Jumbo house-made meatball, with Big Mamou Farm beef, lamb & pork, stuffed with fresh mozzarella, house-made tomato & garlic fondue, served with garlic bruschetta
Warm French olive blend
Chef’s choice of seasonal toppings & accoutrements, served with garlic bruschetta
Signature salmon cake cake, Inglehoffer aioli smear, nested on warm creole potato salad, topped with confit sweet pepper
House baked baguette, served with a roasted garlic bulb & EVO
Chef’s selection of fresh local ingredients on artisan flatbread
North American lobster meat & angel hair pasta, simmered in mildly spicy tomato & garlic sauce, topped with basil chiffonade, served with bruschetta & chili garlic oil
Shredded chicken adobo, corn tortillas, topped with house-made roja, crème, scallion & cilantro, served with rice & black beans
Roasted pineapple, char siu pork, cabbage slaw, roasted peanuts, scallion, cilantro, carrot threads, tossed in a sesame & honey dressing, with crispy ramen noodles & sesame seeds
Tomato curry chicken, basmati rice, topped with gremolata, crema & served with grilled naan
Duck confit & gnocchi, served cassoulet style, with a cannellini bean ragout, duck sausage, brussel sprouts, roasted carrots & pancetta, topped with crispy shallots
Rich vanilla custard dusted with brown sugar then caramelized, garnished with fresh berries
Daily featured dessert
If you have a food allergy, please notify us
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