• Home
  • Reservations
  • Photos
  • Dinner Menu
  • Champagne Brunch
  • More
    • Home
    • Reservations
    • Photos
    • Dinner Menu
    • Champagne Brunch
  • Home
  • Reservations
  • Photos
  • Dinner Menu
  • Champagne Brunch

Menu / Price List

Share......Not Share

Meatball Pomodoro

17

Jumbo house-made meatball, with Big Mamou Farm beef, lamb & pork, stuffed with fresh mozzarella, house-made tomato & garlic fondue, served with garlic bruschetta (g/f)

Olive Medley

9

Warm French olive blend (g/f) (v)

Seasonal Burrata

17

Roasted shallot & local organic pea puree, with fine herbs & gremolata, toasted pine nuts & crispy shallots, served with garlic bruschetta  (g/f) (v)

Salmon Rillettes

19

Salmon hot smoked on cedarwood, chilled & mixed with lemon, chives, crème fraiche dressing & gremolata, served with garlic bruschetta (g/f) 

Foie Gras

33

Pan seared Hudson Valley foie gras, on pain perdu, with concord grape gastrique, glazed black walnuts, served with tangled greens  (gf)


Breads

House Bread

11

House baked baguette, served with a roasted garlic bulb & EVO (g/f) (v)

Bone Butter

23

 Roasted local beef bone marrow, with a buttery texture, served with lemon caper chimichurri, crispy shallots, & garlic bruschetta  (g/f)

Featured Flatbread

MP

Chef’s selection of fresh local ingredients on artisan flatbread 


Mains

Fra Diavolo

41

Colossal lump blue crab, sautéed garlic scape butter, nestled with angel hair pasta, in a mildly spicy tomato & garlic sauce, topped with basil chiffonade, served with garlic bruschetta  

Nahuatl (NAH-wah-tel) Enchiladas

27

Shredded duck confit adobo, corn tortillas, topped with house-made roja, crème, scallion & cilantro, served with rice & black beans (g/f)

Salade Niçoise

25

Seared & chilled Ahi tuna, crushed red bliss potato, seasonal vegetable, olives, tomato confit, eggs, preserved lemons, on a bed of greens, served with shallot vinaigrette (g/f) (v)

Butter Chicken

23

Tomato curry chicken, basmati rice, topped with gremolata, crema & served with grilled naan (g/f)  

Steak Tournedos

41

Pan-seared beef tenderloin medallions, basted in butter and finished with a rich Chasseur sauce, served with a crushed potato & local seasonal vegetable (gf)

Seared Aukra Salmon

36

 Glazed with citrus gastrique, perched on roasted shallot & cauliflower puree, topped with micro greens & chervil, served with seasonal vegetable (gf)


Sweets

Crème Brûlée

13

Rich vanilla custard dusted with brown sugar then caramelized, garnished with fresh berries (g/f) (v)

Coeur à la Crème

15

Classic French dessert of Fromage frais & sweet cream, with a mirror of seasonal fruit coulis (g/f) (v)

Flourless Chocolate Torte

15

Rich chocolate cake, with crème anglaise (g/f) (v)

Featured Dessert

13

Daily featured dessert (v)


Drinks

Campari Spritzer

13

Blood Orange Old Fashion

14

Manhattan

14

Cucumber & Elderflower Gin Twist

13

Negroni

15

Martini

14

(g/f) gluten free option (v) vegetarian option


Copyright © 2025 burnt rose wine bar - All Rights Reserved.

  • Privacy Policy
  • Terms and Conditions

Powered by

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept