Rosemary’s Lounge Rosemary’s Lounge

Small Plates Small Plates

Grafton Aged Cheddars: Pan Seared Sea Scallops with
One, Three & Five Years with Julienne Vegetables, Citrus Supremes
Apple Butter & Toasted Walnut and Passion Fruit Vinaigrette ..17
Bread ..12
White Cheddar & Hazelnut
House Cheese Plate: Quesadilla with Slow Roasted
Maytag Blue, French Cantal & Tomato Relish and
Crispy Fried Sonoma Goat Cake Chive Sour Cream ..8
with Apricot Chutney ..12
Creole Beef Tartar
Shaved Prosciutto de Parma with Worcestershire Aioli, Hard
with Baby Arugula, Sicilian Cooked Egg, Slow Roasted
Pistachios, Petit Basque Cheese & Tomatoes & Rosemary Crackers ..13
Toasted Pistachio Oil ..13
House Cured Duck & Truffled Wild
Jumbo Lump Crab Cakes with Mushroom Dome with Porcini Jus ..14
Black Truffle Emulsion ..15
Grilled Salmon with French Green
Hugo’s Texas BBQ Shrimp Lentils & Roasted Garlic Aioli ..13
with Maytag Blue Cheese Cole Slaw ..9
Eggplant Package with Roasted
Roasted Golden Beets Piquillo Peppers, Kalamata Olives
with Whipped Sonoma Goat and Smoked Tomato Beurre Blanc ..9
Cheese, Toasted Pecan Oil &
Reduced White Balsamic Syrup ..8 Baby Iceberg Wedge with Apple
Smoked Bacon, Chopped Egg &
Seared Foie Gras with Blackberry Coulis Maytag Blue Cheese Dressing ..6
and Vanilla Bean tossed Arugula ..13
Anson Mills Carolina Quick Grits with
Salmon Tartar with Saffron Sauce Sautéed Wild Mushrooms, Rock Shrimp
and Traditional Garnishes ..8 & Apple Cider Butter Sauce ..7
“Thoroughly cooking food of animal origin such as beef, eggs, fish, lamb, milk, poultry,
or shellfish reduces the risk of food borne illness.
Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.”
Rosemary’s uses raw egg products in our salad dressings.