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Starters

 

Spring 2014

 

 

 

 

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 alongside of a duet of grilled shrimp and a wild mushroom salad served with a red pepper remoulade …15

 

Mussels

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

 

Crispy Calamari

Resting in an herb infused tomato broth and topped with Manchego cheese …10

 

 

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 red beets, goat cheese, pecans, apples, and balsamic vinaigrette …9

 

Asparagus Salad

Chilled asparagus with pistachios, mango, and blueberry viniagrette  …9

Entrees

 

Spring 2014

 

 

New York State Rainbow Trout

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

 

Scallops

Manasquan Inlet day boat dry sea scallops with red beet

 cous cous and a chive and fennel slaw…34

 

Fish of the day

Priced and prepared accordingly

 

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…34

 

Pork Tenderloin

Grilled and sliced over rustic rutabaga, red cabbage slaw and barbequed smashed potatoes….31

 

Chicken

 Chicken breast scaloppine dusted in black pepper and flamed with whiskey over creamy Manchego grits and spinach…27

 

New York Strip Steak

Grilled with a medley of cippolini onions, shitake mushrooms, and pork belly with sweet potato fries …36

 

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