Luncheons were once a midday luxury reserved for upper-class ladies, film and theater stars, and commoners disguised as tea cozies. Experience historically guarded opulence with this Groupon.
Choose from Two Options
- $25 for a three-course prix fixe luncheon for two (a $36.50 total value)
- $49 for a three-course prix fixe luncheon for four (a $73 total value)
Each diner receives the following:
- Local-lettuce salad with herb dressing and a locally baked roll
- Old- or new-style california casserole, chicken soufflé, or seafood soufflé
Wine, beer, soda, coffee, or tea are available at an additional cost.
La Casa Rosa
Bertha Campbell Cole stepped back and let out a satisfied sigh after making the final pink brushstrokes on the wooden siding of the 1856 hotel. She had traveled throughout Southeast Asia with her husband for years, but was now firmly planted back in her childhood territory on Northern California soil. The year was 1935, and Bertha's new stationary lifestyle meant that she could finally realize her dream of opening a teahouse. In forthcoming decades, the intimate space would sate the appetites of celebrities such as Alfred Hitchcock and Beverly Sills, as well as many noncelebrities who simply liked ornately papered walls. Today, owner Charlie Shockey continues La Casa Rosa Restaurant's tradition by serving luncheons fashioned from Mexican-inspired recipes, local herbs and produce, and seasonally changing red and white wines. Chefs bake corn, beef, and cheeses into california casseroles, following an original recipe given to Bertha's aunts by a local Mexican commandant. Chicken and seafood soufflés sail past antique dolls, pictures, and a gramophone to tables in the main dining room, or on their way to an outdoor courtyard among flowering shrubs and giraffes. Wines such as Ash Blonde—a French-Italian blended aperitif—chill glasses alongside domestic and imported beers, and a baby grand piano holds a row of sample jams and chutneys off to one side of the dining room. After tastings, visitors can order the local preserves, which staff members then pack into decorative pink boxes.