ALA CARTE MENU
Starters
There’s a chill in the air
Homemade Pasta #9
Nine orders of homemade pasta are composed and priced daily
Panache of Appetizers
Fresh Jumbo lump crab cake alongside a duet of grilled shrimp and a wild mushroom salad served with a red pepper remoulade…15
Mussels
These mussels are steamed with white wine and lemon then finished with smokey chorizo sausage …9
Calamari
Super crispy calamari with a trio of dipping sauces, lemon caper aioli, Thai chile, and remaloude…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 duet of beets, goat cheese, pecans, apples, and balsamic vinaigrette…9
Lobster Cappuccino
Creamy lobster bisque topped with lobster foam and chunk lobster meat…10
Butternut Squash and Short Ribs
Creamy butternut squash soup with a garnish of pablano peppers and braised boneless short ribs…9
Main Course
It’s getting cold outside
Halibut
Panko crusted East Coast Halibut filet resting upon a winter vegetable hash and roasted fingerling potatoes…28
Scallops
Porcini dusted Manasquan inlet day boat scallops over a rock shrimp potato pancake, English peas and drizzled with carrot butter …29
Jumbo Lump Crab Cakes
A trio of Jumbo lump crab cakes with Yukon gold smashed potato, green beans and red pepper remoulade…31
Lamb
Slow oven roasted volcano lamb shank with bacon dusted rustic rutabagas and creamy couscous…27
Pork
If you’re a fan of slowly braised pulled pork, you are going to love our braised pork cheek with potato gnocchi and spinach…26
Chicken Breast
Bone on chicken breast cooked to juicy perfection with honey glazed carrots and crispy Yukon gold potatoes tossed with feta cheese …24
Bistro Steak
Grilled center cut steak served with golden beet infused Italian polenta, swiss chard and drizzled with merlot demi glaze…29
WE NO LONGER TAKE AMEX