This Easter we will be offering a special lunch and dinner menu which includes the following new items:

LUNCH

THE SURF & TURF ST. BENEDICT…18.00

A Seared Petit Filet Mignon with a Fish Cake topped with an Over Medium Egg with Hollandaise

OVEN ROASTED TURKEY…14.00

Oven Roasted Turkey Breast on Creamy Mashed Potatoes with Sage Gravy and Cranberry Sauce. Accompanied with Spring Vegetables

SHRIMP & LOBSTER CREPES…20.00

Cold Water Lobster and Gulf Shrimp in a Creamy Parmesan Cheese Sauce, rolled in thin Crepes and topped with Hollandaise

BAKED VIRGINIA HAM…14.00

Hardwood Smoked Ham on Creamy Mashed Potatoes with a Pineapple Rum Sauce. Served with Spring Vegetables.

DINNER

A TRIO OF DUCKLING…36.00

A Melange of Crispy Roasted Mallard Quarter, Fire Grilled Breast and a Pulled Confit on thing on Mashed Sweet Potatoes with a Blackberry-Sage Gastrique accompanied with sautéed Spring Vegetables.

RACK OF LAMB…42.00

A bone in rack of New Zealand Lamb with a Dijon-Rosemary crust, drizzled with a Lamb-Port Wine jus. Served with Risotto and Spring Vegetables.

PLANKED HALIBUT PISTACHE…38.00

Filet of Alaskan Halibat on a Charred Cedar Plank with a Pistachio-Goat Cheese Crust. Accompanied with Risotto Spring Vegetables.

POSEIDON’S TRIDENT…40.00

Diver Scallops, Plump Shrimp and Blue Crab Ravioli on Toasted Orzo with a Key Lime Beurre Blanc. Served with Seasonal Vegetables.

THE UP-TOWN STRIP…42.00

A 12 oz. Center Cut NY Strip Steak on White Truffle Fried Potatoes with a Green Peppercorn-Brandy Demi-Glace. Served with Spring Vegetables.

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