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A crock of French onion soup, topped with croutons and covered in Mozzarella and Swiss cheese.
Fried to perfection, served with a hearty tomato sauce.
Tender grilled Portobello mushroom over fresh Mozzarella, roasted peppers, beefsteak tomatoes and arugula.
With arugula, button mushrooms, endive, juicy pear slices, pecans and Gorgonzola cheese; topped with a honey-herb vinaigrette.
Served on toast points with fresh horseradish, diced onions and capers.
One crabcake made with jumbo lump crabmeat, delicately pan fried, served over a rich lobster sauce.
Chilled and served with a spicy cocktail sauce.
Plump and pristine, nestled on a bed of crushed ice.
With homemade dressings.
Crisp romaine lettuce lightly tossed in our traditional Caesar dressing with shaved Parmesan cheese and croutons.
Fresh mussels sauteed with tomato, shallots, garlic, white wine and fresh herbs.
Tender pieces of cut sirloin, slow cooked with garden fresh vegetables and potatoes in a hearty beef gravy.
A blend of chopped beef and veal mixed with fresh vegetables, topped with a crown of fresh mashed potatoes.
Sliced New York cut sirloin steak, with melted Monterey Jack cheese and onion rings stacked on a club roll.
With sauteed onion and mushrooms, served with French fries.
Ale battered filet of Boston scrod deep fried to a golden brown, served with French fries and tartar sauce.
Shrimp, bay scallops, clams and mussels in a rich tomato sauce and served over linguini.
Pan seared chicken breast served with wilted spinach, mushrooms, proscuitto and pine nuts.
Breaded breast of chicken, filled with ham and Swiss cheese, baked to a golden brown.
Made with select jumbo lump crabmeat, delicately pan fried with a rich lobster sauce.
Twin 8 oz. chops.
Sauteed and topped with a butter sauce.
Tender strips of grilled chicken in a roasted pepper and fresh garlic cream sauce, with scallions, snow peas and Romano cheese served over fettuccine.
With asparagus tips, wild mushrooms, roasted red peppers and saffron.
Broiled and served over beurre blanc.
Fresh seasonal vegetables sauteed in olive oil with roasted garlic, tossed with penne pasta.
In natural jus, served with mashed potatoes.
Menu for Rosie O' Grady's provided by Allmenus.com
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