Graceful Rose Restaurant menu

Short Ribs Barolo

Five hour braised tender beef in a red wine demi-glace

Veal Chop Dominick

Center cut rib chop, filled with prosciutto, broccoli rabe & mozzarella, topped with Pennsylvania mushroom marsala wine sauce

Filet Mignon alla Steve

8 oz petit, grilled & topped with gorgonzola cheese, apple wood smoked slab bacon, served on a port wine demi-glace mirror

Guinness Skirt Steak

Lightly grilled & topped with stout beer sauce served with fried buttermilk onions

Free Range Pork Chop

Double cut organic grass fed, grilled to perfection, topped with mango apple chutney and served with a warm red cabbage cole slaw

New Zealand Baby Lamb Chops

Dijon crusted, slowly roasted served with a rosemary demi-glace

Louisiana Crab Cake

Pan fried, topped with roasted corn & mango salsa, served on a crisp polenta disc, laced with roasted red pepper pesto & crowned with micro greens

Grandma Rose’s Mini Veal Meatballs

Crowned with ricotta, fresh basil, frizzled onions, in a light tomato ragout, & served with Richie’s famous garlic bread

Thai Calamari

Lightly fried & tossed with grilled pineapple & scallions in a sweet chili sauce, topped with sesame seeds, tradional style available upon request

Broccoli Rabe & Spicy Sausage Eggroll

Served with a hoison dipping sauce

Wild Mushroom & Shrimp Dumplings

Pan seared & served with a scallion soy dipping sauce & wakame salad

Clams Casino

Rice Croquett’s

Panko crusted vegetable risotto lightly fried, over a bed of thinly sliced sopressata served with horse radish dipping sauce

Chardonnay Scallops

Broiled in a parsley white wine butter sauce, wrapped with Applewood smoked bacon, served over a bed of house made pickled cucumbers

Lobster Bisque

European style, topped with creme fraiche & chives

House

Mesclun greens, shaved radish, heirloom tomatoes, and carrots, wrapped in cucumber with your choice of ranch dressing, bleu cheese or red wine vinaigrette

Caesar

Chopped Romaine hearts, lightly tossed in a classic dressing topped with herbed croutons

Mozzarella Caprese

House made to order, with roasted red peppers, vine ripe beef-steak tomato, balsamic glazed grilled eggplant, prosciutto di parma, topped with basil infused Evoo

California Iceberg Wedge

Topped with Maytag Bleu, vine ripe tomatoes, hard boiled eggs & crispy smoked Applewood slab bacon

Dominique’s Arugula

Micro greens with orange segments, candied walnuts, goat cheese, fresh raspberries lightly tossed in a raspberry vinaigrette

Papa’s Gourmet Linguini White Clam

Topped with broccoli crowns over thin semolina pasta served with richie’s famous garlic bread. Served over zucchini upon request

Richie’s Amazing Red Clam Sauce

Over linguini with Richie’s famous garlic bread

Rigatoni Broadway

Rigati-style semolina pasta lightly tossed with crumbled spicy sausage, cannellini beans, plum tomatoes in a traditional garlic and olive oil sauce

Nana’s Seafood Supreme

Fresh steamed maine lobster, littleneck clams, colossal shrimp, day boat scallops & jumbo lump crab in nana’s secret fra diavlo lobster sauce, over linguini & served with richie’s famous garlic bread

Market Fresh Seafood

All entrees can be grilled or broiled upon request are served with petite seasonal garden vegetables & risotto

Scallops Dawn Marie

Pan seared, sauteed in a brandy cream lobster sauce, topped with fresh Maine lobster

Sole Louisiana

Broiled fillet, filled with Dijon mustard crab stuffing topped with a champagne beurre blanc sauce

Tuna Bruschetta

Marinated & grilled sashimi grade Hawaiian big eye, topped tuscan style with chopped Roma tomatoes & fresh basil, drizzled with balsamic glaze

Shrimp Francese

Colossal prawns, egg battered & sauteed in a traditional lemon, butter, white wine sauce

Salmon Lahanna

Roasted Norwegian fillet, topped with a cucumber dill beurre blanc sauce

Chilean Sea Bass Alyssa

Broiled center cut fillet, in a traditional scampi sauce with capers, artichokes & roasted red peppers

Belvedere Oyster Shots

Chilled regional american oysters, with our house made horseradish cocktail sauce, served in a frosted shot glass

Blue Point Oysters on the 1/2 Shell

Served with traditional garnish

Tuna Tartar Tower

Sashimi grade Hawaiian big eye diced & tossed in a lime tomato bruschetta, stacked atop watercress, avocado, warm risotto & laced with an EVO glaze

Shrimp Cocktail

3 colossal prawns, micro greens, homemade cocktail sauce, fresh lemon wedge

Chicken Cordon Bleu

Filled with ham, alpine lace swiss, baked in a pennsylvania mushroom sauce, served over a bed of homemade fettuccini, accompanied by sauteed French beans

Pollo Giovanni

Egg battered sauteed breast of chicken, topped with spinach, prosciutto di parma, roasted peppers & mozzarella cheese. In a traditional butter, lemon & white wine sauce, accompanied by sauteed french

Vegetables Potatoes

Classic sauteed spinach garlic & oil yukon gold garlic mashed potatoes grilled aspaagus yukon gold mashed potatoes sauteed French beans Idaho sea salted baked potato rosemary parmesan bliss potatoes

Vanilla Creme Brulee

Classic french recipe infused with bourbonvanilla

Mocha Creme Brulee

Classic french recipe flavored with notes of pure mocha

New York Style Cheesecake

Our favorite lemony recipe

Chocolate Mousse

The finest araboca mocha background enhances the savor of our chocolate

Dark Chocolate Marquise

For chocolate lovers a base made with crunchy but soft almond powder meringue is mounded with a rich dark chocolate ganache surrounding brittles of vanilla french meringue