the menu is set....

MIke R

Senior Insider
on my daughters restaurant....

opening Easter Weekend




Small Plates


Heirloom Tomato & Mozzarella

Hot House Tomato, Hand Crafted Mozzarella, Fire Roasted Peppers, Basil Aioli



Grilled Flat Bread

Herb Grilled Artisan Bread, Fresh Fig, Caramelized Onion, Goat Cheese, Arugula

Balsamic Glace, Virgin Olive Oil



Wild Mushroom Fricassee

Shitake, Crimini, Portobello, Chanterelle, Roasted Shallot, Pastry Nest, Crème, Pinot Grigio



Duck Pastrami

House Prepared Muscovy Duck Breast Pastrami, Gruyere Cheese Sauce,

Napa Cabbage Slaw, Smoked Tomato Aioli



Lobster Macaroni & Cheese

Macaroni, South African Lobster Tail, White Truffle Oil, Rich Gouda

Béchamel, Americaine Sauce



Crab Cake

“Boss” Lump Crab, Old Bay Béchamel, Mango Corn Relish, Meyer Lemon Buerre Blanc



Calamari

Choose a Chef’s Style -Buffalo, Asian, or Italian


Tuna Poke [pough Key]

Spicy Tuna Sashimi, Vinegar Rice Cake, Avocado, Mango, Scallion,

Wasabi Roe, Japanese Smoked Chili Aioli, Ponzu Sauce



Tapas For Two

Goat Cheese Wontons, “Shrimp Pow Pow”, Kona Spare Ribs, Vegetable Tempura

Wasabi Mustard Aioli, Pineapple Plum Sauce



Fresh Oyster Du Jour

“Special” Clams

Maryland "Boss" Lump Crab Cocktail

Jumbo Gulf White Shrimp Poached

Chillled Seafood Served with Lemon, Chili Cocktail Sauce & Mango Mignonette









SOUPS

French Onion – Oloroso Sherry, Garlic Baguette, Gruyere Charred

Lobster & Shrimp Bisque

Soup Du Jour - MP





SALADS

Steak House Wedge

Crisp Head Lettuce, Crispy Pork Lardoons, Blue Berry Stilton, Heirloom Tomato,

Vidalia Onion Vinaigrette



Classic Caesar

Romaine Lettuce, Egg, Olive Oil, Parmesan, Basil Threads



“Fire Fly” Salad

Petite Arugula, Goat Cheese, Poached Pear, Teardrop Tomato, Shallot

Candied Walnuts, Honey Basil Balsamic









BY LAND

Chicken Rollatini

Breast of Bell & Evans Free Range Chicken, Stuffed with Mascarpone, Spinach, Pecan

Panko Crust, Potato Du Jour, Sage Buerre Blanc



“Prime Rib”

True Prime Rib Roast, “24 Hour” Slow Roast, Natural Jus, Roasted Tri Color Fingerling Potato



Lamb Forestiere

Colorado Lamb, Herb Dijon Panko Crust, Bing Cherry Lamb Glace, Crispy

Leeks, Minted Herb Risotto



Pork Tenderloin

Seared Espresso Rubbed Berkshire “Filet Mignon of Pork” Frangelica Béarnaise,

Grilled Asparagus, Tri Color Fingerling Potato



Veal Chop

Stuffed with Grana Padano, Spinach, Egg Battered, Potato Du Jour, Oloroso Sherry



Delmonico

Sizzlin’ Heavily Marbled, Grilled, “Argentine Chimichurri” Sauce, Potato & Vegetable Du Jour



Filet Mignon

Grass Fed Center Cut Filet Mignon, Brandy Peppercorn Glace, Grilled Ramps, Potato Du Jour





BY SEA

Ahi Tuna

Sushi Grade, “ Everything” Crusted, Set in Red Curried Coconut Sauce, Quinoa Torta



Salmon Fresca

Scottish Salmon, Petite Arugula, Heirloom Tomato Concasse, Meyers Lemon, Mixed Berries,

Basil Threads, Roasted Fingerling Potato, Clover Honey Balsamic Glace



Halibut

Onion Crusted East Coast Halibut, Fire Roasted Egg Plant & Jerusalem Artichoke,

Caper Berry Wine Sauce Crispy Leeks, Potato Du Jour



Lobster - MP

Maine Lobster 10 oz Tail Butter Poached Set Over Saffron Risotto

with Asparagus Confetti Puff Pastry Nest, Meyer Lemon Buerre Blanc





Scallops

Pan Seared Day Boat Scallops, Roasted Corn, Black Bean & Sweet Potato Hash, Chipotle

Tartar Sauce







PASTA.
Hand Crafted Fresh Daily




Pasta Du Jour -mp

Daily Creation by our Chef



Ravioli

Seared Scallop & Shrimp Pesto Paired with Hand Crafted Ravioli

Stuffed with Mascarpone, Gulf Shrimp & Day Boat Scallops Citrus Buerre Blanc



Linguini & Clams

Squid Ink Linguini, Tuckerton Bay Choice Clams, Roasted Garlic, Served in San Marzano
Tomato Clam Brotto or Sautéed with Garlic and Oil



Shrimp Parpadelle

Jumbo White Gulf Prawns, Wide Noodle Pasta, White Bean, Broccoli Rabe, Roasted Garlic,
Basil Threads, Extra Virgin Olive Oil



Additions



Bavarian Pretzel Bread, Raspberry Dijon Dip

Broccoli Rabe & Chorizo

“Garlicky” Spinach

Wild Mushroom Sautee

Gorgonzola Crust

Portobello Fries

Sweet Potato Fries



Our Declaration To Our Local Community Is To Only Utilize the Freshest of Ingredients. Our Farm To Table Dedication Helps Sustain A Greener Environment Decreasing Our Carbon Footprint. We Strive To Use Local Purveyors Bringing Our Customer the Freshest, Organic Product That Our Waters And Farms Can Offer


 
and lunch





Sandwiches



Crab Cake Sandwich – Brioche Roll, Maryland Lump Cake, Chipotle Tartar



Oyster Po Boy Tempura Oysters, Chipotle Tartar, Arugula, Red Onion, Panini Bread



Calypso Fish Taco Cajun Halibut, Hammonton Blue Berries, Mango, Spinach



French Dip Shaved “Prime Rib” Gruyeres, Garlic Onion Bread



Grilled Cheese Panini Style with Cheddar Jack, Sliced Tomato… add Bacon -2



BLT Smoked Cherry Wood Smoked Bacon, Arugula, Tomato, Panini Bread



Bistro Burger Grilled Angus Burger Layered with Cheddar, Lettuce, Tomato,

Onion Frizzles,



Veggie Burger Soy Bean, Fire Roasted Eggplant, Textured Vegetable Protein, Melted Brie

Onion Brioche



Chicken Salad - All White Meat Chicken, Grapes, Garlic Aioli, Onion Brioche



Milanese Panini- Crispy Chicken, Mozzarella, Heirloom Tomato, Balsamic Glace



All Sandwiches Served on Daily Baked Bread with House Made Kettle Chips & Dill Pickle
 
I will begin with the tuna, and follow with halibut. An interesting and ambitious menu - best wishes for success and happiness.
 
and dessert


Perfect Endings



“Bebe Cakes” -

Collection of Chef Inspired Mini Cup Cakes



Crème Brule –

Vanilla Bean Egg Custard Water Bathed, Caramelized



Ring Ding for Two –

Belgium White & Dark Chocolate Collar, Peanut Butter

Mousse, Devil’s Food Cake, Crispy Filo, Fresh Berries



Drunken Do Nuts -

Fried Dough, Cinnamon Sugar Raisin Rum Jelly



Apple Almond Galette -

Gala & Granny Apple Frangipane Tart



Blue Berry Crumble Cheese Cake –

NY Style with Hammonton Blue Berries



Chocolate Gelato -

Dense Belgium Chocolate Ice Cream
 
well....I would tend to agree....but some things they need to learn on their own, like everyone else....so onward we go...

they'll need a year to tweak and re tweak I'm sure...

they'll figure it out...
 
my spoon is no where near it

this is her show....if she asks advice? ( which she often does)..I give it....but I dont offer unless I am asked.....with all my seafood connections I will help her with her seafood sources for sure...but thats it..

she is perfectly capable of doing this without me....
 
Tell her to walk across the street to Manasquan Florist and introduce herself.Ask for Keith.My brothers best friend.He knows everyone in town.
 
yeah I am going to be hard pressed myself to make her opening that weekend for the exact same reason...but I would much rather go after they have worked out the kinks anyway...I have to go that way fairly soon to spread my buddies ashes which have been sitting next to my desk for a while now.....so thats when I will probably go
 
Top