Farm to Fork week
Four courses for 35$

First course
(Please choose one)

Locally grown silver queen corn soup
Slow roasted served with jalapeño cheddar fritters

Chilled English pea and "backyard mint” soup
drizzled with lime mascarpone drizzle

New Jersey locally grown arugula salad
Ruby red grapefruit, goat cheese, shaved fennel dressed with a pine island preserved sun dried white cranberry -thyme vinaigrette

A taste of new Jersey special salad
Grilled broccoli rabe, eggplant, and roasted red peppers, and yellow pear tomatoes finished with crispy garlic chips and loose asiago cheese "ceaser" dressing

Second course (please choose one)

Grilled zucchini wrapped herbal goat cheese packages
Served over rosemary slow roasted vine ripe plum tomatoes, roasted red pepper infused cous-cous, and finished with golden heirloom tomato coulis, basil drops and crispy vidalia onion ribbons..

Calamari
Fresh hand-cut calamari rings, crusted in Italian herbs, spices and Japanese breadcrumbs, tossed with cherry peppers and red grape tomatoes. Served with spicy marinara and Italian roasted red pepper and basil aioli.

Beet tini
Slow roasted beets shaved thin and pressed napoleon style , diced and served with asian pear "ice cubes", whipped honey-black pepper goat cheese , asian pear and garden herb granite' and crispy pecorino -romano tuilles

Cape May Oysters
Served with our special citrus -tomato bloody Mary shooter

Third course (pick one)

Tortilla Crusted Tilapia
N.J. raised tilaipia filet that is crusted with southwestern spice and crushed tortillas, served over roasted corn spoon bread cojita cheese stuffed “enchiladas”, wilted sunflower greens and cumin lime accented roasted N.J. tomatoes, finished with a chipotle -prickly pear drizzle and ancho-malta glaze

Scallops
Pan seared Barnegat light jumbo scallops, served with rosemary accented roasted N.J. peach and jumbo lump crab salad, toasted almond cous cous .parmesan tuilles, vanilla basil essence 25.00

Heirloom tomato alfredo linguini
Linguini pasta, sautéed with baby shrimp, jumbo lump crab, asparagus roasted red peppers all in a yellow heirloom tomato alfredo sauce

Grilled N.Y steak
8 oz grilled N.Y steak, smothered with sweet and spicy vidalia onions, served with texas toothpick white truffle accented fries, baby carrots finished with pinot noir demiglace.

Fourth course (choose one)

Moose Mountain Creamery
exclusive ice cream especially made for "Farm to Fork"

N.J. blueberry cheesecake ice cream Sunday,
cheesecake ice cream , smothered with a fresh compote of hand harvested blueberries , topped with whipped cream and a fresh cherry !!!

Fresh roasted peach and Tahitian vanilla crème Brule
sliced fresh peaches, and succulent Tahitian vanilla bean with caramelized sugar in the raw top

Chef Charlie N.J. strawberry "almond joy"
Hand made coconut macaroons, sliced N.J. fresh strawberries, and decadent chocolate mouse layered napoleon style, topped with orange cinnamon sugar almonds

Owners: Jamie Foy and Scott Carlbon
Executive Manager: Michael R Barnett
Executive Chef: Charles Galvano
Executive Sous Chefs: Colin Sepko and Kerri Dwyer
The Brigade: Ross Scofield and Tim Blair
A 20% gratuity will be added to parties of six or more people. We have availably for and banquet facilities for 2 to 200 people on three floors! 609-239-5111