The Restaurant

Saratoga Rose Inn's Restaurant proudly received "3 1/2 Stars" on Sunday, July 1, 2007 by the Times Union in Albany which wrote "the meals are full of thoughtful combinations that take them well beyond the basics...more interesting than your standard restaurant fare.

"Recently, SaratogaRestaurants.com had this to say about dining at Saratoga Rose Inn:  "An amazing culinary experience in a romatic setting."

A review from the Capital Region Living Magazine

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!  Following is a section from that review which was done for our Spanish & Portuguese Wine Tasting Dinner in April, 2006, and which appears in their June, 2006 issue.

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 wine. 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 by Evan Tublitz was wonderfully casual and very enlightening."

Our Menu

"Good food is about balancing flavors in ways that excite your palate. Good wines 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 daily 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. With notice dishes can be adjusted to accommodate vegetarians and those with Diabetes and Celiac disease. Saratoga Rose Inn has also joined with the Center for Preventive Medicine & Cardiovascular Health in offering dishes which meet their Heart Healthy guidelines, and is a proud member of the Heart Healthy Restaurants Program. Dishes marked with a heart icon meet the Heart Healthy guidelines with less than 10 grams of fat per serving. 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 All Italian Spring 2008 Dinner Menu

~ ~ ~ ANTIPASTI ~ ~ ~

	Piselli alla Calabrese Calabrian style peas sautéed in olive oil with onions, pancetta with a Romano cheese egg drop	$6.95
	Sformatini di Broccoli timbale of broccoli, Romano & Parmesan cheeses served in a pool of delicate marinara sauce	$7.95
	Zuppa di Cipolla caramelized onions in a rich beef broth with Madeira wine & Italian Fontina cheese melting on top	$5.95
	Fegatini alla Veneziana Venetian style sautéed chicken livers with caramelized onions, currants & toasted pine nuts in our balsamic vinegar reduction	$8.95
	Trota Affumicati ai Capperi smoked trout with sour cream, horseradish and capers	$8.95

~ ~ ~ INSALATE ~ ~ ~

	Mista mixed field greens with choice of one of the Inn's home-made dressings	$5.95
	Spezzetatto romaine lettuce and field greens with blue cheese crumbles, toasted walnuts and sliced pears with Dijon mustard, lemon & fresh thyme vinaigrette	$6.95
	Caesar the "classic" with hearts of romaine and the Inn's fresh croutons & dressing	$6.95

~ ~ ~ PASTE ~ ~ ~

choose the suggested pasta or macaroni, or our home-made fettuccine (+3)

	Linguine ai Frutti di Mare with shrimp, scallops & whole baby clams - choose Angelico - with garlic & olive oil in parsley & white wine sauce, or Fra Diavolo - in a maribara sauce with anise sedd, Pernod, cracked black pepper & red pepper flakes (mild to spicy)	$25.95
	Penne all"Amatriciana Rossa o Bianco from the town of Amatrice - short macaroni with pancetta, onions, red pepper flakes, white wine, tomatoes  & Romano cheese (Rossa), or (Bianca) - without tomatoes (mild to spicy)	$15.95
	Gemelli con Pesto alla Siciliana short intertwined pasta strands with an uncooked sauce of almonds, mint, extra virgin olive oil, garlic & tomato add sautéed shrimp (+11)	$16.95

~ ~ ~ SECONDI PIATTI ~ ~ ~

served with the vegetable and the starch of the day

	Petti di Pollo alla Valdostana from the Val d'Aosta - scaloppini of chicken breast sautéed in extra virgin olive oil with pancetta & Marsala wine & gratinéed with Italian Fontina cheese	$19.95
	Anatra con Mostarda boneless breast of duck, pan-seared and roasted and served with our home-made Cremona-style fruit sauce of dried apricots, cherries, and sweet=preserved ginger braised in white wine & mustard oil	$27.95
	Carre d'Agnello pan-roasted rack of lamb with garlic & rosemary finished with our red wine reduction	$28.95
	Bistecca 14 oz Black Angus NY strip steak lightly seasoned and grilled	$29.95
	Bistecca 14 oz Black Angus NY strip steak lightly seasoned and grilled with Italian Gorgonzola melting on top	$32.95
	Bistecca Terrorizzato "terrorized" with a coating of rosemary, sage, garlic, red pepper flakes, cracked black pepper & olive oil, with a compound herb butter melting on top (spicy)	$32.95
	Fettine dei Maiale alla Venziana Venetian style twin boneless pork loin chops lightly breaded & sautéed in olive oil finished with caramelized onions, currants & toasted pine nuts in our balsamic vinegar reduction	$19.95
	Filetti di Salmone con Burro all'Erbette pan-roasted salmon fillet with a compound herb butter melting on top	$19.95
	Gamberi in Umido con Porri e Finocchio shrimp briased in extra virgin olive oil with leeks, fresh fennel, orange zest, vermouth & chopped parsley	$25.95

~ ~ ~ DESSERTS ~ ~ ~

We have a complete selection of home made and imported desserts

 

Menu and pricing subject to change without notice.

  Indicates a dish that follows the Heart Healthy Restaurants Program (Low in Saturated Fat & Cholesterol).  For more information about this program and its guidelines, please ask your waiter.  All items on this menu are Trans Fat Free.  

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 $2.00 plate charge to split a salad and 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.