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Please join us in our 1st Annual #cheflousarmy Golf Outing – Manasquan River Golf Club | April 26th | 2021

Donate here for your Tickets

 breakfast menu  served 8 a.m. until 2:05 pm 

lunch menu  starts at 11:30 through 2:30 Must be seated by 2:05 pm

 We close at 3 p.m.  to give the staff a lunch break and get ready for dinner service.

Thanksugiving Day Menu

Dinner Menu

   
  • conversation starters

  • French Baguette

    • 5.00

    fresh baked french baguette, virgin olive oil & butter 

    served in bag, break at the table

  • Pretzel Bread

    • 7.50

    Fresh baked, parmesan & bavarian pretzel sticks

    4 cheese sauce & raspberry mustard

  • White Pie

    • 15.50

    Broccoli Rab, roasted garlic, olive

    oo flour, grilled

  • Crispy mozzarella

    • 9.50

    panko, pistou, oven roasted tomato, eggplant caponata

  • Gochujang wings

    • 11.25

    crispy chicken wings. savory & sweet, ginger, scallion, slaw

  • French Onion Soup

    • 10.00

    3 onion gratinee with gruyerre 

  • Asian calamari

    • 14.50

    domestic calamari, thai chili plum sauce, wasabi crema, fui kaki

  • scallop

    • 17.50

    pan roasted u-8 scallops, butternut squash burnoisette, crispy bacon lardoons, butternut squash puree

  • crab cake appetizer

    • 22.00

    our crab cake, roasted corn relish

    GLUTEN FREE/ NO MAYO

  • burrata & fig

    • 13.50

    hand crafted burrata, carmelized fig, virgin olive oil, sexy bread

  • salads

  • Just a house salad

    • 9.

    tomato, onion, mixed greens, cucumber, citrus vinaigrette 

  • Fall Salad

    • 14

    poached pear, mixed green, balsamic vinaigrette, pickled onion, goat cheese, toy box tomato, pistachio dust

  • Italian chopped house salad

    • 14

    chopped romaine, salumi, provolone, capicola, olives, red onion, proscuutto, mozzarella, balsamic, vinaigrette, crispy chick peas, roasted peppers

  • Caesar

    • 12

    romaine heart, white anchovy aioli, parmesan, “duck fat” fried croutons, basil threads

  • Green goddess wedge

    • 14

    buttermilk avocado dressing, heirloom tomato, bibb lettuce, pickled red onion, cucumber, goat cheese, bacon lardoons, puffed quinoa

  • Sea side

  • Crab Cake Entree

    • 29

    single 7 oz crab cake.  gluten free, charred asparagus, roasted red bliss potato

    double it up for an additional 22.

  • Salmon teriyaki

    • 27.95

    grilled & plum glazed, scallion noodle salad

  • blend’s halibut

    • 34

    panko & onion crusted, whipped potato, crispy leeks, roasted artichoke, blistered tomato, buerre blanc

  • Scallop Risotto

    • 32.

    Pan roasted scallops, roasted tomato & herb risotto, 

  • Pasta

  • Ravioli

    • 29.

    hand crafted mascarpone & butternut squash ravioli, pan roasted shrimp, spinach, chardonnay buerre 

  • Pappardelle bolognese

    • 24

    hand crafted double o pasta, braised veal, beef, & pork san marzano tomato, basil ricotta, “sexy bread”

  • Angel Hair Primavera

    • 23

    Market vegetables, XVOO, garlic, angel hair pasta

  • Chicago Steakhouse Selections

    all steaks served on sizzling cast iron platters

  • Wagyu Steak Burger

    • 25.

    Wagyu 8 oz / chuck & short rib, toasted bun, lettuce, tomato, onion, house crack fries

  • Brick Chicken

    • 23.

    Cast iron herb crusted marinated all natural frenched chicken breast

  • Filet Mignon

    • 38

    8 oz barrel cut, C.A.B.

  • The original “big chop”

    • 30

    4 part process. pork, rib chop, brined, smoked, sous vide, char grilled

  • New York Strip

    • 44

    14 oz prime USDA striploin

  • Tonight’s Starter Specials

    this evenings chef's specials.  subject to change and availability 

  • New England Clam

    • 12.0

    Creamy Clam Chowder, Russet Potato, Bacon Lardoon Garnish

  • elk forrestier

    • 19

    braised elk, herb glace, papardelle pasta, creamed spinach

  • Wagyu Katsu Sando

    • 80.00

    miyazaki A5, panko crisp,  White toast.  secret sauce.  Perfection

  • long hot peppers & shrimp

    • 17.00

    sauteed shrimp, shishito & long hot peppers, gulf shrimp, garlic, basil, sexy bread

  • Chef’s Dinner Specials – Tastes of Fall

  • chef lou’s 7 course

    • 125.00

    take a culinary journey with chef lou & the amazing crew.  We will take you to flavortown & dance on your palette.      only available Tuesday, Wednesday, Thursday

     

  • wagyu cheek ragout

    • 35

    australian wagyu cheek, braised, stotzapretti pasta, chianti, tomato ragout

  • Shrimp & grits

    • 30.0

    gulf shrimp, voodoo sauce, creamy grits, house sausage, roasted vegetables

  • The Big “TOMMY”

    • 110

    54 oz.  certified angus beef, bone in, char grilled

  • BEERS!

    • 5.99

    round of cold brewskies for the "kitchen" staff.  Well appreciated.  

    at the end of a long day it is well appreciated by all of us.  

    thanks for the love, we will have a toast in your name!!

  • Accompaniments

    all are gluten free except the creamed spinach       

  • disco fries

    • 9

    cheese sauce, veal glace, scallion

  • charred asparagus

    • 9

    char grilled, xvoo, sea salt

  • whipped potato

    • 9

    garlic essence, beurre

  • wild mushrooms

    • 9

    oyster, shiitake, cremini

  • garlicky spinach

    • 9

    sauteed organic spinach, generous toasted garlic

  • garden medley

    • 9

    organic selection of seasonal vegetable

  • creamed spinach

    • 9

    organic spinach, nutmeg cream

  • hash browns

    • 9

    shredded russet potato, onion

  • Little Chefs

  • chicken parmesan

    • 12.00

    breaded chicken, mozzarella, tomato sauce, macaroni 

  • kids burger plate

    • 9.00

    burger & fries

  • the big dog

    • 9.00

    jumbo hot dog, fresh cut fries

  • Mac N Cheese

    • 10.00

    elbow mac, all natural cheese sauce

  • Macaroni

    • 8.00

    Tomato sauce or butter

  • chicken tenders

    • 8.00

    all natural chicken tenders, house cut fries

  • pizza

    • 10.00

    tomato sauce, mozzarella, basil, tandori bread

  • Side Sauces

  • chianti glace

    • 1.50

    red wine veal reduction

  • bernaise

    • 1.50

    clarified butter, tarragon, egg emulsion

  • house steak sauce

    • 1.50

    smokey sweet peach

  • chimichurri

    • 1.50

    parsley, garlic, olive oil, chili

  • Dessert

  • nutella beignets bombs

    • 11

    deep fried chouz pastry, cinamon powder sugar,  nutella stuffed 

  • flourless chocolate cake

    • 10

    decadent Belgium or belgian chocolate, Grand Marnier raspberry sauce

  • 1950’s sundae

    • 5

    two scoops, vanilla bean, chocolate sauce, whipped cream, cherry

  • pumpkin cheesecake

    • 10

    new york style, pumpkin, mascarpone, cinnamon crumb crust

  • creme brulee

    • 8

    tahitan vanilla bean egg custard, caramelized sugar, fresh berry

  • cawfee cake for the table

    • 10.95

    try our crumb coffee cake over conversation. take the rest home.  

  • peach gelato

    • 9.0

    the peach pit's very own blend, uber peachy

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