Appetizers
Warm artichoke and grilled radicchio salad over on olive tapenade with shaved Grana Padana. 10
Saffron jumbo shrimp skewers over quinoa, lemon, and Napa cabbage. 13
Coconut chicken soup with lemon grass and a jasmine rice ball. 9
Smoked guoda Mac and Cheese with baby carrots and sweet peas. 10
Chicken wings tossed in tamarind, Tabasco and lime with a sweet chili sauce. 12
Salads
Crisp goat cheese cake, apples, strawberries, crushed almonds, toasted sunflower seeds and mixed greens in a garlic brown sugar dressing. 12
White bean and pea croquettes over braised baby carrots, green beans, and fried rice noodles with a honey mustard tarragon dressing. 12
Plates
Seared Mahi-Mahi with a pea- shoot, watercress, and dill salad and a side of brown rice dumplings. 27
Smoked mozzarella and asparagus ravioli with prosciutto, peas, baby carrots, and shaved radicchio in a white wine, butter and lemon thyme sauce. 18
Roasted Portobello mushroom with Brie, snap peas, artichokes, and a roasted red bell pepper coulis, over warm chickpeas and wild rice with jersey spring greens. 18
Jerk Chicken from Griggstown farm with a sour cream and cheddar loaded baked potato. 21
Seared double cut pork chop topped with bourbon honey butter, and sided with grilled polenta, Andouille sausage, white beans and smoked bacon braised collard greens. 27
Grilled Flat Iron steak glazed with a port wine reduction and a side of parmesan potato croquettes. 25
Ground brisket burger stuffed with smoked Swiss cheese and tempura wild mushrooms on a brioche bun with zucchini fries. 17
Fish tacos with a roasted tomato salsa, scallion sour cream, brown rice, and refried pinto beans. 18
Market Plate: One for 5, four for 16
All items for $27
Executive Chef: Dave Augenti
