|Roasted Rack of Lamb with Swedish Hill Cabernet Franc|
It's finally Easter and that means spring, warm weather foods & a new seasonal dinner menu at Rogues'. Our new spring offerings suggest beer and wine pairings as always plus dietary designation like GF for gluten free, vegan & vegetarian. We have: honey apricot Berkshire pork loin (GF), basil walnut pesto linguine (vegan), loaded steak fries with ale infused cheddar sauce, polenta and sun dried tomato salad (vegan, GF) and lots more. It's all on the web site www.roguesharbor.com/restaurant. Something wonderful for everyone. After all, locally sourced globally inspired cuisine offers plenty of options. Options are good.
But, this weekend it's all about Easter. Chef Anthony will be creating locally sourced traditional favorites like roasted rack of lamb with port wine demi-glace, candied sweet potatoes, ale and brown sugar glazed Berkshire ham and....giant carrot cake cup cakes. Yum.
We're hoping the daffodils bloom in time for the weekend. We'll see. But, either way we'll be serving Easter dinner from noon till 8 pm this Sunday, April 20.
Reservations Suggested (607) 533-3535 or firstname.lastname@example.org
B&B special of 20% off any stay of two nights or more www.roguesharbor.com/discounts