The bar staff always trying to one-up the kitchen with the creative use of locally grown ingredients. The cocktails featured housemade infusions like strawberry vodka, freshly pressed juices (carrot, lemon and cucumber to name a few), and surprising ingredients (like maple syrup). Any juices not made in house, still follow suit whether it be the tomato juice in the signature Bloody Marys or Byne Farm’s blueberry cider. The wine list curated an edited version of smaller, perhaps obscure wines by the glass and bottle. Although dedicated to the wine program, Rosebud took an unfussy approach to pairing wine with meals. Finding a representation of the staff’s preferences scattered throughout the wine list was to be expected. The mission – to offer something you haven’t tasted before at a price that didn’t break the bank.