Menu

Our Soup of the Day

The Chef's daily creation

Cup $9

Bowl $12

Hot Baked Brie

Tropical fruit nut brown ale chutney, cinnamon walnut raisin crostini with a splash of raspberry sauce

$17

Romaine Hearts Salad

Crunchy romaine hearts, roasted garlic herb Brioche croutons tossed with our homemade dressing and Pecorino Romano cheese

$14

Belgium Style Clams

Sauteed in a Belgium beer & cream sauce, tomatoes, scallions and roasted garlic crostinies

$19

Asian Tuna Tartare

Yellow fin tuna and avocado cubes, spiked with a light sesame & hoisin sauce, hot chili pepper reduction ~ Crispy wontons

$19

Flash Fried Calamari

Flash fried and entangled with sweet & hot cherry peppers, olives, capers, scallions, a splash of balsamic vinegar and extra virgin olive oil

$17

Spanish Style Octopus

Tomatillo, jalapenos, cilantro & red onion salsa finished with a citrus lime and avocado aioli

$18

Jumbo Sea Scallops

Pan seared scallops spiked with a raspberry Chambord ligth cream sauce

$19

Foie Gras

Toasted Brioche ~ dried cherry & peach puree ~ Framboise beer

$19

Vegan lovers

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini

$14

Stuffed Mushrooms

Filled with Maryland lump crab meat, Champagne & Mascarpone cheese sauce

$16

Creole Style Jambalaya with Shrimp & Scallops

A blend of South Western & cajun spices, chicken, andouille and garlic herb sausages, tasso ham and vegetables topped with rice pilaf

$41

Shrimp & Scallops Linguini

Fresh linguini pasta, jumbo shrimp & scallops simmered in a light scampi sauce, cherry tomatoes and crushed red pepper flakes

$37

Pappardelle Chicken Pasta

Fresh Pappardelle tossed with chicken, prosciutto di Parma, garlic & vine ripened red tomatoes in a light Pinot Grigio and basil sauce

$29

Roasted Free Range Chicken

Semi boneless half roasted free range chicken enhanced with its own natural au jus ~ dry porcini mushroom risotto

$32

New Zealand Lamb Chops

Pan seared New Zealand lamb chops ~ caramelized shallots, natural lamb Au jus & roasted herb Idaho potatoes

$49

Chilean Sea Bass

Seared Sea Bass – Port wine veal stock ~dry porcini mushroom risotto – caramelized oyster mushrooms – grilled asparagus

$48

Maine Salmon Fillet

Topped with a tropical fruit chutney, wasabi scented whipped potatoes - baby bok choy & and snow peas

$36

Berkshire Pork Chop

Grilled Berkshire pork chop stuffed with brie cheese & scarole Grand Marnier & cranberry reduction & mint scented whipped potatoes

$38

Spanish Sea Food Paella

Saffron scented basmati rice, chicken, sausage, clams, mussels in a clam broth topped with shrimp & lobster

$48

Vegan’s Corner

Grilled marinated egg plant, stewed lentils & vine ripened tomatoes, served with Chinese forbidden black rice and sautéed spinach

$25

Ask about our additional Chef's Specials

Daily Catch (Fish option) Farm Raised Venison ~ Prime N.Y Strip Steak ~ Buffalo Strip Loin Veal Porter House Chop ~ Farm Raised Ostrich

100 % Fresh Roast Colombian Coffee

Regular & Decaffeinated

$4

Espresso

Rich, smooth & satisfying

$3.50

Cappuccino

Double shot of espresso layered with steamed whole milk, foam with cinnamon

$7.50

Café Latte’

Double espresso with steamed milk

$6

Vanilla Latte’

Double espresso with steamed milk and vanilla sauce

$6

Caramel Latte’

Double espresso with steamed milk and caramel

$7

Espresso Macchiato

Espresso marked with foam

$7

Mocha Latte

Double espresso with steamed milk and mocha

$7

Hazelnut Latte

Double espresso with steamed milk and hazelnut

$7

Double Chocolate Stout Brownie

Served warm topped with vanilla gelato

Dream Bomba

A heart of caramel surrounded by peanut butter gelato, coated in milk chocolate, and a touch of peanut butter drizzle.

Cappuccino Crème Brulee

Topped with Irish cream gelato

New York Style Cheesecake

Served with fresh whipped cream and raspberries

Fredy’s Key lime Pie

Served in a flaky pastry crust topped with a homemade meringue

Pistachio truffle

A heart of pistachio cream surrounded by pistachio gelato all rolled in praline hazelnuts & pistachios.

Creamy Chocolate Mousse

Served with fresh whipped cream and accented with fresh berries

Hazelnut passion

Chocolate shortcrust pastry filled with hazelnut cream and decorated with praline hazelnuts.

Tropical fruit Bread Pudding

Pineapple, banana & coconut ~Dulce de leche gelato

Frutti di Bosco

Shortcrust pastry filled with Chantilly cream, topped with a layer of sponge cake, and garnished with an assortment of berries.

Seasonal Gelatos

Dulce de Leche, French Vanilla, Mint Chocolate, Dark Chocolate & Triple Espresso

Sorbet Selection

Mango~Raspberry~Coconut

Our House Salad

A simple plate of greens and vegetables accented by balsamic “EVO” dressing

Family Style Appetizers

Flash Fried Calamari / Grilled Portobello Mushroom /Southwestern Duck Quesadilla

St. Peter’s Fish Fillet

Enhanced by a citrus wheat beer butter sauce accompanied by spinach scented risotto and sautéed vegetable medley

Medallions of Filet Mignon

Grilled filet mignon served over gorgonzola cheese enhanced by a Cabernet Sauvignon reduction and seasonal vegetable medley

Wild Mushroom Ravioli

Fresh pasta filled with a blend of wild mushrooms and cheeses with a light parmesan herb cream sauce

Red Wine Roasted Chicken Breast

Semi boneless half roasted free range chicken enhanced with its own natural au jus ~ dry porcini mushroom risotto

Creole Style Jambalaya

A classic New Orleans style stew with Chicken Andouille and garlic herb sausages, Tasso ham and vegetables Blended with our special Cajun spices topped with rice pilaf

Dessert

Dark Chocolate Mousse ~ 100 % Colombian Coffee or Tea Selection

4 Course Set Menu

Family Style Appetizers ~ Salad ~ Main Course ~ Dessert

Food $74.95

Tax $4.97

Gratuity $15.74

Total $95.66

3 Course Set Menu -No Salad

Family Style Appetizers ~ Main Course ~ Dessert

Food $63.95

Tax $4.24

Gratuity $13.43

Total $81.62

3 Course Set Menu - No Appetizer

Salad ~ Main Course ~ Dessert

Food $60.95

Tax $4.04

Gratuity $12.80

Total $77.79

Baby Greens and Vegetables with Aged Balsamic & Creamy Gorgonzola Dressing

Grilled Artichoke Hearts, Marinated Mushrooms, Roasted Peppers, Assorted Olives, Capers, Couscous & Vegetable Salad

Mini Maryland Crab Cakes with Lemon Old Bay Crema

Pulled Pork Sliders

Home-made B.B.Q Sauce ~ Beer braised cabbage

Guiness Stout BBQ Meatballs in Crusty Bread Basket

Jumbo Gulf Shrimp with Absolut Cocktail Sauce

Grilled Portobello Mushroom with Roasted Red Peppers on White Truffle Crostini

Jamaican Jerk Shrimp with a Scotch Bonnet Spiked Mango Sauce

Smoked Salmon California Rolls with Pickled Ginger, Wasabi, & Ponzu Dipping Sauce

Grilled Chicken/Beef Satay with a Spicy Peanut Sauce

Pan Seared Scallops Wrapped in Smoked Bacon

Chef Fredy’s Tuna Tartare

Aged Gorgonzola Cheese on Cinnamon, Raisin, Walnut Crostini with a Drizzle of Wild Flower Honey

Fresh Mozzarella & Roasted Pepper Skewers

Roasted Artichoke Dip with Toasted Pita

Herb Grilled Tenderloin of Beef on Roasted Garlic Focaccia

A Variety of Imported and Domestic Cheeses with Herbed Crostini, Pepperoni, Grapes, and Berries

Fresh Vegetable Crudite with Sundried Tomato Dip or a Sweet Pepper Dipping Sauce

Desserts

Dark Chocolate Mousse ~ Banana Bread Pudding ~ Key lime Pie ~ Guinness Stout Brownie ~

Additional items $10.00 per person/per additional item

All events are subject to 22% Gratuity and 6.625% New Jersey State Sales Tax Menus subject to change and seasonality preparation

Our Soup of the Day

The chefs recent creation using only the freshest seasonal ingredients

House Salad

Baby greens, tomato, cucumber and shaved carrots with a choice of balsamic vinaigrette, creamy gorgonzola and roasted tomato Pale Ale

Stuffed Mushrooms

Stuffed Mushrooms Maryland lump crab meat, mushrooms and scallions ~ Bechamel sauce

Chef Fredy’s Wedge Salad

Iceberg lettuce tossed with crumbled blue cheese, applewood smoked bacon

Flash Fried Calamari

Our house specialty for over ten years

Creole Style Jambalaya

A classic New Orleans style stew, chicken, andouille, garlic herb sausages, tasso ham, Cajun spices and vegetables topped with rice pilaf

Wild Mushroom & Parmesan Cheese Ravioli

Sautéed wild mushrooms in a fresh herb and lager laced cream sauce with a hint of chive oil

Tuscany Style Tomato & Basil Fettuccini

Fresh pasta tossed with chicken, prosciutto, garlic and sun dried & vine ripened red tomatoes in a light Pinot Grigio and basil sauce

St. Peters Fish Fillet

Vine ripened red tomatoes, capers and scallions saute finished with a citrus beer-blanc, creamy spinach scented risotto & sauteed vegetable medley

Jumbo Shrimp & Andouille Sausage

Broccoli rabe and roasted garlic fresh herbs in a spicy light cream shrimp sauce served over fresh home made linguini pasta

Soup of the Day

The chef’s soups created with the freshest ingredients available

Caesar Salad

Crunchy romaine hearts, roasted garlic herb Brioche croutons tossed with our homemade dressing and Pecorino Romano cheese

Spanish Style Octopus

Tomatillo, jalapenos, cilantro & red onion salsa finished with a citrus lime and avocado aioli

Chef Fredy's Vegan Lovers

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini

Flash Fried Calamari

Our house specialty for over 25 years

Dark Chocolate Mousse ~

Garnished with fresh berries and whipped cream

Jumbo Shrimp & Andouille Sausage

Broccoli rabe and roasted garlic fresh herbs in a spicy light cream shrimp sauce served over fresh home made linguini pasta

Half Roasted Free Range Chicken

Roasted 1/2 semi boneless chicken enhanced with a natural chicken Au jus and dry porcini mushroom risotto

Italian Sausage & Chicken Pasta

Broccoli rabe and roasted garlic fresh herbs in a light Pinot Grigio reduction, served over fresh homemade pappardelle pasta

Atlantic Salmon Fillet

Grilled Atlantic salmon fillet topped with a tarragon compound butter and grilled vegetables

Grilled Filet Mignon

Grilled filet mignon served over gorgonzola cheese enhanced by a Cabernet Sauvignon reduction and seasonal vegetable medley