The Restaurant

Saratoga Rose Inn & Restaurant was recently reviewed by Capital Region Living Magazine. It's readers voted us the "Best Bed & Breakfast in the Capital Region for 2006" and again for 2007, and #3 for 2009. Following is a section from the review which was done for our Spanish & Portuguese Wine Tasting Dinner:

Overall rating on a scale of 1-10
Service - 10 Food - 10 Ambiance - 9

"The first course was a fabulous Prawn Custard with Port...It was served with Ramos Pinto, Adriano White from Portugal. Throughout the dinner, we discussed the wines at length —this seemed to be the table’s favorite, but I think it had more to do with the skillful pairing…The next course was my favorite…Linguica & Pimiento Tapas, paired with Pedro Domecq Amontillado Dry Sherry from Spain (I felt that it was the best pairing of the evening!)…we were served Beef Portuguesa with fried potatoes...This pan-cooked (not grilled) fillet was outstanding…the beef was marinated in red wine and was served with Serrano Ham. The pairing for this dish was Abadia Retuerta Seleccion Especial, a ‘01 Spanish red. This wine was highly anticipated by one of our fellow dining companions and we could all see why. It was an excellent choice for this dish and an excellent stand-alone drinking wine…This was a wonderful evening…to experience great food—artfully cooked and delightfully presented. If the food was not outstanding enough, the wine presentation was wonderfully casual and very enlightening."

Our Menu

"Good food is about balancing flavors in ways that excite your palate. Good wines and special beers play an integral role in this balance. It is my passion to create meals that are unique Fine Dining experiences whether for breakfast for our guests, for dinner in our restaurant, or for those once-in-a lifetime events."

- Executive Chef, Richard Ferrugio, Saratoga Rose Inn & Restaurant

With this philosophy, Richard designs seasonal menus and specials using local produce, when available, and only the freshest and finest of ingredients. Meals are cooked to order to maintain an individual flare and to cater to those who are unable to consume certain ingredients. Upon request, dishes can be adjusted to accommodate vegetarians and those with Diabetes and Celiac disease. Richard's cuisine, our staff's gracious service, and the Rose's setting will make your visit to the restaurant an exceptional experience.

Here is our Summer 2009 Dinner Menu

~ ~ ~ THE WHITE PLATE SPECIAL ~ ~ ~

a 3-course prix fixe dinner priced at $20 per person including:

	Salad mixed field greens with choice of one of the Inn's home-made dressings
	Entree a new dish each week
	Dessert selected from our home-made sweets

~ ~ ~ STARTERS ~ ~ ~

	Soup of the Day	priced daily
	Smoked Maine Brook Trout with sour cream, horseradish & capers	$8.95
	Mussels "Poulette" in a broth of butter, shallots, white wine, cream, lemon zest & parsley	$9.95
	Escargots en Croute sautéed in garlic butter with white wine and mushrooms baked under phyllo pastry	$9.95
	Chicken Livers Venetian Style sautéed in olive oil with caramelized onions & currants in balsamic vinegar reduction with toasted pine nuts	$8.95
	Potato Puff sautéed potatoes with onions, ginger, peas, cumin seeds and fresh coriander, baked into a puff and served with tamarind chutney	$6.95
	Baby Spinach with Hot Olive Oil & Slivered Garlic served wilted with shaved Asiago cheese	$7.95

~ ~ ~ COLD SALADS ~ ~ ~

	Mesclun Salad mixed field greens with choice of dressing	$5.95
	Caesar the "classic" with hearts of romaine and the Inn's fresh croutons & dressing	$6.95
	Summer Salad baby spinach with sliced strawberries, local goat cheese & pine nuts in our lemon-poppy seed dressing	$7.95

~ ~ ~ ENTREES ~ ~ ~

served with the vegetable of the day and the starch of the day
(except pasta dishes)

	Rack of Lamb pan-seared, roasted & served with a Merlot, fresh rosemary and garlic reduction	$27.95
	Grecian Pork slices of boneless loin marinated in lemon, olive oil, garlic & oregano & grilled served with Tzatziki a yoghurt sauce with garlic & shaved cucumber	$18.95
	Filet of Beef hand-cut, & lightly seasoned Plain - grilled Dolcelatte Gorgonzola - grilled with Italian blue cheese melting on top Portuguesa - pan-braised in olive oil with garlic & pancetta in red wine sauce	$29.95 $32.95 $32.95
	12 oz Black Angus New York Strip Steak hand-cut, & lightly seasoned Plain - grilled Au Poivre - grilled & finished with a green & black peppercorn brandy cream sauce	$29.95 $32.95
	12 oz. Mullard Duck Breast pan seared, roasted and served Framboise - with our raspberry, Chambord & chipotle pepper sauce, or with our Mostarda - a Tuscan fruit compote of apricots, cherries, & preserved ginger with mustard oil	$27.95
	Scaloppini of Chicken Breast dusted with flour and sautéed Picatta - in butter with mushrooms & capers in Madeira wine & lemon sauce Rustico - in olive oil with shallots, garlic, pancetta, fresh sage & balsamic vinegar topped with toasted pine nuts	$18.95
	Fresh Fish of the Day	Market
	Shellfish choose the shellfish and the preparation you prefer the shellfish you prefer served over angel hair pasta, or over the Inn's home made fettuccine (+$3), or with the sides of the day (+$2)

	Basque (mild to spicy) in a broth of olive oil with Pernod, lemon cherry tomatoes, chives, sweet butter & hot pepper flakes
	Poulette in a broth of butter, shallots, white wine, cream, lemon zest & parsley
	Singapore Curry (mild to spicy) with red onions, Napa cabbage, red peppers, scallions, garlic & ginger tossed with angel hair pasta in an Asian dry curry sauce with rice wine
	Cajun (mild to spicy) with onions, red peppers, garlic, tomato, white wine & Richard's Cajun fire powder
	Mussels or Whole Baby Clams - $20.95
	Shrimp or Sea Scallops - $25.95
	Shrimp & Sea Scallops - $27.95
	Shrimp & Scallops & Mussels & Clams - $28.95

~ ~ ~ DESSERTS ~ ~ ~

We have a complete selection of home made desserts

Menu and pricing subject to change without notice.

Dinners are freshly prepared to order. Good Food takes time ~ we don't take shortcuts ~ we ask for your patience. We will entertain any special requests whenever possible.

There is a $5:00 plate charge to split an entree.

18% Gratuity may be added for parties of 6 or more and may be added to all discounted dinners based on the original menu pricing

Smoking is not permitted by New York State Law in the Dining Rooms

Off-premises Catering, and On-site Luncheons, Rehearsal Dinners, Garden Weddings, & Receptions are available.

Our Victorian gardens are perfect for your Saratoga wedding.