Wine Pairing: 2013 Ramos Pinto, Late Bottled Vintage Porto
Banana Rum Cake
With Caramelia Mousse, Pecan Palm Sugar Ice Cream and Blackberry Légerè. Wine Pairing: 2005 Castelnau de Suduiraut, Sauternes
Rhubarb Tart
With Toasted Anise Seed Ice Cream. Wine Pairing: 2008 Cloudy Bay, Late Harvest Riesling, Marlborough
Blueberry Cream Cheese Mousse
With Mango Cream Cheese Mousse and Ginger Ice Cream. Wine Pairing: 2015 Sexton ''Vivier'' California
Local Strawberries
Shortbread and Crème Fraiche Sherbet. Wine Pairing: 2016 Rosa Regale, Brachetto d'Acqui
One Selection of Fine Ripe Cheese
Additional Cheeses $15 each
Main
White and Green Asparagus
With Parmesan Gribiche. Wine Pairing: Champagne Laurent-Perrier, Demi-sec
Rice Flour Tempura Fried Spring Vegetables
With Charred Citrus Miso. Wine Pairing: 2017 Riesling Kabinett, Ürziger Würtzgarten, Dr. Hermann, Mosel
North African Spiced Cauliflower
Walnuts and Pomegranate Molasses Dukkah with Almonds, Pepitas, and Pistachios. Wine Pairing: 2015 Tribidrag, Lagier Meredith, Mount Veeder
Tortellini
With Ricotta, Green Peas and Mint in a Roasted Onion Broth with Reggiano Parmesan. Wine Pairing: 2015 Pinot Noir, La Cruz Vineyard, Keller Estate, Sonoma Coast
Grilled Mushrooms
With Favas, Alubia Beans and Spring Vegetable "Ragout". Wine Pairing: 2015 Barbera D'Alba, "Marun", Matteo Correggia
Raspberry Coconut "Mille Feuille"
With Toasted Almond Wafers. Wine Pairing: 2016 Muscat de Saint-Jean de Minervois, Domaine de Barroubio
Textures of Chocolate
Main
Poached North Sea Turbot
With Shallots, Lime, Toasted Peanuts and Ossetra Caviar. Wine Pairing: 2017 Riesling Kabinett, Ürziger Würtzgarten, Dr. Hermann, Mosel
Twice Cooked Octopus
With Black Sesame Hummus, Olive Green Almond Tapenade, Grilled Endive and Aleppo Pepperr. Wine Pairing: 2013 Chardonnay, Copain, Dupratt Vineyard, Anderson Valley
With Pancetta, Ricotta and Ramps. Wine Pairing: 2015 Givry 1er Cru, Monopole, Domaine du Clos Salomon
Veal Sweetbreads
With Fava Beans and Green Garlic in an "Early Spring" Vegetable Ragout. Wine Pairing: 2015 Barbera D'Alba, "Marun", Matteo Correggia
Rack of Lamb
Violet Mustard and Herb Crust. Wine Pairing: 2002 Tempranillo, Rancho Chimiles Vineyard, Parador, Napa Valley
Cheeses
A few of our favorite Cheeses
Raspberry Coconut "Mille Feuille"
With Toasted Almond Wafers. Wine Pairing: 2016 Muscat de Saint-Jean de Minervois, Domaine de Barroubio
Textures of Chocolate
Four Course Tasting Menu
Any 3 Savory Dishes Plus Dessert
$110.00
Wine Pairing for 3 Savory Dishes
$55.00
Dessert Wine Pairing
$15.00
Five Course Tasting Menu
Any 4 Savory Dishes Plus Dessert
$130.00
Wine Pairing for 4 Savory Dishes
$70.00
Dessert Wine Pairing
$15.00
First Course
Spring Garden Salad
With Peas and Carrots, Herb Buttermilk dressing. Wine Pairing: 2016 Sancerre, Les Caillottes, Pascal Jolivet
Angus Beef Tenderloin Carpaccio
With Smoky Aioli and Grilled King Trumpets. Wine Pairing: 2016 Grenache Rosé, Domaine Preignes le Vieux, Pays d'Oc
Shrimp "Spring Roll"
With Jicama, Granny Smith Apple, Ginger, Hibiscus and Raspberry Honey Vinaigrette. Wine Pairing: 2017 Riesling Kabinett, Ürziger Würtzgarten, Dr. Hermann, Mosel
Rosti Potato
With Ossetra Caviar - $50 supplement. Wine Pairing: Champagne Charles Heidsieck, Brut Réserve, Reims
Second Course
Bacon Wrapped Dutch White Asparagus
With Bacon Vinaigrette and Chicharron Gremolata. Wine Pairing: 2016 Pinot Gris, Alexana, Willamette Valley
Poached Alaskan Halibut
With Morels and Fava Beans Braised in Vin Jaune. Wine Pairing: 2015 Auxey-Duresses, Olivier Leflaive
Atlantic Black Bass
With Bagna Cauda, Salsa Verde and Pantelleria Capers. Wine Pairing: 2016 Gruner Veltliner, Tatomer, Sta. Rita Hills
Third Course
Dry Aged Liberty Duck Breast
With North African Spices Cauliflower, Walnuts and Pomegranate Molasses Dukkah with Almonds, Pepitas, and Pistachios. Wine Pairing: 2015 Tribidrag, Lagier Meredith, Mount Veeder
Agnolotti
With Porcini, Nettles and Reggiano Parmesan. Wine Pairing: 2010 Nebbiolo, Mirafiore, Langhe
Devil's Gulch "Poulet de Bresse"
With Ramp and Red Bell Pepper Grits. Wine Pairing: 2015 Barbera D'Alba, "Marun", Matteo Correggia
Fourth Course
True Gulf Red Snapper in a Savory Catalan Seafood Stew
With Mussels and Shrimp. Wine Pairing: 2009 Montecillo, Rioja Gran Reserva
Prime New York Strip Loin
With Fiscalini Cheddar Pearl Tapioca. Wine Pairing: 2009 Cabernet Sauvignon, William Cole, Cuvée Claire, Napa Valley
Milk Fed Veal Chop for Two
With its own Jus, Tortilla Española, Green Garlic Soubise and Wild Mushrooms. Wine Pairing: 2004 Merlot, Seavey, Napa Valley
First Course
Bibb Lettuce
With Dijon Vinaigrette and Shaved Spring Vegetables. Wine Pairing: 2015 Vouvray, Domaine du Petit Trésor, Gilles Gaudron
Steamed Delta Asparagus
With Kumquat Salsa Verde. Wine Pairing: 2016 Gavi, Bianco Seco, La Scolca
Dungeness Crab Cake, Green Strawberry Gribiche
Wine Pairing: 2017 Titus Vineyards, Sauvignon Blanc, Napa Valley
Beet Cured Salmon
With Baby Beets and Horseradish. Wine Pairing: 2016 Riesling Spätlese, Erben von Beulwitz, Kaseler Nies'chen, Mosel
Second Course
Alaskan Halibut Rice Flour Tempura
With Saffron and Soccorat Crisps. Wine Pairing: 2015 Auxey-Duresses, Olivier Leflaive
Grilled Hanger Steak
With Potato Tostones, Bone Marrow and Pickled Shallots. Wine Pairing: 2009 Cabernet Sauvignon, William Cole, Cuvée Claire, Napa Valley
Tortellini Filled
With Spring Peas, Ricotta and Mint in a Roasted Onion Broth with Reggiano Parmesan. Wine Pairing: 2015 Pinot Noir, La Cruz Vineyard, Keller Estate, Sonoma Coast
Lobster Omelet
With Tender Leeks, Potato and Fontina Cheese, Lobster Hollandaise. Wine Pairing: 2016 Chardonnay, Croix, Russian River Valley
Rancho Llano Seco Pork Cutlet Milanese
With Capperi di Pantelleria. Wine Pairing: 2009 Montecillo, Rioja Gran Reserva
Dessert
Dark Chocolate
Toasted Almonds, Blood Orange and Caramelia in a Jar
Closed Memorial Day, Christmas Day, and New Years's Day
About Us
La Toque, Ken Frank's landmark Napa Valley restaurant and proud recipient of a coveted Michelin Star, is located in The Westin Verasa Napa, adjacent to the Oxbow Public Market in downtown Napa.
Our menu evolves continuously to showcase the finest seasonal ingredients. We source the freshest products through our network of local farms and purveyors to create unique flavors and textures.
The Core menu features a broad range of dishes from which you can create your own multi-course experience. Our Chef