Bar Menu

San Marco Shrimp Cocktail
Uncle Mike’s remoulade and guava barbecue sauce

Boca Chica Mushroom
Crispy tempura-fried portabella mushroom
served with tomato, watercress, and aged balsamic vinaigrette

Pepper Crusted Seared Ahi Tuna
Cucumbers, red peppers, and sweet onion

Spinach & Artichoke Dip
Served with crostini

Charcuterie Platter
Serves 2

Caribbean Crab Cake
Watermelon sauce and mango salsa

Mussels & Linguica Sausage

Fried Calamari
Drizzled with curry sauce


Florida Rock Shrimp
Roma tomatoes, shiitake mushrooms, and pesto
served with herb risotto

Caribbean Crab Cake
Watermelon sauce and mango salsa
garnished with fresh herbs

San Marco Shrimp Cocktail
Uncle Mike’s remoulade and guava barbecue sauce

Sautéed Scallops
Macadamia-crusted jumbo scallops
with fingerling lime and citrus gastrique

Boca Chica Mushroom
Crispy tempura-fried portabella mushroom
served with tomato, watercress, and aged balsamic vinaigrette

Baked in a garlic demi
served with basil and crème fraiche, topped with puffed pastry

Pepper Crusted Seared Ahi Tuna
Cucumbers, red peppers, and sweet onion

Spinach & Artichoke Dip
Served with crostini

Let Your Taste Run Wild
Our trio sampler of the Boca Chica mushroom, Florida rock shrimp, and Caribbean crab cake


Lobster Bisque
Served with truffles, lobster meat, and fresh whipped cream

Alligator Bay Chowder
House specialty

French Onion Soup
With Jarlsburg, Gruyere, and parmesan cheeses


Classically prepared, topped with parmesan cheese

Everglades Garden Greens
Served with fresh berries and feta cheese with a pistachio vinaigrette

Watermelon & Pistachio-Crusted Goat Cheese
Shaved red onions and drizzled with a chocolate-balsamic vinaigrette

Cape Sable
Heirloom tomatoes topped with arugula, gorgonzola, cinnamon roasted pecans, and truffle vinaigrette

George Barley
Florida rock shrimp tempura croutons, mixed greens, cashews, grilled pineapple, and sesame ginger dressing

From the Land

Grilled Angus Filet
Angus filet served with roasted fingerling potatoes & baby vegetables complemented with pinot noir demi sauce

Grilled Black Angus Rib Eye
Angus Rib Eye served with truffle mashed potatoes & baby vegetables glazed with Garlic Herb Butter

Filet Key Largo
Filet mignon topped with jumbo lump crabmeat
served with truffle mashed potatoes
complemented with pinot noir demi-glace and béarnaise sauce

Lamb T-Bone
Herb-dusted lamb T-bones
served with truffle mashed potatoes and baby vegetables
complemented with citrus mint jus

Free Range Chicken
Plantain-stuffed chicken with linguiça, rice and beans complemented with Key lime coconut sauce

Tenderloin Of Buffalo
Filet of buffalo with peppercorn crust
served with sliced baked sweet potato and blueberry onion jam complemented with blueberry-balsamic sauce

Aged New York Strip
Prime cut New York strip
served with roasted fingerling potatoes and baby vegetables
complemented with wild mushroom sauce

Berkshire Pork Chop
Brined double Berkshire pork chops
served with fried buttermilk green tomatoes
complemented with whiskey glazed apples

Vegetarian Paella
Spanish-style saffron rice
overflowing with roasted vegetables and fava beans

From the Sea

Broiled Florida Grouper
Served with smoked tomato grits and asparagus
complemented with saffron and pickled Bermuda onions

Chilean Sea Bass
Olive crusted sea bass with artichoke and roasted tomato risotto
complemented with Béarnaise sauce

Grilled Swordfish
Served with arugula in lemon and extra virgin olive oil, fresh tomatoes, and fingerling potatoes
complemented with a rosemary aioli

Thai Curry Seafood
Clams, mussels, scallops, shrimp, and lobster
simmered in coconut curry broth
complemented with lo mein, topped with curly carrots and cilantro

Tea & Lemongrass Salmon
Pan-seared and served with baby bok choy and enoki mushrooms
complemented with lemongrass, green tea, and shiitake mushroom broth

Porcini Dusted Snapper
Sautéed snapper dusted with porcini mushrooms
complemented with wasabi Buerre blanc, jasmine rice, and baby bok choy


Baked Sweet Potato
With fresh butter

With lemon and garlic

Fresh Asparagus Spears
With sun-dried tomatoes, roasted garlic, and béarnaise

Sautéed Wild Mushrooms
With garlic butter


Miniature Dessert Selections

Strawberry Shortcake
Fresh Strawberries, Whipped Cream, Yellow Cake, & Strawberry Glaze

Coffee Soaked Lady Fingers layered with Mascarpone Mousse

Toblerone Ganache Shot
Almond cake layered with Chocolate Toblerone Ganache

Mocha Cappuccino
Mascarpone Mousse with a touch of Coffee Flavor

Key Lime Pie
Fresh Lime & Honey-Baked Mousse, Graham Cracker Crust, topped with Key Lime & Kiwi

Traditional Dessert Selections

Key Lime Pie

Pecan Tuile

Crème Brulee

Chocolate Marquise

Wine List

We are committed to providing our guests with a high quality and diverse selection of wines from the United States and around the world that compliment our unique culinary offerings. Our wine list changes frequently as new wines are introduced after each “Vine and Dine” wine dinner event and throughout the year.View our full selection of wines.

Sustainable Organic Wines

Rosen Centre Hotel is proud to be one of the first hotels in Central Florida designated as a “Two Palm Florida Green Lodge” by the Florida Department of Environmental Protection’s Green Lodging program. We are committed to conserving Florida’s natural resources, reducing waste and preventing pollution with various green initiatives throughout the property. As part of our efforts, we have selected wines for our guests to enjoy from wineries that share our passion and are leaders in organic and sustainable farming. They are committed to sustainable winegrowing practices that yield top quality grapes and wines, while protecting the environment. Enjoy these wonderful wines and feel good about protecting our Planet!


Willamette Valley Riesling (Willamette Valley, Oregon)
Made with grapes grown according to sustainable practices. Clean, crisp, semi-sweet medium bodied Germanic-styled wine with vibrant aromas of peach, pear, citrus & honeysuckle.

Cono Sur Chardonnay (Colchagua Valley, Chile)
Made with 100% Chardonnay grapes in conversion to certified organic agriculture. Aromas of citrus & fruit with a light mineral note. Complex on the palate, citric & fresh with well balanced acidity.

King Estate Signature Pinot Gris (Oregon)
Blend of Pinot Gris grapes grown on Estate’s Certified Organic Vineyards & local Willamette Valley growers. Features aromas of ripe peach, sweet grapefruit & tropical fruit with lively citrus, kiwi, & pear flavors. Well balanced between fresh bright fruit & acid with a nice texture.


Cono Sur Pinot Noir (Colchagua Valley, Chile)
Made with 100% Pinot Noir grapes in conversion to organic certified agriculture. Bright red color, intensely aromatic, fresh, juicy & crisp in the mouth with notes of cherry, raspberry & strawberry intertwined with softer traces of plum, a subtle smokiness & hints of chocolate.

Acrobat Pinot Noir by King Estate (Oregon)
Made with organically grown estate fruit from King Estate’s vineyards. Fresh crushed red fruit aromas with a burst of bright cherry pie & raspberry flavors. Smooth textures, medium bodied with subtle tannins.

NxNW Cabernet Sauvignon (Columbia Valley)
North by Northwest is made from certified organic grapes grown inland in the Columbia River basin of Oregon & Washington. Harmonious blend of red fruits, caramel & chocolate with a hint of pepper on the nose. Richly structured with flavors of cherry & plum, hints of anise & cocoa lingering on a long spicy finish.