Napa Valley Grille: 3 P’s of Thanksgiving!


InstagramCapture_4d9fbe52-3565-42de-a4bf-40ec3346ba4a_jpgNapa Valley Grille in Westwood is ready to assist you for Thanksgiving!

Just remember the 3 Ps:

Pre-order, Pick up & Pretend! 

Seriously the food is delicious and everything is homemade from the exquisite sourdough bread to the olive tapanade. Don’t miss out on simply grilled fish like a whole branzino and Prime London Sirloin but save room to tempt yourself with rainbow carrots and out of this world apple tarte tartin. Menus are printed daily and the food is seasonal. Feel good about your choices as this fourteen year old restaurant supports your health and local growers with CSA (Community Sponsored Agriculture). If you are wondering where to go for Thanksgiving or where to supplement your dinner, this is the place!

Personally I cannot wait to go back for Late Night Happy Hour with the incredible kale chopped salad with Lemon-Parmesan Vinaigrette (recipe below), Chorizo Mac & Cheese, Turkey Meatballs and Stuffed Peppers! See you in Westwood!

VideoNapa Valley Grille Nov 2014 

Ready for holiday flavors @NapaValleyGrille in Westwood? Join me!

A photo posted by Lisa Niver (@wesaidgotravel) on

Enjoying central coast “Treana” #wine from @Alex_Somm_top_picks @NapaValleyGrille @NVGWestwood A photo posted by Lisa Niver (@wesaidgotravel) on

Dinner @nvgwestwood Branzino, London Sirloin, Prosciutto Wrapped Scallops, PanSeared Duck Breast & sauteed brussel sprouts, and Rainbow carrots. They are really purple! Thank you Chuck Abair.

A photo posted by Lisa Niver (@wesaidgotravel) on


Thank you to my great dining companion @sagepporter! #gratitude A photo posted by Lisa Niver (@wesaidgotravel) on


 Three-course rustic dinner ($48/person) as well as classic holiday fixings for takeaway ($9-85). Using locally-sourced ingredients, Napa Valley Grille’s rustic three-course dine-in option includes:

  • Autumn Harvest Salad with Butternut Squash, Kabocha Squash, Pomegranate, Toasted Pepitas, Farro, Arugula, and Apple Cider Vinaigrette
  • Natural Deistel Turkey with traditional Stuffing, Brown Sugar Roasted Sweet Potatoes, Orange-Cranberry Chutney, and Turkey Gravy
  • Braised Lamb Osso Bucco with Goat Cheese Polenta, Sautéed Swiss Chard, Rum Raisins, Toasted Pine Nuts, and Braising Jus
  • Vegan Organic Quinoa Stack with Fuji Apple, Brussels Sprouts, Golden Raisins, Cider Vinaigrette, and fig and port reduction
  • Maple and Pumpkin Cheesecake with Brown Sugar and Pecan Sauce
  • Butterscotch Bread Pudding topped with a housemade Marshmallow

Thanksgiving dinner takeaway menu offers a classic holiday banquet that serves 8–12 people. Housemade options include Turkey Gravy ($12), Cranberry Orange Sauce ($9), Roasted Yams ($12), 10-inch Pumpkin Pie ($18), Roasted Diestel Turkey Breast ($85) or Leg ($65), and more. Angelenos can reserve their Thanksgiving meal by calling 310.824.3232 or emailing, and pick up orders on Thanksgiving Day between 10am – 4pm.

kale saladChopped Kale Salad with Lemon-Parmesan Vinaigrette

Lemon Parmesan Vinaigrette Dressing

2 T Lemon Juice

1/4 cup Blended Oil

1 T Parmesan Cheese, granulated

1 small clove Garlic, minced

1 T Shallots, minced

1 T Basil, minced

1 T Dijon Mustard

Combine all ingredients except oil and whisk until well mixed.  Slowly drizzle in blended oil while whisking to emulsify.  Season to taste with salt and fresh ground pepper.

Salad Ingredients:

3 oz shredded kale

2 oz shredded romaine

1 T fresh grated parmesan

1 oz golden raisins (soaked in simple syrup or rum and orange juice)

2 oz cooked quinoa

1 T sliced toasted almonds

2 oz vinaigrette

In a non reactive bowl combine kale, romaine, raisins, quinoa, and almonds.  Season with salt and fresh black pepper.  Incorporate dressing and toss.  Place onto a cold salad plate and garnish with fresh grated parmesan. 

(Optional: Chef Taylor likes to fresh seasonal fruit as well for an additional pop of flavor and color, like diced apricot, pomegranate, or pear.)

Lisa Ellen Niver

Lisa Niver is an award-winning travel expert who has explored 102 countries on six continents. This University of Pennsylvania graduate sailed across the seas for seven years with Princess Cruises, Royal Caribbean, and Renaissance Cruises and spent three years backpacking across Asia. Discover her articles in publications from AARP: The Magazine and AAA Explorer to WIRED and Wharton Magazine, as well as her site WeSaidGoTravel. On her award nominated global podcast, Make Your Own Map, Niver has interviewed Deepak Chopra, Olympic medalists, and numerous bestselling authors, and as a journalist has been invited to both the Oscars and the United Nations. For her print and digital stories as well as her television segments, she has been awarded three Southern California Journalism Awards and two National Arts and Entertainment Journalism Awards and been a finalist twenty-two times. Named a #3 travel influencer for 2023, Niver talks travel on broadcast television at KTLA TV Los Angeles, her YouTube channel with over 2 million views, and in her memoir, Brave-ish, One Breakup, Six Continents and Feeling Fearless After Fifty.

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