| Dinner Menu |
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The Rose The Rose Restaurant is located in Prescott’s Historic District. The building is an intimate, vernacular, Victorian cottage. The Rose was built between 1898 and 1900 and relocated to its present location in c.1910. A series of restaurants were opened in the building starting in the mid-1980’s… The Terrance House, Giovanni’s, Long Wongs and TJ’s BBQ. Linda Rose, Executive Chef, opened The Rose in the mid-90’s. The Rose’s tradition of fine dining is maintained by the present owners, Ron and Billie Jo Nelson, Head Chef Juan Carlos Guerra-Salazar, and a professional service staff. The Rose specializes in contemporary, Continental cuisine with a rustic elegance…veal, lamb, duck, seafood, beef, pork, and vegetarian dishes. Dessert selections include Billie’s pies and sugar-free options. Menu items and accompaniments are handmade, in house. Choose between indoor, white linen service, reminiscent of the early 20th century, or be served on the garden patio out- of-doors, when weather allows, where you will be seated under the stars!  ---Centennial Menu--- Appetizers Roasted Garlic & Brie with Asian pear and Crostini 9 Seared Duck Potstickers w/orange-soy reduction 10 Spinach & Artichoke Fondue baked with delicate cheeses & served with Crostini 11 Escargot Casino prepared with garlic butter, herbs, sautéed spinach and white wine 13 Maryland Crab Cakes with Lemon Pepper Aioli 13 Hudson Valley Grade-A Foie Gras with a pomegranate-balsamic reduction & truffled Crostini 18 Soups & Greens All soups & greens are served with warm pop-overs. Soup du Jour Cup 4 Bowl 7 Dinner Salad Romaine lettuce with either Buttermilk Parmesan or creamy Bleu Cheese dressing & handmade croutons 6 Caesar Salad Classic Caesar with house croutons & Reggiano Parmesan cheese 8 Entrees All entrees are served with warm pop-overs, vegetable, & potato or rice, as appropriate. Vegetarian Option Vegetable Risotto with grilled, mixed vegetables, truffles & Cremini mushrooms 19 From the Land Rose House Steak a 12 oz. Rib-Eye 30 Filet Mignon is an 8 oz. filet with sauce options: Béarnaise, Au Poivre, or Marsala & mushrooms 36 “Crabby” Filet Mignon is a crab-stuffed filet topped with Béarnaise sauce, total weight, 8 oz. 34 Lamb Rack Chops with fennel pollen, minted demi glace, sautéed spinach & wild rice 32 Veal Oscar is prepared Scallopini style and Sautéed in White Wine & Garlic, Topped with Asparagus, Lobster & Béarnaise Sauce 35 Double-Cut Pork Loin Chop with Chimichurri & Mojo sauces 27 From the Air Grilled Chicken Breast with Fettuccini, Sun-dried Tomatoes & Spinach in a Southwestern Alfredo 20 Seared Duck Breast with Magulle date sauce, sautéed spinach & a sweet potato pancake 30 From the Waters Jumbo Shrimp Tempura style w/Asian dipping sauce -or- Cajun Chipotle Aioli sauce 28 Jumbo Shrimp & Scallop Risotto with truffles & Cremini mushrooms 28 Catch of the Day and Lobster Tail selections Ask your server for details & current pricing. -Dinner for Two- Chateaubriand This offering is prepared for TWO This distinctive meal is served with soup or salad, vegetable, and potatoes … 75 An 18% gratuity will be added to all parties of 6 or more & on all holidays. Consuming undercooked foods may increase the risk of food borne illnesses, especially if you have certain medical conditions. 234 S. Cortez St Prescott, AZ 86303 Phone: (928) 777-8308 Fax: (928) 778-6935 E-mail: Therose2@c |
