|For Easter: Red Wine Braised Lamb Shank, served on the bone|
We started blogging just over a year ago and one of our first posts was for Easter dinner 2011. It's sort of the anniversary celebration of our blog and the inspirational emergence of spring in the Finger Lakes. It's a happy time of year when everything gets a fresh a start. New duvets in the B&B, new breakfast offerings and service in the B&B, new microbrewery Rogues' Harbor Brewing Company, and a new spring dinner menu in the works...It's been a great year, in fact a record year. Sales were up on all fronts, lots of staff still here from last year (and several from the year prior, and even the year before that), and the addition of some wonderful new staff. We even started brewing our own craft ales (you may have heard us mention that once or twice over the past year): East Shore Pale, Cayuga Cream Ale, and Route 34 Red Ale.
Well, it is time to revisit Easter (this Sunday, April 8!) and we've been working on the new spring menu as well some specials for Easter dinner. We'll be serving dinner all day from noon till 8 pm as always. The specials have been decided upon and for appetizers we're offering Cream of Asparagus soup and Spring Thyme Spring rolls with fresh herbs, carrots, zucchini and mushrooms with a roasted garlic dipping sauce. The entree special is a traditional Braised Lamb Shank in a rich red wine sauce served on the bone with carrots and onions along with our homemade mashed potatoes. I think our new addition to the wine list, Hosmer's Lemberger, would be a superior wine paring with this dish, or if you're feeling more like a pint, our latest Brewer's Choice is an Imperial Pilsner; a mighty, but food friendly brew. Our dessert special is the same year after year; I just don't think it can be more suitable for Easter or improved upon- Giant Carrot Cake Cupcakes with fresh cream cheese frosting. They're so good; we always bake a few extra so the staff (working on the holiday) and the boss (me) are sure to get one.
The new spring menu won't be quite ready yet, but we're working on it. A few wintry dishes will be taking their summer vacation: Empire State Flat Bread, Finger Lakes Beef Stew, Sausage and Butternut Risotto, spicy Mediterranean Seafood Ragout, Maple Butternut Salad... So "fare" warning, this is the last weekend they will be on the dinner menu till there's a chill in the air. We'll be offering some great new summery dishes featuring even more local Finger Lakes sourced ingredients like fresh arugula or ramp pesto, Cayuga Organics polenta, Lively Run Feta cheese, maybe even our own Rogues' Harbor homemade mozzarella cheese... Oh yes, we have found some great ingredients. We'll be offering New York wine and beer suggested pairings on the menu, too. That's been a big hit and I enjoy tasting everything for the pairings. It's a tough job, and happily I get to do it. We'll blog about it and post it all on the web site soon, very soon.
In the meantime, enjoy the last week of the cold weather menu and our Easter specials. Reservations are recommended for Easter dinner so call or email today: (607)533-3535 or Reservations@RoguesHarbor.com