Located in HGU New York Hotel, Restaurant at Rose Hill presents an all-day restaurant concept serving elevated casual American fare using local products, line-caught fish, and seasonal produce.
DUCK
Tender, medium-rare slices of duck breast is served on top of cooked lentils with pearl onions. The duck is served with thick balsamic vinegar to add additional flavor to the dish.
HARVEST PUMPKIN
The Harvest Pumpkin is the perfect seasonal dish. The grilled flatbread is topped with cubes of butternut squash, goat cheese crumble, baby spinach, pumpkin seeds, and a drizzle of honey for a fantastic balance of sweet and savory.
OCTOPUS
An absolute "must" from the Small Plates menu, the Octopus features two plump, juicy tentacles of octopus legs over a bed of spicy merguez sausage, crispy fingerling potatoes, and smoked tomato
CHESTNUT TAGLIATELLE
The al dente tagliatelle is prepared with rich, hearty short rib with chestnut and heirloom carrots. The pasta is topped with sweet amaretto crumble, which is an interesting addition of sweet flavor to the otherwise savory dish.
28 DAYS DRY-AGED RIBEYE
The 18-ounce , bone-in dry-aged ribeye steak is cooked to your liking, and served with a side of toasted farro and pearl onions in whiskey jus.
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