Restaurant Passion
Bookmark this Site
Garlic Rose Bistro® (Cranford)

On Site Catering

Garlic Rose - On Site Catering Menu

Accommodations

65 People in our downstairs Private Room &
100 People in our Main Dining Room


$28.00 Per Person- Please add 7% Tax & 18% Service Charge
One Salad Choice
Three Entrees Choices
Soda, Coffee, & Tea Service
Special Cake for the Occasion
Luncheon Only

$32.95 Per Person- Please add 7% Tax & 18% Service Charge
One Appetizer Choice
One Salad Choice
One Pasta Choice
Two Entrees Choices
Soda, Coffee, & Tea Service
Cannolis or Special Cake for the Occasion


$35.95 Per Person- Please add 7% Tax & 18% Service Charge
Two Appetizer Choices
One Salad Choice
One Pasta Choice
Three Entrees Choices
Soda, Coffee, & Tea Service
Cannolis or Special Cake for the Occasion

A Soup Course can be Substituted
For the Pasta Course

To add an additional Appetizer $4.00

APPETIZERS

Artichoke Hearts Del Destino
Egg battered hearts sautéed with capers and red bell peppers in a garlic lemon basil veloute sauce.

Baked Brie en Croute
Baked in a hollowed multi grain boule crust served with semolina croutons & roasted garlic.

Eggplant Rollatine
Fresh breaded eggplant filled with ricotta cheese & topped with a roasted garlic pomodoro sauce.

Escargots
Sauteed snails in a roasted garlic red wine lemon veloute with arugula and mushrooms

Garlic Angels on Horseback ($5.00 per Person Extra)
Gulf shrimp stuffed with lump crab meat and wrapped with apple smoked bacon. Baked and served with arugula topped with tomatoes, red onion and balsamic glaze.

Garlic Festival Stuffed Mushrooms
Stuffed with sweet Italian sausage, roasted garlic, red peppers, bread crumbs, fresh basil and oregano. Served over a sun-dried tomato, garlic marsala cream sauce.

Garlic Shrimp
A Spanish Favorite

Shrimp Cocktail $4 extra per person

Spanish Chorizo
Spanish sausage sautéed in garlic & white wine

Fresh Mozzarella, Roasted Red Peppers



SOUP

Lobster Bisque
West Coast Garlic Chowder
Cream base soup with celery onions, garlic & potatoes

Lentil Soup
Escarole and white cannelfoni Bean Soup



SALADS

California Mixed Greens
Mixed greens with red onions, tomatoes, and croutons. With our house dressing.

Caesar Salad
Hearts of Romaine tossed with crisp croutons, black pepper, aged romano cheese and our roasted garlic Caesar dressing.

Bottle Hill Salad
Mixed baby greens topped with sun-dried cherries, walnuts, mushrooms, apple slices and gorgonzola cheese. Served with our lite red wine balsamic vinaigrette dressing.

Baby Spinach Salad
Fresh spinach blended with fresh red apples, crisp bacon, sliced red onion, toasted sliced almonds & fresh mozzarella. Drizzled with balsamic vinegar & olive oil

Arugula Salad
Arugula sun-dried tomatoes, artichoke hearts, black olives, red onions, romano cheese with a white balsamic, olive oil dressing.


PASTAS

Penne Putanesca
Tossed with an aromatic sauce of garlic, olive oil, sweet onions, red peppers, plum tomatoes, anchovies, capers, olives, basil and oregano
(Anchovies may be omitted if desired)

Penne Carbonara
Tossed with fresh green peas, delicious apple smoked bacon n a garlic basil parmesan cream sauce.

Garlicious Rigatoni
Tossed with garlic, mushrooms and sun-dried tomatoes in a tasty marsala cream sauce with fresh oregano and basil.

Garlic Vodka Rigatoni
Tossed with fresh peas in a basil vodka sauce.


ENTREES

Baked Garlic Harvest Stuffed Chicken
Boneless breast stuffed with sun-dried cranberries, fresh rosemary, green onions and roasted garlic cream cheese. Topped with a garlic and herb walnut crust and served over a red wine demi glace.

Garlic Rose Chicken
Boneless breast stuffed with proscuitto, roasted red peppers, asparagus & fresh mozzarella, baked with our Garlic Rose Bread Dip. Served with a garlic basil tomato sauce & our famous Gilroy potatoes.

Chicken Del Sol
Boneless breast sautéed with garlic, sun-dried tomatoes, mushrooms and fresh rosemary in a marsala demi glace.

Chicken Francaise
Boneless breast dipped in egg & sautéed in a white wine lemon caper butter sauce.

Chicken Marsala
Tender breast of chicken sautéed with fresh garlic and wild mushrooms in a marsala demi-glaze. Served with our famous Gilroy potatoes.

Stacked Chicken
Boneless breast sautéed with sun-dried tomatoes, fresh garlic, basil, in a lemon veloute sauce, with melted brie. Served with our famous Gilroy potatoes.

Chicken Jubilee
Boneless breast of chicken sautéed with garlic, sun-dried cherries and rosemary in a marsala demi glace with crumbled gorgonzola cheese.

Apple Cider Pork Tender Loin
Pork tender loin sautéed with apples, garlic, & sundried cranberries in an apple cider demiglaze.

Pork Tenderloin au Polvre
Pork tenderloin sautéed with a roasted garlic marsala wine demi glace with Dijon mustard, diced onions, and cream

Pork Tenderloin in a Port Wine Sauce
Sauteed medallions with shallots, garlic, rosemary & sun-dried cherries in a port wine sauce, served with garlic mashed potatoes.

Salmon with Garden Dill Sauce
Broiled with a garlic dill, white wine lemon veloute sauce, served with seasoned yellow rice.

Broiled Salmon with Mango Salsa
Seasoned salmon with a lemon veloute sauce, served over a refreshing tri-color mango, pineapple, red onion and pepper salsa. Served with seasoned yellow rice.

Salmon St. Michelle
Broiled fillet topped with fresh garlic, fennels, capers and roasted red peppers in a lemon veloute sauce.

Tilapia Francaise
Filet of Tilapia egg battered and fried in a lemon cream sauce with capers, basil and roasted red peppers.

Tilapia Oreganato
Fresh Tilapia Baked with white wine & olive oil and topped with garlicky oregano and parmesan cheese bread crumb topping.

EXTRAS

Garlic Angel with Shrimp 8.00
Tender shrimp sautéed with fresh garlic, olive oil, white wine, fresh basil and oregano, olives and grape tomatoes over angel hair.

Shrimp Scampi 8.00
Shrimp broiled in a garlic and white wine butter sauce with fresh basil and oregano.

Shrimp Bella Vista 8.00
Tender shrimp sautéed with garlic, artichoke hearts, capers and sun-dried tomatoes in a fresh basil and oregano white wine lemon veloute sauce.

Filet Mignon Medallions With a Balsamic Truffle Demiglaze 11.00
Seared medallions with sautéed garlic shallots, bell peppers and mushrooms in a white truffle oil balsamic demiglaze.

Filet Mignon Medallions Au Poivre 11.00
Tender medallions of beef tenderloin sautéed fresh garlic, green pepper corn and onions in a brandy Dijon cream sauce. Sereved with our famous Gilroy potatoes.

Veal Parmesean 8.00
A Classic

Veal Marsala 8.00
Sauteed in a garlic marsala wine sauce with wild mushrooms

Veal Milanaise 8.00
Sauteed with a seasoned bread crumbs, topped with arugula, fresh mozzarella, tomatoes & balsamic.

Roast Rack of Lamb 11.00
Whole New Zealand Rack of Lamb marinated in our robust red wine garlic marinade and baked with a garlic rosemary crust. Served over red wine demi glaze & garlic mashed potatoes.

Garlic Rose Crab Cakes 9.00
Jumbo lump crab meat mixed with roasted red peppers, sweet onions, celery, garlic and old bay seasoning. Baked to a golden brown and served with remoulade sauce. Served with our famous Gilroy potatoes.

Stuffed Sole 8.00
Fillet of sole stuffed with crabmeat & baked in a white wine lemon caper veloute sauce. Accompanied with seasoned yellow rice.

Items and pricing subject to change without notice.