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    Dinner

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    eatlocalmenus
    This document is a menu from Rosemary's Restaurant. It lists appetizers, soups and salads, entrees and side dishes. The appetizers include items like BBQ shrimp, goat cheese stuffed figs, and crab boulettes. The entrees section features options like rack of lamb, sea scallops, pork chop and filet mignon. Many of the dishes are accompanied by suggestions for wine and beer pairings. The menu also advertises a prix-fixe dinner option and notes about allergen warnings and parties of 8 or more.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Dinner

    Uploaded by

    eatlocalmenus
    56 views2 pages
    This document is a menu from Rosemary's Restaurant. It lists appetizers, soups and salads, entrees and side dishes. The appetizers include items like BBQ shrimp, goat cheese stuffed figs, and crab boulettes. The entrees section features options like rack of lamb, sea scallops, pork chop and filet mignon. Many of the dishes are accompanied by suggestions for wine and beer pairings. The menu also advertises a prix-fixe dinner option and notes about allergen warnings and parties of 8 or more.

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    dinner

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    This document is a menu from Rosemary's Restaurant. It lists appetizers, soups and salads, entrees and side dishes. The appetizers include items like BBQ shrimp, goat cheese stuffed figs, and crab boulettes. The entrees section features options like rack of lamb, sea scallops, pork chop and filet mignon. Many of the dishes are accompanied by suggestions for wine and beer pairings. The menu also advertises a prix-fixe dinner option and notes about allergen warnings and parties of 8 or more.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    56 views2 pages

    Dinner

    Uploaded by

    eatlocalmenus
    This document is a menu from Rosemary's Restaurant. It lists appetizers, soups and salads, entrees and side dishes. The appetizers include items like BBQ shrimp, goat cheese stuffed figs, and crab boulettes. The entrees section features options like rack of lamb, sea scallops, pork chop and filet mignon. Many of the dishes are accompanied by suggestions for wine and beer pairings. The menu also advertises a prix-fixe dinner option and notes about allergen warnings and parties of 8 or more.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Rosemary’s Restaurant

    APPETIZERS
    Hugo’s Texas BBQ Shrimp
    Maytag Blue Cheese Slaw
    Wine: Sausal Vineyard & Winery Zinfandel Beer: Duvel Strong Golden Ale
    Prosciutto Wrapped Goat Cheese Stuffed Figs
    Basil Pesto, Vanilla Bean tossed Arugula & Aged Balsamic Extraction
    Wine: Marc Kreydenweiss “Les Charmes” Gewurztraminer Beer: Saison Dupont
    Beef & Maytag Blue Cheese Carpaccio
    Arugula & Granny Smith Apple Salad, Candied Walnuts & Port Wine Drizzles
    Wine: Thanisch & Son Riesling Beer: Blanche de Chambly
    Pan Fried Milk Fed Veal Sweetbreads
    Roasted Morels, Cipollini Onions, Apple Smoked Bacon & Smoked Tomato Butter Sauce
    Wine: Louis Latour “Marsannay” Pinot Noir Beer: Troubodour “Obscura” Mild Stout
    Seared Foie Gras*
    Orange Scented Brioche French Toast, Red Wine Onion Marmalade, Nevada Peach Coulis
    Wine: Jackson Triggs Vidal Icewine Beer: Lindemans Peche Lambic
    Salmon Tartar
    Watercress, Saffron Sauce & Caraway Crackers
    Wine: Tattinger “La Francaise” Brut Beer: Blanche de Bruxelles Witbier
    Twice Baked Parmesan Souffle
    Garlic Cream Sauce & Sauté of Wild Mushrooms
    Wine: Domaine de Roally “Vire-Clesse” Chardonnay Beer: La Fin du Monde
    Panko Crusted Crab Boulettes
    Emulsified Ravigote Sauce & G-ma’s Marinated Cucumbers
    Wine: Delta Sauvignon Blanc Beer: Orval Trappist Ale
    Appetizer Sampler Platter**
    Salmon Tartar, Texas BBQ Shrimp & Crab Boulettes

    SOUPS & SALADS


    Sweet Corn Soup
    Chive Compound Butter
    Wine: Keenan Chardonnay Beer: Blanche de Chambly
    Wilted Spinach
    Port Wine Shallots, Goat Cheese Cake, Spiced Pecans & Sherry Mustard Dressing
    Wine: Domaine De Roally Chardonnay Beer: Samuel Smith’s Nut Brown Ale
    House Salad
    Roasted Onion Vinaigrette & Rosemary Crackers
    Wine: Brunner Pinot Grigio Beer: Sierra Nevada Pale Ale
    Arugula, Endive & Radicchio Salad
    Maytag Blue Cheese, Riesling Poached Pear, Toasted Hazelnuts & Port Wine Syrup
    Wine: Thanisch & Son Riesling Beer: Pilsner Urquell
    Caesar for Mark
    Parmesan Croutons
    Wine: Delta Sauvignon Blanc Beer: Blanche de Chambly
    Grilled Eggplant & Buffalo Mozzarella
    Baby Arugula Tossed in a Pesto Buttermilk Dressing, La Quercia Prosciutto Americano,
    Extra Virgin Olive Oil, Roasted Tomato Relish & Aged Balsamic Extraction
    Wine: Domaine Girard Sancerre Beer: Saison Dupont

    Prix-Fixe Dinner (not available for splitting or sharing)


    All Items Available at A la Carte Prices as Listed or Three Courses May be Selected for a Special Prix-Fixe Price
    *Addt'l Surcharge for Foie Gras **Appetizer Platter Not Available on Prix-Fixe Menu
    Please Inform Your Server of Any Allergies Before Placing Your Order.
    Ask Your Server about Rosemary’s Catering
    Rosemary’s Restaurant
    ENTREES

    Roasted Rack of Lamb*


    Kalamata Olive Mashed Potatoes, Fried Arugula & Rosemary Bordelaise Sauce
    Wine: La Fleur de Boüard Lalande de Pomerol Beer: Celebrator Doppelbock
    Seared Sea Scallops
    Parsnip Potato Puree, Apple Cider Beurre Blanc, Crispy Prosciutto & Fried Parsnip Strips
    Wine: El Molino Chardonnay Beer: La Fin du Monde
    Grilled Pork Chop
    Hoppin’ John & Creole Mustard Reduction Sauce
    Wine: Alejandro Fernandez “Dehesa La Granja” Tempranillo Beer: Maudite Strong Red Ale
    Baked Japanese Sea Bass
    Prosciutto Panko Bread Crumbs, Butter Poached Haricot Vert & Truffle Potato Cream Sauce
    Wine: Olivier Leflaive Puligny-Montrachet Chardonnay Beer: Triple Karmeliet
    Halibut Linquist
    Garlic Spinach, Buttermilk Onion Crust & Chive Muscadet Butter Sauce
    Wine: Brocard “Montée de Tonnerre” Chablis, Premier Cru Beer: Blanche de Chambly
    Brick Chicken
    Haricot Vert, Shoestring Potatoes & Dijonnaise Sauce
    Wine: Siro Pacenti Rosso di Montalcino Beer: Sierra Nevada Pale Ale
    Grilled Veal Tenderloin
    French Green Lentils, Apple Smoked Bacon & Sherry Mustard Butter Sauce
    Wine: Freeman Vineyard & Winery Pinot Noir Beer: Samuel Smith’s Nut Brown Ale
    Grilled Prime Flat Iron Steak
    Asparagus, Wild Mushroom, Prosciutto Americano & Roasted Garlic Reduction Sauce
    Wine: Kathryn Kennedy Winery “Lateral” Beer: Chimay Premiere
    Crispy Skin Striped Bass
    Andouille, Rock Shrimp & Fingerling Potato Hash, Hushpuppies & Creole Meuniere Sauce
    Wine: Holdredge Zinfandel Beer: Maudite Strong Red Ale
    Pan Seared Australian Barramundi
    Sesame Sautéed Spinach & Wild Mushrooms, Pickled Ginger, Sweet Soy
    & Wasabi Ponzu Butter Sauce
    Wine: Finca de Arantei Albarino Beer: Saison Dupont
    Parmesan Tossed Angel Hair Pasta
    Sautéed Green Vegetables, Toasted Pistachios, Basil Pesto & Parmesan Cream Sauce
    Wine: Chateau Rieussec “R’ de Rieussec” Bourdeaux Blanc Sec Beer: Pilsner Urquell
    Pan Roasted Filet of Beef*
    Grilled Asparagus, Horseradish Soufflé Potatoes, Watercress,
    Onion Marmalade & Brandy Green Peppercorn Sauce
    Wine: Meyer Vineyard Cabernet Sauvignon Beer: Troubodour “Obscura” Mild Stout
    Add Seared Foie Gras to Any Menu Item

    SIDE DISHES
    Black Olive Mashed Potatoes | Maytag Blue Cheese Slaw | Sautéed Vegetables
    Sautéed Garlic Spinach | Hoppin’ John | Hushpuppies | Anson Mills White Cheddar Grits

    Prix-Fixe Dinner (not available for splitting or sharing)


    All Items Available at A la Carte Prices as Listed or Three Courses May be Selected for a Special Prix-Fixe Price
    *$Addt'l Surcharge for Rack of Lamb & Filet of Beef

    Parties of 8 or More are Subject to 18% Gratuity


    All Applicable Nevada Sales Tax Included in Final Bill

    “Thoroughly cooking food of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of food borne illness.
    Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.”
    Rosemary’s Uses Raw Egg Products in Our Salad Dressings. Drinking wine, beer & other alcoholic beverages during pregnancy can cause birth defects.

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