Napa & Co.

Name: Napa & Co.
Address: 75 Broad St., 06901, CT, 06901
Telephone: 203-353-3319

75 Broad St., Stamford, CT 06901, US

• Monday: 6:30AM-10:00PM •Tuesday: 6:30AM-10:00PM •Wednesday: 6:30AM-10:00PM •Thursday: 6:30AM-10:00PM •Friday: 6:30AM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 11:30AM-3:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE BRUNCH MENU

SMALL PLATES

ARTICHOKE BISQUE

Bacon

CHICKEN NOODLE SOUP

With grilled provolone

RUSTIC TOMATO SOUP

With grilled provolone

BAKED MACARONI

Country ham, smoked Gouda

SHEEP’S MILK RICCOTA GNOCCHI

Veal Breast , sage veloute, fennel pollen

WELLFLEET OYSTERS ON THE ½ SHELL

Muscatel Mignonette

STEAK TARTARE

Classic preparation, rosemary fries, pickles

GRILLED FLATBREAD

Roasted tomato, rosemary, sheep’s milk ricotta, buffalo mozzarella

ROASTED DIVER SEA SCALLOPS

Soft farm egg, pickled mushrooms, roasted artichoke puree

PAPARDELLE

Autumn bolognese, sheep’s milk ricotta

CHEESES

1. Rembrandt:

3 yr. Gouda | Cow Holland

2. Mt. Tam

| Cow California

3. Red hawk

| Cow California

4. Valdeon

| Cow Spain

5. Mont st francis

| Goat Indiana

6. LambChopper

| Sheep California

BRUNCH

GREEK YOGURT & MAINE BLUEBERRIES

House granola

PANCAKES OR WAFFLES

Nutella & candied Hazelnuts

PANCAKES OR WAFFLES

Warm Maine Blueberries

BRIOCHE FRENCH TOAST

Pure Maple syrup

NAPA BREKI

Bacon, sausage, peas, mushrooms, tomatoes, sunny side eggs

FRIED EGGS & CHORIZO

Potatoes, Sheep’s milk cheese, smoked paprika

KINDA’ LIKE EGGS BENEDICT

Ciabatta, smoked cured pork, black truffle cheese, tarragon hollandaise

GREEN PLATES

BABY LETTUCE

25 year old Balsamic, fine herbs, Sicilian e.v.o.o

CAULIFLOWER & BACON QUICHE

| OR

MUSHROOM & LEEK

W/ baby greens

SEARED TUNA “NICOISE”

Wax beans, roasted tomatoes, roman artichokes, cerignole olives, soft boiled egg

BIG PLATES

FISH & CHIPS

Lemon sole, preserved lemon aioli

ROASTED TOMATO, GREEN ONION FRITTATA

Aged goat cheese, black pepper

ROTISSERIE MILK FED CHICKEN

Polenta, red peppers, vinegar sauce

FILET OF BEEF & POACHED EGGS

Rosemary fries, tarragon Hollandaise

NAPA WAGYU BURGER

Black pepper mayo, red onion jam, aged Gouda

ROASTED BASS

Arugula, tangerines, olive oil, pickled red onions

P.E.I. MUSSELS

White wine, saffron

SIDES

NORTH COUNTRY BACON

NORTH COUNTRY SAUSAGE

RUSSET POTATO HASH

Caramelized onions, bacon, rosemary

WARM GRITS & AGED CHEDDAR

ROSEMARY FRIES

BREAD PLATES

PLAINVILLE ROASTED TURKEY & BACON CLUB

Aged cheddar, apricot jam, fennel seed raisin bread

NAPA B.L.T.

Smoked bacon, local lettuce, preserved tomatoes, aioli, olive parmesan bread

SERRANO & EGG ON SOURDOUGH

Comte cheese, bitter lettuce, tomato confit

THE LOBSTER ROLL

Tarragon mayonnaise, brioche

SEARED TUNA & AVOCADO

Preserved lemon aioli, rocat, 7 grain

DESSERT PLATES

WARM CHOCOLATE CAKE

Hazelnut gelato

TWO SORBET

Lemon and raspberry

HAZELNUT CUSTARD

caramel & amaretti

WHITE CHOCOLATE & YOGURT PANNACOTTA

Blueberry marmalade

WHITE CHOCOLATE MOUSSE

SAMPLE LUNCH MENU

SOUPS

ARTICHOKE & ROASTED CARROT BISQUE

Bacon

CHICKEN NOODLE SOUP

ROASTED TOMATO SOUP

grilled provolone

GREEN PLATES

BABY LETTUCE

25 yr old Balsamic, fine herbs, Sicilian e.v. olive oil

ROASTED & MARINATED RED BEETS

Goats milk cheese, pistachios, frisee

URBAN OAKS FRISEE

Soft farm egg, sherry & bacon dressing, Roquefort

SEARED TUNA “NICOISE” SALAD

Wax beans, roasted tomatoes, radishes, roman artichokes, Cerignole, olives, soft boiled eggs

ROMAINE & ENDIVE

Pippin apples, Pecans, Mustard Dressing

SMALL PLATES

ROASTED TOMATO FRITTATA

Aged goat cheese, green onion, black pepper

SPRING PEA & CAULIFLOWER FRITATTA

Bacon, herbs, compte cheese

GRILLED FLATBREAD

Roasted tomato, rosemary, sheep’s milk ricotta, buffalo mozzarella

STEAK TARTAR

Classic preparation, rosemary fries, pickles

CHEF’S QUICHE

Bacon & Cauliflower or Mushroom & Gruyere

CHICKEN LIVER CROSTINI

Arugula, shallot jam

BAKED RICOTTA

White anchovy, artichokes, lomo, olive bread

STEAMED MUSSELS

Saffron broth, garlic bread

ARTISANAL CHEESES & MEATS

ARTISANAL CHEESE PLATE

CHEF’S CHARCUTERIE

Accompanied by grain mustard and cornichons

PASTA

HAND CUT PAPARDELLE

Winter Bolognese, Sheep’s milk ricotta

BAKED MACARONI

Black Forest ham, smoked Gouda

SHEEP’S MILK RICOTTA GNOCCHI

Veal Breast, sage veloute, fennel pollen

BREAD PLATES

SERRANO & EGG

Comte cheese, bitter lettuce, tomato confit

PRESSED CAMBOZOLA & BACON

Fennel raisin bread, Fig jams

PLAINVILLE ROASTED TURKEY & SMOKED BACON

Aged gouda, apricot jam, fennel seed & raisin bread

PROSCIUTTO & ARUGULA

Herb ricotta, stewed piquillo peppers, aged balsamic & e.v.o. Ciabatta

SEARED TUNA & AVOCADO

Preserved lemon aioli, rocat

OVEN ROASTED CHICKEN SALAD

Local lettuce, Aged Gouda, bacon, honey wheat bread

NAPA B.L.T.

Smoked bacon, local lettuce, preserved tomatoes, aioli, Olive parmesan bread

BONITO TUNA SALAD

Lemon aioli, olive parmesan bread, pickled artichoke, smoked Swiss

BIG PLATES

ROASTED CHICKEN

Polenta, piquillo peppers, vinegar jus

ROASTED BEEF TENDERLOIN & FRIES

Red wine shallot jus

DUCK CONFIT

Soft polenta, Morello cherry Jus

NAPA WAGYU BURGER

Black pepper mayo, red onion jam, aged Gouda

FISH & CHIPS

Lemon sole, preserved lemon aioli

SAMPLE DINNER MENU

WINE SNACKS

MARINATED OLIVES

MARINATED CHEESE

SOFT BOILED EGG W/ GRILLED SOURDOUGH & PROVOLONE

Sea salt, fennel pollen, tomato

CHICKEN LIVER CROSTINI

Shallot jam, urban oaks arugula

CATO CORNER WOMANCHEGO

Chorizo & tangerines

STEAK TARTARE

Classic preparation, rosemary fries, pickles

VALDEON & HAM

Dry figs

FRESH PASTAS

SHEEP’S MILK RICOTTA GNOCCHI

Braised veal breast, sage veloute, Moliterno cheese

HAND CUT PAPARDELLE

Summer bolognese, sheep’s milk ricotta

SPAGHETTI ALA CHITTARA

English peas, dandelion, pecorino, crumbled Prosciutto

FLATBREAD

GRILLED FLATBREAD

Ricotta, roasted tomato, rosemary, Mozzarella

GRILLED FLATBREAD W/ FRA MANI SALAMI

Ricotta, roasted tomato, rosemary, Mozzarella

URBAN OAKS: GREEN PLATES

URBAN OAKS HAND PICKED LETTUCE SALAD

25 yr. Balsamic, fine herbs, Sicilian e.v. olive oil

ARUGULA & HONEY TANGERINES

Beltane goats cheese, madjool dates, almonds, mint

ROASTED & MARINATED RED BEETS

Crushed pistachios, whipped goat’s milk, grape must

WAX BEANS, BRAISED ARTICHOKES & WILD SPINACH

MT tam, English peas, black truffle dressing

SMALL PLATES

BAKED RICOTTA & ANTIPASTA

White anchovy, radishes, artichokes, lomo, olive bread

ROASTED WHOLE PRAWN

Cauliflower puree, smoked paprika aioli

ROASTED LOCAL QUAIL

White balsamic, rosemary, muscat grapes

BRAISED BEEF SHORT RIBS

Farro, spring onions, dates, black truffle braise

PAN ROASTED FOIE GRAS

Winter fruits, granola, almond milk

ROASTED SOFT SHELL CRAB

Brown butter hollandaise, celery salad

VEAL CRUDO (RAW)

breakfast radish, arugula, oldwick tomme

ROASTED DIVER SCALLOPS

Chioggia beets, horseradish, white raisin jam

ARTISANAL CHEESES

AROMATIC & PUNGENT

NUTTY & SHARP

RICH, CREAMY & BLUE

RUNNY & LOVIN’ LIFE

CHEF’S CHARCUTERIE

(salami from Molinari and Fra ‘ mani) | Grainy mustard and cornichons (a great combination with our cheese plates & a great share)

ENTREES

ROASTED BLACK BASS

Wax beans, marcona almonds, tomato jam, celery root puree | BEST PAIRED WITH 2005 FOUR VINES, ‘NAKED’ (NO OAK) CHARDONNAY, SANTA BARBARA, CALIFORNIA 12 GL

DUCK BREAST BRAISED IN HONEY & THYME

Organic carrots, star anise, parsnip puree, bing cherries, duck jus | BEST PAIRED WITH 2004 STOMP, MERLOT , COLUMBIA VALLEY, WASHINGTON 9 GL

ROASTED LOIN OF VEAL

Leek fondue, soft polenta, black truffle jus | BEST PAIRED WITH 2004 RUTHERFORD HILL, MERLOT ROSE, NAPA VALLEY, CALIFORNIA 10 GL

ROASTED HEIRLOOM CHICKEN

Sweet vinegar, red peppers, potato puree | BEST PAIRED WITH 2002 PETER LEHMANN, SEMILLON, BAROSSA VALLEY, AUSTRALIA 10 GL

ROASTED PRIME PINELANDS FARM SIRLOIN STEAK

Black truffle potato puree, tarragon butter, sel de fumme | BEST PAIRED WITH 2004 DOM. LA NOBLAIE, CABERNET FRANC, CHINON, FRANCE 12 GL

NAPA WAGYU BURGER

Red onion jam, aged gouda, black pepper mayo, spring onion rings | BEST PAIRED WITH 2005 RED ROCK, MERLOT, CALIFORNIA 10 GL