Rose Tree Inn___MENUS
LUNCH MENU
COLD APPETIZERS
Jumbo Shrimp Cocktail
Served with red chili cocktail sauce and verdi sauce - 11.00
Crispy Calamari
Lightly coated and served with sweet chili sauce - 8.00
Filet Mignon Cheese Steak Spring Roll
Aged Provolone confit, mushrooms and onions. Served with roasted tomato ketchup - 8.00
Crab Stuffed Mushrooms
With baby arugula and balsamic vinegar - 9.00
SOUPS
Lobster Bisque with Lobster Herb Salad - 7.00
Exotic Kennett Square Mushroom Soup - 6.00
Soup D’Jour - 6.00
SALADS
Pineapple Salad
Baby spinach, fresh pineapple, shrimp, goat cheese, toasted pistachios and raspberry vinaigrette - 13.00
Grilled Chicken Breast Salad
Bed of romaine lettuce with creamy caesar dressing - 12.00
Chicken Salad
Served with mixed greens, fresh fruit, and balsamic vinaigrette - 11.00
Seafood Salad
Shrimp, Scallops, and crabmeat over bed of spinach with a champagne vinaigrette - 16.00
SANDWICH SELECTIONS
Blackened Salmon
Honey mustard sauce, bacon, lettuce, and tomato - 12.00
Vegetable Sandwich
Roasted portabella, red pepper, caramelized onion, provolone cheese and horseradish mayo - 10.00
Black Angus Burger
Bacon, lettuce, tomato, and American cheese - 10.00
Pan Seared Crab Cake
With a Verdi mayonnaise, lettuce, tomato, and onion - 14.00
Grilled Smoked Chicken Wrap
Honey mustard, lettuce, tomato, onion, bacon, corn tortilla - 11.00
All sandwiches served on a Kaiser roll with choice of French Fries or Fresh Fruit
ENTRÉES
Chicken Alfredo
Egg noodles, basil, roasted tomato and spinach finished with white wine, cream, and imported cheeses - 13.00
Chicken Quesadillas
Grilled chicken in a tortilla with tomato salsa, avocado and jalapeno sour cream - 11.00
Pan Seared Salmon
Fennel orange salad and champagne sauce - 12.00
Blackened Ahi Tuna
Pan seared with fresh mango salsa - 13.00
Oven Roasted Crab Cake
Red pepper sauce finished with basil oil - 14.00
Grilled Pork Chop
Sautéed onions red pepper and caramelized apples - 12.00
Grilled New York Sirloin
Caramelized onions, sautéed wild mushrooms with a Jack Daniels demi glaze - 13.00
Pan Seared Calf’s Liver
Bacon and onion vinaigrette - 12.00
Any Menu item may be cooked to order. Consuming raw or undercooked meats, seafood, poultry, Or eggs may increase the risk of food borne illness
DINNER MENU
COLD APPETIZERS
House Smoked Salmon
Apple wood smoked salmon served with traditional garnishes - 10.00
U-12 Jumbo Shrimp Cocktail
Red chili cocktail sauce and creamy Verdi sauce - 14.00
Fresh Shucked Oysters
Cocktail sauce and cucumber mignonette - 9.00
Peppercorn Seared Beef Carpaccio
Panzanella salad with shaved romano cheese and basil oil - 9.00
HOT APPETIZERS
Crispy Fresh Calamari
Lightly coated and served with sweet and sour sauce - 8.00
Prince Edward Island Mussels
Saffron pernod broth with tomato flat bread - 9.00
Shrimp and Scallop Skewers
Glazed with sesame oil over shiitake mushrooms and baby arugula - 9.00
Filet Cheese Steak Spring Rolls
Aged provolone, mushroom confit, caramelized onion, spicy ketchup - 8.00
SOUPS
Exotic Kennett Square Mushroom Soup - 6.00
Lobster Bisque with Lobster Herb Salad - 7.00
SALADS
Iceberg Wedge
Diced tomatoes, crispy prosciutto and Blue Cheese - 6.00
Classic Caesar Salad
Romaine hearts, sourdough croutons, parmesan cheese - 7.00
SMALL PLATE SELECTIONS
Much like a Tapas Menu these selections are designed for tasting, sharing, or to be enjoyed as an appetizer or small meal
Seafood Salad
Shrimp, Scallops, and Crabmeat served over a bed of baby spinach with a champagne vinaigrette - 13.50
Pan Seared Tuna
Fennel orange salad with a soy ginger sauce - 12.00
Filet Beef Tips
Marinated in sesame oil, soy sauce, and scallions - 10.00
Baked Brie
Crusted Brie served with raspberry sauce, fresh fruit and crackers - 11.50
Mussel Saffron Pasta
Extra virgin olive oil, garlic, and fresh herbs - 10.00
Vegetable Napoleon
Red pepper roasted portabella mushroom, pistachio crusted goat cheese and puff pastry with Melba glaze - 11.00
Crab Artichoke and Spinach Dip
Topped with Romano cheese and served with pita bread - 10.00
Caesar Salad
Served with crispy calamari - 14.50
Lollipop Lamb Chops
Chimichurri sauce and sautéed wild mushrooms - 14.00
ENTRÉES
ALL Entrees served with Starch and Vegetable and a small house salad
Flounder Roulade
Stuffed with crab imperial and finished with champagne cream sauce - 23.00
Scottish Salmon
Pan seared and served with a tequila pecan butter sauce - 25.00
Oven Roasted Crab Cake
Seared with a lobster cream sauce - 26.00
Pan Seared Black Bass
Roasted wild mushrooms and sauteed baby spinach sage brown butter - 25.00
Seafood Combination
Ahi tuna, shrimp and scallop skewers, crab cake served with a sweet chili sauce over bed of spinach - 28.00
Filet Mignon
Grilled center cut beef tenderloin with Jack Daniels sauce - 31.00
Black Angus Sirloin
Grilled and served with sauce au poivre - 28.00
Rack of Lamb
Herb crusted lamb served with a mustard demi -29.00
Pan Roasted Chicken
Mushroom risotto, sautéed baby spinach and brandy cream - 22.00
Roasted Veal Tenderloin
Bed of risotto, with morels and garlic shallot au jus - 27.00
Any Menu item may be cooked to order. Consuming raw or undercooked meats, seafood, poultry, Or eggs may increase the risk of food borne illness
BAR MENU
Available at Bar and on The Deck
Crab Cake Sliders with Roasted Red Pepper Aioli - 11.95
Cheddar Burger Sliders with Horseradish Mayo - 10.95
Chicken Quesadillas, Jalapeno Avocado Mayo and Sour Cream - 10.00
Crab, Spinach, and Artichok Dip Served with Pita Bread -10.00
Filet Cheese Steak Spring Rolls Mushroom and Onion Confit - 8.00
LUNCH BANQUET PACKAGES
SILVER PACKAGE
First Course Choice of One
Iceberg Wedge
Blue Cheese Dressing and Tomatoes
Spring Mix Salad
Tomatoes, Cucumber, Carrots, Raspberry Vinaigrette
Second Course Choice of Three
Flounder Roulade
Filet of Flounder Stuffed with Crabmeat
Chicken Marsala
Pan Seared Chicken with Sautéed Mushroom and Demi Glaze
Herb Pasta
Sautéed Vegetables and Artichokes with Olive Oil and Capellini
Finished with Fresh Herbs and Tomatoes
Grilled Pork Chop
Apple Chutney
Grilled Flat Iron Steak
Jack Daniels Sauce
Dessert Course Choice of One
Warm Brownie Ala Mode
Banana Bourbon Bread Pudding Ala Mode
Includes coffee, Tea, Soda
6% Tax and 18 % Gratuity
26 Dollars Per Person
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GOLD PACKAGE
Assorted Bruchetta
First Course Choice of Two
Caesar Salad
Herb Crusted Croutons and Parmesan Cheese
Iceberg Wedge
Blue Cheese Dressing and Tomatoes
Tomato Shrimp Bisque
Exotic Mushroom Soup
Second Course Choice of Three
Chicken Piccata
Boneless Breast of Chicken with a volute Sauce
Finished with Lemon Capers and white Wine Cream
Tortellini Carbonara
Sautéed Red Peppers, Garlic, Shallots, and Bacon
White Wine, Crab, and Romano Cheese
Baked Salmon in Pistachio Crust
Raspberry Beure Blanc
Oven Roasted Crab Cake
Red Pepper Coulis
Grilled Angus Sirloin
Jack Daniels Sauce
Dessert Course Choice of Two
Warm Chocolate Brownie Ala Mode
Banana Bourbon Bread Pudding Ala Mode
Crème Brulee
Includes Coffee, Tea, Ice Tea, Soda
6% Sales Tax and 18% Gratuity
38 Dollars Per Person
Hors D’oeuvres
Packages can be upgraded with the addition of hors d’oeuvres
Hors D’oeuvre prices are based on per person per item
As many or as few choices may be selected
Shrimp dipped in mustard and wrapped with crispy bacon 3.75
Shrimp Cocktail served with spicy cocktail sauce 3.50
Mushrooms stuffed with crab imperial
2.75
Scallops wrapped in bacon
3.50
Oysters on the half shell
2.00
Miniature crab balls
3.00
Teriyaki chicken sesame
2.00
Chicken skewers with lemon and rosemary 2.00
Chicken quesadillas with avocado sour cream 2.25
Vegetable strudel with goat cheese and lemon butter sauce 1.25
Cheese and vegetable tray with dip 2.75
Fruit tray with fruit dip 2.75
House Wine
Available in magnums (equivalent to two bottles)
Chardonnay 36
Cabernet Sauvignon
36
Blush
32
Champagne Toast
20 / Bottle
Final menu selections to be made seven to ten days prior to function date
Final head count to be given three days prior to function date
One hundred dollar deposit due upon final booking
Prices are subject to change
DINNER BANQUET PACKAGES
HORS D’OEUVRES
Warm Vegetable Strudel with Herb Sauce
Stuffed Red Skin Potatoes
Scallops Wrapped in Bacon
Cabbage Stuffed with Crabmeat
Shrimp Lejon
Miniature Crab
Surf and Turf (Petit Brochette)
Shrimp Cocktail
Mushrooms Stuffed With Crabmeat
Clams Casino
Raw Vegetables and Cheeses with Dip
Chicken Pieces Sesame
CHOICE OF FIVE (5) $13.75 per person
APPETIZERS - Choice of Two
Melon and Prosciutto $5.50
Jumbo Shrimp Cocktail $9.75
Fresh Fruit Cup with Framboise $4.50
Stuffed Mushrooms with Crabmeat $8.75
Clams Casino $8.50
Poached Salmon with Basil Sauce $7.75
Escargots en Croute $8.00
Shrimp Salad on Cucumber and Sour cream $7.50
Smoked Salmon – Melon Salad $9.50
Crabmeat Crepe with Avocado Sauce $8.00
SOUPS
Shrimp Bisque $6.50
French Onion $5.50
Cream of Exotic Mushroom $5.75
Snapper Soup with Sherry $6.25
ENTREES – Choice of Three
BEEF
Roast Sirloin Strip with Sautéed Mushroom $26.00
Roast Filet Tenderloin with Sauce Béarnaise $29.00
Filet Mignon With Lobster Tail $36.00
VEAL
Veal Medallions Marsala $24.00
Veal Steak Oskar $26.00
PORK
Pork Tenderloin with Currant Sauce $21.00
POULTRY
Chicken Breast Tomato,Basil,Mozzarella $21.00
Roast 1/2 Duck with Sundried Cherries $26.00
Chicken Breast Grand Marnier $21.00
SEAFOOD
Striped Bass with Potato Chip Crust $24.00
Jumbo Shrimp Stuffed with Crabmeat $24.00
Stuffed Flounder $23.00
Salmon Baked in Pistachio Crust $23.00
Twin Lobster Tails with Lobster Sauce $36.00
LAMB
Rack of Lamb with Herb Mustard Crust $29.00
Above selections include:
House Salad,Vegetable, Potato,Dinner Rolls
Coffee or Tea
6% Tax and 18% Gratuity not included in item prices
Prices subject to change
Any menu item may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
DESSERTS
Bread Pudding $5.00
Warm Chocolate Brownie $5.00
Vanilla Ice Cream with Chocolate Sauce $3.50
Peach Melba $5.00
Apple Strudel a la Mode $5.00
Daily Dessert Selections $6.50
HOUSE WINE
Available in Magnums ( Equivalent to two bottles )
Chardonnay $36.00
Cabernet Sauvignon $36.00
White Zinfandel $32.00
Champagne Toast (per bottle) $20.00
Wine selections can be upgraded with any choice off of our wine list
Final menu selections must be made seven to ten days before function date
Final head count to be given three days before function date
$100.00 Non refundable deposit due upon final booking of function