Rossi's Menu

Lamb Chops

Two chops twice-grilled and basted with rossi’s own roasted garlic and mint demi-glace.

Bleu Cheese Chips

Thin potato slices fried and sprinkled with bleu cheese crumbles, bacon, and scallions.

Mini Hot Browns

Miniature versions of a kentucky tradition. Roasted turkey, bacon, tomato, and mornay sauce inside a toasted bread bowl with melted cheese.

Artichoke and Sun-Dried Tomato Gratin

A blend of artichokes, sun dried tomatoes, capers and a dash of bermuda onions baked with asiago cheese. Served with blue corn chips.

Goat Cheese Purse

Lightly fried then drizzled with lavender honey.

Calamari

Lightly breaded & fried crispy, enhanced with a thai basil vinaigrette, served with marinara.

Ciabatta of the Day

A different toasted ciabatta bread prepared daily by chef robert.

Cobb Salad Romaine Wraps

Grilled chicken, cheddar cheese, bacon, scallions, diced cucumbers, and tomatoes all mixed with your choice of ranch or bleu cheese dressing. Fresh romaine lettuce leaves served on the side.

Grilled Tuna

Tobasco rubbed ahi tuna grilled rare then finished with Dijon aioli.

Seahorse and Shrimp Beignet

Shrimp and prosciutto wrapped scallops in famous new orleans style breading. Served with cocktail sauce and hollandaise on the side.

House Salad

Caesar Salad

Lamb Chops

Four lamb chops twice-grilled and basted with rossi’s own roasted garlic and mint demi-glace.

Char-Grilled Barbecue Pork Tenderloin

Grilled pork tenderloin topped with a unique barbecue butter sauce and garnished with black bean relish.

Salmon Three Ways

Fresh atlantic salmon prepared three ways to choose from: grilled with hollandaise, blackened, or the nightly special.

Steamed Broccoli

Baked Potato

potato du Jour

Sweet Pea Casserole

Sauteed Spinach

Pommes Frittes

Corn Pudding

Sauteed Mushrooms

Vegetable du Jour

Soup Du Jour

Warm Goat Cheese Salad with Entree

Grilled Romaine Salad with Entree

Wedge Salad with Entree

Rossi’s House Salad

Mixed greens topped with shredded carrots, croutons, cherry tomatoes, and asiago cheese.

Caesar Salad

Romaine lettuce, asiago cheese, anchovies, and chef’s own caesar dressing.

Wedge Salad

iceberg lettuce with bacon, bleu cheese crumbles, scallions, cucumbers, and fresh tomatoes.

Warm Goat Cheese Salad

Walnut-crusted chevre with mixed greens, julienne vegetable slaw, fresh pears and a honey garlic vinaigrette.

Fried Grouper Sandwich

Panko-crusted filet of fish deep fried to perfection.

Chicken Sandwich

Grilled breast of chicken with cured italian ham, confit tomatoes, and Gruyere cheese on warm ciabatta bread.

Rossi Burger

10 Ounce fresh USDA prime stockyard beef patty topped with your choice of cheddar, swiss, bleu cheese, or beer cheese.

Rossi’s Pasta

A tasty combination of baby spinach, portobello mushrooms, bermuda onions, asiago cheese, and prosciutto. Served with angel hair pasta and white wine garlic sauce.

Clam Linguine

Chopped cherrystone clams prepared with your choice of a red sauce or a white sauce, tossed with linguine.

Lemon Garlic Chicken Pasta

Pan sauteed chicken breast added to a flavorful sauce of lemon juice, white wine, garlic, and olive oil tossed with angel hair pasta and garnished with asiago cheese.

Shrimp Diavolo

Shrimp sauteed with a fresh tomato sauce and chili peppers then tossed with angel hair pasta and parmigiano-reggiano.

Goat Cheese Raviolis

Garnished with spinach, fresh tomato, red onion, mushrooms and prosciutto then finished with a roasted lemon olive oil.

French Cut Pork Chop

Rosemary encrusted with a light tomato wine sauce.

Sage Crusted Chicken

Sage crusted chicken breast laced with proscuitto then finished in white wine cream and a hint of tomato.

Grouper Picatta

Our panko-crusted grouper is flash fried, adding a twist to a traditional favorite sauce of white wine, lemon juice, and capers.

Tarragon Chicken Risotto

Oven roasted chicken breast served on a saffron, sweet pea, and mushroom risotto with tarragon veloute.

Olive Baked Tuna

Ahi tuna encrusted with kalamata and spanish olives, then oven roasted with a light tomato herb sauce.

Spanish Sea Scallops

Seared sea scallops with white wine lemon butter garnished with a concasse of tomato and capers.

Roasted Duck

A crispy half duck enhanced by the chocolate and cherry flavors of our port wine reduction.

Butcher’s Cut Ribeye Cap

Ribeye cap tenders grilled to order then topped with mushrooms that have been sauteed in sherry and butter. Finished with a roasted garlic demi-glace.

Filet Mignon

The ultimate filet, Filet mignon is slowly and naturally aged then hand carved and expertly trimmed.

Chicago Cut Ribeye

This marvelously rich, yet mellow, 18 ounce bone-in cut of certified angus beef comes from the heart of the rib roast, where the most abundant marbling, tender texture, and succulent tastes are found