September is Magical Dining Month, where Orlando restaurants will offer prix fixe dinners with an appetizer, entrée and dessert for $33. Four Rosen Hotels & Resorts properties are participating this year.
The executive chefs and their teams at each restaurant have gone to great lengths to prepare special menus, showcasing the skill, creativity and signature flavors that make each venue unique.
A Land Remembered, Rosen Shingle Creek
The Magical Dining menu offers four choices of appetizers, entrees and desserts. Start the evening off with a Boca Grande crab cake with scallion aioli and red chili pepper glaze, or grilled hearts of romaine with warm goat cheese. A few of the main courses include Florida fresh catch of the day, and a filet mignon with herb butter using herbs from the restaurant's on-site organic herb garden. Dessert is prepared under supervision of world renowned executive pastry chef and chocolatier David Ramirez. Savor a slice of chocolate mousse cake with raspberry ganache, or perhaps the warm bread pudding with rum raisin ice cream.
Cala Bella, Rosen Shingle Creek
Start with crispy calamari fritti in a spicy peppadew coulis followed by a traditional chicken parmesan, or perhaps enjoy a roasted beet salad with organic baby greens and blood orange vinaigrette followed by a succulent grilled Tuscan ribeye. The open kitchen allows diners a peek into the action, including the two-sided hydroponic garden that hangs over the prep station. This edible wall art allows the chef to pluck tender greens moments before serving for the ultimate in freshness. Top off the evening with an espresso and tiramisu or cappuccino crème brȗlee.
Everglades Restaurant, Rosen Centre
At the Rosen Centre Hotel, the Everglades Restaurant’s Magical Dining menu features several starters that Everglades is famous for, such as the Alligator Bay Chowder developed by head chef Fred Vlachos, and the George Barley salad that pays tribute to the late Everglades conservationist and features Florida rock shrimp tempura, croutons, mixed greens and grilled pineapple. There are entrée choices for meat and seafood-lovers, and a wine list that offers sustainable organic wine choices in keeping with Rosen's commitment to the environment. Can't decide between key lime pie and double chocolate fudge overload for dessert? Have both with a duo of dessert shots, a few bites of brilliant decadence to end the evening.
Jack's Place, Rosen Plaza
Start the evening off with a salad or spicy shrimp and grits, followed by an expertly prepared filet mignon or Florida Gulf Coast red snapper served with basil garlic pappardelle pasta. Executive chef Michael McMullen sources ingredients locally whenever possible, including deliveries of fresh herbs and produce grown by at-risk youth at Orlando's Edgewood Children's Ranch.