauce, oven toasted $65/$125

Turkey mozzarella, mayonnaise, Roma tomatoes and lettuce, served cold $65/$125

Pastrami provolone, mustard and pepperoncini, oven toasted $65/$125

Chicken Breast mozzarella, Roma tomatoes, lettuce and Caesar dressing. $65/$125

Italian Club turkey, mortadella, salami, mozzarella cheese, Roma tomatoes, lettuce and balsamic vinaigrette. $65/$125

Prosciutto di Parma fresh basil, Roma tomatoes, buffalo mozzarella and arugula topped with a balsamic vinaigrette, served cold $65/$125

Vegetarian grilled eggplant, portabello mushrooms, roasted peppers, onions, tomato, basil, fresh mozzarella, and balsamic vinaigrette, oven toasted $65/$125

PIZZA 12"/16"

Classics

Margherita Roma tomatoes, fresh mozzarella, garlic, basil and marinara $15/$20

Americana pepperoni, black olives, mushrooms, mozzarella and marinara $16/$22

Piccante Italian sausage, pepperoni, jalapeños, mozzarella and marinara $16/$22

Pizzaioli pepperoni, sausage, ham, mushrooms, olives, peppers, onions, mozzarella and marinara $17/$22

PIZZA Specialties

Salami provolone cheese, fresh basil, Roma tomatoes, fresh mozzarella and marinara $17/$22

Pollo al Pesto chicken, mushrooms, mozzarella and pesto $18/$24

Pastrami mozzarella, pepperoncini and mustard $18/$24

Seafood shrimp, scallops, arugula lettuce, mozzarella, garlic, basil and marinara $19/$25

Dolce

Tiramisu $90, Chocolate Cake $70 & Cheese Cake $60

Disposable plates, napkins, flatware, and serving utensils per person $1

Full Service Catering Please call 909-590-5454

Jason Stephens 2007 Cabernet Sauvignon Estate

Jason-Stephens’ Estate Cabernet Sauvignon is the definitive expression of a balanced Cabernet Sauvignon. Our mission is to handcraft a consistent expression of our distinctive terroir, through a wine that is elegant, complex, and balanced.

Cameron Hughes 2010 Cabernet Sauvignon Lot 400 Napa Valley

Gorgeous aromas of kirsch liqueur, crushed blue/black berries and graphite are framed with sweet toasty oak. On the palate, dense texture and perfectly rich fruit (Rutherford and Oakville) contrasts nicely with the fresh impact of mountain minerality (Atlas Peak). Crushed plum, violets and white flowers vie for attention all supported by ripe, mouth-coating tannins.

Punch 2010 Cabernet Sauvignon

A wine made by insiders, for insiders. The insiders? Lee Norlund who spent his career managing at mega-wineries Beringer, Mondavi and Franciscan and Steve Lagier of Lagier-Meredith. The 2010 is primarily sourced from Spring Mountain, and has classic blackberry and cassis fruit character with notes of mocha and tobacco. Excellent structure, with silky tannins, round mid-palate fruit, and a lingering finish.

Beringer 2010 Cabernet Sauvignon Knights Valley

WA 91+ Firm tannins support an expressive core of dark red fruit, grilled herbs, asphalt and savory herbs, all of which come to life in a vibrant Cabernet Sauvignon long on personality and character. This is a serious wine for the money.

Orin Swift 2011 Cabernet Sauvignon Palermo

The wine opens with a commanding presence of rich, fruit driven aromas laced with a hint of
French oak. Upon entry, vibrant flavors of ripe currant, plum, roasted fig, and mocha invite the
palate and then transition effortlessly into a supple and polished experience. Able tannin chains
are balanced with bright acidity that supports a finish with almost never ending fruit themes.

Le Pich 2009 Cabernet Sauvignon Napa Valley

BY FAR OUR # 1 SELLING WINE

This super elegant Cab is made by Julien Fayard who was for five years Director of Wine making for Atelier Philip Melka. Julien was a winemaker for Chateau Laffite-Rothschild, Quintessa and Lail among others. Made from 100% Cab, Le Pich Cab is incredibly smooth and elegant. Superb freshness with raspberries and violet aromas and still tight tannins. The overall impression is that of an incredibly high caliber Cab at a very affordable price. Julien's tasting notes: Dark, dense, tightly wound, graceful. Brambly blackberries, blueberry preserves, red and purple plums, sun-dried dates. Smoked herbs, graphite, roasted coffee beans, crushed violets

$125 Price per person inclusive, limited seating. Prepaid Reservations Only

Appetizer

Saint Veran 2011 - stylistically close to Pouilly-Fuissé, with its golden hue, its greenish reflection and its refreshing taste. The aromas are reminiscent of the ripe Chardonnay grape, with subtle notes of musk.

Gougères, Heirloom Tomato and Burrata Cheese - Gougères a baked savory choux pastry filled with Gruyère cheese, served with the tomato slice, Burrata (made from mozzarella and cream), extra virgin olive oil and fresh basil, served with:
Puligny-Montrachet 2010 - The aromas evoke trees in bloom and white flesh fruit, like white peaches. On the palate, there is a sensation of fresh silkiness. Long and persistent in the aftertaste, ending on an exceptional wealth of flavors, both floral and fruity.

Salad

Burgundy Salad with Poached Egg – arugula, endive, mixed baby greens, red onion, cherry tomatoes, garlic croutons and poached egg drizzled with mustard vinaigrette, served with:

Cotes de Nuit Village 2010 - Bright ruby color. On the nose, intense aromas of wild cherry, liquorice and mild spices, evolving towards notes of undergrowth and mushroom.

Entrées

Free Range Chicken roasted with shallots, prosciutto, black mushrooms, cabbage, onions, Brussels sprouts and Chardonnay over mascarpone-crushed potatoes, served with:

Gevrey Chambertin 2010 - The woody character is subtle and marries delicately with the other aromas. As the wine evolves, there are more complex notes, such as mild spice, nutmeg and leather.

-&-

Beef Burgundy – Braised Prime beef roasted with mushrooms, carrots, pancetta, pearl onions, and Pinot Noir, served over white polenta served with:

Pommard 2010 - An intense, bright, red color; a powerful nose, with notes of black cherry and spice, evolving towards aromas of young leather. On the palate, the tannins give a certain impression of firmness, somewhat softened by a nice, harmonious texture.

Le Fromage

Burgundian Cheese Assortment, served with:

Beaune 1er Cru Clos des Mouches - An absolute treat, powerful, soft, harmonious with superb aromas of dark berries.There remains a final and most pleasing sensation of harmony, fullness and delicate tannins, as the wine lingers on the palate.

Chateau Clarke 2009 (E. de Rothschild): $ 27.00
We are all amazed to find such quality at that price for a 2009 Bordeaux Vintage. This is a true Listrac-Medoc, soft, gentle and floral. The nose exudes cherries and black licorice. On the palate it comes out plumpy, soft and spicy with a warm feel. Greta balance between tannins and freshness. A great achievement (Gault & Millau, 2009)

Chateau Meyney 2007 Saint Estephe Cru Bourgeois: $ 39.00
61% Cab,26% Merlot,10% Petit Verdot, 3% Cab Franc. Chateau Meyney is one of the most ancient wine growing estate whose vineyards were already producing wines for a  monastery back in 1662. Typical of all great Saint Estephe wines, the color is very dark and the wine can appear to be rough and rustic when young. However with time it becomes generous and charming. This 2007 is superb, very pleasant already. Notes of wood are noticeable however, aromas of fruit balances them out to deliver an harmonious wine

Chateau Caronne Sainte Gemme 2009 Haut Medoc: $ 27.00 ---LAST BOTTLES!
WS: 90pts- Haut Medoc, Bordeaux,2009. 65% Cab,30% Merlot,5% Petit verdot. According to the Wine Spectator:This wine offers a dark, plush feel, with roasted fig and warm currant preserves notes flowing over dark tobacco and bittersweet cocoa flavors, followed by a solid, tarry-edged finish.

Amiral de Beychevelle 2009 Saint Julien: $ 53.00
2nd label from Beychevelle, 46%Cab,44% Merlot, 6% CAb Franc, 4% Petit Verdot. Absolutely delicious, not overripe but quite fruity due to the warms of the 09 vintage. The good level of acidity perfectly balances the fruity character of this wine.

La Sirene De Giscours 2009 Margaux: $ 45.00
55 % Cabernet Sauvignon – 40 % Merlot – 5 % Cabernet Franc and Petit Verdot. Made using the youngest vines, La Sirène de Giscours is the wine of very rigorous selection. Like the Grand Vin, it offers wine lovers a charming youthfulness and all the generosity of the terroir.



Tasting cost: $ 29.00

Chateau Capitoul 2009 Blanc La Clape: $ 12.00 Bottle

Made with Marsanne  50%, Roussanne 45% and Viognier 5%. This crisp pale yellow wine reveals notes of lime and delicate floral accents. On the palate hints of Lychee and orange blossom come through. This wine is both clear cut and lively in the mouth thanks to its vibrant acidity and mineral backbone.

Bianchi 2009 Cabernet Sauvignon Paso Robles: $ 14.00 Bottle

Our Cabernet Sauvignon is a synergy of well structured grapes from Central and Western Paso Robles vineyards. A wine of many layers, with coffee-berry flavors and a fine backbone of tactile tannins and oak spices.

Chasing Lions 2010 Cabernet Sauvignon North Coast:$ 14.00 Bottle

Varietals: 82% Cabernet Sauvignon, 10% Merlot, 8% Petite Verdot- According to the winery: Rich in structure, the 2010 Chasing Lions has dark fruit aromas of black cherries, violets, and cassis. Blackberry, anise and raspberry notes enhance the bouquet. Like its predecessors, the 2010 has the structure and finesse to allow it to develop for at least an additional 5-7 years.

B.R. Cohn 2009 Cabernet Sauvignon Silver Label North Coast: $ 15.00 Bottle

According to Wine Enthusiast - Medium-bodied and easy drinking, this Cabernet opens with yeasty redfruit aromas and a touch of smoky oak, before finishing clean. A very good Cabernet Sauvignon that should be fairly easy to find.

Michael~David 2010 Cabernet Sauvignon Lodi Freakshow: $ 17.00 Bottle

he 2009 Homestead is 46% Grenache, 43% Syrah and 11% Cabernet Sauvignon, mostly sourced from estate vineyards. This attractive red wine fleshes out nicely in the glass, with compelling dark fruit, sweet spices and flowers. Floral notes reappear on the finish adding brightness and lift. The Homestead is an attractive, fruit-forward offering best enjoyed over the next few years.

Ramsay 2011 Cabernet Sauvignon North Coast: $ 13.00  Bottle

Wow- a very good cab for under $12.95! Who thought that could be possible. This wine offers fruity and oak notes on the nose. Lots of fresh plump cherries on the palate and nice smooth tannins to finish it up. What's not to like? This lovely affordable cab has it all. Looking for an everyday Great Cab? Here it is.

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"For the last 130 years, Maison Joseph Drouhin has been in the hands of the Drouhin family. Today, the fourth generation is at the helm, animated by the same passion that inspired the founder of the company.

The style of Joseph Drouhin is an alliance between character, balance and harmony. Wines meant to be drunk young are fresh and subtle; wines meant for keeping acquire with age a luscious complexity.

Founded in Beaune in 1880, Maison Joseph Drouhin's cellars have spread from the historical Cellars of the Dukes of Burgundy and the Kings of France in Beaune (12th-18th centuries) to the Moulin de Vaudon, an 18th Century watermill in Chablis.

A rigorous attention to detail, self-imposed discipline, a desire to learn, a rigorous sense of values, passion and daring, are the qualities that have been handed down through the generations, together with the art of winemaking and a never ending search for quality.

Today, the fourth generation is at the helm. Each has his role to play in imposing the Family "Charter of Excellence".

The Joseph Drouhin Domaine was assembled parcel by parcel over the years and comprises today 73 hectares (182.5 acres) of vineyards in Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Chablis. It is one of the most important domains in Burgundy, with more than two thirds of the vineyards classified as Premier and Grand Crus.

With close to 90 different appellations, Joseph Drouhin offers a fascinating array of Burgundy terroirs in all their authenticity and subtle variations."

http://www.drouhin.com

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