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

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

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

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

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

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

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

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.