Executive Chef - Andrew Cenicola
Featuring New American Cuisine, our chef highlights fresh, seasonal, and local ingredients.
The whimsical, intricately detailed tin ceiling and walls, dating back to the 1920’s –demanded a ten month renovation, showcasing the cultural heritage and history in modern day Asbury Park.
Come, relax and enjoy a new change to the Jersey Shore's dining scene. Or just have a drink in our bar, featuring signature cocktails and a light fare bar menu.
Party and Event Menus available.
appetizers
bacon wrapped sea scallops 13
over a jicama and carrot slaw
French onion soup 8
with a crostini and melted swiss
roasted squab 14
with grapes, clementines, arugula, hazelnuts and natural jus
Prince Edward Island mussels 11
with roasted tomatoes, fennel and a mild chili broth
duck spring rolls 11
cucumber, avocado, peanuts and miso-sambal sauce
crab cake 13
with herb salad and a saffron aioli
vanilla poached pear salad 10
mixed greens, goat cheese, beets, cashews and a champagne vinaigrette
fig and bleu cheese salad 9
with arugula, candied walnuts and sherry vinaigrette
radicchio & endive salad 10
grilled chorizo, grape tomatoes, red onion and creamy manchego cheese dressing
entrees
braised lamb shank 29
over white bean and vegetable cassoulet
Sarrano ham wrapped pork tenderloin 27
with lentils, pearl onions, haricot vert, cabbage and Madeira sauce
paella 27
clams, rock shrimp, scallops, chorizo, mussels over saffron rice
16oz. veal chop 33
stuffed with porcini mushrooms and asiago cheese, with roasted fingerlings, tomatoes and a port wine sauce
grilled all natural chicken 25
gnocchi, roasted tomatoes, leeks, peas and butternut squash
grilled NY strip steak 29
broccoli rabe, roasted garlic rosemary mashed yukon potatoes and a wild mushroom cognac sauce
red snapper 27
roasted potatoes, bacon, escarole and saffron sauce
pan seared salmon 26
parsnip puree, haricot vert, brandy horseradish sauce
roasted duck breast 28
tempura fried asparagus, sweet potato puree and a truffle jus
fetuucine bolognese 25
with shaved ricotta salata
crab cake entree 26
herb salad, saffron aioli and roasted garlic rosemary mashed yukon gold potatoes
*Hours of Operation: Wednesday, Thursday, Sunday 6:00 to 10:00 PM
Friday and Saturday 6:00 to 10:30 PM