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!

December 11th and 12th

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

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

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

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

*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!