sample menus

  • Bites - Before Dinner

    Antipasto Cups

    cured meat, cheese, giardiniera

    Eggplant Caponata Toast

    ricotta, pine nuts, basil

    Jersey Peach & Prosciutto

    fresh mozzarella, basil, black pepper

    Twice Baked Potatoes

    Fingerling, boursin, bacon

    First Course - Starters

    Jersey Tomato Salad

    crispy chickpeas, feta, herbs

    Sun Kissed Summer Squash Carpaccio

    hazelnuts, ricotta salata, pesto, dill

    Jersey Little Gem Salad

    radish, pistachio vinaigrette, herbs

    Second Course - Mains

    Whole Branzino

    charred lemons, herb confetti

    Roasted Bone-In Pork Chops

    salmuera sauce

    Smashed Potatoes

    garlic, herbs, seas salt

    Roasted Heirloom Carrots

    carrot top pesto, dukkah, carrot puree

    Blistered Bean Salad

    wax & green beans, capers, eggs, herbs

    3rd Course - Dessert

    Jersey Peach "Cobbler"

    maple french toast, creme anglaise, grilled peaches

  • Stationary Appetizers

    Charcuterie & Cheese

    Chef's Selection of cured meats and cheeses, jams, olives, dips, fresh & dry fruit, bread and crackers

    The Seafood

    Local oysters, poached shrimp, steamed jonah crab claws, chilled lobster rolls, scallop ceviche, lemon, cocktail sauce, mignonette, special sauce


    Passed Appetizers

    Chicken Liver Pate (honey, sea salt, pickled onions, herbs)

    Pulpo & Potato (papas bravas style whipped potatoes and charred octopus)

    Chicken & Waffles (fried chicken, buttermilk waffles, caviar, smoked creme fraiche)

    Polpette Gyro (mini meatballs, tzatziki, LTO, cucumbers)

    Seared Tuna (wasabi, roe, togarashi, cilantro, rice cracker)

    Grilled Cheese (pimento cheese, serrano ham, crusty bread)

    Nonna Caponata (toast, burrata, caponata rustica)

    Preserved Mushroom Toast (jalapeno, mushrooms, whipped goat)

    Shrimp Katsu Sandwich (crispy shrimp, sauce, white bread) 

  • 1st Course

    Not So Classic Caesar 

    Rustic sourdough, white anchovy, eggs, romaine, citrus

    or

    Fluke Crudo

    Gochugaru vinaigrette, Korean pickled radish, luxardo cherries

    or

    Charred Octopus

    Avocado crema, picada, cilantro

    or

    Figs & Goat Cheese

    Honeycomb, rye crisp, walnut puree, fig mousse

    or

    Little Gem

    Creamy pistachio dressing, shaved radish, toasted pistachios

    2nd Course

    Winter Flounder

    Crab, chili butter, dill, lemon

    or

    Ash Crusted Tenderloin of Beef

    Red wine, hollandaise, herbs, sea salt 

    or

    Berbere Spiced Lamb Loin

    Yoghurt, herbs

    or

    Tile Fish

    Chicken skin gremolata, sea salt, herbs, butternut BBQ

    or

    Loin of Cod

    Herbed essence, parsnip cream

    For the table, family style

    Roasted Carrots (dukkha, farm cheese)

    Polenta (chef’s choice of toppings)

    Roasted Squash (mint, basil, vinegars)

    Twice Baked Potato (boursin, herbs, buttermilk)

    3rd Course – Stationary Desserts 

    Assorted mini pastries & cookies 

  • 1st Course

    A Taste of Jersey Oysters 

     3 types locally sourced oysters, served over a bed of salt, topped with Bloody Mary granita, tuxedoed, classic coriander black pepper mignonette 

    2nd Course

    Locally Sourced Heirloom Tomatoes “all dressed up”

    Farm fresh jersey tomatoes, garden grown herbs, sea salt, chefs famous creme fraiche dressing

    3rd course 

    Handmade Cavatelli 

    Garden pesto, seasonal vegetables, pecorino Romano, toasted black pepper

    4th course 

    Surf & Turf 

    Confit pork brick, u10 diver scallop, chili garlic vinaigrette, mushrooms, cauliflower purée

    5th course 

    “Banana Split”

     Spiced biscuit, caramel sauce, banana marshmallow, flan, dulce de leche