The Slanted Door Napa menu

Thinly sliced Japanese yellowtail served cold, topped with crispy fried shallots and fresh Thai basil.

These fresh, chilled spring rolls are filled with wild Gulf shrimp, pork, and mint, served with a side of shallot mayonnaise and peanut sauce, with a vegetarian option available.

A refreshing salad of shredded green papaya, cucumber, and Vietnamese coriander, topped with roasted peanuts and fried shallots in a savory fish sauce dressing.

These crispy fried rolls are filled with a savory mixture of wild Gulf shrimp, pork, and vermicelli noodles, topped with roasted peanuts.

Crispy fried rolls filled with a savory blend of tofu, taro root, woodear mushrooms, cabbage, vermicelli noodles, and roasted peanuts.

Tender, slow-smoked pork spareribs from Klingeman Farms, glazed in a sweet and savory honey hoisin sauce.

Pan-seared savory cakes made with shredded daikon radish and pickled turnip, served with a sweet chili soy dipping sauce.

Translucent tapioca dumplings filled with savory ground pork and dried shrimp, served with a side of scallion-infused fish sauce.

A steamed rice dumpling wrapped in a banana leaf, filled with roasted mushrooms and green onions, served with a sweet soy sauce.

Pan-fried dumplings filled with wild Gulf shrimp and garlic chives.

A clear, nourishing chicken bone broth served with tender chicken meatballs, fresh watercress, and a hint of white pepper.

Grilled black cod seasoned with turmeric, dill, and chives, served with a pineapple-anchovy sauce.

Grilled California-pastured skirt steak served with marble potatoes and a Vietnamese coriander chimichurri sauce.

A grilled Klingeman Farms pork chop served with cilantro sauce, summer squash, and apricots.

Grilled Anderson Valley lamb chops served with eggplant, cherry tomatoes, pickled mustard greens, and a tangy tamarind sauce.

This dry-aged Pekin duck is served with salted egg duck fat rice and housemade hoisin sauce, available exclusively for dine-in on Fridays and Saturdays.

Tender boneless chicken simmered in a clay pot with shallots, ginger, and Thai chili, finished in a savory chili caramel sauce.

Slow-cooked pork belly served in a clay pot with young coconut, a chili caramel sauce, and a soft-cooked egg.

Tender cubes of grass-fed beef are seared and served with fresh watercress, red onion, and a zesty lime dressing.

Glass noodles stir-fried with wild Dungeness and blue crab, green onions, black pepper, and sesame.

This dish features organic soy yuba ribbons and glass noodles tossed with shimeji mushrooms and fresh Fresno chili peppers.

Firm pressed tofu stir-fried with shiitake mushrooms and a savory roasted chili sauce.

Jumbo wild-caught Gulf shrimp tossed in a savory-sweet fish sauce caramel with roasted chili sate and red onion.

Sweet white corn stir-fried with mild shishito peppers and finished with a savory chickpea miso butter.

Tender bok choy stir-fried with savory shiitake mushrooms, garlic, and a splash of rice wine.

A fragrant, long-grain white rice with a soft, slightly sticky texture.

A selection of three housemade spicy condiments featuring Thai chili oil, chili crisp, and sriracha.