The History of The Club Sandwich

Unlike the crisp layers of the now-iconic sandwich, the origins of the club sandwich aren’t so easy to see. According to the most popular theory, the club sandwich was invented around 1894 at the Saratoga Club House, an exclusive gambling joint in Saratoga Springs, New York. It’s still up for debate, however, whether the Club House’s founder or chef was the first to create the towering stack of meat, lettuce, tomato, and bread. Fun fact: The small racetrack town in upstate NY must have been a cradle of invention in the 1800s, because the club sandwich’s BFF, the potato chip, was also invented in Saratoga Springs, in 1853.

Luckily for everyone, the star sammie left the gambling tables and was soon a hit around the country. From fancy restaurants to humble lunch spots to ex-King Edward VIII’s dining room table, the club sandwich manages to be satisfying, homey, and a little bit glamorous all at the same time.

Chicken Marsala History

The Chicken Marsala dates back to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. 

In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.

Hand Cut Buffalo Steak

Enjoy our delicious hand cut buffalo steak: tender and lean cut New York steak with scalloped potatoes, garden vegetables and chef’s sauce.

Check our menu for more mouth watering dishes: http://wildroserestaurant.com/menu.htm

Mouton-Cadet Rouge

Mouton Cadet Rouge is made from a blend of classic grape varieties : Merlot (84%), Cabernet Sauvignon (10%) and Cabernet Franc (6%). Merlot brings roundness and ripe red fruit flavours, Cabernet Sauvignon the tannic structure and touches of black berry fruit, and Cabernet Franc elegance and freshness.

TASTING NOTES

ASPECT: An intense purple with a slightly carmine tint.

NOSE: The nose opens with an explosion of aromas, especially wild strawberry, Burlat cherry, bilberry and blackcurrant. The fruit remains very present after airing, enhanced by additional soft spice notes.

PALATE: The fruit on the nose emerges rapidly on the suplle and well-balanced attack, supported by silky, deep and dense tannins which give structure to the midpalate. The finish is remarkable for its rich fruit, enhanced by a touch of sweetness which completes the wine in a most attractive way.


Make sure you try it when you come to Wild Rose Restaurant!

Roasted Pork Loin

Sliced of slow oven roasted pork loin, topped with maple bourbon sauce and marinated cranberries with scallop potatoes and vegetables.

The Stanley Hotel

Visit the iconic The Stanley Hotel, which is reputed to be haunted and the inspiration for Stephen King's The Shining. The hotel dates back to 1909.

Nachos Grande

Our Nachos Grande is a great way to start off your lunch or dinner. A bed of white corn chips smothered insmoky chili, covered with melted cheddar cheese, salsa and a dollop of sour cream.