703 BELMAR PLAZA • BELMAR, NEW JERSEY 07719

GENERAL RESERVATIONS  732.280.7501

PRIVATE EVENTS 732.749.9982

© 2017. BRANDL RESTAURANT GROUP

DINNER

FALL / WINTER 2017

Chunks of lobster and paprika oil

 

Grilled romaine heart, shaved pecorino romano, oven dried tomatoes

Baby greens, gorgonzola, sugar spiced walnuts and balsamic vinaigrette

Haricot Vert Salad with goat cheese, champagne vinaigrette

Appetizer / Entree

Fresh burrata cheese & seasonal accompaniments

Selected cheeses & country bread sticks

Barbecue roasted oysters, garlic butter

Avocado salad, crème fraîche, caviar

Grilled corn remoulade

Gruyere cheese, phyllo, scallions

Whole grain mustard aioli & marinara

Snipped chives

Maple syrup

With saffron aoili

Maple syrup.   12

Pomegranate molasses

Poached in vanilla bean butter, served over asparagus risotto

Cauliflower rice

Goat cheese bing cherry potato puree, red wine demi glace

Wild mushroom risotto

Yukon potato puree, haricot verts, bernaise sauce. 39

Zucchini, tomato, corn salad

Yukon Gold garlic mash, caramelized baby carrots

DESSERTS

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

With orange sorbet & rosemary. 12

Torched marshmallow, graham crackers (s'mores). 12

Bourbon ice cream & Jim Beam 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

703 BELMAR PLAZA • BELMAR, NEW JERSEY 07719

GENERAL RESERVATIONS  732.280.7501

PRIVATE EVENTS 732.749.9982

© 2017. BRANDL RESTAURANT GROUP

DINNER

FALL / WINTER 2017

 

Chunks of lobster and paprika oil

Grilled romaine heart, shaved pecorino romano, oven dried tomatoes

Baby greens, gorgonzola, sugar spiced walnuts, balsamic vinaigrette

Haricot Vert Salad with goat cheese, champagne vinaigrette

Barbecue roasted oysters, garlic butter

Avocado salad, crème fraîche & caviar

Grilled corn remoulade

Gruyere cheese, phyllo, scallions

Whole grain mustard aioli & marinara.

Snipped chives

Maple syrup.

 

 

Appetizer / Entree

Fresh burrata cheese & seasonal accompaniments

Selected cheeses & country bread sticks

 

 

Poached in vanilla bean butter, served over asparagus risotto.

cauliflower rice

goat cheese bing cherry potato puree, red wine demi glace.

Wild Mushroom Risotto

Yukon potato puree, haricot verts, bernaise sauce.

Zucchini, tomato, corn salad

Yukon Gold Garlic Mash, caramelized baby carrots

 

 

 

 

With saffron aoili

With pomegranate molasses

 

 

DESSERTS

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

With orange sorbet & rosemary

Torched marshmallow, graham crackers (s'mores)

Bourbon ice cream & Jim Beam sauce

Served in a mason jar with cookies

Made daily, ask your server for today’s selections

MUST BE ORDERED 45 MINUTES AHEAD

Dark chocolate sauce.

Raspberries, raspberry white chocolate sauce