Devlyn Ray is the new executive chef at Vino Rosina, taking over from Sanjin Renae. Ray's first menu, which will be introduced at Wednesday's dinner service, will feature a new larger plates section along with an enlarged smaller plate side. Also on the menu are 10 new artisanal cheeses, says Vino Rosina's general manager Joshua Barbour.
What's on Ray's menu? Small plates include a Wagyu carpaccio with pickled shallots and horseradish carpaccio, lobster lasagna and a cheddar-garlic grits cake with lemon-parsley pesto, crispy shallots and a sunny-side quail egg. Entrees include seared scallops with truffled risotto, crispy beet chips and shaved Parmesan; a Maryland rockfish with grilled romaine, browned butter and baked potato croquettes and butternut squash gnocchi.
A new Vino Rosina lunch menu is set to launch on Monday, March 5, and everyday that week through Thursday, everyone coming in to try the lunch menu, from 11 a.m. to 3 p.m., will get a 15 percent discount on their bill.
Finally, Monday's half-price wine deal at Vino Rosina now applies to the entire wine list, Barbour says, and not just selected items.