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FIRST COURSE
Creamy Spinach and Artichoke Fondue
With Crostini
$8
House Bruschetta
Calcutta Curry Aioli, Chic Peas, Scallions, melted Havarti on Crostini
$8
Roasted Garlic & Brie
Asian Pear and Crostini
$9
Braised Petite Veal Osso Bucco
Wild Mushroom Jus over Sun-dried Tomato Polenta
$10
Escargot Casino
Garlic Butter, Smoked Bacon, Herbs, Sautéed Spinach, White Wine
$10
Oysters Rosefeller
Oysters baked in creamy Spinach, Artichoke, and Reggiano Parmesan
$12
Maryland Style Crab Cakes
Lemon Pepper Aioli, Baby Greens
$12
Hudson Valley Grade A Foie Gras
Pomegranate and Balsamic Reduction, Crispy Celery Root, and Sourdough Toast Points
$16
SECOND COURSE
Soup du Jour
Cup Bowl
$5 $8
Mixed Greens
Toasted Almonds, Craisins and choice of House-made Ranch, Mango or Blue Cheese Vinaigrette
$5
Caprese
Vine-ripened Roma Tomatoes, fresh Mozzarella, Basil Oil & Balsamic Reduction
$8
MAIN COURSE
ENTREE SALAD
Chipotle Lime Tenderloin Salad
Hearts of Romaine, sliced Tenderloin, slivered Vegetables, and Chipotle Lime Vinaigrette
$15
ENTREES
Grilled Vegetable Risotto
Truffles and Cremini Mushrooms
$16
Free Range Chicken Breast
Pinot Noir Demi Glacé, filled with Forest Mushrooms, Spinach & Pine Nuts,
with Jasmine Rice and Julienne Vegetables
$19
Vealinda
Sauteed Veal Scallopini in White Wine, Garlic, Veal Stock, Lemon, Capers, Sun-dried Tomatoes, and Mushrooms
with Potato du Jour
$22
Veal Teresa
Sauteed Veal Scallopini in White Wine & Lemon, topped with Lobster, Artichoke Hearts & Béarnaise Sauce,
with Potato du Jour
$27
Seared Mullard Duck Breast
Marsala Sun-dried Raspberry Sauce with Spinach, Sweet Potato Cake and Maple Crème Fraiche Drizzle
$24
Braised Colorado Lamb Shank
Red Wine & Sherry Lamb Jus, with Feguada Beans and Tourned Vegetables
$25
SEAFOOD
Seared Sea Scallops & Tobiko Caviar
Tomato-based Sherry Wine Sauce, Garlic, Herbs, and Chipotle Spice over Fettuccine
$20
Add House-made Sweet Sausage
$22
Oven Poached Hawaiian King Prawns
Saffron Miso Broth, with Basmati Rice and Stir-fried Vegetables
$25
Jumbo Shrimp & Sea Scallop Risotto
Truffles and Cremini Mushrooms
$25
Sauteed Great Lakes Perch Miniere
Lemon White Wine Butter, with Jasmine Rice and Julienne Vegetables
$25
Almond Crusted Halibut Cheeks
Lemon Tarragon Beurre Blanc, with Jasmine Rice and Julienne Vegetables
$25
Grilled Ahi Tuna
Lemon Ponzu Drizzle, Wasabi Drizzle, with Asian Vegetables, Tobiko Caviar & Seaweed Salad
$28
NATURAL FED MEATS
"White Marble Farms" Achiote Pork Loin Chop
Chimichurri, Mojo and Green Corn Tamale
$23
Grilled Aged Rib Eye
House-made Steak Sauce, with Horseradish Creamed Spinach, Tempura Scallion and Potato du Jour
$30
Filet Mignon
Béarnaise Sauce, Au Poivre Sauce, or Marsala Mushrooms
with Potato du Jour and Fresh Vegetables
$36
DESSERTS
Cinnamon Angel Food Cake
served warm with Caramelized Pecans and Maple Apple Compote
$7
Creme Brulee
$7
Bananas Foster Chocolate Cake
Caramelized Rum Bananas served warm over Chocolate Cake and Vanilla Bean Ice Cream
$8
Affogato
Espresso poured over Vanilla Bean Ice Cream and Chocolate Drizzle
$6
Chocolate Mousse Cannolis
$8
Ice Cream Sundae
Vanilla Bean Ice Cream
topped with Whipped Cream and choice of Chocolate or Caramel Drizzle
$5
In addition to these wonderful dishes, The Rose Restaurant creates nightly specials.
Most selections can be prepared to suit your taste and dietary needs. Please ask your server.
We are happy to accommodate you, our guest.
An 18% gratuity will be added to parties of 6 or more.
Consuming raw or undercooked foods may increase your risk of food borne illness, especially if you have certain
medical conditions.
We provide a full range of catering services, too. See the following link to our
Catering Menus. Contact us for more details.
Catering Sample Menu
Executive Chef, John Paul Etlinger