Our menu changes seasonally based upon availability from our local farmers and fishermen.

Beginnings

 LBI Sourdough, house made butter, Barnegat Light Sea Salt   

Warm marinated olives, thyme, citrus, rosemary, bay leaf

Assortment of seasonal pickled vegetables and fruits

Puree of cauliflower and cashew soup, caper berries, sultanas 

Baby kale, mixed greens, beets, sunflower seeds, roasted cauliflower, farmers cheese, tamari  

 Gnocchi, lobster, broccoli rabe, garlic, calabrian chili   

Grilled shrimp, Anson Mills grits, pork creole, escarole, mushroom, 63 degree egg    

Grilled octopus, chick peas, Sea Island red peas, fennel, Romesco, marcona almonds

 Prince Edward Island Mussels, mushrooms, apple cider, cream   

Country pork terrine, chicken liver pate, duck ham, accoutrements

Supper

Duck egg rigatoni, braised beef ragout, parmesan cream, sunflower pesto 

Seared Scallops, quinoa, garbanzos, autumn squash, eggplant, brown butter celery root puree, jus, pepita and sunflower seed "cookie"          

Jumbo Lump Crab Cakes, fingerling potatoes, herb remoulade    

Pan roasted tile fish, haricot vert, roasted corn, spaghetti squash, Moroccan spiced corn puree

Grilled rack of lamb, lamb meatballs, harissa roasted carrots, spaetzle, lebneh, dukkah      

Prime 16oz NY Strip, potatoes, wild mushrooms, rabe, Stilton butter    

Deboned half chicken, lentils, peas, squash, butternut puree, jus 

 

 

 

 

 

  • Reopening early May 2017
  • (609) 494-4990 (restaurant/reservations)
  • Reservations are taken on our reserve page and by phone only
  • We are a BYO and Cash Only establishment