Center cut Black Angus Tenderloin Steak served with black beans,rice pilaf, zippy gazpacho
garnish, and a crisp banana fritter.
Black Angus Tenderloin served with a red wine reduction, mashed potatoes,
TENDERLOIN WITH BRIE
Black Angus Tenderloin topped with a blend of roasted garlic, scallions and brie.
SEMI-BONELESS DUCKLING & Plum Sauce
Crisp Duckling served with our brandied Santa Clara Beach Plum Sauce.
PORCO EM PAU -A Portuguese Classic
Marinated Pork Tenderloin with onions, coriander & cumin. Served with Mashed
Fresh Native Lobster
1 1/4 pound steamed. With drawn butter, fresh lemon, and rice pilaf
LINGUINI WITH SCALLOPS AND SMOKED SALMON
Native scallops with smoked salmon in a dill flavored cream sauce.
Lightly sauteed with tomatoes, garlic, basil, lemon, Calamata olives over linguini.
With a rich Assiago cream with mushrooms, spinach, & tomatoes over linguini.
FRIED DAY BOAT SCALLOPS
Hand battered Cape Sea Scallops with French Fries & Tartar Sauce.
Sauteed in garlic, herbs, & fresh lime. Served with Black Beans & rice, our zippy gazpacho garnish and a crisp banana fritter.
SHRIMP AND SCALLOP PICATTA
SHRIMP SANTA FE
Sauteed with Tequila, fresh lime juice, cilantro, garlic, & roasted Chipotle peppers. Black beans and rice with zippy gazpacho garnish & a crispy banana fritter.
TOFU SANTA FE WITH BRAZILIAN BLACK BEANS AND RICE
Tofu, broccoli, and onions in a spicy green chili Santa Fe cream sauce. Served with black beans and rice & zippy gazpacho garnish with a crisp banana fritter.
Penne tossed with garlic, tomatoes, Feta cheese, Calamata olives, basil, & olive oil.
JEWEL IN THE CROWN
Tofu Vegetable Curry with ginger, garlic, mushrooms, onions, broccoli, cauliflower, roasted red peppers, & spinach in a curry sauce w/ coconut milk. Garnishes
WILD MUSHROOM RAVIOLI
Ravioli filled with wild mushrooms & cheese. Served in vegetable broth with mushrooms, tomatoes, and spinach. Topped with shredded Assiago cheese.
Fresh broccoli, mushrooms, cauliflower, tomatoes, and spinach in a rich Alfredo Sauce over linguini.
A large flour tortilla filled with broccoli, onions, sweet green peppers, spinach and Jack cheese. Topped with green chili sauce. Served with black beans and rice.
SUMMER FELAFEL PLATE
A large Greek Plate with crisp felafels, cucumbers in minted yogurt, hummus, caponata, Feta cheese, Kalamata olives, Salonica peppers, stuffed grape leaf, organic brown rice, and marinated artichoke hearts. (Vvinter Felafel available on request)
ORGANIC ANGUS PUB BURGER (half pound)
Locally and Sustainably raised Beef from North East Family Fanns served with French Fries & Cole Slaw. Cheddar Cheese or creamy melted Brie 1.00
Crisp Breast of Chicken topped with plenty of rich Tomato Sauce and melted Mozzarella. Served on a bed of Linguini or Eggplant Pannigiana
LOBSTER SALAD PLATE
Generous portion of Fresh Lobster Salad served on a large bed of Garden Greens with Tomato, Carrot, and Cucumbers dressed with our Tamari Vinaigrette.
ASIAN BLACKENED TUNA SALAD
Slices of Blackened Ahi Tuna served on a bed of Garden Greens with Cucumbers, Pickled Ginger, and Seaweed Salad dressed with our Tamari Vinaigrette and a drizzle of Wasabi Aioli.
Napi's Stir Fry
Lightly stir-fried Bok Choy, Onions, Mushrooms, Broccoli, Cauliflower, and Tomatoes with our own Stir Fry Sauce.
NAPI'S HOUSE SALAD
Fresh Garden Salad with your choice of Tamari Vinaigrette or Blue Cheese Dressing.
Crisp Romaine hearts tossed with Caesar dressing with croutons and Parmesan.
BEET AND GOAT CHEESE SALAD
On a bed of Arugula with roasted pecans, red onions, Balsamic Vinaigrette
Napi's proudly offers lunch and dinner daily, carefully prepared with only prime selections. Our menu reflects a unique ability to produce culinary masterpieces while offering traditional fare that surpasses expectations with each bite.
Breast of chicken with lemon, capers, basil, tomatoes, red peppers, & white wine over Linguini.
Breast of chicken sauteed with fresh mushrooms, white wine, tarragon, cream, and French Dijon Mustard. Served with Rice Pilaf and Vegetable du four.
THAI CHICKEN AND SHRIMP
Boneless chicken breast and shrimp & in Thai peanut sauce garnished with coconut, scallions, toasted sesame seeds,
JAMAICAN JERK CHICKEN
In honor of our wonderful Jamaican Staff : Spicy grilled chicken served with a cool Pineapple Mang0 Salsa, Black
LINGUINI & CLAMS (In the shell)
With your choice of White Wine Sauce, Red Sauce, or Portuguese Sauce.
LINGUINI & MUSSELS (In the shell
With your choice of White Wine Sauce, Red Sauce, or Portuguese Sauce
BOUILLABAISSE Choice of Red or Portuguese Sauce
A generous bowl of fresh seafood: Chatham cod, clams, scallops, shrimp, and mussels, simmered in a white wine tomato broth with basil, lemon, garlic, & tomatoes with Rice.
A larger version of our Bouillabaisse topped with a 11/4 lb. Lobster. Served with Rice.
DUCK TRAP SMOKED SALMON
Served with horseradish sour cream, red onions, capers, and Crackers.
OYSTERS ON THE HALF SHELL
Half a dozen. Served with Lemon and Cocktail Sauce.
Five oysters on the half shell topped with sour cream and black caviar.
Two homemade Crab Cakes served with Sun Dried Tomato Aioli & Lemon.
JUMBO SHRIMP COCKTAIL
Three chilled Jumbo Shrimp with Cocktail Sauce and Lemon.
Crisply fried and served with Cocktail Sauce & a wedge of fresh lemon.
Hummus, Feta cheese, Calamata olives, & Salonica peppers served with pita bread.
A smooth spread of chick peas and tahini sauce with a touch of garlic and lemon. Served with pita bread.
Served with Soy,f,auce, Wasabi-L, and Pickled Ginger
Sauteed with white wine, lemon, and butter.
with Black Beans & Rice and Zippy Gazpacho garnish.
Sauteed with Butter, Lemon & slivered Almonds.
Prepared with olive oil, garlic, tomatoes, Calamata olives, basil, and white wine. Served with Rice Pilaf
FILLET OF SALMON
From our Grill: Served with lemon aioli, mashed potatoes, and vegetable du jour.
Our Portuguese Soup won First Prize at the Portuguese Festival! We lovingly
A splash of Cream is our only thickener with plenty of native sea clams, onions,