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Friday, September 30, 2011

Rogues' Autumn Finger Lakes Dinner Menu

Nights are getting cooler, the days are getting shorter, school is back in session & the leaves are beginning to change. It must be time for our fall menu. The end of summer is a bit sad, and I dread taking some summery offerings off the menu. Summer will be back and so will some of those warm weather dinners. Until then, I do love fall, rich savory flavors, hearty stews & comfort foods. I have to admit I've missed my sweaters. It's time to bundle up, wrap your hands around a steaming cup of hot cider and try a few new Finger Lakes offerings at Rogues'. We, E & Chef Luke, have discovered a few more local ingredients recently which inspired us this fall.
When we offered food pairings with our last Brewer's Choice, Farmhouse Ale, we tried a free range, organic Cornish game hen from Shannon Brook Farm in Watkins Glen, NY. Chef Luke roasted it with fresh rosemary & sea salt, maybe a touch of butter, too. It was a little gamey, as the name suggests, sort like a cross between chicken & duck. It was soooo... good. We decided that very night it was a keeper for the fall line up. Our suggested pairing is Goosewatch Pinot Grigio or Victory Prima Pils.
We also tried some elk  Italian style sausage from Mariah Farm in Virgil, NY. Chef Luke will be preparing the elk sausage with local butternut squash risotto. Did I mention that he makes really good risotto. Not too crunchy, not too mushy, in the words of Goldy Locks, " This one's just right." We are suggesting Palmer Merlot or our own Route 34 Red Ale with my new favorite menu item.
Next up, is the new Three Cheese Tofu Parmesan. Fresh local Ithaca tofu breaded and baked with a trio of local cheeses and our own marinara. I am not a big tofu fan, but i have to say it's pretty good. I'll still have the chicken Parmesan, but this is Ithaca and there are lots of folks who aren't carnivorous.  We make a mean back burger for them as well. It's spicy like a meatless bean burger should be.
Just like it's OK to wear white after labor day, it's OK to have a salad for dinner after labor day. So, we have added the Maple Butternut Salad. It has mixed baby greens, roasted butternut squash, red onion, Finger Lakes Farmstead Bier Meck cheese, toasted pumpkin seeds & a maple vinaigrette dressing. Lots of fresh local components complimenting one another.Uber Finger Lakes fresh.
We are proud to announce the triumphant return of our Finger Lakes Beef Stew. It was on the menu last fall & winter and I've missed it. It's country inn comfort food at it's finest. The beef is from the organic Black Angus Will-Sho farm in King Ferry, NY. So flavorful, and we stew it in a traditional red wine & fresh herb broth along with potatoes, onions & carrots- simple, but good. I always save a crust of bread to soak up any extra sauce.
As you know we love New York State apples, too. Crisp & refreshing, they make a nice counterpoint to savory flavors. Our roasted pork tenderloin is now being served with a chunky apple cranberry sauce. Our flat bread appetizer is as well, topped with melted cheddar. It's another traditional pairing, but in the words of many a country folk, "Don't fix it, if it ain't broke." We agree. Who doesn't love apples with pork or cheddar cheese? As always we have our Finger Lakes Harvest appetizer and the Big Apple Salad which feature local apples fresh cut 30 seconds before the dish leaves the kitchen.
Apples, squash, elk, Angus beef, Cornish game hen, Bier Meck cheese... fall harvest is here in the Finger Lakes and we're feeling pretty happy about it.