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WEDDING MENU (252) 459 - 4058 visitrosehill.com PLATED PLATED WEDDING RECEPTION "BENNETT" Includes 1 hour of 3 Passed Hors d'oeuvres and Cake Service WEDDING RECEPTION STARTERS - CHOOSE ONE BONFIRE BEETS BEEF TARTARE with Beet Meringue, Black Olive with Capers, Charred Pearl Onions, Crumble, Shallots, Oranges, and Olive Smoked Mayo, Spicy Herbs, Dried Oil Vinaigrette Mushrooms, and Rice Chicharrón SEASONAL ROASTED SQUASH & SAVORY GOAT CHEESECAKE KALE SALAD with Roasted Tomatoes, Shaved Beets, with Pumpkin Seeds and Honey Dressing Bitter Greens, and Shallot Vinaigrette ARTISAN CAESAR SALAD HEARTY MIXED GREENS with Parmesan Reggiano,Pickled Onions with Blistered Tomatoes, Cucumbers, and Herbed Croutons Red Onion, and Sumac Vinaigrette ENTRÉES - CHOOSE UP TO TWO Served with Fresh Baked Rolls, Butter Rosettes, Iced Tea and Water SEARED BEEF TENDERLOIN TANDOORI SPCIED GRILLED with Truffle Potatoes, Blistered SALMON Cipollini, Horseradish Butter, with Cured Lemon Lebnah, Barbecued and Roasted Oil Seasonal Vegetables, and Fresh Herbs FILET AU POIVRE ROASTED CHICKEN BREAST with Roasted Mushroom Puree, with Chicken Leg Roulade, Grilled Pommes Anna, Seasonal Charred Broccoli Puree, Roasted Onions, and Greens, and Beef Jus Champagne Cream BRAISED SHORT RIB HAY SMOKED BONE-IN PORK CHOP with Balsamic Onion, Barbecued with Sweet Potato Mash, Apple Chutney, Carrots, Potato Espuma, Fresh Honey Apple Jus, and Spicy Herbs Herbs, and Goat Cheese Snow (252)495-4058 visitrosehill.com 1 PLATED WEDDING RECEPTION PLATED WEDDING RECEPTION "HERITAGE" Includes 1 hour of 3 Passed Hors d'oeuvres and Cake Service STARTERS - CHOOSE ONE BONFIRE BEETS BEEF TARTARE with Beet Meringue, Black Olive with Capers, Charred Pearl Onion, Crumble, Shallots, Oranges, and Smoked Mayo, Spicy Herbs, Dried Olive Oil Vinaigrette Mushrooms, and Rice Chicharrón SEASONAL ROASTED SQUASH & SAVORY GOAT CHEESECAKE KALE SALAD with Roasted Tomatoes, Shaved with Pumpkin Seeds and Honey Beets, Bitter Greens, and Shallot Dressing Vinaigrette ARTISAN CAESAR SALAD HEARTY MIX GREENS with Parmesan Reggiano, with Blistered Tomatoes, Pickled Onions and Cucumbers, Red Onion, and Herbed Croutons Champagne Vinaigrette DUET ENTRÉE OPTIONS - CHOOSE ONE Served with Fresh Baked Rolls, Butter Rosettes, Iced Tea and Water CURED BEEF FILET-POACHED BRAISED SHORT RIB-CHICKEN LOBSTER ROULADE with Baked Pomme Puree, Balsamic with Charred Leeks, Baked Turnips, Onion, and Sauce Cabernet Toasted Bread Crumbs, and Cardamom Beef Jus FILET AU POIVRE-SEARED SCALLOPS DAY BOAT FISH-CHICKEN ROULADE with Wild Mushroom Puree, Charred with Salsa Verde, Seawater Potatoes, Green Onion, and Black Garlic Oil Ember Grilled Greens, and Smoked Roe SEARED DUCK BREAST-CRAB CROQUETTES with Fermented Carrot Puree and Raw Fennel Salad (252)495-4058 visitrosehill.com 2 CLASSIC WEDDING BUFFET CLASSIC WEDDING BUFFET "LUCY ANN" Includes 1 hour of 3 Passed Hors d'oeuvres and Cake Service All Buffets Served with Fresh Baked Rolls, Whipped Butter, Iced Tea and Water STARTERS - CHOOSE ONE SPICY GREENS AND BONFIRE ROASTED RUSTIC TOMATO & FRUIT SALAD BEET SALAD CUCUMBER SALAD with Shallots, with Arugula, Farm with Red Onion, Olives, Roasted Pecans, and House Blue Cheese, Oregano, Feta, Toast, Champagne Dressing Beet Pickled Onion, and Cured Lemon Lavash Crisps, and Vinaigrette Olive Oil Dressing ENTRÉES - CHOOSE TWO CHICKEN AL MATTONE BACON WRAPPED PORK LOIN with Blistered Cipollini, and Roasted with Apricot & Cumin Glaze, Herb Lemon Oil Scallions, and Fresno Chili Salad SEARED SALMON ROASTED BEEF TENDERLOIN with Charred Pea Puree, Toasted Campfire Leeks with Mortar & Pestel Quinoa, Fresh Herbs, and Cured Sauce Lemon SIDES - CHOOSE TWO CURRIED GRITS ROASTED CAULIFLOWER with Five Spice HERB ROASTED POTATOES FRIED CHICKPEA PANISE with Roasted Tomato Jam BRAISED LOCAL GREENS BASMATI RICE with Turmeric, Cashews and Raisins (252)495-4058 visitrosehill.com 3 CLASSIC WEDDING BUFFET CLASSIC WEDDING BUFFET "SWAN" Includes 1 hour of 3 Passed Hors d’oeuvres and Cake Service Served with Rolls, Whipped Butter, Iced Tea, and Water STARTERS - CHOOSE ONE HEARTY CLASSIC COUSCOUS SALAD MIX GREEN CAESAR SALAD Dates, Onions, Potatoes, with Blistered tomatoes, with Parmesan- Tomatoes, Fresh Herbs, Cucumbers, Red Onion, Reggiano, Pickled and Scallion Vinaigrette Toasted Bread, and Onions, and Sumac Vinaigrette Herbed Croutons ENTRÉES - CHOOSE THREE MARINATED BEEF TENDERLOIN SPICED ROASTED CHICKEN with Mushroom Ragu, Roasted Onion, Roasted Fennel, Cipollini, and and Herbs Chicken Jus DRY CURED RIB EYE PENNE PASTA with Horseradish Cream, Onion Jam, with Shrimp, Herb Pesto, Roasted and Mostarda Nuts, and Parmesan FIVE SPICE SEARED SALMON with Braised Cabbage, Champagne Cream, and Herbs SIDES - CHOOSE THREE ROASTED ROOT VEGETABLES SEAWATER POTATOES with Curried Vinaigrette with Buttermilk and Mustard FRENCH BEAN ALMANDINE BRAISED COLLARD GREENS with Bacon and Lemon FRIED CHICKPEA PANISE with Roasted Tomato Jam BASMATI RICE with Turmeric, Cashews, and Raisins (252)495-4058 visitrosehill.com 4 WEDDING STATION RECEPTION WEDDING STATION RECEPTION CHOOSE 3 or CHOOSE 4 Includes 1 hour of 3 Passed Hors d’oeuvres and Cake Service CARVING STATION WHOLE SPICED ROASTED PORK DRY CURED RIB EYE TENDERLOIN with Horseradish Cream and with Pickled Mustard & Cranberry Onion Black Garlic Oil Chutney (SELECT ONE) (SELECT ONE) SEAWATER POTATOES ARTISAN ROMAINE with Buttermilk and Mustard with Pickled Onion, Caesar Cardini Dressing, Parmesan, and Crisps ROASTED CARROTS with Lemon and Honey SPICY MIXED GREENS with Cured Lemon Vinaigrette, Goat FRENCH BEAN ALMANDINE Cheese, and Shallots CHARRED BROCCOLINI ROASTED BEETS with Cured Lemon and Chili with Zatar Yogurt, Oranges, Arugula, and Beet Shallot Vinaigrette SEAFOOD STATION - CHOOSE THREE PAN SEARED SALMON MARKET FISH CEVICHE with with Achiote, Peas, Mexican Rice, and Leche de Tigre, Red Onion, Fresh Herbs Cilantro, and Lime FAR EAST TUNA LOIN SEAFOOD PALLEA with Wilted Bok Choy, Fried Garlic, with Various Shellfish, Saffron, Pickled Ginger, and Chili Spices, and Lemon SEAFOOD POKE with Seaweed Salad, Peanuts, Shallots, Pickled Cucumber, and Fermented Chili (252)495-4058 visitrosehill.com 5 WEDDING STATION RECEPTION WEDDING STATION RECEPTION MEDDITERRANEAN STATION - CHOOSE FOUR SHAKSHOUKA TAGLIETTELLE PASTA with Tomatoes, Tunisian Spices, Farm with Sausage, Peas, Grana Padano, Eggs, and Fried Pita Bread and Herbs FALAFEL ORZO with Greek Yogurt & Pickled Onion with Raw Vegetables, Olives, Herb Pesto, Cured Lemon, and Roasted FIRE ROASTED EGGPLANT Nuts with Zatar, Cured Lemon, White Balsamic, and Fresh Mint CREAMY POLENTA with Wild Mushroom Ragu ROASTED CHICKEN with Fennel, Roasted Grapes, and ORECCHIETTE PASTA Ladolemono with Fennel Sausage, Anchovies, and Lemon Cream Sauce PORCHETTA with Roasted Garlic, Apricots, Spices, Bean Stew, and Cured Lemon Chutney SOUTHERN STATION - CHOOSE THREE PULLED PORK BRAISED MUSTARD GREENS with Carolina BBQ Sauce AND WHITE BEAN STEW SHRIMP & GRITS SMOKED BACON CORN with Spicy Sausage and Blistered BREAD Tomatoes MAC & CHEESE with White Cheddar, Triple NASHVILLE HOT CHICKEN Cream, and Rosemary with Buttermilk Fried Chicken, Nashville Hot Sauce, and Pickle ROASTED POTATOES with Bacon & Onion TACO STATION SERVED WITH PROTEINS - CHOOSE TWO •Corn & Flour Tortillas •Grilled Green Onion •Pork Al Pastor with Grilled Pineapple •Queso Fresco •Beef Barbacoa •Lime •Carne Asada •Cilantro •Grilled Chicken •Salsa Rojo •Salsa Verde •Grilled Cactus •Mexican Street Corn ((252)495-405825 2 visitrosehill.com 6 HORS D'OEUVRES PASSED HORS D'OEUVRES Choose Three VEGETARIAN POTATO CROQUETTES SWEET POTATO PANCAKE SAVORY CORN BREAD with Onion Jam with Crème Fraiche and Herbs with Dried Fruit Compote BLACK EYED PEA FRITTERS CHARRED SWEET PEA TOASTED QUINOA with Smoked Tomato Jam with Mint and Shaved Manchego with Potatoes, Shallots, and Green Cheese on Butter Toast Onion Vinaigrette ROASTED EGGPLANT CAVIAR on Lavash, Yogurt, and Za’atar BEET TARTARE BRUSCHETTA OF ROASTED with Buttermilk Gel, Coriander, TOMATOES GOAT CHEESE CAKE Shallots, Crisps, Herbs, and with Goat Cheese and Cured with Red Onion Jam Champagne Vin on Endive Lemon Oil SEAFOOD SMOKED SALMON TUNA TARTARE CRAB CAKE with Crème Fraiche, Pickled Onion, with Chiles, Shallots, Lemon Gel, with Spicy Carrot Slaw, and Nuuk Chives, and Spiced Butter Brioche Rice Chicharrón, and Fresh Herbs Cham Mayo SHRIMP TOAST SHRIMP CEVICHE BRUSCHETTA OF BURNT with Spicy Carrot Slaw with Avocado, Chiles, Red Onion, TOMATOES Cilantro, and Leche de Tigre with Goat Cheese, Cured Anchovies, SEARED TUNA and Parsley Garlic Sauce with Nori and Pickled Daikon Radish MEAT BRESAOLA ON PUFF PASTRY BBQ PORK BELLY TACO CHICKEN BASTILLA with Horseradish Crème, Pickled with Avocado Mousse, Pickled with Apricots, Raisins, and Spiced Radish, and Spicy Herb Onion, Cilantro, and Chili Lime Yogurt on Spinach Tortilla BEEF TARTARE ANDOUILLE SAUSAGE & SHRIMP with Caper Jam, Shallots, Egg Yolk, CHICKEN LIVER PARFAIT KABOB Radish, and Lavash with Smoked Bacon with Coriander Chutney BLT FRIED DEVILED EGG HOT CHICKEN AND WAFFLE with Tomato Jam, Smoked Pepper with Pickled Onion, and Cured with Parmesan Bacon, Nuuk Cham Mayo, and Spicy Ham Greens August DRIED CURED MEAT & CHEESE 2019 Domestic and Imported Cured Meats with Smoked Almonds, Pickled Onion, Mostarda, Pickled Vegetables, Olives, and Grilled Rustic Breads Local and Imported Cheeses with Dried Fruits, Sweet & Spicy Onion Jam, Local Honey, Rosemary Lavash & Crisps, and Fresh Fruits (252) 495-4058 | visitrosehill.com 7.
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    CUREDTakeaway MEAT SMALL Ararat Salami Hummus &plates Flatbread herbs, toasted sunflower seeds pimenton 11 V domestic 8 Kale & Arugula Salad sumac onion, strawberries, manchego, Jamón Serrano sherry vinaigrette 11 GF spain 9 Grilled Asparagus bagna cauda, 63º egg 11 V CHEESE Kibbeh beef and lamb, bulgur parsley salad, walnuts, garlic toum 14 Labneh & Flatbread dill oil, charred pole beans, za’atar 10 V 12-Month Manchego firm, spanish sheeps milk 9 Grilled Flat Iron curried lebanese couscous, garlicyogurt, chermoula 18 Roussas Barrel Aged Feta Spring Vegetables asparagus, beets, spring onion, squash, couscous, young greek sheep & goats milk 8 feta cheese, saffron yogurt, aleppo vinaigrette 13 GF | V Crispy Chicken Briouat phyllo wrapped turkish spiced chicken, oven-dried confit tomato jam 9 small board / 30 includes all 4 offerings Zeytoon Parvardeh persian style olives marinated with walnuts, herbs, pomegranate molasses 10 GF | V SANDWICH WINE Tunisian Hot Chicken yogurt slaw, house hot sauce, pickles, potato bun 12 by the bottle SPARKLING N/V Juvé y Camps, "cinta púrpura reserva", brut, cava, penedes, ES 40 N/V Aragosta, brut rosé, santa maria la palma, IT 56 At Home- FOR Dining TWO OR FOUR Experience - WHITE HALF CHICKEN 59/118 LACQUERED CHICKEN WITH SEASONAL PICKLES, SABZI SALAD, TOUM, HARISSA 2018 Chehalem, “chemistry”, willamette, valley, OR 32 WITH CHOICE OF: Hummus or Labneh with Flatbread 2017 Bodegas Menade, "nosso", verdejo, rueda, ES 45 WITH CHOICE OF ONE OF THE BELOW: 2017 Bodegas Raúl Pérez, “ultreia”, - Kale & Arugula Salad
  • Mojo Marinated Skirt Steak Salad with Chimichurri Vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc

    Mojo Marinated Skirt Steak Salad with Chimichurri Vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc

    Mojo marinated skirt steak salad with Chimichurri vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc INGREDIENTS For the mojo: For the Vinaigrette: • 2 lbs outside skirt steak, • ¼ cup red wine vinegar trimmed and cleaned • ½ cup olive oil • 1 orange, juiced • 3 tsp. minced garlic • 3 limes, juiced • ½ tsp. red chili flakes • ¼ cup olive oil • ½ cup fresh cilantro stems • 6 cloves garlic, minced and leaves chopped fine • 2 tsp. ground cumin • ¼ cup fresh parsley leaves • 1 tsp. oregano chopped fine • 1 yellow onion, sliced • Kosher salt and fresh cracked • 1 cup fresh cilantro, chopped black pepper • 1 tbsp. kosher salt For the Salad: • ¾ to 1 lb mixed baby greens • 1 pt cherry tomatoes, halved • 1 cucumber peeled, seeded and medium diced • 1 cup shredded parmesan cheese • 4 slices baguette cut on the bias and toasted METHOD Method for the Mojo: • Whisk all the ingredients together in a large mixing bowl until combined. • Place the skirt steak in a non-reactive container and cover with the marinade. • Refrigerate for 2 to 3 hours, then remove and pat dry. • Grill the beef on a preheated grill set to high. Grill for 4 minutes per side until medium to medium rare. • Allow the beef to rest, then slice thinly against the grain. Method for the Vinaigrette: • Whisk all ingredients together to emulsify. Finish with salt and pepper. Method for the Salad: • Add the salad greens and garnish in a bowl, then dress with the vinaigrette. • Finish with the grilled steak, parmesan cheese and toasted baguette. • Serve while the steak is still warm.
  • Plated Wedding Reception “Bennett” Includes 1 Hour of 3 Passed Hors D’Oeuvres and Cake Service

    Plated Wedding Reception “Bennett” Includes 1 Hour of 3 Passed Hors D’Oeuvres and Cake Service

    Plated Wedding Reception “Bennett” Includes 1 hour of 3 Passed Hors d’oeuvres and Cake Service Starters—Select One -Bonfire Beets- Beet Meringue, Black Olive Crumble, Shallots, Oranges and Olive Oil Vinaigrette -Seasonal Roasted Squash & Kale Salad- Pumpkin Seeds and Honey Dressing -Beef Tartar- Capers, Charred Pearl Onion, Smoked Mayo, Spicy Herbs, Dried Mushroom, Rice Chicharrón -Savory Goat Cheesecake- Roasted Tomatoes, Shaved Beets, Bitter Greens, Shallot Vinaigrette Entrée Options—Select Two Served with Fresh Baked Rolls, Butter Rosettes, Iced Tea and Water -Seared Beef Tenderloin- Truffle Potatoes, Blistered Cipollini, Horseradish Butter, Roasted Oil -Filet Au Poivre- Roasted Mushroom Puree, Pommes Anna, Seasonal Charred Greens, Beef Jus -Braised Short Rib- Balsamic Onion, Barbecued Carrots, Potato Espuma, Fresh Herbs, Goat Cheese Snow -Tandoori Spiced Grilled Salmon- Cured Lemon Lebnah, Barbecued Seasonal Vegetables, Fresh Herbs -Roasted Chicken Breast- Chicken Leg Roulade, Grilled Broccoli Puree, Roasted Onion, Champagne Cream -Hay Smoked Bone-In Pork Chop- Sweet Potato Mash, Apple Chutney, Honey Apple Jus, Spicy Herbs October 2018 1 Plated Wedding Reception “Heritage” Includes 1 hour of 3 Passed Hors d’oeuvres and Cake Service Starters—Select One -Bonfire Beets- Beet Meringue, Black Olive Crumble, Shallots, Oranges, Olive Oil Vinaigrette -Seasonal Roasted Squash & Kale Salad- Pumpkin Seeds and Honey Dressing -Beef Tartar- Capers, Charred Pearl Onion, Smoked Mayo, Spicy Herbs, Dried Mushroom, Rice Chicharrón -Savory Goat Cheesecake-