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CRISPY CORNFLAKE-CRUSTED LOBSTER BITES
Presented with fresh, creamy guacamole, applewood-smoked bacon and
tomato; finished with a sesame ginger soy reduction $14
As a replacement for your inclusive salad $11

HUDSON VALLEY FOIE GRAS
Medallion of foie gras pan-seared, accented with a sweet & sour cherry and drizzled with aged
balsamic; presented with corn bread "muffin top", caramelized pear and pistachio dust $16 
As a replacement for your inclusive salad $13

CRAB WEDGE SALAD
Baby iceberg lettuce topped with Lamaze dressing, lump crabmeat, European
cucumber, red onion, tomato, chives & hearts of celery $10
As a replacement for your inclusive salad $7

 

WILD STRIPED BASS
Pan-seared wild striped bass in a fragrant, light lemongrass broth; accompanied
by julienne vegetables and roasted baby Yukon gold potatoes 
Entrée Plate $29 | Small Plate $23
Pouilly Fume, Domaine Bruno Blondelet, Loire Valley, France 2014 $41 bottle (750 ml)

VEAL NAPOLEON
Panko-crusted medallions of veal layered with sautéed spinach, portabella
mushrooms, oven-roasted tomatoes and fresh mozzarella cheese; finished with a beurre
blanc-infused demi-glace and served with a rosette of country mashed potatoes
Entrée Plate $31
Campofiorin, Masi, Verona, Italy 2012 $42 bottle (750 ml)

POLLO A LA ROSA
Scallopine of chicken breast sautéed in a vodka tomato blush sauce; tossed with roasted
peppers, wild mushrooms, sliced asparagus spears and presented over angel hair pasta; garnished
with crispy prosciutto ribbons, grated Parmesan cheese and fresh basil
Entrée Plate $23
Petite Sirah, Eos Estate Bottled, Paso Robles, California 2014 $34 bottle (750 ml)

PETITE FILETS & CRABMEAT
Petite filets mignon accented with a fig balsamic vinegar and caramelized shallots and topped with lump crabmeat & hollandaise sauce; teamed with lemon butter broccoli and truffled whipped potatoes
 Entrée Plate $39 | Small Plate $33
Rioja Tempranillo, Vina Hermosa Crianza, Spain 2009 $38 bottle (750 ml)
  Prosciutto, Italian for "ham", is a term broadly used to describe a ham that has been seasoned, salt-cured (not smoked) and air-dried. The meat is pressed, producing a firm, dense texture. Italy's Parma ham is the true prosciutto and it is generally labeled according to its city or region of origin. Prosciutto is carved into transparently thin slices and is best eaten "as is." Chef Bell's Pollo a la Rosa features prosciutto imported from the city of Parma in Italy. Bon Appetit!