First Course

Goat cheese and caramelized onion tart with arugula & aged balsamic vinaigrette     12

Mediterranean Platter ~ hummus, eggplant, roasted peppers, Calamata olives, Feta and toasts    11

Kabocha squash puree soup with sage and brown butter    9 

Plancha grilled Barnegat scallops with pulled BBQ pork infused corn cake, cilantro salsa with vegetable and micro green salad   15

Salad

Caesar my way (vegetarian or anchovies available)   8

Mesclun greens, crispy red onion and toasted walnuts with Stilton, dried cranberries and aged balsamic vinaigrette    12

Baby spinach with warmed chicken leg confit, served with wheat berries and roasted squash; sherry vinaigrette      11

Main Course

Garlic, lemon and rosemary marinated roasted rack of lamb, caramelized celery root

              and kabocha squash, roasted potatoes with onion and peppers      32

Grilled Bistro filet, crispy pork belly, Swiss chard, diced celery root, Gruyere gratin potatoes

              red wine and bacon demi       27

Pumpkin seed crusted Griggstown Farm chicken breast, roasted root vegetables, sage spaetzle,

              cranberry accented whole grain mustard sauce     25

Pan seared jumbo Barnegat day boat scallops, local honey accented baby carrots,

              chard and portobello mushroom, crispy potato cake and creamed garlic     29

Sesame and black pepper crusted tuna over stir fried vegetables with Ponzu sauce         28

Pan-fried local organic cheesy polenta, grilled onion and roasted tomatoes 

              with goat cheese and rosemary fondue and arugula salad        21

Creamy mushroom risotto, grated Parmesan, ricotta and parsley        19

Support Local, Go Local!