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Our Menus

by admin

winter brunch menu  starts at 10 a.m Tuesday through Thursday \  9 a.m Friday through Sunday

 PLEASE NOTE:  For our Dinner Guests.   Due to our current state mandated dining room restrictions, we require that you order an entrée or two small plates.  We thank you for your support.

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

  • 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

    • 13.50

    hand crafted burrata, caponata, sexy bread, extra virgin olive oil

  • 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

  • lamb chops

    • 44

    new zealand prime lamb chops, char grilled to order, served on hot plate

  • 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 

  • winter soup

    • 10.0

    Creamy White Truffle, Corn and Potato

     

  • tuna tostada

    • 14.00

    crispy tostada, tuna toro, cabbage, scallion, wasabi, japanese dressing, sriracha aoili

  • long hot peppers & shrimp

    • 17.00

    sauteed shrimp, shishito & long hot peppers, sausage, 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

     

  • Poussin

    • 29.00

    oven roasted young chicken, apple brioche stuffing, winter vegetable hash, wild mushroom demi glace

  • Local Tuna

    • 30.0

    fennel dusted grilled tuna, whipped potato, garlicky spinach, buerre blanc

  • Long Island Duck Duo

    • 32

    house cured, long island duck breast, crispy confit leg, parsnip puree, natural glace

  • Reef n Beef

    • 45.00

    12 oz aged prime ribeye, chianti glace, grilled shrimp, roasted potato, charred asparagus

  • 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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