Napa 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!
Video: Napa Valley Grille Nov 2014
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.
Tantalizing gluten free Chocolate Marquis: flourless chocolate cake, chocolate ganache, poached fig compote and vanilla ice cream @NVGWestwood #NapaValleyGrille #Amazing chocolate dessert!!
Apple Tarte Tartin: vanilla streusel, calvados ice cream. Tasty treats to end a spectacular dinner. Highly recommend @NVGWestwood #NapaValleyGrille A photo posted by Lisa Niver (@wesaidgotravel) on
Tantalizing gluten free Chocolate Marquis: flourless chocolate cake, chocolate ganache, poached fig compote and vanilla ice cream @NVGWestwood #NapaValleyGrille #Amazing chocolate dessert!! 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 email@example.com, and pick up orders on Thanksgiving Day between 10am – 4pm.
Chopped 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.
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.)