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Fall 2013



    Pasta of the Day

We change our offering daily so please ask your server for today’s selection…12/24



Panache of Appetizers

Fresh Jumbo lump crab cake along side of a duet of grilled shrimp and a wild mushroom salad served with a red pepper remoulade…15




Mussels with garlic, lemon, capers and Chorizo sausage all steeped together with croutons…9



Crispy Calamari

Resting in a herb infused tomato broth and topped with Manchego




Fall Apple Fennel Salad

Granny smith apples juillenned with fresh fall fennel drizzled with Apple cider vinaigrette…9



Grilled Caesar Salad

Romaine heart grilled then topped with a roasted red pepper relish, pine nuts and finished with classic dressing…8



Mesclun Salad

Mesclun greens with a duet of beets, goat cheese, pecans, apples, and balsamic vinaigrette…9



Okinawa Sweet Potato soup

 Organic & gluten free purple sweet potatoe soup topped with crispy bacon…9

Main Course

Fall 2013





New York State Rainbow Trout

Resting on a bed of smashed sweet potato, topped with bacon and shaved brussel sprouts…28




Manasquan Inlet day boat dry sea scallops with red beet cous cous and a chive and fennel slaw…33




Pumpkin seed crusted center cut Atlantic swordfish, broccoli rabe, purple potato…29



Jumbo Lump Crab Cakes

A trio of jumbo lump crab cakes with Yukon gold smashed potato, roasted butternut squash tossed with panchetta and red pepper remoulade…32



Pork Tenderloin

Grilled and sliced over rustic rutabaga, red cabbage slaw and barbaqued smashed….28





 Semi boneless whole game hen cooked under brick with creamy manchego grits and spinach…25




New York Strip Steak

Grilled with a medley of cippolini onions, shitake mushrooms, and pork belly with sweet potato fries …33




Mark Mikolajczyk Chef/Owner
1505 Ocean Ave Spring Lake N.J. 07762   732-449-4700