Rose Stone Inn Hospitality

A facelift is coming!

2011-04-26T11:31:00.000-07:00

We will celebrate our 20th year of operating the Rose Stone Inn on May 1st, and the 106th anniversary of the beginning of the inn's construction happens on May 5th, so in honor of these milestones, we will be giving a new look to our beautiful lobby!

Our preparations are getting underway starting next week, and we will be finished with the new interior paint by the middle of May, so stop by and check it out when you get the chance. We will update this blog with pictures as we go, so if you can't walk through the front door, you can still keep up with the action!

Thank you for your continued thoughts and prayers, and we'll keep you posted on any updates as they come along!

The Skinners.

Valentine's Day - 2011 at the Rose Stone Inn!

2011-01-29T08:19:00.001-08:00

Friends -

Our Valentine's Day dinner will be held on Monday, February 14th, so get ready for soft candlelight, romantic atmosphere, and, as always, great food in the spirit of celebrating the holiday.

Our menu will be as follows:

First Course

Assorted Cheese Selection with Fresh Baked Thyme Focaccia

Second Course

Roasted Red Pepper and Parmesan Soup

Main Course

Chicken Marsala on Linguini

-or-

Baked Sirloin au Poivre with Garlic and Rosemary Mashed Potatoes

*both entrees are accompanied by a sauteed vegetable medley

Dessert Selection

As always, reservations are required, so please call, e-mail, or stop in to make your reservations as soon as possible, and we look forward to seeing you!

Saturday, March 20

2010-03-15T17:40:00.000-07:00

Appetizer-Warm, cheesy Brie topped and served with fresh fruit

Salad-Mixed greens and our delectable,sweet and spicy house dressing

Entree- Pork Tenderloin with a tantalizing fig sauce, accompanied by an interesting, wonderful, succulent side dish of Quinoa. topped on butternut squash. Quinoa is a gluten free grain, similar to rice, and very flavorful in this dish.

Dessert- Chocolate Turine is the chocolate lover's dream of a rich, smooth, decadent chocolate treat. It was chosen special by your chef, for you true enjoyment.

Reservations should be made by Friday noon, March 19, 2010. Appetizer served around 6:45 PM and the multi-course dinner will start at 7PM. We look forward to making this new dining experience special and memorable for you, in the setting of this historic inn built in 1908.

Saturday evening 7 P.M.-March 13, 2010

2010-03-09T07:53:00.000-08:00

Our menu on Saturday night, March 13, will have a hint of Irish influence, with each course, in honor of St. Patrick’s Day coming next week.

The appetizers will be served by 6:45 p.m. and will be chosen to stimulate your appetite for the main courses

Salad- Mixed greens and fresh vegetables garnished with our sweet and tangy raspberry house vinaigrette.

Entree-Pork tenderloin topped with a fig sauce, will be rich in flavor, tender, moist and so yummy!!!. The succulent flavor of this marinated tenderloin of pork will be memorable. The side dishes accompanying the pork tenderloin will be selected to enhance the flavor of the pork and the presentation of this delicious entrée.

Dessert will be a creative, sweet dessert planned "especially for you, by our chef" to give you a sweet ending to your meal.

Cost is $25.00 per person and includes coffee and water.

Reservations for this new dining experience will be accepted until Friday noon, March 12, 2010.

Saturday-March 6, 2010

2010-03-02T19:16:00.000-08:00

Appetizer-Crostini served with fruit and cheese

Salad- Mixed greens and fresh vegetables garnished with our sweet and tangy raspberry house vinaigrette.

Entree-Hawaiian Cornish Game Hen..delicately marinated in a tropical blend of nectars and herbs and roasted to perfection. This entree brings a taste of the islands to your dining experience and will definitely satisfy your appetite. The selection of side dishes accompanying this Cornish hen will be chosen to enhance it's flavor.

Dessert will be a creative sweet dessert planned "especially by our chef" to give you a sweet ending to your meal.

Cost is $25.00 per person and includes coffee and water.

Reservations for this new dining experience will be accepted until Friday noon, March 5, 2010.

February 27, 2010

2010-02-24T19:27:00.000-08:00

The main entree of sirloin steak, is marinated in a soy sauce and herbs,and is flavorful and tender. It will be served with caramelized onions and topped with a rich beef sauce, and sure to satisfy the appetite of each person that truly loves beef.

The appetizer, first course, potato and side dish, will be selected by the chef to enhance and compliment the rich flavor of this beef dish.

The last course of dessert will be created by your chef, for delectable flavor, and a visual touch of flair.

We hope you will join us for an enjoyable evening of flavorful food and an intriguing dining experience.

Saturday-February 20, 2010

2010-02-17T14:47:00.000-08:00

Appetizer-Crostini served with mixed fruits and cheese

Salad- Mixed greens and fresh vegetables garnished with our sweet and tangy raspberry house vinaigrette.

Entree-Pork Tenderloin, accompanied by a wonderful marriage of apples and caramelized sweet onions, and our special selection of potato and vegetable to enhance the flavor of the pork. This succulent flavor of this marinated tenderloin of pork will be memorable!

Dessert will be a creative sweet dessert planned "especially by our chef" to give you a sweet ending to your meal.

Cost is $25.00 per person and includes coffee and water.

Saturday -February 13, 2010

2010-02-08T18:26:00.000-08:00

Happy Valentine's day to all of you.

Appetizer-Crostini served with mixed fruit and cheeses

First Course- mixed greens and fresh vegetables garnished with our sweet and tangy raspberry house vinaigrette.

Entree- "Surf and Turf"..A combination of seafood and beef to give you a flavorful selection of each or choose from just seafood or just beef. It will include our special selection of potato or gourmet rices, and a vegetable

Dessert- this will be a creative, fanciful, flavorful sweetness, planned "especially by your chef" to give you a sweet ending...or beginning...to your evening together.

The cost of this special dinner will be $30/person.

We hope you will bring your sweetheart and join the the Rose Stone Inn in celebrating this day of togetherness.

January 30th

2010-01-26T14:27:00.000-08:00

Hors D'Ouvres Course

Crostini with Assorted Fruit and Cheeses

First Course

House Salad with a Raspberry Vinaigrette

Main Course

Jaegerschnitzel under a Cream Mushroom Sauce

Homemade Spaetzel

Fresh Green Beans

Dessert Course

House Dessert

January 22nd and 23rd

2010-01-18T05:49:00.000-08:00

First Course

Roasted Garlic Bulbs

Second Course

Miniature Crab Cakes on Mixed Greens under a Basil Vinaigrette

Main Course
Honey Chipotle Salmon and Citrus Salsa

Wild Rice Blend

Steamed Asparagus

Dessert Course

Lemon Mousse under Spun Sugar

Wine Pairings: With the smoky flavors of the chipotle salmon, I would suggest pairing a semillon chardonnay, though for you red drinkers, "M" is the magic letter (think meritage, merlot, or malbec) - velvety textures and a brightness that will overcome the spicy and smoky flavors found in this course are all qualities found in all three styles, making them safe and delicious choices to accompany the menu.

Beer Pairings: The Czech pilsner (Pilsner Urquell) and German lager (Leinenkugel's Honeyweiss) are both nice, light styles that will assist with the spiciness of the salmon, but, to round out your palate's experience, I might suggest bringing a brown ale like Newcastle - the hints of caramel will really bring out the honey flavors in the salmon course and the nutty character of the wild rice.

January 2nd and 3rd, 2010!

2009-12-30T20:57:00.000-08:00

Welcome to 2010, friends. . . we at the Rose Stone Inn want to wish you a fruitful New Year, and we hope to see you very soon!

First Course

Mediterranean Bruschetta on Crostini

Second Course

Mixed Greens with Pears and Parmesan Shards in a Raspberry Vinaigrette

Main Course
Baked Chicken under Basil Pesto with Caramelized Red Peppers

Savory Wild Rice

Baked Spiced Pears

Dessert Course
Chocolate and Espresso Mousse

Wine Pairings: The basil pesto, for my taste, is a great companion for a light-bodied white with a nice, fruity finish, so my first suggestion would be the ever-versatile pinot grigio (look up Santa Margherita or Cavit for some safe and popular brands), though a well-rounded chardonnay (i.e. Fat Bastard or Folie a Deux) will set off the warm flavors of the baked pears while still supporting the rest of the courses in style. For the red drinker, grab a velvety chianti (I may seem redundant in this recommendation, but it truly is my favorite wine with absolutely everything due to its versatility and balance of style) or good merlot; both have wonderful berry notes which will compliment the savory portions of the menu to a tee.

Beer Pairings: A definite IPA meal from my viewpoint - many microbreweries have crafted countless variations on this classic style, and all will bring great merit to the table. My favorite is from our friends at Surly Brewing Company out of Minneapolis, but for those not wanting a big hop character, buy up some Newcastle Brown Ale from our friends across the pond in Great Britain - the nutty notes and light hoppiness will be a well-rounded accompaniment for this menu.

December 18th

2009-12-14T21:24:00.001-08:00

We will be closed on Saturday for a private function, ladies and gentlemen, but we will be serving as normal on Friday evening.

First Course

Savory Tart Selection

Second Course

Garden Minestrone with Seven-grain Crostini

Main Course
Salmon Oscar

Whipped Sweet Potatoes

Caramelized Onion and Bell Pepper Melange

Dessert Course
Hand-crafted Espresso Ice Cream

Wine Pairings: The bearnaise sauce over the Salmon Oscar is rich, so make sure not to overwhelm the palate with a heavy-bodied wine - stick to the nice, light body of a pinot grigio or, if you're feeling adventurous, pick up a nice champagne or sparkling wine. For you red enthusiasts, a zinfandel in the vein of Seven Deadly Zins or any of its brethren is what I would be looking for to satisfy my personal tastes - the caramelized flavors in the side dishes will work wonders alongside the tannins and spice notes.

Beer Pairings: To my taste buds, this menu screams winter ale. Sam Adams has released a well-rounded and balanced offering this year, and the sweet potatoes play very nicely with beers of this depth. Stay away from the stouts for everything but the dessert; the espresso notes in the beer will make the flavors jump during the last course!

December 11th and 12th

2009-11-29T18:49:00.000-08:00

First Course
Brie and Fresh Raspberries on Focaccia Crostini

Papas Bravas and Creme Fraiche

Second Course

Mixed Greens with Gala Apples and Toasted Pecans in a Maple Vinaigrette

Main Course
Sirloin Au Poivre
Rosemary and Parmesan Potato Cake
Marinated Asparagus

Dessert Course
House Bread Pudding

Wine Pairings: Take a hint from the French and have a classic merlot for this meal, though the pepper implied by the "au poivre" ("with pepper") would do very well under the supervision of a syrah or a semillon chardonnay. My personal favorite, the Italian chianti classico, will be a fun addition to this menu, as well.

Beer Pairings: This menu is all about texture, as should your beer be - creamy and smooth will be the standard, and look for beers that are nitrogenated vs. carbonated to get the creamiest body possible (the smaller bubbles make for less "tickle" and give a stiff, frothy head that will offer a ton of complexity to the nose and taste of each offering). Guiness and Boddington's Pub Ale are both classic nitrogenated offerings, but if those don't fit the bill, find yourself a hard cider to enjoy - the tart apple flavors will contrast pleasantly with the brie cheese and the parmesan cheese in the potato cakes.

December 4th and 5th

2009-11-29T17:59:00.000-08:00

First Course

Sun-dried Tomato Bruschetta on Crostini

Second Course

House Salad with Lemon-leek Dressing and Parmesan Shards

Main Course

Herb-baked Pork Loin under Figs and White Wine

Spinach and Artichoke Cakes

Pan-seared Brussel Sprouts

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: Pinot, Pinot, Pinot! Whether of the grigio or noir designation, this grape has the wherewithal to accompany this entire menu with great flair. The pinot grigio will enhance the sweetness of the sun-dried tomatoes and brussel sprouts, and the pinot noir is a perfect marriage to the pork loin course - if you're looking for something different, the zinfandel and gewurtztraminer are also wonderful pairings for this menu.

Beer Pairings: Again with the pilsner - for the full flavors and rich accompaniments, nothing plays as nicely with this menu as the Czech offering. Leinenkugel's brewery has traditionally had a wonderful winter ale at this time of year, but check Schell and New Belgium, too - they've all got a wide selection with some very pleasant variations on tried-and-true styles.

November 27th and 28th

2009-11-16T17:38:00.001-08:00

Ladies and Gentlemen

We will be closed for the Thanksgiving Holiday and weekend to spend time with visiting family, but we will return next week with another great menu. Until we see you next, please travel safely and have a wonderful holiday!

Sincerely,

The Skinner Family

November 20th and 21st

2009-11-10T11:22:00.000-08:00

First Course

Baked Crab Cake on Mixed Greens

Main Course

Cranberry Stuffed Pork Loin

Garlic and Rosemary Mashed Potatoes

Marinated Asparagus

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: My suggestion is always to bring what you enjoy, but for this week, I might suggest something with heavy currant, cherry, or other berry note - a pinot noir tends to work well with menus like this, but you would find something equally pleasing in a grenache-shiraz (or grenache-syrah; both are interchangable) or, for you white wine drinkers, find yourself a semillon-paired wine (i.e. semillon chardonnay) or another Australian offering - the wines from "down under" are increasingly lovely as I experience more of them, and the conditions in which the grapes are grown, fermented, and aged are beginning to find the sweet spot on my palate!

Beer Pairings: Our friends from the Czech Republic have brought us the pilsner for meals like this - wonderfully light with a distinct hops character that sets it apart from its cousin, the lager, Pilsner Urquell is the ground-breaker and model by which the varieties of this beer have developed over the years, and I would highly suggest grabbing some off the shelf if you see it. If not, do find a locally-available pilsner - you will be glad that you did!

November 13th

2009-11-02T08:41:00.000-08:00

*We will be closed on November 14th due to prior engagements. We apologize for any inconvenience, but please join us for dinner very soon, and we appreciate your business!

First Course

Stuffed Tomato on Mixed Greens under a Balsamic Reduction

Main Course

Caribbean Jerked Cornish Hen under a Coconut Cream Sauce

Broiled Pineapple

Saffron Rice

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: With a bit of spice on this menu, I might suggest staying away from the really spicy wines (i.e. the shiraz). Instead, give mellow berry notes characteristic of a merlot a try. If you really want to feel some extra spice, I would suggest grabbing a cabernet-shiraz from one of any number of great vineyards; it will give the complexity needed to really bring out the subtle flavors of this menu without overdoing the pepperiness inherent in the shiraz style.

For whites, bring a gewurtztraminer or riesling - they offset the spicy smokiness of the jerk seasoning while still supporting the bright, sweet flavors in the pineapple.

Beer Pairings: A great night for lagers to shine, this night will also showcase the IPA very well. Overall, try to pick a nicely balanced beer - a brew that touts big hop flavors might be a bit too much, especially when you give the coconut cream sauce a try. However, whatever you might bring, make sure it's cold to take some of the edge off of the natural spiciness of the jerk seasoning - you'll be glad you did!

November 6th and 7th

2009-10-26T11:12:00.000-07:00

First Course

Grilled Stuffed Focaccia

Mushroom Tapas with Goat Cheese on Crostini

Main Course

Glazed Cornish Game Hen under Garlic and Leek sauce

Manicotti Formaggio

Dessert Course

Homemade Bread Pudding with fresh Vanilla Ice Cream

Wine Pairings: Fall brings me back to intensely warm flavors, which is why I wanted to accent some earthy notes throughout the menu. Chardonnay will play across the menu nicely, but bring a pinot grigio with you to lighten some of the flavors and bring out the sweetness in the sherried mushrooms, caramelized onions and tomatoes in the manicotti, and the cinnamon and caramel in the bread pudding.

Beer Pairings: Stella Artois or a similar Belgian offering would be a wonderful pairing with this menu, but something with a hoppy kick to it will pair especially well with the sherry and lemon zest used in the first course. Check out Boddington's Pub Ale for a lovely beer that will go will with everything here. Don't bring anything overly-roasted as the garlic-leek sauce will clash with it for the main course, but something with plenty of maltiness (i.e. Smithwick's or a caramel bock in most any incarnation) is a sure bet for this meal.

September 25th and 26th

2009-09-21T11:58:00.000-07:00

First Course

Garden Minestrone

Main Course

Baked Pork Loin under Candied Walnuts on Orzo

Steamed Vegetable Medley

Dessert Course

Homemade Bread Pudding with fresh Vanilla Ice Cream

Wine Pairings: The candied walnuts in this dish will be forward enough to demand some taming, and a chardonnay with malic (apple) and vanilla qualities in accent to the smokey dryness will do very nicely. I might suggest Markham or Fat Bastard for good starting points, but go crazy. If you're a red drinker, go chianti (Ruffino) or give that zinfandel on the shelf some attention - both will do very well, especially in compliment to the cinnamon in the bread pudding.

Beer Pairings: Stout, porter - which one to choose? Darker roasted beers tend to intensify sweetness, and with the candied walnuts and natural sugars in the vegetables, they will be great companions to this menu. Save some for dessert, too. . . that ice cream is killer with a great stout like Guiness or Young's.

September 18th and 19th

2009-09-11T10:43:00.000-07:00

First Course
Mixed greens with Cider Vinaigrette, fresh Gala Apples, Crumbled Feta, and toasted Pine Nuts

Main Course
Smoked Pork Roast with a Mango-Ginger Barbecue Sauce on Herb Focaccia

Baked Sweet Potatoes

Pan-fried Brussel Sprouts with a Garlic-Leek Sauce

Dessert Course
Homemade Bread Pudding

Wine Pairings: Wine will be primarily white, and, unlike last week, you might stay away from intense smokey flavors - stick to something like a pinot noir or a merlot to really bounce the flavor about on the pallate. The mango-ginger barbecue sauce might be a bit sweet to enjoy with a riesling, but movement toward a sauvignon blanc or a sparkling prosecco could make for a delightful experience!

Beer Pairings: I hate to sound redundant, but the "Marzen" (Octoberfest) style is here to stay for a couple of weeks! It's just so good. . . if you didn't try some last weekend, put yourself to the test and get some QUICK! Many brewers make it in March (thus the "Marzen" designation in German) and let it sit until this time of year, so they are usually brewed in limited quantities.

If you can't find any around here, opt for something with some nice caramel notes like the Tommyknocker Maple Nut Brown Ale (http://www.tommyknocker.com/ourBeer.html) - you won't regret it, and you can get it right here in the area. Prost!

Saturday, September 12th

2009-09-11T08:22:00.000-07:00

First Course
Mixed greens with Cider Vinaigrette, crumbled Dimoc Cheddar, and toasted Pumpkin Seeds

Main Course
Baked Sirloin under Champagne Caramelized Onions

Rosemary Garlic Mashed Potatoes

Broiled Stuffed Tomato

Dessert Course
Homemade Bread Pudding

Wine Pairings: The flavors of autumn are upon us, and so, in the spirit of the season, I have included my favorite fall flavors, making this week's menu very easy to pair!

I am increasingly a fan of the malbec, and it's slight tartness will pair very well with the cider vinaigrette in the salad, and be offset quite nicely by the cheddar. If you're not sure, go smokey (i.e. cabernet) or peppery (shiraz), though I might still stay with a nice light white (gewurtztraminer or pinot grigio) for this one. A chardonnay will do very well with this menu, too, especially one with pronounced vanilla notes to compliment the caramelized onions.

Beer Pairings: Oh, man, it's my favorite beer season! So many beers were produced for celebrations at this time of year, and "mein lieblings" (my favorite) is the Oktoberfest style. Toasty, nutty, passing hints of hoppiness. . . it's magical sometimes. Try any Oktoberfest offering at this time of year and you can be assured of a decent experience, but make special note of the August Schell Brewing Company' offering; it's a sure-fire hit http://www.schellsbrewery.com/home.php. Anyway you find it, grab some and enjoy around a nice campfire or a table with some fresh-baked bread.

August 21st and 22nd

2009-08-22T08:56:00.000-07:00

Ladies and gentlemen,

We apologize for not getting notification to you sooner, but we will not be hosting dinners this weekend as Shane is in a production of Arsenic and Old Lace at the Grand Operahouse here in Dell Rapids. We will return next weekend, though, so thank you for your patience, and we look forward to serving you again soon!

August 14th and 15th

2009-08-03T11:42:00.000-07:00

First Course
Carrot and Ginger Vichyssoise Soup

Main Course
Herb-baked Pork Loin under a Sweet Vermouth and Portabello Demi Glace
Rosemary Roasted Potatoes
Steamed Asparagus

Dessert Course
Apfeltorte

Wine Pairings: Go for the gusto this weekend - there are a myriad of choices out there because of the broad scope of this menu. Malbecs are hot right now, but a nice bottle of your standard merlot will perform well with the entire menu. Don't go overly sweet with the main course, though - there are many herb notes that will clash harshly with the sweetness of a reisling, though it would be a perfect choice for the dessert course. Simply put, bring your favorite. . . there's something here for pretty much everybody!

Beer Pairings: Porters and stouts, though frowned upon last week, will be strong companions to this weekend's selection. Guiness, the entire Young's line, and Sammy Smith's darker selections should give you plenty of choices, but look also to the New Belgium Brewing Company (www.newbelgium.com) offerings - they've got a diverse line of great beers that will serve this menu well. Prost!

August 7th and 8th

2009-08-03T11:25:00.000-07:00

First Course
House Salad with Poppyseed Dressing

Main Course
Chicken Marsala
Linguini under a Roasted Red Pepper and Cream Sauce
Antipasti Skewers

Dessert Course
Homemade Espresso Ice Cream

Wine Pairings: Chianti is almost a must, in my humble opinion. The fruitiness and exuberance that it brings to the table will pair very well with smokiness brought out of the mushrooms and Marsala wine on the chicken, and it's subtle finish will be enlivened by the antipasti. If you're leaning toward a white, go with Pinot Grigio - it's such a superb summer wine, and it pairs nicely with the sweet poppyseed dressing and fresh fruits incorporated into the salad course.

Beer Pairings: Don't get anything heavy-handed (i.e. a porter or stout) unless you'll be sipping - these tend to overpower the bright flavors involved with the cream sauce and the chicken, though it would be perfect to go with the dessert course! If you're into mingling your beer experience, try this - start with a wheat beer with the salad course, follow it with a nice nutty brown ale (Newcastle is my choice here) for the main course, and end with a lovely oatmeal stout (Young's will do very well in this capacity) with dessert. . . great for those group experiences, and you'll only need a bottle or two of each to give a memorable time to up to six people. Whatever you do, have fun with it!

July 31st - August 1st

2009-07-21T15:21:00.000-07:00

We will be closed this weekend for private functions, but we will return next weekend with another great menu - stay tuned!

July 24th and 25th

2009-06-08T12:30:00.000-07:00

First Course
Roasted Garlic Bulb with Pita bread
Roasted Red Peppers

Main Course
Baked Cornish Game Hen under Caramelized Onions
Steamed Asparagus
Chilled Zucchini and Tortellini Salad

Dessert Course
Triple Chocolate Brownie

Wine Pairings: Chardonnay will reign over this menu (Markham and Barefoot will lend their talents nicely), or give Schmitt-Söhne Riesling a try (it’s in a blue bottle - the yellow label is particularly nice, if I am remembering correctly). If you are a red wine sort of person, however, I might suggest a nice zinfandel (Seven Deadly Zins is a vivacious example, though for my money and preferences in this style, I would find a bottle of Cline - it’s tame enough to not knock you out, but it has the spark of a zinfandel that will keep you engaged).

Beer Pairings: Wheat beers are the ticket this weekend, and Boulevard Wheat from Kansas City is a great pairing that is readily available in the area. Be looking for “wheat” or “hefeweizen” on the label, but “witbier” or “Belgian wit” (Blue Moon is a good representative of the wit style) will be particularly lovely given their citrus and coriander flavors. Don’t plan on saving any for dessert, though - the flavors will clash harshly with the rich chocolate you will be enjoying.

July 17th and 18th

2009-06-08T12:28:00.000-07:00

First Course
Tomato Caprese Salad
Herb Focaccia Bread

Main Course
Manicotti Formaggio
Linguini
House Marinara Sauce
House Rosa Sauce
Vegetable Medley

Dessert Course
Tiramisu

Wine Pairings: Viva la vino Italiano! My two favorites are pinot grigio and chianti, though a pleasant chardonnay, honestly, will add some nice oak notes and dry up some of the sweetness from the fresh basil used across the board on this menu. Look to California for some great pairings, especially from Napa or the Russian River Valley.

Beer Pairings: We have a menu here that works extremely well with my absolute favorite style of beer - the IPA (India Pale Ale). Surly Furious is quite hoppy (the hoppier the better, in my humble opinion!), but will add a lot of floral notes and a crisp dryness that will do well through the main course (and set you up well to enjoy the dessert) if you‘re up to the challenge. If you have never had an IPA before, consider Summit Pale Ale a nice introduction to the style.

July 10th and 11th

2009-06-08T12:25:00.000-07:00

First Course
Shrimp Cocktail

Main Course
Baked Salmon under a Pepper-Cumin Purée
Wild Rice Pilaf
Chilled Zucchini and Tomatoes

Dessert Course
Shortcake with fresh Blackberry Compote

Wine Pairings: I would be searching for a sauvignon blanc or semillon chardonnay for this week, though a vibrant Chilean cabernet sauvignon or a malbec (with its velvet tannins and rich blackberry notes) will pair nicely with the pepper-cumin purée and the dessert course.

Beer Pairings: Peroni (Italy) will be a steadfast companion for this meal, but to add some complexity to the experience, bring something slightly dark (the smoky but malty Moose Drool from the Big Sky Brewing Company is a great choice, as is the slightly nutty Bass Ale from Great Britain).

July 3rd and 4th

2009-06-08T12:19:00.000-07:00

Happy Independence Day, friends!

First Course:
Ale and Dimoc Cheddar Soup
Home-baked Bread

Main Course:
Bourbon Barbequed Pork Ribs
Jalapeno Cornbread with Whipped Honey Butter
German-style Potato Salad
Fresh Watermelon with Balsamic Reduction

Dessert Course:
Apple Pie with Homemade Cinnamon Ice Cream

* Beginning with the July menus, I will be offering some suggestions on wine and beer pairings to round out your dining experience. Take my suggestions for what they are worth, but please remember the tried and true golden rule - drink what you enjoy! Either way, please feel free to bring your favorite wine and/or beer to enjoy with your meal, and we hope to see you soon!

Wine pairings: Lightly sweet and/or fruity is the key here to bring out the caramelization of the bourbon and onions in the barbeque sauce. Gewurtztraminers and Rieslings are great companions, though some prefer a lighter-bodied Pinot Grigio (outstanding with the watermelon!).

Beer pairings: Whatever it is, bring it cold. . . the spice in the cornbread and the barbecue sauce will need a small bit of taming. Look for the “lager” designation, as these are brewed at much lower temperatures and have better clarity than their ale cousins, making for a very crisp and light-bodied beer (Grain Belt Premium or Corona are good choices here). If you are looking for deeper flavor, though, get some 90 Schilling Ale (from Odell Brewing Company) or the Schell Caramel Bock (from the August Schell Brewery in New Ulm, MN) to bring out the flavors of the barbecue sauce and the sharpness of the cheddar in the first course.

June 26th and 27th

2009-06-01T13:17:00.000-07:00

We will be closed this weekend for private functions. We look forward to seeing you again soon!

June 19th and 20th

2009-06-01T13:14:00.000-07:00

First Course:
House Salad with Poppyseed Dressing

Main Course:
Herb-baked Pork Loin with Portabello Mushroom Sauce
Baked Sweet Potatoes
Fresh Fruit

Dessert Course:
Triple Chocolate Brownie

June 12th and 13th

2009-06-01T13:07:00.000-07:00

First Course:
House Salad with a Mango Vinaigrette

Main Course:
Caribbean Jerked Chicken under a Mango-Citrus Salsa
Fried Plantains
Island Rice

Dessert Course:
Key Lime Pie

June 5th

2009-05-29T10:14:00.000-07:00

*We will be closed on June 6th for a private event.

First Course:
Gazpacho

Main Course:
**Bleu Sirloin
Baked Sweet Potatoes
Steamed Broccoli

Dessert Course:
Homemade Cinnamon Ice Cream

** All cuts of beef will be prepared to medium unless otherwise requested.

May 29th and 30th

2009-05-13T11:41:00.001-07:00

First Course:
House Salad with Strawberry Vinaigrette

Main Course:
Baked Chicken
Corn on the Cob
Sauteed Green Beans

Dessert Course:
Apple Cobbler

May 22nd and 23rd

2009-05-13T11:12:00.000-07:00

First Course:
Pumpkin Soup

Main Course:
Herb-baked Pork Loin
Baked Potatoes
Fresh-steamed Asparagus

Dessert Course:
Homemade Apple-Cinnamon Ice Cream

May 15th and 16th

2009-04-28T10:18:00.000-07:00

First Course:
Potato Dumpling Soup

Main Course:
Jägerschnitzel
Caraway Sauerkraut
Baked Pears

Dessert Course:
Apfeltorte

May 8th and 9th

2009-04-20T11:53:00.000-07:00

First Course:
Sweet Corn Chowder

Main Course:
Honey-Chipotle Salmon
Spinach and Roasted Pepper Torte
Grilled Pineapple

Dessert Course:
Lemon Meringue Pie

May 1st and 2nd

2009-04-14T12:47:00.000-07:00

First Course:
Gazpacho

Main Course:
Stuffed Fire-roasted Peppers with Margherita Chicken
Jalapeno Nachos with fresh Guacamole
Paella Mixta

Dessert Course:
Sopaipillas

April 24th and 25th

2009-04-14T12:32:00.000-07:00

First Course:
Spring Green Salad with Strawberry Vinaigrette

Main Course:
Cornish Game Hen under Sherried Apricots
Steamed Asparagus
Wild Rice

Dessert Course:
Rhubarb Pie

April 17th and 18th

2009-04-14T12:13:00.000-07:00

First Course:
House green salad with Lemon-poppyseed dressing

Main Course:
Honey Pork Roast with Bourbon Barbeque Sauce
Baked Sweet Potatoes
Jalapeno Cornbread Muffins

Dessert Course:
Brandied Peach Cobbler

A little about us. . .

2009-04-14T11:09:00.000-07:00

As we venture into some new territory here at the Rose Stone Inn, we'd like to give you a little insight into the concept of what we're aiming for here at our location.

In the tradition of the old-style public house, we want to provide a comfortable, inviting, and community-based atmosphere for you and your guests. It is, after all, as a family that we first learned to enjoy food, and there is a certain communion experienced when a meal is shared with family, friends, and neighbors that can't be experienced in many of the places we eat these days.

We are, on top of providing an enchanting ambiance, also dedicated to offering delicious, home-inspired meals for family-style service to our guests. We hand-prepare three courses for you and your company to enjoy using the freshest ingredients available. Some of the greatest meals are resplendent in their simplicity, and the artful execution of simple recipes is a goal that we strive for in each and every meal that we prepare.

For now we will only be open for public seating on Friday and Saturday evenings, and, as there are only 20 seats available, reservations will be required (all reservations must be made at least 24 hours prior), though walk-ins will be accepted as space allows. We will begin seating for service at 6:30 PM and the first course will be served promptly at 7:00 PM. Menus for each weekend will be posted on this site with a date as the post label for easy browsing.

If you have any further questions, please feel free to contact us by e-mail or by telephone, and we hope to see you around soon!

The Skinner Family

(PS - I don't know how this will work out, but if you feel froggy enough to jump, subscribe to this blog through e-mail and I believe you will receive e-mail alerts when new postings are published - this internet thing is nifty!)

Welcome to the Rose Stone Inn announcement page!

2009-04-14T10:39:00.000-07:00

Ladies and gentelmen -

Thank you so much for your interest in what's going on at our humble establishment! Please bookmark this page for easy access, and we will keep this particular site updated with all menus, events, etc. that we will be hosting.

Do remember that we are always available by phone or e-mail for information and reservations, and we look forward to hearing from you soon.

Sincerely,
The Skinners.