January 2nd and 3rd, 2010!

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

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!