Upstairs at Rosendales

Name: Upstairs at Rosendales
Address: 793 N. High St., 43215, OH, 43215
Telephone: 614-298-1601

793 N. High St., Columbus, OH 43215, US

• Monday: 6:00PM-9:00PM •Tuesday: 6:00PM-9:00PM •Wednesday: 6:00PM-9:00PM •Thursday: 6:00PM-9:00PM •Friday: 6:00PM-10:00PM •Saturday: 6:00PM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code:
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE MENU

APPETIZER

LIGHTLY-SMOKED ATLANTIC SALMON TARTAR

WITH GINGER BAVARIAN, SOY GELEE

GOLDEN BEETS, ASSORTED GOAT CHEESE TRUFFLES, PASSION FRUIT GELEE, CRYSTALLI

SEA SCALLOP ROSSINI

WITH SEARED FOIE GRAS, LEEK PURÉE, CRUSHED TRUFFLE JUS

CRISPY GRUYÉRE CHEESE FRITTERS

WITH CARPACCIO OF BEEF TENDERLOIN, SESAME AIOLI

AHI TUNA A LA PLANCHA

WITH COMPRESSED RICE, MUSTARD ICE CREAM, PICKLED CUCUMBER SALAD

FRIED JUMBO SHRIMP, WRAPPED IN LUMPIA DOUGH, RADISH, AND CILANTRO SALAD, JA

SOUPS & SALADS

CHEF'S SOUP INSPIRATION OF THE DAY

SIX ONION CAPPUCCINO, CRISPY SHALLOT RINGS, FROTHED MILK AND CHIVES

ROMAINE HEART SALAD

WITH CREAMY BLUE CHEESE EMULSION, MARINATED GRAPE TOMATOES, BASIL OIL

BABY SPINACH AND ARUGULA SALAD, HEARTS OF PALM, PINE NUTS, FRESH ORANGES, S

ENTRÉES

CRISPY MONK FISH MEDALLIONS "FRIED CLAM CHOWDER", FROTHY SMOKED-BACON SAUCE

ARTICHOKE RAVIOLI

WITH CANDIED WALNUTS, RUBY PORT REDUCTION, WARM CHEVRE, WILTED GREENS

SOY-SOAKED CHILEAN SEA BASS

WITH SHRIMP DUMPLINGS, STEAMED VEGETABLES, WOODEAR MUSHROOMS, KOMBU SHIITAKE BROTH

SEARED SEA SCALLOPS, CRISPY PORK, SWEET CORN AND OYSTER MUSHROOM RAGOUT, FR

"V.L.T." VEAL SHANK, LETTUCE AND FRIED GREEN TOMATO, BOURSIN POLENTA, ROMAI

NATURAL TENDERLOIN OF BEEF, HUDSON VALLEY FOIE GRAS, CRISPY POTATO STICKS,

SMOKED MAPLE SYRUP-GLAZED PORK LOIN, SOUTHERN-FRIED SPOONBREAD, COMPRESSED

FREE RANGE CHICKEN BREAST

WITH LOBSTER STUFFING, SAFFRON RISOTTO, ASPARAGUS, SEASONAL VEGETABLES, LOBSTER JUS

48 HOUR ANGUS BEEF SHORT RIBS, PARMESAN TAPIOCA, SEASONAL VEGETABLES SCENTE

WITH FRESH HERBS, STEWED SHALLOT CONFIT, RED WINE JUS

Piedmont Tasting Menu

Canapés

| 2006 Mateo Corregia Roero Arneis

Wild Mushroom and White Truffle Cappuccino

| Candied Shallot Rings | 2005 E. Pira & Figli Dolcetto D’Alba

“Chicken Marengo”

| Poached Egg, Black Truffle, Tomato and Lobster Nantua Sauce | 2005 Giacomo Grimaldi Barbera D’Alba “Pistin”

Barolo-Braised Veal Osso Buco, Tender Heart of Palm

| Risotto a la Milanese, Basil Infused Oil, Seasonal Vegetables, Braising Jus | 2002 Paolo Scavino Barolo “Bricco Ambrogio”

Piave Cheese with “Cogna“

| Pear, Quince, and Red Wine Marmalade | 1998 Ferrando Caluso Passito “Vigna Cariola”

Buttermilk Panna Cotta

| Strawberry Reduction, Strawberry Sorbet, Orange Tuile | 2007 La Spinetta Moscato D’Asti “Vigna Biancospino”

“Mignardises”

BAR MENU

LOBSTER CORN DOGS

WITH SPICY MUSTARD

SESAME-CRUSTED ANGUS BEEF SKEWERS

WITH INDONESIAN KETCHUP

CHILLED COASTAL SHRIMP, SPICY CARMEL TOMATO SYRUP, HORSERADISH AND LEMON

AHI TUNA, ON HIMALAYAN SEA SALT WASABI, SOY CONDIMENT, CRISPY RADISH SALAD

FISH AND CHIPS TEMPURA FRIED SKATE WING

WITH MALT VINEGAR AIOLI

THE ELYSIAN FIELDS LAMB HAMBURGER

WITH CRISPY RANCH FRIES

SNACKS

WHITE TRUFFLE POPCORN

POTATO CHIPS

WITH NORI SEA SALT