Appetizers
“Always a great opening number”
Soup of the Season
We will be glad to share this season’s selections, made fresh in house $2.75
New Orleans Crab Cakes
A spicy version of an old Maryland favorite, served with remoulade $8.50
Stuffed Portobello
Grilled Portobello mushrooms overflowing with feta cheese,
spinach, garlic and herbs $8.00
Baked Gorgonzola in Puff Pastry
Aged Gorgonzola cheese wrapped in puff pastry, drizzled with Buffalo sauce, and served with celery and flatbread crackers
$6.50
Scallop Skewers
Bacon wrapped scallops with Pleasant Valley sherry cream sauce
six scallops $6.50 twelve scallops $13.00
Spinach Dip
With warm tri-colored tortilla chips for dipping $6.50
Blues Boards
“A tune to share with a friend”
Peel and Eat Beer Poached Shrimp
A whole half-pound served with three dipping sauces:traditional cocktail, wasabi soy and a jazzed up remoulade
$9.00
- Local and Imported CheeseBoard
$9.00
Pesto Baked Brie
Individual brie baked with fresh basil and sun dried tomato topping and served with flat bread crackers and fresh fruit
$9.00
Dixie Land Fare
“When a whole number is too much”
Chicken and Chorizo Quesadilla
Grilled chicken and Chorizo sausage blended with three cheeses and
green onions, served with sour cream and house made salsa
$9.00
Pan Seared Yellow Fin Tuna Salad
Served rare over a bed of Bok Choy and black sesame slaw,
encircled by field greens
$9.00
Caesar Salad
Crisp Romaine tossed with Caesar dressing, shaved Romano and croutons
plain $7.50 with chicken $9.00 with shrimp $12.50
Duck Nest Salad
Pan seared duck breast over mixed greens and crisp Asian noodles with hoisin-berry vinaigrette
$14.50
Headliners
All entrées are served with side salad
Choose our Caesar for an additional $2.50
Citrus Marinated Cuban Ahi Tuna
Marinated in the flavors of the Caribbean, this 8oz center cut tuna steak would keep anyone from singing the Blues.
Served rare over coconut rice
$19.00
Pleasant Valley Vegetable Sautee
Egg dipped artichoke hearts, fresh asparagus, and other treats from the garden sautéed and served in a lemon sherry sauce over long grain sweet pepper rice.
$17.00
Add a boneless breast of chicken
$19.50
Market Street Stripper
This baby is a 12oz center cut Black Angus NY Strip topped with black pepper Gorgonzola and a brandy demi-glace,
accompanied black pepper Gorgonzola and a brandy demi-glace, by the potato coalition.
$22.00
She can solo if you prefer your steak plain
$21.00
New Orleans Crab Cakes
The dinner size of this French Quarter favorite, served over shrimp
and crab claw bisque with sweet red pepper rice
$19.00
Portobello Chicken
A grilled chicken and Portobello mushroom duo tossed with spinach tagatalle and a demi-glace cream sauce
$17.00
Elderberry Duck
This duck is truly a headliner hailing from Long Island.
He’s a boneless pan seared fowl backed up by an Elderberry Merlot
sauce and Israeli couscous
$19.00
Fat Cat Filet
Our signature 8oz filet pan roasted with pancetta bacon, served with wild mushroom ragout and the potato coalition
$23.00
Solera Scallops
This group gets its styling flavor from the Hammondsport Valley. These oversized ladies are ribboned with pancetta bacon, feta cheese, and Pleasant Valley sherry lemon sauce over sweet red pepper rice
$19.00
Pork a la Russe
Medallions of pork tenderloin sautéed with shrimp and crabmeat
simmered in vodka bisque over sweet red pepper rice. This pig can swing
$19.00
NOTE - THOROUGHLY COOKING FOODS OF ANIMAL ORIGINS SUCH AS BEEF, EGGS, FISH, LAMB POULTRY OR SHELLFISH REDUCES THE RISK OF FOODBORNE ILLNESS. INDIVIDUALS WITH CERTAIN HEALTH CONDITIONS MAY BE AT HIGH RISK IF THESE FOODS ARE CONSUMED RAW OR UNDRCOOKED. CONSULT YOUR PHYSICIAN OR PUBLIC HEALTH OFFICIAL FOR FURTHER INFORMATION
Rosetta' s Homemade Desserts
