Napa Valley Grille in Westwood, CA is welcoming fall with a seasonal menu created with all the richness of autumn. Executive Chef Taylor Boudreaux’s emphasis on organic California cuisine paired with exotic influences – taken from his loved ones, is bountiful and eclectic while remaining rustic and familiar.
Highlights from the meal were the warm Brussel Sprout Salad with Pancetta, Toasted Pistachio, Shallots, Manchego Cheese, and Red Wine Vinaigrette [ a recipe Chef Taylor borrowed from his wife and tweaked] and the decadent Garam Masala Rack of Lamb served with a cilantro-mint chutney style sauce and Raita.
Chef Boudreaux offers up seafood with autumn root vegetables like the Pan Seared Sea Scallops with Sweet Corn Relish, Parsnip Puree and Brown Butter as well as Alaskan Halibut with Roasted Tomatoes, Spanish Olives, Capers, and Celery Root Puree. Finally, round out your meal with a generously portioned butterscotch bread pudding with homemade marshmallow, sure to offer warmth on any brisk fall evening.
Written By: Juliun Brabon