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Current Newsletter


Dear Members,

Welcome to the March 1, 2021 newsletter!

 

Dinner Hours

Appetizers and half-price house drinks are offered from 4:30 – 5:00. The first dinner seating is at 4:45. 

 

COVID Safety Procedures

Now that patrons are getting their 2nd vaccine shot, our COVID Safety Protocols are adapting. Patrons may present their shot cards or show the shot record on their phones and bypass our screening procedure.

 

Drink of the Week

The Rose Hall:   $8/glass

 

Featured Wine of the Week (While supplies last)

R L Buller Fine Tokay Victoria           89 points              $28

Australian Port Style Dessert Wine

Pairs well with Cheddar, gruyere, milk chocolate


Italian Wine Dinner

Mark your calendars for March 24, 2021.


 Course 1

 La Marca Prosecco       89 points          

 Course 2

 Bocelli Delle Venezie Pinot Grigio           88 points   

 Course 3

 Fuligni Brunello di Montalcino Riserva DOCG     92 point

 Dessert Course

 Marco Negri Marsilio Moscato d'Asti DOCG        89 points          

 

Menu and pricing next week.

 

Easter

Easter Sunday dining will be available from noon to 8pm. We will start taking Easter reservations this Tuesday March 2 at 10am.

 

 Menu:

 Appetizers:

  Pea and Pancetta Tortellini: in a pesto cream sauce 12.95

  Seafood Cocktail: Shrimp, colossal crab meat, and mixed greens, lemon and cocktail sauce 18.00

  Caprese Stuffed Mushrooms: mushrooms, tomatoes, mozzarella, basil, balsamic glaze 12.95

 

 Side Salads:

  Caesar: romaine, croutons, grated parmesan, and Caesar dressing 8.50

  Strawberry Spinach: spinach, strawberry, mozzarella, crispy prosciutto, chocolate balsamic vinaigrette 8.50

  Diane Salad: mixed greens with mandarin oranges, grilled artichokes, onion, cherry tomato, feta, raspberry vinaigrette 8.50

 

 Soup:

  Lobster Bisque 8.00

 

 Entrees:

  Bone-in Ham Steak: Seared bone-in ham topped with pineapple and honey glaze 28.50

  Colossal Crab Cakes: Colossal Crab, mayo, parsley, Old Bay and cracker crumb 36

  Pecan Crusted Chicken: over a small salad with romaine, apples, oranges, scallions, radishes, blue cheese and honey vinaigrette.  Finished with

  berry gastrique. 28.50

  Snapper en Papillote: snapper, yellow squash, zucchini, red bell pepper, mushrooms, herbs and compound butter. Baked to perfection. 34

  Strawberry Fig Duck Breast: pan seared duck breast served with a strawberry fig glaze. 34

  Half or Full Rack of Lamb: Grilled rack of lamb with house seasoning. Served with mint rosemary glaze. H: 30 F: 48

  Citrus Crusted Dijon Salmon: Grilled salmon brushed with Dijon and topped with citrus crust. 32

  Chateaubriand for 1 or 2: Thinly sliced Prime Steak topped with wild mushroom demi-glace. 1: 36 2: 60

 

 Sides (2 per entrée):

  Amaretto Carrots

  Green Beans

  Mashed Potatoes

  Mashed Sweet Potatoes

  Honey Tarragon Beets

  Rice

 

 Kids Menu ($14):

  Hot Dog

  Hamburger or Cheeseburger

  Mac and cheese

  Grilled Cheese

  Grilled Chicken Sandwich

 

 Kids Sides (1 per entrée):

  Chips

  Homefries

 

The Rose Plantation Meals To-Go

Our entire menu is available for takeout. For holidays and special events, see special to-go menu. To place a takeout order call 352-805-4340.

Live Piano

Every Friday and Saturday from 5pm until 9pm enjoy relaxing “cocktail piano” on our grand piano provided by Joe Mankowski, president of The Villages Piano Club.

Open Air Dining

Each room at The Rose Plantation has individual climate control and anti-viral air purification. Outside windows are open during dining hours for fresh air.

Outside Gazebo Dining

The Rose Plantation has outdoor seating available in our 3 screened / walled/ heated gazebos.

Lunch Reservations

We accept lunch reservations for parties of 7 or more. Lunch parties larger than 16 require coordination with the General Manager. Smaller parties may call in a Wait List Request to reserve their place in line.

 

Sincerely,

The Rose Plantation


Previous Newsletter


Dear Members,

Welcome to the February 22, 2021 newsletter!

 

New Dinner Hours

Doors will now open at 4:30. Appetizers and half-priced house drinks will be offered from 4:30 – 5:00. Dinner service will start at 4:45.

COVID Safety Procedures

Now that patrons are getting their 2nd vaccine shot, our COVID Safety Protocols are adapting. Patrons may present their shot cards or show the shot record on their phones and bypass our screening procedure.

 

Specials Feb 23 – 25 (While Supplies Last)

 Lunch

  Roasted Pork Tenderloin Medallions over a bed of Smoked Fontina Polenta topped w/Maple Rum Butter. $18

  Add 6 oz of any wine by the glass for $7
 

 Dinner

  Pan Seared Shrimp on Smoked Fontina Polenta topped with a Southern Style White Wine Gravy    $24

  Add 6 oz of any wine by the glass for $7
 

Drink of the Week

Grey Goose Appletini:   $9/glass

 

Featured Wine of the Week

Inglenook Rubicon

Bordeaux Red Blend from Rutherford Valley, California
Critics Rating 93 points
User rating 4.5/5
Overall Rating 94 points
Outstanding with Prime Beef
Now $212 in-house / $190 To-Go
                                         

  

5 Course French Wine Dinner

February 24 6:00pm

Five French wines totaling 15 ounces per person. Paired with five exquisite chef creations for $89.

 Appetizer:

  -Crab Cake (pan-seared colossal crab cake with Chef Jeff’s rémoulade) paired with Piper-Heidseck Champagne Cuvee 1785 (89 points)

 Salad:

  -Cured Salmon Apple Salad (Scandinavian Salmon served with apples, capers, onion slaw, and frisee and arugula salad with blueberry cream) paired with Chateau de Jarnioux Beaujolais (89 points)

 Entrée #1:

  -Pear Chutney Chicken (pan-seared chicken topped with a pear chutney and served with mashed potatoes) paired with Chateau Barreyres Haut-Medoc (87 points)

 Entrée #2:

  -Strawberry Fig Duck (duck breast cooked medium with a strawberry fig glaze and roasted carrots) paired with Chateau Malbec Bordeaux (88 points)

 Dessert:

  -Peach Cobbler Parfait By-The-Glass (Peaches, cinnamon whipped cream and glaze) paired with Louis Perdrier Brut Excellence (83 points)

GOOD FRIDAY, HOLY SATURDAY and EASTER SUNDAY

April 2-4

The Rose Plantation will maintain a normal dinner schedule through the holy days. We will be CLOSED for LUNCH on Good Friday, April 2. As usual, we will be closed for lunch on Holy Saturday. The Rose Plantation will begin our EASTER CELEBRATION at noon on Easter Sunday, April 4.


The Rose Plantation Meals To-Go

Our entire menu is available for takeout. For holidays and special events, see special to-go menu. To place a takeout order call 352-805-4340.

Live Piano

Every Friday and Saturday from 5pm until 9pm enjoy relaxing “cocktail piano” on our grand piano provided by Joe Mankowski, president of The Villages Piano Club.

Open Air Dining

Each room at The Rose Plantation has individual climate control and anti-viral air purification. Outside windows are open during dining hours for fresh air.

Outside Bar Service

Every Friday and Saturday at The Rose Plantation and on special days and holidays (Christmas Eve, New Year’s Eve, etc.) we have outdoor bar service available, weather permitting. Starting 30 minutes before opening until last call, enjoy drinks from our outside bar before your party is seated.  Weather must be dry and above 62 degrees.

Outside Gazebo Dining

The Rose Plantation has outdoor seating available in our 3 screened / walled/ heated gazebos.

Lunch Reservations

We accept lunch reservations for parties of 7 or more. Lunch parties larger than 16 require coordination with the General Manager. Smaller parties may call in a Wait List Request to reserve their place in line.

 

Sincerely,

The Rose Plantation


The Rose Plantation

Dear Members,

The special for the week of Tuesday, October 13th- Friday, October 16th is a Breast Cancer Awareness Special. With the purchase of any lunch special get a free pie shooter (choose between Banana Cream, Key Lime, and Cherry.)

Remember, we start taking reservations for Thanksgiving on Tuesday, October 13th. Call 352-805-4340.

Sincerely,

The Rose Plantation

View our MENU and DRESS CODE on our WEBSITE.




The Rose Plantation

Monday, October 5, 2020

 

Hello,

Our special this week is for lunch only: A free mimosa or spritzer with the purchase of any lunch entrée for groups of six or more guests.

We would like to remind everyone to check your email frequently as we will be sending one out later in the week featuring the Thanksgiving 2020 menu and information about making reservations.

Best Wishes,

The Rose Plantation

View our MENU and DRESS CODE on our WEBSITE.


The Rose Plantation

Hello,

 

While our reservations are full for the dinner special this week, we encourage our guests to come during lunch Tuesday through Friday 11:00am-2:00pm and enjoy tis week's lunch special: A free mimosa or spritzer with the purchase of any lunch entree.

The Rose Plantation

View our MENU and DRESS CODE.

The Rose Plantation


Dear Guests,

We are very excited to reopen The Rose Plantation. After completing several upgrades and consulting with our staff, we will e-open August 11. Reservations will be accepted starting July 28 at 10 am during normal business hours.

Since March, our focus has been on upgrades and COVID 19 safety. We have expanded the kitchen, made dining and kitchen upgrades and installed a gazebo in the rose garden. Foremost, is the safety of our guests and staff. We will now offer seating for traditional indoor dining; relaxed dress, open air, partially conditioned dining; and limited casual outdoor dining.

Enhanced safety protocols at this time include:

- Masks Required for Entry

- Anti-viral air purification systems

- Text messaging when table is ready

- Symptom free and temperature checks before entry

- Handwash before entry

- One party at a time in lobby for seating

- Separate entrance / exit

- Paper sacks at table for masks

- Rigorous handwashing and glove protocols for staff

- Continuous bathroom and surface sanitization

- Alcohol wipes

RESERVATIONS REQUESTED for LUNCH and DINNER inside and open-air dining. Call ahead to be wait-listed for outside dining.

We look forward to serving you SAFELY on August 11!

Thank you,
The Rose Plantation Team