A facelift is coming!

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!

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

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

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.