Rossi's

Miniature versions of a kentucky tradition. Roasted turkey, bacon, tomato, and mornay sauce inside a toasted bread bowl with melted cheese.

A different toasted ciabatta bread prepared daily by chef robert.

A blend of artichokes, sun dried tomatoes, capers and a dash of bermuda onions baked with asiago cheese. Served with blue corn chips.

Shrimp and prosciutto wrapped scallops in famous new orleans style breading. Served with cocktail sauce and hollandaise on the side.

Grilled chicken, cheddar cheese, bacon, scallions, diced cucumbers, and tomatoes all mixed with your choice of ranch or bleu cheese dressing. Fresh romaine lettuce leaves served on the side.

Lightly fried then drizzled with lavender honey.

Tobasco rubbed ahi tuna grilled rare then finished with Dijon aioli.

Thin potato slices fried and sprinkled with bleu cheese crumbles, bacon, and scallions.

Lightly breaded & fried crispy, enhanced with a thai basil vinaigrette, served with marinara.

Two chops twice-grilled and basted with rossi's own roasted garlic and mint demi-glace.

Mixed greens topped with shredded carrots, croutons, cherry tomatoes, and asiago cheese.

Romaine lettuce, asiago cheese, anchovies, and chef's own caesar dressing.

Walnut-crusted chevre with mixed greens, julienne vegetable slaw, fresh pears and a honey garlic vinaigrette.

iceberg lettuce with bacon, bleu cheese crumbles, scallions, cucumbers, and fresh tomatoes.

Shrimp sauteed with a fresh tomato sauce and chili peppers then tossed with angel hair pasta and parmigiano-reggiano.

Chopped cherrystone clams prepared with your choice of a red sauce or a white sauce, tossed with linguine.

Pan sauteed chicken breast added to a flavorful sauce of lemon juice, white wine, garlic, and olive oil tossed with angel hair pasta and garnished with asiago cheese.

A tasty combination of baby spinach, portobello mushrooms, bermuda onions, asiago cheese, and prosciutto. Served with angel hair pasta and white wine garlic sauce.

Garnished with spinach, fresh tomato, red onion, mushrooms and prosciutto then finished with a roasted lemon olive oil.

10 Ounce fresh USDA prime stockyard beef patty topped with your choice of cheddar, swiss, bleu cheese, or beer cheese.

Panko-crusted filet of fish deep fried to perfection.

Grilled breast of chicken with cured italian ham, confit tomatoes, and Gruyere cheese on warm ciabatta bread.

Four lamb chops twice-grilled and basted with rossi's own roasted garlic and mint demi-glace.

Grilled pork tenderloin topped with a unique barbecue butter sauce and garnished with black bean relish.

Fresh atlantic salmon prepared three ways to choose from: grilled with hollandaise, blackened, or the nightly special.

Ribeye cap tenders grilled to order then topped with mushrooms that have been sauteed in sherry and butter. Finished with a roasted garlic demi-glace.

This marvelously rich, yet mellow, 18 ounce bone-in cut of certified angus beef comes from the heart of the rib roast, where the most abundant marbling, tender texture, and succulent tastes are found.

The ultimate filet, Filet mignon is slowly and naturally aged then hand carved and expertly trimmed.

A crispy half duck enhanced by the chocolate and cherry flavors of our port wine reduction.

Oven roasted chicken breast served on a saffron, sweet pea, and mushroom risotto with tarragon veloute.

Seared sea scallops with white wine lemon butter garnished with a concasse of tomato and capers.

Ahi tuna encrusted with kalamata and spanish olives, then oven roasted with a light tomato herb sauce.

Sage crusted chicken breast laced with proscuitto then finished in white wine cream and a hint of tomato.

Our panko-crusted grouper is flash fried, adding a twist to a traditional favorite sauce of white wine, lemon juice, and capers.

Rosemary encrusted with a light tomato wine sauce.