DINNER

WINE

JS RESTAURANT WEEK

DINNER & A SHOW

DINNER

Domenico Winery now sells  SANGRIA & half bottles at Brandl

SOUPS

Chunks of lobster, smoked paprika oil. 14

Fresh burrata cheese, seasonal accompaniments. 18

Cashews, goat cheese, champagne vinaigrette. 13

Shaved pecorino romano, oven dried tomatoes. 14

Sugar spiced walnuts, gorgonzola,balsamic vinaigrette. 12

Gruyere cheese, scallions, phylo crust. 15

Avocado, crème fraîche, caviar. 18

Bacon, spinach, bernaise sauce. 16

Composed daily. 22

Classic, russian dressing. 19

Garlic basil butter. 15

 

 

                          

 

Sous-vide is a special French method of cooking. Meats are sealed in an airtight, temperature-controlled  environment. The results are delicious, tender dishes that yield perfection with every bite.

Celery, apple, gorgonzola. 15

Steak fries & mornay sauce.  29

Curry roasted squash, raw apple sauce. 39

Ugly onion rings.  45

Fingerling potatoes, horseradish cream. 32

Pineapple, coconut milk, forbidden rice.  35

Cauliflower fried rice, soft egg, soy ginger ketchup. 35

Garlic mashed potatoes, roasted mushrooms, demi glaze. 39

Vanilla bean butter, asparagus risotto. 39

Bourbon ice cream & Jim Beam sauce. 10

Caramel ice cream. 12

Made-to-order, served with dark chocolate dipping sauce. 12

Peanut butter ice cream & chocolate sauce. 10

Served in a mason jar with cookies. 10

Made daily, ask your server for today’s selections. 10

MUST BE ORDERED 45 MINUTES AHEAD

Dark chocolate sauce. 24

Raspberries, raspberry white chocolate sauce. 24

Gorgonzola, chipotle ketchup, parsley.  12

Pomegranate molasses.  8

Sea salt, whole grain mustard aoili.   8

With lemon & evoo.  8

WINE

BYOB establishment.
Domenico Winery now sells  sangria & half bottles at Brandl.

White Wines

White variant clone of Pinot Noir. Chalky minerality with a hint of nutmeg. Pairs well with lighter foods, fish and soft cheeses.

 

Rich aromas of pear, melon, hazelnut, butterscotch, toasty caramel.  Full creamy mouthfeel…refreshing balanced acidity. Pairs with Brie, fettuccine alfredo, lobster, shrimp, pork and chicken, apple pie.

Sangrias

Semi-sweet flavors of peach, nectarine, starfruit and pineapple with a layer of honey and orange blossom.  With mixed citrus fruits, ice and a simple syrup.

 

Sweet flavors of peach, plum, strawberry jam and hibiscus with a burst of fruit punch.  Pair with cheeses, spicy foods, grilled and baked seafood and pasta with garlic or cream sauces.  With mixed dark berries, ice and simple syrup.

RED Wines

Light-medium bodied with a soft, round finish.  Flavors and aromas of wild strawberry, cherry cola, truffle and butterscotch.  Pair with duck, salmon, chicken, fish and strawberries and cream.

 

Medium-bodied, Sangiovese blend.  Flavors of cherry and red plum, with a hint of cigar box and violet.  A smooth mouthfeel and velvety finish.  Pairs with steaks, chicken cacciatore, braised veal shank, red sauce pasta dishes or truffle risotto.

 

Medium-full bodied with soft tannins and a lush mouth feel.  Aromas of cherry black currant and violet, with a hint of sweet yellow pepper and pine needles.  Velvety body with hazelnut finish.  Pair with marinara sauces, boar ragu, lasagna, fillet mignon or a great aged pecorino.

 

Full-bodied, aromas of sweet spices, blackberry and violet.  Dark cherry and plum flavors with silky tannins and toasty oak notes.  Pairs with roasted meats, aged cheeses and chocolate desserts.

JERSEY SHORE RESTAURANT WEEK

April 21-30, 2017

3 Course Pre-Fixe dinner — $32.17

SOUP OR SALAD

Cucumber, Olive, Feta Cheese, Champagne Vinaigrette.

with Salsa Verde.

with Balsamic.

Black Truffle, Parsley, Lemon.

Purple Sticky Rice, Sambal, Herb Salad.

Garlic Mashed Potatoes, Green Apple Salad.

Dessert

Warm with Caramel Ice Cream.

Maple Syrup, Black Lava Salt.

Chocolate Mousse, Peanut Butter, Caramel Popcorn.

DINNER AND A SHOW

Spring Lake Theatre Co. and Brandl offer a perfect pairing—
Dinner & a Show for $50!  Each show ticket purchased includes a
3 Course Pre-Fixe dinner.*

 

*Offer available on ticketed performance date only. Cannot be combined with coupon(s) or other offer(s). To purchase tickets, visit theatre box office, or order online at springlaketheatre.com.


Dinner reservations required; mention
'Dinner and a Show'
promotion.

SOUP OR SALAD

House-made, fresh daily.

Baby greens, gorgonzola, sugar spiced walnuts, and balsamic vinaigrette.

Served over forbidden sticky rice.

Steak fries & mornay sauce.

Desserts

Vanilla bean, caramelized sugar.

Made daily, ask your server for todays selections.

Assorted cheeses, local honey, bread sticks.  18

Chive oil.  13

Snipped chives.  18

House made.   12

Orange & thyme.  6

Fennel saffron butter.  14

Grain mustard aoili & marinara.  17

703 BELMAR PLAZA • BELMAR, NEW JERSEY 07719

GENERAL RESERVATIONS  732.280.7501

PRIVATE EVENTS 732.749.9982

© 2016. BRANDL RESTAURANT GROUP

703 BELMAR PLAZA • BELMAR, NEW JERSEY 07719

GENERAL RESERVATIONS  732.280.7501

PRIVATE EVENTS 732.749.9982

© 2017. BRANDL RESTAURANT GROUP

DINNER

SOUPS

Fresh burrata cheese, seasonal accompaniments. 18

Cashews, goat cheese, champagne vinaigrette. 13

Shaved pecorino romano, oven dried tomatoes. 14

Sugar spiced walnuts, gorgonzola,balsamic vinaigrette. 12

 

 

Gruyere cheese, scallions, phylo crust. 15

Avocado, crème fraîche, caviar. 18

Bacon, spinach, bernaise sauce. 16

Composed daily. 22

Classic, russian dressing. 19

Garlic basil butter. 15

 

 

Assorted cheeses, local honey, bread sticks.  18

Chive oil.  13

Snipped chives.  18

House made.   12

Orange & thyme.  6

Fennel saffron butter.  14

Grain mustard aoili & marinara.  17

 

 

 

Gorgonzola, chipotle ketchup, parsley.  12

Pomegranate molasses.  8

Sea salt, whole grain mustard aoili.   8

With lemon & evoo.  8

 

 

 

Sous-vide is a special French method of cooking. Meats are sealed in an airtight, temperature-controlled  environment. The results are delicious, tender dishes that yield perfection with every bite.

Celery, apple, gorgonzola. 15

Steak fries & mornay sauce.  29

Curry roasted squash, raw apple sauce. 39

Ugly onion rings.  45

 

 

 

Fingerling potatoes, horseradish cream. 32

Pineapple, coconut milk, forbidden rice.  35

Cauliflower fried rice, soft egg, soy ginger ketchup. 35

Garlic mashed potatoes, roasted mushrooms, demi glaze. 39

Vanilla bean butter, asparagus risotto. 39

 

 

 

Bourbon ice cream & Jim Beam sauce. 10

Caramel ice cream. 12

Made-to-order, served with dark chocolate dipping sauce. 12

Peanut butter ice cream & chocolate sauce. 10

Served in a mason jar with cookies. 10

Made daily, ask your server for today’s selections. 10

 

 

MUST BE ORDERED 45 MINUTES AHEAD

Dark chocolate sauce. 24

Raspberries, raspberry white chocolate sauce. 24

 

 

 

 

WINE

BYOB establishment.
Domenico Winery now sells  sangria & half bottles at Brandl.

 

White Wines

White variant clone of Pinot Noir. Chalky minerality with a hint of nutmeg. Pairs well with lighter foods, fish and soft cheeses.

 

Rich aromas of pear, melon, hazelnut, butterscotch, toasty caramel.  Full creamy mouthfeel…refreshing balanced acidity. Pairs with Brie, fettuccine alfredo, lobster, shrimp, pork and chicken, apple pie.

 

 

Sangrias

Semi-sweet flavors of peach, nectarine, starfruit and pineapple with a layer of honey and orange blossom.  With mixed citrus fruits, ice and a simple syrup.

 

Sweet flavors of peach, plum, strawberry jam and hibiscus with a burst of fruit punch.  Pair with cheeses, spicy foods, grilled and baked seafood and pasta with garlic or cream sauces.  With mixed dark berries, ice and simple syrup.

 

 

RED Wines

Light-medium bodied with a soft, round finish.  Flavors and aromas of wild strawberry, cherry cola, truffle and butterscotch.  Pair with duck, salmon, chicken, fish and strawberries and cream.

 

Medium-bodied, Sangiovese blend.  Flavors of cherry and red plum, with a hint of cigar box and violet.  A smooth mouthfeel and velvety finish.  Pairs with steaks, chicken cacciatore, braised veal shank, red sauce pasta dishes or truffle risotto.

 

Medium-full bodied with soft tannins and a lush mouth feel.  Aromas of cherry black currant and violet, with a hint of sweet yellow pepper and pine needles.  Velvety body with hazelnut finish.  Pair with marinara sauces, boar ragu, lasagna, fillet mignon or a great aged pecorino.

 

Full-bodied, aromas of sweet spices, blackberry and violet.  Dark cherry and plum flavors with silky tannins and toasty oak notes.  Pairs with roasted meats, aged cheeses and chocolate desserts.

 

 

 

JERSEY SHORE
RESTAURANT WEEK

 

April 21-30, 2017

3 Course Pre-Fixe dinner — $32.17

 

 

SOUP OR SALAD

Cucumber, Olive, Feta Cheese, Champagne Vinaigrette.

with Salsa Verde.

with Balsamic.

 

 

Black Truffle, Parsley, Lemon.

Purple Sticky Rice, Sambal, Herb Salad.

Garlic Mashed Potatoes, Green Apple Salad.

 

 

Dessert

Warm with Caramel Ice Cream.

Maple Syrup, Black Lava Salt.

Chocolate Mousse, Peanut Butter, Caramel Popcorn.

 

 

 

DINNER AND A SHOW

 

Spring Lake Theatre Co. and Brandl offer a perfect pairing—
Dinner & a Show for $50!  Each show ticket purchased includes a
3 Course Pre-Fixe dinner.*

 

*Offer available on ticketed performance date only. Cannot be combined with coupon(s) or other offer(s). To purchase tickets, visit theatre box office, or order online at springlaketheatre.com.


Dinner reservations required; mention
'Dinner and a Show'
promotion

 

 

SOUP OR SALAD

House-made, fresh daily.

Baby greens, gorgonzola, sugar spiced walnuts, and balsamic vinaigrette.

 

 

Served over forbidden sticky rice.

Steak fries & mornay sauce.

 

 

Desserts

Vanilla bean, caramelized sugar.

Made daily, ask your server for todays selections.