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We’ve been ! Look for us in Volume 12 of , a city guide featuring exceptional small businesses in Naples, launching in November 2024.
We’re excited to announce that we’re now a part of the collective! This annual city guide highlights exceptional small businesses, community leaders, and nonprofit organizations in Naples and Marco Island. Look for us in Volume 12, launching in November 2024!
Did you catch us at the ? What a lovely day out at Baker Park, and what a great event! Thanks for letting show off a bit 😜
Seared Lamb Tenderloin , cauliflower purée and carrot purée, cipollini onions braised in aged balsamic, Szechuan green beans and sweet miso & sake veal sauce . Happy Valentine’s Day ❤️ 🌹
Private event part 2! This party was top notch complete with:
👨🍳 2 active chef stations
🍹 2 bar tenders
💁♀️ 3 servers
And one amazing night!
We’ve said it before, and we’ll say it again, we love bachelorette parties! Absolutely love this group of ladies, and are honored to help them celebrate such a special occasion.
A festive soiree at a private residence 💯
Shout out to for these amazing shots!!
Caution, chefs at work! Items may be hot, sharp, and delicious!
What a beautiful set up by and what a lovely event! Beach dinners are always a good idea. Shout out to for these shots!!
🏝️ 👨🍳
Look at this dream team!
Platting perfection. Check out this menu!
Appetizer
Yellowfin Tuna Tartare, spicy orange aioli, scallion, smashed avocado, cilantro served with taro chips topped with caviar.
Second
Arugula & Fennel, Burrata Salad, lemon & orange segments, heirloom tomatoes tossed in a green goddess dressing
Entree
Grilled Double R Ranch New York Strip, Béarnaise sauce Served with creamy manchego potato cake, & Grouper ala Scampi , Meyer lemon and gremolata , sautéed asparagus or broccolini.
Dessert
Citrus Ricotta Cheesecake Served with a vanilla crème anglaise, berry compote & macaroons.
Preparing for the holidays means tastings, and taste we did! Check out our spread designed for NYE!
One for the books. 🌹 ❤️ see you at the next one.
Our first edition 🍁 The Rose House's Seasonal Sunday Dinners are an oportunity to showcase different cusines from our team of Chefs. This edition hosted by will feature exclusively local farmers and their organic produce.
Tickets include a 6 course tasting meal and wine pairing. If you would prefer not to have wine, use promo code "friendsoftherose" for a discounted ticket.
THE MENU
Mondragon Farm’s assorted fresh mixed greens tossed in a creamy tangy dressing Toasted Almonds , Feta & sweet beet purée
Tuna tartare puffs whipped ponzu, porcini mushrooms foam , sautéed wild mushroom Furikake
Charred Asparagus Bean & peach Salad, sun dried tomatoes, Burata with finished off with a yuzu dressing & tarragon champagne vinaigrette
Seared scallops & Duroc pork belly , wild mushrooms, snow peas, charred onions, parsnip purée , balsamic berry sauce .
The Sea & The Land : Seared red Snapper & a rich seared NY strip served with Beurre , roasted heirloom carrot, charred eggplant soufflé.
Over the fire apple crumble served with vanilla ice cream and chocolate chips.
If you have any alergies or dietary retrictions, please inform us via email to [email protected]
Last night’s dinner was 🔥 🔥 🔥 thank you for having us over for your birthday! 🌹 ❤️
1..2..3…say “we love bachelorette parties!!!” Thank you so much for sharing this celebration with us, we loved your group! Come visit us again any time ❤️ 🌹
What a dinner! put on a delicious show last night, starting out with a smoked salmon bruschetta 🍣
watermelon and heirloom tomato salad 🥗
And our crowd favorites, seared ahi tuna with a fillet over potato mash and veggies 🐟 🥩
We love a good birthday, especially when it’s a surprise! Shout out to for this double cake extravaganza!!
What a night! and teamed up to put on a wonder show. Here’s what we had:
Pan rustico- sourdough bread goat sheep cheese basil balsamic glaze
Shrimp cocktail with lemon and cocktail sauce
Main course:
Crab Bisque
Asian ginger salad- shredded romaine bean sprouts sesame seeds ginger soy dressing fried wontons
Surf and turf herb crusted filet, pan seared swordfish. Manchengo potato cakes broccolini horseradish crème scallion garnish 👨🍳 🌹
We love a good surprise party, and this crew was amazing! 🤩 thanks for having us over 🌹
One of our most popular menus: caviar burrata on heirloom tomatoes. Grilled fillet and salmon with charred asparagus, and of course, the ricotta cheese cake with macaroons 🤤 👨🍳 🌹
Another delicious menu from 👨🍳
Starters
Bacon wrapped scallops:
Spicy apricot glaze
Beet & mix green salad:
Granny Smith apples, goat cheese , toasted pistachios, sliced shallots, balsamic vinaigrette
Main
Surf & turf tower:
Prime filet, lobster tail, charred asp, béarnaise, loaded baked potato, micro greens
Dessert
Deconstructed ricotta cheese cake:
Lemon, honey, orange, whipped cream, ginger, mint, berries, macaroons
Steak and lobster dinner for 2? Happy 89th birthday!
🥩 🦞
Steak and lobster dinner for 2 anyone? Happy 89th birthday! 🌹
We love a family event, especially when it’s brunch! Thank you .naples for having us over. 🌹
Starter:
Citrus Salad with Avocado and Tomato Relish, featuring mixed greens, juicy citrus fruits, creamy avocado, and zesty tomato relish.
Main:
Sautéed Shrimp, Grilled Steak Fillet, and BBQ veggies, with succulent shrimp, tender grilled steak, and a side of grilled seasonal vegetables.
Dessert:
Deconstructed Cheesecake with Macaroons and Fruit Sauce, offering a velvety cream cheese filling, crumbled graham cracker crust, macaroons, and a drizzle of fruit sauce.
Girls trip was a hit! Thanks for having us over!
Chef in training! Chef Kay showed Chef James the ropes last weekend, and we can certainly say he’ll have a job with us soon enough. Thanks for celebrating your birthday with us! 🥳 👨🍳
Herb Garlic Butter Lobster Tail, Rosemary Thyme Pan Seared Filet with Baconaisse, Charred Asparagus, Fondant Potatoes, Garnish Edible Flowers, and Micro Greens. was in the zone last weekend! 👨🍳 🌹
Hello everyone! My name is Chef Luke Gustafson. I was born and raised in the Hamptons on Long Island, New York, and developed a passion for cooking at a young age.
My mother used to read me cookbooks instead of children's books, and that's where my love for culinary arts began. I've been pursuing this passion for 14 years, working in some of the top restaurants in the Hamptons, including 1 North Steakhouse, Oaklands Restaurant and Marina, and Toppingrose House (a Jean George restaurant).
Four years ago, I moved to Naples and been working in the culinary industry ever since. I've gained experience in fine dining catering with Crave Culinaire and have also worked at the French on 5th ave and Bar Tulia in Mercado.
Catering allows me to be creative and adapt to constantly changing menus and ingredients, which keeps me on my feet and challenges me as a chef. I'm excited to continue my culinary career in Naples and am always looking for new opportunities to learn and grow.
Showing off some of Chef Luke’s work from last weekend. Have you ever had Pan Rustico? Grilled Sourdough Bite, Goatsheeps Milk Cheese, Basil, Balsamic Glaze, Sun Dried Tomatoes, Olive Oil 🤤
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A wonderful collaboration with @picnicsocietyco and a beautiful wedding! Thanks for choosing us to share your big day 🌹 Curious about the menu? Check it out: Passed Appetizers: Citrus Ceviche Spoons: Fresh snapper ceviche with citrus-marinated shrimp served in individual spoons with plantain crisp. Crab Cake Bites: Miniature crab cakes with a tangy remoulade sauce. Lobster Salad Sliders: Delicate lobster salad on mini brioche buns with a hint of tarragon. Truffle-Infused Cheese Puffs: Elevated cheese bites filled with truffle-infused cheese and herbs. Zuchinni flowers with vegan cheese and chuttney Salad Course: truffle burrata, tomatoe and watermelon salad. Served wuth fresh rolls with herb infused butter. Entrees: Pan-Seared Snapper with Mango Salsa: Snapper fillet with a refreshing mango salsa, coconut rice, califlower Grilled NY Strip Steak: Prime NY strip steak served with garlic mashed potatoes, grilled asparagus, and a red wine reduction. (heavy on sauce) Wild Mushroom Risotto (Vegan): Creamy Arborio rice with a medley of wild mushrooms, truffle oil, and vegan Parmesan, topped with crispy shallots. . . . #naplesflorida #weddingnaples #swfl #swflfoodies
What a weekend to get married! By far our largest event with cocktails, apps, and a full brunch spread the next day. The team showed up and 🤩 wow!!! Such an honor to work with an amazing group of people and along side @kaleidoscopefloral @party_time_rentals_naples and @tinytapofnaples Huge shout out to @jetsetwed for an epic production as always👏🏻 👏🏻 👏🏻 Thanks for having us 🌹 . . . #naplesflorida #weddinginspiration #napleswedding #swfl
What’s a warmer to #swfl than a sunset cruise on the @marcoislandprincess with passed apps!? Thanks for sharing your kitchen with us! And a special thanks to the bride and groom who had us kick off their wedding weekend with us! Here’s what we had; Southern Style Crab Cakes 🦀 Tuna Tartare 🍣 Pork Belly Bites 🐖 Wagyu Sliders 🍔 Mini Shrimp Tacos 🌮 Key lime squares 🍋🟩 Strawberry mouse bites 🍓 . . . #swflfoodies #marcoisland
No party like a Rose House party cause a Rose House party comes to you! We had a lovely time celebrating an 80th birthday and cherish the new friends we made along the way. Here’s to many more! . . . #naplesflorida #swflfoodies #swfl
What a party, and what a year! So grateful to everyone that continually supports us here and makes The Rose House possible. You are all held closely and dearly to our hearts. ❤️ 🌹 . . . #naplesflorida #nye #catering #swfl
Our second edition! Join us for an evening of Gatsbian proportions. Come dressed as a dapper egg or doll and prepare for a four course immersive dinner experience like no other. Link in bio! ✨ . . . #dinnerparty #naplesflorida #swfl
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