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Appetizers
Puree of Fresh Jersey Spinach Soup - 6.50
Served with petils croutons and cucumber julienne.
Salad Verjus - 6.50
Assorted lettuces and tomato with Verjus vinaigrette.
Organic Dandelion Salad
- 8.50
Organic dandelion greens with Roquefort cheese, roasted
walnuts, shaved fennel and walnut oil dressing.
Grilled Artichoke Salad
- 9.50
Salad of warm grilled artichoke hearts, endive, lentils
and lemon garlic vinaigrette.
Morels and Field Mache - 9.50
Morel mushrooms in a light cream sauce with field mache
and puff pastry.
Escargots Bourguignon en Cocotte - 7.00
Snails simmered in a white wine, butter, garlic, and
parsley sauce, pine nuts, and a touch of anise liquor served in a
casserole.
Duck Liver Terrine - 7.50
Terrine of duck liver served with Dijon mustard,
cornichons, lingonberry compote and croutons. top |
Entrées Grilled Marinated
Yellow Fin Tuna and Portobello Mushroom - 24.00
Fresh Yellow Fin
tuna marinated with olive oil, garlic and ginger, served with
grilled Portobello mushroom, sautéed spinach, straw potatoes, and
balsamic vinaigrette.
Soft Shell Crabs -
24.00
Sautéed meuniere,
served with straw potatoes and garlic anchovy slaw.
Pan Seared Sea
Scallops - 21.00
Served with fresh
pasta, frizzled leeks and mushrooms in a sherry cream sauce.
Herb Crusted Roast
Filet of Salmon - 19.50
Served with rice
pilaf, roasted cauliflower, wilted cucumbers, roasted tomatoes, and
Verjus reduction.
Roast Chicken with
Tarragon - 18.00 One-half chicken roasted with a layer of tarragon reduction
under the skin. Served with glazed carrots and garlic mashed
potatoes.
Roast Peking Duck
- 21.00
One-half crisp
roasted Peking duck served with black rice, braised red cabbage,
and ginger rhubarb salmic sauce.
Roast Leg of Lamb -
21.00
Leg of lamb
roasted with garlic and mustard served with goat cheese polenta,
fiddlehead ferns and a roasted garlic sauce.
Escalopine of Veal Filet
- 24.00
Sautéed and
served with wild rice, fiddlehead ferris, salsify, and morel
sauce.
Hanger Steak - 18.50
Served with
garlic mashed potatoes, haricots verts, and red wine shallot
reduction.
Steak au Poivre -
28.00
Aged shell steak
crusted with crushed peppercorns and served with green peppercorn
sauce, roasted beets, and roasted potatoes.
Sautéed Calves Liver -
18.00
Nature calves
liver sautéed and served with garlic mashed potatoes, haricots
verts and a sherry vinegar and shallot sauce. top |
Desserts
Assorted Cheeses - 9.00
L'Exlorateur, Boucheron de
Chevre, and Roquefort. Fresh
Raspberries and Strawberries - 9.00 Served with Crème Fraiche
Ice Cream. Apple
Tarte Tatin - 6.50 Served with Crème Fraiche
Ice Cream. Lavender Crème Brulée - 6.50 Molten
Chocolate Truffle Cake - 7.50 Raspberry sauce and Crème
Anglaise. Assorted Fresh Fruit Sorbets and Ice Creams -
6.50 Please ask about the flavors
of the day. Profiteroles - 8.50 Chocolate chip ice cream
profiteroles with warm chocolate sauce. Crisp
du Jour - 7.50 Served with Crème Fraiche
Ice Cream. Soufflé
- 10.00 Please ask about the flavors
of the day. top |
Coffee and
Tea
Coffee - 2.50
Regular and Decaf. Espresso - 3.00 Regular and Decaf. Double
Espresso - 3.95 Regular and Decaf. Cappuccino - 3.95 Regular and Decaf. Tea -
2.50 Orange Pekoe, Darjeeling,
Earl Grey, Decaffeinated English Breakfast, Decaffeinated Irish
Breakfast, Lapsang Souchong, or Jasmine Green Tea. Herbal
Tea - 2.50 Chamomile, Mint, or Rose Hip
Hibiscus. top |
Beer Anchor
Steam - 3.75 New
Amsterdam Amber - 3.50 Amstel
Light - 3.50 Heineken - 3.50 Buckler
Non-Alcoholic (Heineken) - 3.50 top |
Water Perrier
(200 ml) - 2.50 Sparkling Perrier
(750 ml) - 6.25 Sparkling San
Peliegrino (250 ml) - 2.50 Sparkling San
Peliegrino (1 Liter) - 6.00 Sparkling Evian
(330 ml) - 2.75 Still Evian
(1 Liter) - 6.75 Stil Highland Spring (330 ml) Scotland - 2.75 Still top |
Sunday
Brunch Fresh
Squeezed Orange Juice choice
of: Balsamic Tossed Salad
Puree of Fresh Jersey Spinach Soup choice
of: Eggs
Benedict
Two Poached Eggs on English Toast with Hollandaise Sauce and
Your Choice of:
Canadian Bacon, Poached Salmon, or Sautéed Spinach French
Style Omelet
Your Choice of Spinach and Mushroom, Poached Salmon, or Ham and
Mushroom and Goat Cheese
Served with Twice Cooked Potatoes Scrambled Eggs with Applewood Smoked Bacon
Served with Twice Cooked Potatoes and Confit of Red
Onion French
Toast
Our Own Raisin Brioche with Fresh Fruit and Pure Maple
Syrup Caramelized Apple Pancake
Pure Maple Syrup Nicoise
Salad
Scared Fresh Yellow Fin Tuna, Anchovies, Hard Boiled Egg, Haricots
Verts, Nicoise Olives, Potatoes, Frisce and Balsamic
Vinaigrette Seared
Hanger Steak Salad
Sliced Rare Scared Hanger Steak, Roquefort Dressing, Watercress,
Salsify, and Tomato Coffee
or Tea Prix Fixe
25
Brunch
Cocktails
Bloody Mary - 6.50
Mimosa -
6.50
Perrier-Jouet
Grand Brut NV (Champagne) 187 ml - 18.00 top |
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| Verjus Restaurant |
1790 Springfield Avenue
Maplewood, NJ 07040-2931
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