New Year's Eve at the Rogues' Harbor Inn
The Rogues' Harbor Inn has celebrated 181 New Year's Eves and the tradition continues this year as always. It's awe inspiring to think how many folks have rung in the new year in this very spot. If these wall could talk, they would have many tales to tell. But, what happens at Rogues' stays at Rogues'- an excellent tradition to continue. The magical evening is just a day away and it's a celebration we look forward to every year. The Inn is all decked out for Christmas. Everyone is smiling and relaxed. The staff is all dressed up. Lots of folks have family visiting and the guests rooms are filled with friends and relatives from all over the globe. It's all warm and fuzzy, peace on earth, love and happiness.
The chefs go all out with celebratory specials. This year we are having Chef Luke's seafood chowder, thick rich New England style with clams, crab and fresh fish. For an appetizer, he's making shrimp and Parmesan stuffed artichoke hearts. They are definitely on my quality control list for sampling. Then for an entree special Luke is preparing a crab crusted sirloin steak: 10 oz Prime aged sirloin topped with an herb crumb and cheese imperial crab stuffing. Again, I will be sampling. Quality control is imperative. Finally for dessert we're having a peppermint and dark chocolate Napoleon with raspberry sauce. I know... Pete Panek will be playing in the pub from 8 pm till midnight. Nothing makes an evening out or a round of cocktails more special than someone strumming on a guitar and belting out a few sing-alongs. And last, but not least, a complimentary champagne toast at midnight- actually local Finger Lakes sparkling wine.
It's winter in the Finger Lakes, cold, a little snowy, but breath-takingly beautiful. The holidays are my favorite time of year to cozy up by the fire with friends and family, take our time with dinner. Maybe start with local cheeses, roasted chestnuts and wine. Enjoy a luscious steak, a sinful dessert, and a traditional toast,"Here's to a harbor of rogues'!"
Happy New Year to our fellow rogues' and many, many more.
The chefs go all out with celebratory specials. This year we are having Chef Luke's seafood chowder, thick rich New England style with clams, crab and fresh fish. For an appetizer, he's making shrimp and Parmesan stuffed artichoke hearts. They are definitely on my quality control list for sampling. Then for an entree special Luke is preparing a crab crusted sirloin steak: 10 oz Prime aged sirloin topped with an herb crumb and cheese imperial crab stuffing. Again, I will be sampling. Quality control is imperative. Finally for dessert we're having a peppermint and dark chocolate Napoleon with raspberry sauce. I know... Pete Panek will be playing in the pub from 8 pm till midnight. Nothing makes an evening out or a round of cocktails more special than someone strumming on a guitar and belting out a few sing-alongs. And last, but not least, a complimentary champagne toast at midnight- actually local Finger Lakes sparkling wine.
It's winter in the Finger Lakes, cold, a little snowy, but breath-takingly beautiful. The holidays are my favorite time of year to cozy up by the fire with friends and family, take our time with dinner. Maybe start with local cheeses, roasted chestnuts and wine. Enjoy a luscious steak, a sinful dessert, and a traditional toast,"Here's to a harbor of rogues'!"
Happy New Year to our fellow rogues' and many, many more.
