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FIRST COURSE
Creamy Spinach and Artichoke Fondue
With Crostini
$8
Portobello Bruschetta
Breaded Portobello Mushroom with Vine-ripened Tomatoes, Garlic, Basil and Mozzarella
$8
Roasted Garlic & Brie
Asian Pear and Crostini
$9
House-cold Smoked Salmon
Seared Lemon, and Dill Caper Vinaigrette
$10
Escargot Casino
Garlic Butter, Smoked Bacon, Herbs, Sautéed Spinach, White Wine
$10
Steamed Black Mussels
Spicy Lemon Saffron Broth
$10
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 SALADS
Chipotle Lime Tenderloin Salad
Hearts of Romaine, sliced Tenderloin, slivered Vegetables, and Chipotle Lime Vinaigrette
$15
Seafood Salpicon Salad
Shrimp, Scallops, Mussels & Calamari marinated in Citrus & White Balsamic Vinaigrette over Hearts of Romaine
$17
ENTREES
Grilled Vegetable Risotto
Truffles and Cremini Mushrooms
$16
Free Range Chicken Breast Roulade
Filled with Spinach & Sun-dried Tomatoes, Jasmine Rice, Julienne Vegetables laced with a Tarragon Shallot Soubice
$19
Vealinda
Veal Medallions sautéed in White Wine, Garlic, Veal Stock, Lemon, Capers, Sun-dried Tomatoes, and Mushrooms
with Potato du Jour
$21
Seared Mullard Duck Breast
Spinach, Sweet Potato Cake with Maple Crème Fraiche, and Marsala Sun-dried Raspberry Sauce
$24
Braised Prime Beef Short Ribs
Seared Pineapple, Feguada Beans laced with Basil Mojo
$27
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
Frutti de Mar
Shrimp, Scallops, Mussels, Calamari and fresh Fish over Fettuccine in Spicy Lemon Saffron Broth
$25
Jumbo Shrimp & Sea Scallop Risotto
Truffles and Cremini Mushrooms
$25
Halibut Cheeks
Almond Crust, Jasmine Rice, Julienne Vegetables, Tarragon Lobster Butter Sauce
$27
Grilled Ahi Tuna
Asian Vegetables, Tobiko Caviar & Seaweed Salad, Lemon Ponzu Drizzle
$26
FROM THE GRILLE
N (Naturally Fed)
White Marble Farms Achiote Pork Loin Chop N
Chimichurri, Mojo and Green Corn Tamale
$23
Cedar River Farms Grilled Aged Rib Eye N
Horseradish Creamed Spinach, Tempura Scallion, House-made Steak Sauce and Potato du Jour
$30
Cedar River Farms Filet Mignon N
Fresh Vegetables and Potato du Jour
Béarnaise Sauce, au Poivre, or Marsala Mushrooms
$36
Porcini Crusted Colorado Lamb Porterhouse
Crispy Parsnips, Watercress Salad, Pepper Cabernet Lamb Jus and Potato du Jour
$34
DESSERTS
Chocolate Kahlua Flourless Cake
served warm with Espresso Ice Cream and Chocolate Drizzle
$7
Creme Brulee
$7
Key Lime Pound Cake
served warm with Vanilla Bean Ice Cream and Key Lime Drizzle
$7
Apple Tart
served warm with Vanilla Bean Ice Cream and Caramel Drizzle
$7
Chocolate Macadamia Nut Mousse Cannolis
$8
Ice Cream Sundae
Choice of Vanilla Bean or Espresso 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