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medallions of duck breast, pan-seared and topped with a green peppercorn demi-glace, served with lobster risotto and fresh vegetables.
8 ounce blackened filet mignon topped with a basil b'arnaise, served with garlic mashed potatoes and fresh asparagus.
pork tenderloin rolled in herbs and fire grilled, served over garlic mashed potatoes and fresh vegetables, crowned with a balsamic rosemary sauce.
12 ounce bone in veal chop stuffed with baby swiss cheese, roasted garlic, spinach, pancetta bacon and portabella mushrooms served over garlic roasted mashed potatoes and seasonal vegetables and topped with a port wine reduction.
saut'ed chicken breast topped with a marsala mushroom wine sauce, served over garlic mashed potatoes and fresh vegetables.
saut'ed chicken breast topped with lump crabmeat, asparagus and a basil b'arnaise, served over angel hair with a mozzarella stuffed tomato.
grilled chicken breast marinated in balsamic vinaigrette, garlic, rosemary, mustard and a dash of honey; crowned with grilled portabella mushrooms slices, served over linguini pasta.
chicken breast stuffed with gorgonzola cheese, portobello mushrooms, spinach and red onions, topped with a raspberry sauce, served over angel hair pasta and fresh vegetables.
Menu for The Garlic Rose provided by Allmenus.com
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