Newly certified in Neapolitan pizza making, Chef Suzanne will serve hand crafted, made-from-scratch pies in a rustic pizza oven, plus homemade pastas, charcuterie, cheeses, plus dishes from her mom’s original Italian menu. “Linda Rose’s Sunday Dinner” specials will feature family-style courses and specialties from her childhood family gatherings.

 

Antipasti Freddo

House Burrata & Heirloom Tomato

Arugula Pesto, Aged Balsamic, Micro Basil

15

 

Rose’s Caesar Salad

Lemon, Olives, Tomatoes, Calabrian Chili, Grana Padano, Anchovies, Rosemary Croutons

11

 

Charcuterie Board

House Porchetta, Artisan Meats, Olives, Artisan Cheese, Roasted Garlic, Balsamic, Roasted Baby Bells, Walnut Artichoke Pesto

19

 

 

Antipasti Caldo

Mushroom Arancini 

Pecorino, Pepper Coulis

9

 

Crispy Berkshire Pork Belly

Chestnut Risotto, Fig Demi-Glace, Quail Egg, Whipped Mascarpone

14

 

Spinach Dumpling

Cracked Pepper, Pecorino Sauce

 11

 

Zucchini Blossoms & Baby Zucchini   

Goat Cheese Ricotta, Pepper Coulis, Pecorino, Oregano Aioli

12

 

Charcoal Shrimp

Rosemary Garlic Butter, Caponata Relish

13

 

Grilled Calamari

Squid Ink Pasta, Rosemary Butter, Arugula, Capers, Saffron Aioli

18

 

Crispy Sage Polenta

Tapenade, Galloni Prosciutto, Arugula, Roasted Peppers, Pecorino

12

 

Roasted Cauliflower 

Gorgonzola, House Smoked Guanciale, Spiced Candied Walnuts

10

 

Lamb Meatballs

San Marzano Tomato, House Mozzarella

10

 

 

Pizza

48-hour Fermentation Caputo Flour, Fresh Yeast, Water, Sea Salt. Gluten Free +2

 

Margherita    

San Marzano, House Mozzarella, Basil

15

 

Veggie & Ricotta

House Mozzarella, Baby Bells, Cipollini, Mushrooms, Basil, San Marzano, Olives

16

 

“The Cuban”

Smoked Chicken, Fontina, Ham, Mustard Sauce, Pickled Red Onion

16

 

Pineapple Grove “Hawaiian”    

Fontina, Honey Ham, Sage Olive Oil, Cipollini, Calabrian Chili, Pineapple Gastrique

16

 

Mushroom & Galloni Prosciutto 

Arugula, Mascarpone, Truffle Oil, Aged Balsamic

16

 

Sausage & Broccoli Rabe 

Broccoli Rabe, Tomato, House Mozzarella

16

 

Gorgonzola & Short Rib

Fig Vincotto, Pickled Red Onion, Pea Greens

17

 

 

Secondi/Entrees

Sixty South Salmon

Butternut Squash Risotto, Port Fumet, Golden Raisins, Pine Nuts

30

 

Crispy Seafood Fritto

Diver Scallops, Jumbo Gulf Shrimp, Calamari, Zucchini, Lobster Aioli, Oregano Aioli

32

 

Organic Mediterranean Sautéed Branzino

Haricots Verts, Taggiasca Olives, Capers, Confit Tomatoes

26

 

Chicken Milanese 

Sage, Galloni Parma Ham, Fontina, Peas, Wild Mushrooms

21

 

Charcoal Grilled Veal Chop

Potato Gnocchi, Wild Mushroom Ragout, Broccoli Rabe, Grana Padano

38

 

Angus Flat Iron / Rolling Hills Family Farm

Potato Gnocchi, Fall Vegetables, Port Reduction, Walnut Gremolata, Gorgonzola Cream

36

 

 

Pasta

Mom’s Manicotti

House Made Ricotta, San Marzano Tomato, Mozzarella

16

 

Mushroom Strozzapreti

Cage Free Egg, Melted Leeks, Pecorino

18

 

Linguini & Middle Neck Clams

Lemon, Shallot, Garlic, Chablis

26

 

Seared Scallop Pappardelle

Truffle Mushroom Cream, Escarole, Leek

32

 

Jumbo Shrimp Fra Diavolo

Pappardelle, San Marzano, Pecorino, Calabrian Chili, Tuscan Olive Oil

32

 

Bolognese Pappardelle  

House Ricotta, Tuscan Olive Oil

26

 

Short Rib Pappardelle 

Fresh Peas, Black Truffle, Grana Padano

 26

 

New Year’s Eve at Rose’s Daughter

Welcome 2020

$95

Amuse Bouche

“Oyster and Pearls”

North East Harvested Oyster, Basil Pearls, Cracked Pepper Sabayon

˜

Organic Roasted Beet Salad

Cauliflower Giardiniera, Gorgonzola Crème, Pistachio

˜

Porcini Cappuccino

Wild Mushroom Crème, Crispy Porcini, Warm Mushroom Mousse, Truffled Fleur de Sel

Seared Scallop, Ciabatta Crisp

˜

Prime Rib Spinalis & Maine Lobster Ravioli

Sous Vide Prime Ribeye Spinalis Rollatini, Butter Poached Lobster Ravioli,

English Peas, Tarragon Sabayon, Lobster Demi-Glace

˜

Intermezzo

Citrus Granita, House Limoncello

˜

Espresso Torta & Almond Tortoni

Dark Chocolate Torta, House Made Almond Gelato

˜

Tiramisu Macaroons

Executive Chef – Suzanne Perrotto

Chef de Cuisine – Corey Willard

Pastry Chef – Megan Robson

Sommelier – Elizabeth Vazquez