3900 D Bel Aire Plaza, Napa

707.224.6600
www.barbersq.com

BarBersQ Adds Memphis-Style Cuisine

to Napa’s Restaurant Choices

The Napa restaurant scene is currently undergoing a renaissance of fresh, creative, exciting cuisine, and one of the city’s newest additions is BarBersQ, which opened its doors in March, 2007 and is located in Napa’s Bel Aire Plaza.

Executive Chef Stephen Barber and General Manager Kelly Sherman have created a menu based on American Heritage cooking featuring authentic, Memphis-style barbecue. The emphasis is on local, organic, naturally raised products which are obtained from Napa Valley farms, gardens, dairies and wineries.

The atmosphere at BarBersQ is casual and relaxed, with the decor intended to suggest a social evening at home, along with a soulful music mix. In the short time it’s been open, BarBersQ has proven popular with locals and visitors alike for its varied menu, extensive wine list, “to-go” menu and competitive prices.

Starters
Key West Pink Fried Shrimp
Citrus hearts of palm & cress, habanero tartar sauce

Antionetta’s Chicken Soup
With Parmesan & Love

The Wedge Salad
Iceberg lettuce, Point Reyes blue cheese dressing, Brenton’s bacon

Main Courses
Memphis-Style Baby Back Ribs
Smoked Vande Rose
Duroc natural pork, coleslaw

Fulton Farms Whole-Roasted Vinegar Chicken
Round Pond extra virgin olive oil & red wine vinegar, garlic, herbs, Lundberg rice

Vande Rose Porterhouse Pork Chop
Grilled, lemon, pepper, thyme, seasonal vegetables

Sandwiches
Diestel Smoked Turkey
Cranberry sauce, mayonnaise, coleslaw

Vande Rose Memphis Pulled Pork
Coleslaw, BarBersQ sauce, butter lettuce salad

Painted Hills Chipotle-Braised Short Rib
Chopped romaine, horseradish sauce, coleslaw

Desserts
Model Bakery Chocolate Ganache Cake
Vanilla ice cream

Chocolate Bourbon Pecan Pie
Whipped Cream

Homemade Cookie Ice Cream Sandwich
Warm chocolate fudge sauce

Featured Recipe

Long Meadow Ranch grass-fed Pan-seared steaks with wild mushrooms

2 Rib-Eyes, 1 to 1¼” thick, 8 to 10 oz. each (www.longmeadowranch.com)
1 tablespoon vegetable oil, 1 tablespoon unsalted butter
Salt and black pepper

Heat 12” skillet (cast iron or steel with aluminum core) for 10 minutes over medium heat. Season each side of the steaks with salt and pepper. Add oil to the pan, swirl, add steaks, cover with splatter screen until browned on one side (4-5 minutes). Turn steaks, add butter and cook 3 minutes for rare, 4 for medium rare and 5 for medium. Remove and let rest for 5 minutes. Serve immediately.

Sautéed Wild Mushrooms
8 oz fresh shitake or chanterelle mushrooms, stems trimmed, wiped clean and sliced.
2 tablespoons unsalted butter, salt and ground pepper.
Heat butter in the same skillet used for steaks over low heat. Add mushrooms and season.
Cover and cook, stirring occasionally until liquid is released, about 10 minutes.
Uncover and continue to cook until liquid has evaporated and mushrooms are browned.

Serve with Joseph Phelps Cabernet Sauvignon