Friday, October 23, 2009

FALLing for Dinner at Rosebud

Tonight we are rolling out a new fall menu for dinner. As the months go by we often change dishes slightly to incorporate fresh, in-season produce and replace what has gone out-of-season, but three or four times a year we do a big refresh with lots of new dishes that truly exemplify the season.

You can check out the full menu online but I'll mention a few of my new favorites just to tempt you!

Jose Wang's meatballs with Carolina rice & soy-veal jus is an amazing appetizer as is our housemade mozzarella with cranberry-tomato chutney, sea salt & rosemary oil.

Our new chopped iceberg salad is totally unique with crumbled egg, local radish, crushed saltines and caper vinaigrette.

All our new entrees sound amazing but I'm most excited about Georges Bank filet of sole with Riverview Farm grits, golden beets, Georgia apples & caper vinaigrette. Eden Farms Berkshire pork chop with Mexican coke braised sweet potato soul stew sounds perfect for a chilly evening, and the duck risotto with roasted mushrooms, dried apricots and fresh sage is right up my alley.

For all you meat and potato lovers, our chargrilled ribeye with pimento cheese whipped potatoes and red wine braised mushrooms promises to leave you full and happy.

Of course, we also have some new fall desserts including brown butter and sea salt cookies and apple spice cake.

Hope you can make it in to check out our new menu this weekend. Next week we'll also have updated fall lunch and brunch menus.

No comments:

Post a Comment