Mother's Day 2013 in the Heart of the Finger Lakes

Shrimp and Asparagus Risotto

We love Mother's Day, so much so that we open early at noon to serve dinner all day. It's one of those days at the inn where every table seems to know each other. The asparagus is in season and even the trees have leafed out early just for the occasion.
Our chef has created some special offerings with Mom in mind. Flavorful, healthy and not too heavy: Cream of Asparagus Soup and Shrimp Cocktail for appetizers. Entree offerings are Shrimp and Asparagus Risotto with suggested pairings of Treleaven Chardonnay and Our Hell on Wheels Wit. We're also offering Scallops Solera with the suggested pairings of Goose Watch Pinot Grigio and Our Cayuga Cream Ale. Fresh seafood on a warm sunny day with a drink in hand is the perfect match. Our featured dessert is our chef's sinful dark chocolate chunk cheesecake with fresh strawberries on top, and fresh whipped cream of course.
Our New Spring Menu has plenty of new dishes to try as well www.roguesharbor.com/restaurant
Mom deserves to celebrated. Don't forget this Sunday is her day.
Serving noon till 9. Reservations suggested 533-3535

New Spring FLX Locavore Dinner Menu at the Rogues' Harbor Inn

Southwestern Quinoa Salad

The new spring menu seems to have arrived just in time for some stellar 70 degree sunny Finger Lakes days. We've developed some new locally sourced dishes with healthy summer living in mind. Whether your eating choices are dictated by taste alone or health, allergies, morals, politics....we have made an extra effort to offer something for everyone. They're even labelled on the menu for you: vegetarian, vegan, GF (gluten free). As always it's all locally sourced, globally inspired, fresh, made right here, real food (no trans fats, no MSG, no, no, no, none of that processed junk masquerading as food).
For new appetizers we have a Mediterranean Flat Bread made with hand tossed dough, wild garlic pesto, tomatoes and Lively Run Feta cheese. It's vegetarian. We also added  our Roasted Garlic Hummus which is served with a quick grilled multi-grain baguette, vegan. Oh, I almost forgot the Sweet Potato Wedges. They're sprinkled with a little coarse grain kosher salt. You can add them to a burger too.
For entrees we have a Kobe Teriyaki Steak. Locally sourced, marinated, char grilled medium rare, so good. We're pairing it with our our own Route 34 Red Ale or Swedish Hill's Cabernet Franc. We added a beautiful Irish Stout Glazed Pork Chop as well, paired with Guinness Stout or Palmer Merlot. We still take good care our carnivorous guests...New for the vegetarians and vegans we have an Oyster Mushroom Risotto made with white wine, fresh herbs, lemon...and you can add chicken or salmon to the dish if vegan isn't your vibe. We created a vegan salad as well . Our Southwestern Quinoa Salad has fresh greens topped with quinoa, corn, black beans, onions, tomatoes and vegan spicy ranch dressing. Again, the meat eaters can add chicken to their salad. Life is about options.
There's more, but we'll list it all on the web site. We'll even be listing the vegan, GF, etc...
Don't forget to save room for dessert....the apple crisp is vegan and the New York Cheese Cake is GF.

Rogues' Harbor Inn Loves Finger Lakes Fresh

Finger Lakes Fresh Boston Lettuce

We love all things local here at Rogues'. Sometimes our devotion is challenging here in the not always warm and sunny Finger Lakes. Summer and fall are abundant with fresh local produce: herbs, salad greens, peaches, apples, corn.... Come February, we're down to root vegetables and possibly kale. Not that we have anything against root vegetables, but we do need our leafy greens. So, we were pretty happy to find Finger Lakes Fresh just a few miles up the road from us.They grow the most beautiful lettuce and arugula, year round, hydroponically in green houses.

A write up in our favorite local magazine, Edible Finger Lakes, lead us to them. "Finger Lakes Fresh specialize in hydroponics (derived from the Greek words for water and labor), a method of farming that delivers nutrients to plants in a water solution, without soil, to produce pesticide-free greens. Their greenhouses are clear-domed structures that use solar radiation to warm plants and their contained environments help the growers control light and temperature, pests and other factors, ensuring that a reliable source."

We're thinking about our spring menu and their arugula is going to be included in at least a summery salad and a pasta dish. We've found a few more wonderful local components for the spring menu, too. We'll be blogging/bragging about them soon. But, today we celebrate greens.

 Even when it’s snowing outside, crispy, crunchy lettuce is available for our salads and sandwiches that's locally grown, fresh and pesticide free. Fresh, local greens all year long, it's a dream come true.