The Restaurant

Saratoga Rose Inn & Restaurant was recently reviewed by Capital Region Living Magazine. It's readers voted us the "Best Bed & Breakfast in the Capital Region for 2006" and again for 2007! Following is a section from that review which was done for our Spanish & Portuguese Wine Tasting Dinner in April, 2006, and which appears in their June, 2006 issue.

Overall rating on a scale of 1-10
Service - 10 Food - 10 Ambiance - 9

"The first course was a fabulous Prawn Custard with Port...It was served with Ramos Pinto, Adriano White from Portugal. Throughout the dinner, we discussed the wines at length —this seemed to be the table’s favorite, but I think it had more to do with the skillful pairing…The next course was my favorite…Linguica & Pimiento Tapas, paired with Pedro Domecq Amontillado Dry Sherry from Spain (I felt that it was the best pairing of the evening!)…we were served Beef Portuguesa with fried potatoes...This pan-cooked (not grilled) fillet was outstanding…the beef was marinated in red wine and was served with Serrano Ham. The pairing for this dish was Abadia Retuerta Seleccion Especial, a ‘01 Spanish wine. This wine was highly anticipated by one of our fellow dining companions and we could all see why. It was an excellent choice for this dish and an excellent stand-alone drinking wine…This was a wonderful evening…to experience great food—artfully cooked and delightfully presented. If the food was not outstanding enough, the wine presentation by Evan Tublitz was wonderfully casual and very enlightening."

Our Menu

"Good food is about balancing flavors in ways that excite your palate. Good wines play an integral role in this balance. It is my passion to create meals that are unique Fine Dining experiences whether for breakfast for our guests, for dinner in our restaurant, or for those once-in-a lifetime events."

- Executive Chef, Richard Ferrugio, Saratoga Rose Inn & Restaurant

With this philosophy, Richard designs seasonal menus and daily specials using local produce, when available, and only the freshest and finest of ingredients. Meals are cooked to order to maintain an individual flare and to cater to those who are unable to consume certain ingredients. With notice dishes can be adjusted to accommodate vegetarians and those with Diabetes and Celiac disease. Saratoga Rose Inn has also joined with the Center for Preventive Medicine & Cardiovascular Health in offering dishes which meet their Heart Healthy guidelines, and is a proud member of the Heart Healthy Restaurants Program. Dishes marked with a heart icon meet the Heart Healthy guidelines with less than 10 grams of fat per serving. Richard's cuisine, our staff's gracious service, and the Rose's setting will make your visit to the restaurant an exceptional experience.

Here is our Summer 2008 Dinner Menu

our summer hours (through Labor Day) are
Tuesday through Saturday from 5:00PM - Close, and
Sundays from 4:00PM - 7:00PM

this menu begins the Tuesday after Father's Day
and will be expanded during Track Season in Saratoga

~ ~ ~ APPETIZERS ~ ~ ~

	Chef's Antipasto for Two Caponata Siciliana - eggplant sautéed with onions, celery, capers & kalamata olives in sweet & sour sauce, Sweet & Hot Soppressata Sausage - sliced dry-cured Italian charcuterie, & Bel Paese - a semi-soft Italian cheese from Lombardy, mild & flavorful	$12.95
	French Onion Soup Au Gratin with Gruyere cheese	$5.95
	Chicken Livers Parsi Style sautéed with ginger-garlic paste, fresh coriander, cumin & onions ~ a seductively delicious dish	$8.95
	Smoked Trout with horseradish and caper cream	$8.95
	Florentine Stuffed Mushrooms filled with spinach, ricotta, Romano & Parmesan cheese	$7.95
	Escargot en Croute sautéed in garlic butter with white wine and mushrooms baked under phyllo pastry	$9.95
	New Mexican Corn Puff Mojo with paprika, cumin, garlic, olive oil and sherry vinegar sauce	$6.95
	Baby Spinach with Hot Olive Oil and Slivered Garlic topped with shaved Asiago cheese	$7.95

~ ~ ~ COLD SALADS ~ ~ ~

	Caesar the "classic" with hearts of romaine and the Inn's fresh croutons & dressing	$6.95
	Asian Shredded Salad Napa cabbage, cucumbers, carrots, red onion, scallions & coriander leaves with a rice vinegar, Thai fish sauce, fresh garlic, fresh ginger, fresh chili & sugar dressing	$7.95
	Mesclun Salad mixed field greens with choice of dressing	$5.95

~ ~ ~ ENTREES ~ ~ ~

All entrees are served with the vegetable & starch of the day (except pasta dishes) and

	Beef Wellington an individual filet mignon, coated with mushroom duxelles and the Inn's pâté, wrapped in puff pastry, baked and served with a Madeira sauce	$34.95
	Filet Mignon hand-cut and grilled	$29.95
	Filet Mignon with Dolcelatte Gorgonzola hand-cut and grilled with Italian blue cheese melting on top	$32.95
	14 oz Black Angus New York Strip Steak hand-cut and grilled	$29.95
	14 oz Black Angus New York Strip Steak hand-cut, grilled and served Au Poivre - with a green and black peppercorn brandy cream sauce, or (mild) Terrorizato - with a coating of fresh rosemary, sage, garlic, red pepper flakes & olive oil served with mustard butter (hot & spicy)	$32.95
	Argentine Baked Baby Lamb Chops pan-seared and baked on a bed of mushrooms with shallots, garlic, fresh rosemary & white wine	$28.95
	12 oz. Mullard Duck Breast pan seared, roasted and served Framboise - with our raspberry, Chambord & chipotle pepper sauce, or with our Mostarda - a Tuscan fruit compote of apricots, cherries, & preserved ginger with mustard oil	$27.95
	Vietnamese Grilled Loin of Pork marinated with garlic, shallots, brown sugar, ground star anise & cinnamon and served with peanut-coconut sauce	$19.95
	Chicken Picatta scaloppini of chicken breast sautéed in extra virgin olive oil with mushrooms & capers in lemon & Madeira wine sauce	$19.95
	Filet of Salmon with Citrus Sauce pan roasted and served with a sauce of fresh lemon, lime and orange juices with orange brandy & topped with toasted pine nuts	$20.95
	Filet of Salmon with Herb Butter pan roasted and served with a blend of fresh herbs, lemon zest and sweet butter	$19.95
	Singapore Curried Noodles (spicy) linguine fine (paper thin flat pasta) tossed with mushrooms, red peppers, onions, scallions & coriander in dry Asian curry with rice wine You may substitute our home-made fettuccine (+$3), add Chinese wine-cured sausage (+$3), boneless chicken (+$7), or shrimp and/or scallops (+$11)	$15.95
	Frutti di Mare over Linguine Fine (mild to hot & spicy) shrimp, scallops, and whole baby clams in the shell, or over our home-made fettuccine (+$3) Valenciana - in extra virgin olive oil with garlic, dry sherry, parsley, orange zest & red pepper flakes, or Fra Diavolo - in a Pernod scented tomato sauce with cracked black pepper and red pepper flakes	$25.95
	Shrimp and/or Sea Scallops enjoy them in the style you prefer over linguine fine or over our home made fettuccine (+$3), or with side dishes Blackened - sautéed in extra virgin olive oil with onions, red pepper confetti, garlic, white wine and Richard's Cajun fire powder (mild to hot & spicy), or in Thai Red Curry - a sauce of coconut milk, fresh lime juice, & Thai red chili pepper paste (spicy)	$25.95

~ ~ ~ DESSERTS ~ ~ ~

We have a wonderful selection of home made and imported desserts, featuring parfaits made with Finger Lakes wine sauces.

Menu and pricing subject to change without notice.

Dinners are freshly prepared to order. The above menu is Trans Fat Free. We will entertain any special requests whenever possible.

There is a $2.00 plate charge to split a salad and a $5:00 plate charge to split an entree.

18% Gratuity will be added for parties of 6 or more.

Smoking is not permitted by New York State Law in the Dining Rooms or on our porch.

Full Service Catering is available.

Our Victorian gardens are perfect for your Saratoga wedding.