Anthony’s Pizza & Italian Restaurant

127 West King Street

Malvern, Pennsylvania

(610) 447-7400

www.anthonysmalvern.com

Anthony's - InteriorTucked away in the Malvern Shopping Center, Anthony’s is a popular BYOB majoring in Italian comfort food. “Just how popular?” you may ask. Well, since the restaurant does not accept reservations, even on a normally quiet weekday evening, the wait for a table could very easily be 20 to 30 minutes… longer on weekends. Don’t say I didn’t warn you.

And there are some very good reasons why the crowds keep coming: the portions are generous, the price is right, the service is friendly and knowledgeable, and the food is damn good… There’s a bit of everything here, so you’re not likely to go hungry for lack of choices.

Anthony's - Caesar SaladThe appetizers, buttressed by such intriguing possibilities as Artichoke Casserole in beurre blanc sauce, Asiago Risotto Bites, Fig & Prosciutto Crostini, and Cheese & Charcuterie have a great deal to recommend them… But they seem almost superfluous – unless you happen to possess the appetite (and capacity) of a ravening hyena – as all entrées come with a nicely stocked breadbasket and choice of soup or salad (some entrées with pasta as well). And while the house salad is on the generic side, the Caesar (pictured) is endowed with generous shavings of Pecorino Romano, delightfully crunchy croutons, and a thoroughly engaging dressing. Among the soups, the Minestrone, a menu staple, is also well worth considering.

When it comes to the main courses, all the usual suspects are present and accounted for. The chicken and veal dishes, for example, may be ordered ParmigianaSaltimboccaCacciatoreMarsala… or Piccata; while the seafood offers up such familiar items as Linguine and Clams, Shrimp Scampi, Grilled Salmon, and Pasta di Mare, a combo of mussels, clams, shrimp, scallops and crabmeat in a white wine marinara sauce over fettuccine. And, in addition to the classic pasta dishes, you may also create your own, choosing an individual sauce, pasta, and optional extra (meatballs, sausage, chicken, and shrimp).

Anthony's Penne alla NormaAmong the classic pastas, the Penne alla Norma (pictured), the new kid on the menu block, is highly recommended. The penne – just the proper side of al dente – is accompanied by tender morsels of eggplant, tomato, garlic, and basil and crowned with dabs of ricotta and shavings of Grana Padano (a hard, slow-ripened, semi-fat cow’s-milk cheese comparable to Parmigiano Reggiano). And the rich tomato sauce is judiciously applied – the pasta is gently coated rather than drowned. A fine effort.

The baked dishes – items such as Manicotti, Spinach Crepes, and Baked Ziti – are also particularly noteworthy… with the mouth-watering Lasagna leading the pack. Bolognese sauce takes center stage here, with ricotta, marinara, and mozzarella in strong supporting roles. And for those who prefer to go meatless, the kitchen occasionally cooks up a knockout Vegetable Lasagna as a nightly special. Wafer-thin slices of eggplant stand in for lasagna noodles surrounded by a rich marinara sauce and topping of melted mozzarella.

Anthony's - Eggplant ParmWhen it comes to Italian comfort food, the acid test for me has always been Eggplant Parmigiana (pictured). I say this because, while it is a relatively simple dish to prepare, it is also very easily mucked up… The eggplant, for instance, can be too thickly sliced, undercooked, or woefully overcooked and mushy… the breading too liberally applied and soggy… the marinara thin and watery. Well, you get the idea. Fortunately, Anthony’s kitchen is right on the money. The breading is delightfully crisp, the eggplant firm to the bite yet tender, and the marinara rich and flavorful. It may not look like much, but, trust me, it’s soul-satisfyingly good.

Given the portion sizes (and the inclusion of soup or salad with entrées), dessert may seem entirely superfluous… However, if you can find the room – and can afford the extra calories – I’d have a go at either the cannoli or the house-made cheesecake. Both are first-rate.

One final word. If you’re in search of cutting-edge cuisine, you’ve obviously come to the wrong address.  Anthony’s serves up traditional old-fashioned Italian fare designed to warm the heart as well as the stomach. Red sauce reigns! So, pull up a chair and get comfortable… Just don’t forget to BYOB.

Bon Appétit!

TAD

{ 0 comments }

Easter PhotoDuring Easter weekend, Friday, April 19 – Sunday April 21, 2019, Washington House Restaurant, 55 South Finley Avenue, Basking Ridge, New Jersey, will be serving both dinner and brunch menu specials.

Easter Dinner Specials: Friday, 4/19 – Sunday 4/21…

APPETIZERS – Lamb, Kale & Farro Soup: Micro Greens, Cup, $7.00/Bowl, $10.00… Strawberry Spinach Salad: Candied Pecans, Gorgonzola Cheese, Mango Poppy Seed Vinaigrette, $16… House-Made Gravlax: Dill Citrus Aioli, Herb Toast, $17.00

ENTRÉES – Braised Lamb Shank Gremolata: Hasselback Potatoes, Haricots Verts, Natural Sauce, $29.00… Mesquite-Grilled French-Cut Pork Chop: Truffle Whipped Potatoes, Pan-Roasted Baby Carrots, Mango Chimichurri Sauce, $30.00… Pistachio-Crusted Halibut: Lemon Parsley Skillet Fingerling Potatoes, Sautéed Spinach, Orange Dijon Sauce, $32.00

DESSERT – Toasted Coconut & Carrot Cheesecake: Key Lime Anglaise Sauce, $13.00

 

Easter Brunch Specials: Sunday, April 21, 2019, 9:00 a.m. – 2:00 p.m….

Lamb, Kale & Farro Soup: Micro Greens, Cup, $7.00/Bowl, $10.00… Strawberry & Goat Cheese Bruschetta, $12.00… Strawberry Spinach Salad: Candied Pecans, Gorgonzola Cheese, Mango Poppy Seed Vinaigrette, $16.00… Sausage & Broccoli Strata: Side Salad, $16.00… House-Made Gravlax: Dill Citrus Aioli, Herb Toast, $17.00, Deviled Eggs Platter: Wild Caught Shrimp Ceviche, Avocado Salsa & Toast

DESSERT – Toasted Coconut & Carrot Cheesecake: Key Lime Anglaise Sauce, $13.00

For more information, or to make reservations, please call (908) 766-7610.

Bon Appétit!

TAD

{ 0 comments }

Nicholas - Exterior 2On Easter Sunday, April 21, 2019, Restaurant Nicholas in Red Bank, New Jersey, will be offering diners several menu options…

 

 

Three-Course Menu…………….. $75.00

Four-Course Garden Menu………$75.00

Six-Course Tasting Menu………..$95.00

Children’s Menu…………………$32.00

Prices do not include beverages, tax & gratuity. For more information, or to make reservations, please call (732) 345-9977.

Bon Appétit!

TAD

{ 0 comments }

At the Table - InteriorOn Sunday, April 21, 2019, At the Table BYOB, 11 Louella Court, Wayne, Pennsylvania, will be serving a special four-course Easter brunch menu from 11:00 a.m. – 3:00 p.m.

First Course (Choice of) – Yogurt Parfait: House Granola, Fresh Fruit, Almonds, Honey… Smoked Salmon Frittata: Frisée Salad, Shaved Baby Vegetables… Acadian Pearl Oysters: Spicy Remoulade, Mango Mignonette

Second Course (Choice of) – Beet Cured Salmon: Everything Spice, Fried Capers, Snap Peas, Tarragon Crème Fraiche… Potato & Leek Soup: Herb Oil, Micro Herb Salad… Melon & Burrata Salad: Toasted Baguette, Arugula, Pickled Shallots, Watermelon Radish

Third Course (Choice of) – Buttermilk Waffles: Strawberry & Blueberry Compote, Candied Bacon, New England Maple Syrup… Croque Madame: Grilled Brioche, French ham, Soft Boiled Egg, Swiss Béchamel… Chicken Salad on Croissant: Bibb Lettuce, Celery Aioli, Heirloom Tomato

Fourth Course (Choice of) – Strawberry Fields Forever: Berry Sorbet, Compressed Strawberries, Strawberry Chips, Torched Marshmallow… Chocolate Pot De Crème: Amoretto Crème Chantilly, Toasted Macadamia Nut

The price of the four-course Easter brunch is $55.00 per person (plus beverages, tax & gratuity). At the Table is a BYOB restaurant. For more information, or to make reservations, please call (610) 964-9700.

Bon Appétit!

TAD

{ 0 comments }

Local Greek

44 Leigh Avenue

Princeton, New Jersey

(609) 285-2969

https://localgreeknj.com

Presided over by Tony Kanterakis – also co-owner with his mother, Chrisanthe, of the New Athens Corner Bakery in Highland Park, New Jersey – Local Greek made its debut on November 19, 2017. The restaurant, which is located north of Palmer Square, just off Witherspoon Street, across from Tortuga’s Mexican Village, is a bustling bistro cum – bakery & market.

Local Greek - InteriorThe cozy, diminutive interior, boasting wooden floors, white subway tile, whitewashed walls, and rustic wooden tables built by the owner’s first cousin, a general contractor and architect, is a big part of the restaurant’s appeal. And when the joint is jumping, especially at dinner, things can get pretty tight seating-wise. But that’s all part of the fun. Fortunately, there is a side room that helps alleviate the crush in the main dining area.

Authentic Greek cuisine is the order of the day, with meze – the Greek version of tapas (small plates) taking center stage. Sweet and savory homemade style pastries and desserts are made fresh daily in the restaurant’s bakery; and the market features imported items such as Greek olive oil, coffee, tea, chocolates, and snacks.

Local Greek - Tomato FrittersThe small plates change weekly, affording diners numerous seasonal options. They are also sizeable enough for couples or larger parties to mix and match as appetizers. Several of the usual suspects are present and accounted for – Dolmades (grapes leaves stuffed with rice and Greek herbs with yogurt sauce) and Hummus (a spread composed of mashed chickpeas, garlic, lemon, tahini & olive oil), for instance. For something a bit different, however, be sure to try the Kolokithokeftedes, zucchini fritters. My dining partner and I recently sampled a delightful variation on the theme, Tomatokeftedes (pictured) fritters filled with tomato, mashed potatoes, and feta cheese served with a zesty tzatziki sauce.

Local Greek - SaganakiOther interesting possibilities include Gigantes, large lima beans swimming in a Greek herbed tomato sauce; Xtapodi, grilled marinated octopus with herbs, olive oil, and vinegar; and four Greek Spreads, featuring tzatziki, spicy feta, eggplant, and taramosalata (salted and cured cod roe mixed with olive oil and lemon juice). On the other hand, it’s hard to resist the tasty charms of Saganaki (pictured), Greek flaming cheese drizzled with ouzo. As photogenic as it is delicious.

Local Greek - PastitioAs you move on to the entrées, the kitchen continues its excellent work. Especially recommended are those dishes that have become synonymous with Greek cooking… The Moussaka, a combo of eggplant, potatoes, and ground beef topped with béchamel sauce, is benchmark… ditto the vegetarian version. And speaking of vegetarian, the Briam, traditional Greek roasted vegetables combined with kasseri – a stringy-textured cheese made from unpasteurized sheep and goat’s milk – in tomato sauce and topped with feta cheese is also a first-rate rendition… But I was particularly taken with the Pastitsio (pictured) – often referred to as Greek lasagna – a stunning combination of tubular pasta, beautifully seasoned ground beef, and luscious béchamel sauce.

Local Greek - Stuffed Baby EggplantAnother traditional Greek presentation that deserves mention is the Papoutsaki (pictured), so named because the it resembles “little shoes.” A baby eggplant is hollowed out, filled with ground beef (or vegetables) and potatoes and then topped with béchamel sauce. The rendition from Local Greek is also served up with an attractive small salad. This is a relatively straight-forward dish, but one that my dining partner thoroughly enjoyed. A slight variation on the theme, also quite good, is the Gemista, tomatoes stuffed with ground beef accompanied by kasseri cheese and herbed rice & pine nuts.

Local Greek - SalmonOther interesting entrées include Spaghetti Bolognese, a meat sauce with decidedly Greek oriented seasonings; Stuffed Peppers, roasted bell peppers filled with herbed rice & pine nuts; Shrimp Souvlaki, kebab served over rice with avocado and baby kale; and a Mixed Grill Platter, an amalgam of Greek sausage, pork & chicken gyro, beefteki (beef patties), and Greek fries served up for two or four. My favorite, however, would be the simple but seductive Solomos (pictured), grilled salmon filet sided by luscious lemon potatoes and horta (sautéed greens).

Local Greek - GalaktobourikoDesserts (as noted above) are all made fresh daily in the restaurant’s bakery and are easily washed down with a double espresso courtesy of the highly rated Portioli Style Coffee. Baklava, of course, is the sweet ending that immediately comes to mind; and it is excellent… as is the Ravani (Greek-style lemon zest sponge cake), Karidopita (Greek-style walnut cake), and the bakery’s other offerings. My nod, however, clearly goes to the incomparable Galaktobouriko (pictured), fillo dough filled with semolina custard surrounded by a pool of Greek honey… And bear in mind that the kitchen also serves up an impressive assortment of savory homemade pastries as well as a variety of Greek-style breakfasts.

Whether stopping in for breakfast, lunch, dinner, or an afternoon pick-me-up, Local Greek has all the bases covered… deliciously. If you’re planning a noonday or evening visit, however, just don’t forget to BYOB.

Bon Appétit!

TAD

{ 0 comments }

At the Table - InteriorIn additional to their regular six-course tasting menu, each Tuesday – Thursday, At the Table BYOB, 11 Louella Court, Wayne, Pennsylvania, will now also be offering diners the choice of an à la carte menu as well.

FIRST COURSE – Potato & Leek Soup: Herb Oil, Micro Herb Salad, $12.00… Acadian Pearl Oysters: Mango Mint Mignonette, $18.00… Heirloom Tomato & Arugula Salad: Champagne Vinaigrette, Pecorino, Artichoke, Watermelon Radish, $13.00… Beet Cured Gravlax: Tarragon Crème Fraiche, Pumpernickel & Rye Crumble, Snap Peas, Fried Capers, $15.00

SECOND COURSE – Mushroom Toast: Truffle Cream Cheese, Gruyère, Aged Balsamic, $15.00… Hudson Valley Foie Gras: Blackberries, Prosciutto, Pickled Mustard Seeds, Celeriac, $23.00… Argentinian Red Prawns: Compressed Melon, Red Curry, Coconut Foam, Crispy Prosciutto, $18.00… Spring Pea & Asparagus Risotto: Dill, Mascarpone, Lemon Herb Oil, Crispy Shallots, $16.00

MAIN COURSE – Pan Seared Red Trout: Romesco Sauce, Quinoa, Cucumber, Parsley, $30.00… Lancaster County Duck Breast: Elderflower Plums, Honey Roasted Parsnips, Duck Velouté, $32.00… Verlasso Salmon Puttanesca: Arugula Mousseline, Fennel Slaw, $28.00… Beef Coulotte: Grilled Asparagus, Pommes Dauphines, Cognac Mustard Sauce, $34.00

DESSERT – Strawberry Shortcake: Candied Pecans, Vanilla Crème Chantilly, Mint & Berry Coulis, $10.00… Profiteroles: Chocolate Crème Chantilly, Chocolate Ganache, $10.00… Artisanal Cheese Selection: $16.00

For more information, or to make reservations, please call At the Table BYOB, (610) 964-9700.

Bon Appétit!

TAD

{ 0 comments }

Wines of South Africa

by artfuldiner on April 7, 2019

in Uncategorized

South African Wine CountryFor much of the 20th century, the South African wine industry received minimal international attention. Its isolation was exacerbated by the boycotts of South African products in protest against the country’s system of apartheid. It was not until the 1990s, when apartheid was ended, that South African wines began to experience a renaissance.

With just over one percent of the world’s vineyards, South Africa ranks about 20th in area under vines; but its annual output – approximately 251 million gallons – makes it the world’s 10th largest wine producer.

Approximately fifty-five percent of South Africa’s vineyards are planted with white varieties. Chenin Blanc (locally called Steen) has long been the most widely planted variety, accounting for 18 percent of the country’s total vineyard area as of 2015… And while that amount is slowly decreasing, a full fifty percent of the Chenin Blanc produced in the world is from South Africa. Other white grape varieties with significant plantings include Chardonnay, Sauvignon Blanc, Colombard, Cape Riesling, Gewürztraminer, Riesling, and Sémillon.

From the 1990s, plantings of red grape varieties have risen steadily. In the late 1990s, less than eighteen percent of all the grapes grown in South Africa were red. By 2009, that number had risen to forty-four percent. For most of the 20th century, the high yielding Cinsaut was the most widely planted red grape variety; but the shift in focus to quality wine production has seen plantings of the grape steadily decline to the point where it represented just two percent of all SA vineyards in 2009. In its place, Cabernet Sauvignon, Shiraz, and Pinotage have risen to prominence, with Cabernet Sauvignon being the most widely grown red grape variety covering twelve percent of all plantings. Other red grape varieties found in SA include: Carignan, Gamay, Grenache, Petit Verdot, Cabernet Franc, and Zinfandel.

The above-mentioned Pinotage is a red wine grape that is SA’s signature variety. It was developed there in 1925 as a cross between Pinot Noir and Cinsaut. Cinsault was known as Hermitage in SA at the time… hence the interesting portmanteau (parts of multiple words combined into a new word).

Recently, at the wine club in our community, I presented six South African wines (3 white; 3 red) to an enthusiastic group of attendees…

 

SOUTH AFRICAN WHITE WINES:

 Ken Forrester “Petit” Chenin Blanc, 2018 (Stellenbosch): This perfect everyday drinking wine is fresh and youthful with flavors of quince & pear and hints of green apple and grapefruit. Good mouthfeel and appetizingly tangy finish. The 2017 vintage was rated 89 points (100-point scale) by the Wine Spectator. The 2018 is not yet rated, but struck a unanimous chord with tasters and is an incredible bargain. $12.99, purchased at the Devon PA State Store.

Constantia Glen “Two,” 2014 (Constantia): Fermented in French oak barrels (new & previously filled), this wine is an attractive blend of 70% Sauvignon Blanc and 30% Sémillon. It is the Sémillon that contributes the aromas of honey, peach and pineapple and the weighty and slightly waxy texture on the palate. A touch of lemon on the finish. Received 90 points from Robert Parker’s Wine Advocate. A bit too acidic for many tasters. $28.99, purchased at the Devon State Store.

Hamilton Russell Chardonnay 2015Hamilton Russell Chardonnay, Hemel-en-Aarde Valley, 2017 (Walker Bay): The wines of Hamilton Russell are widely regarded as the best in South Africa and among the best in the world. The 2017 – rated #57 on the Wine Spectator “Top 100 of 2018” and receiving high marks from critics all around – is medium bodied, beautifully textured, and seamless & elegant on the palate. Opulent notes of melon, apple, white peach and quince all follow through to a fabulous finish. A class act. Retails around the $38.99 mark; purchased online from Saratoga Wine Exchange for $31.99.

 

 SOUTH AFRICAN RED WINES:

 Simonsig Pinotage, 2015 (Stellenbosch): The 2015 is a youthful, alluring wine with ruby color and enticing aromas of berries and touch of spice & smoky bacon. On the palate, the wine is medium bodied with fine integrated tannins, hint of earthiness, and a crisp finish. Good structure and concentration… and a 90-point rating from wine critic James Suckling. Very popular with tasters. Retails for $19.99; purchased online from Saratoga Wine Exchange for $17.44.

Hamilton Russell Pinot Noir, Hemel-en-Aarde Valley, 2017 (Walker Bay): The 2017 HR Pinot Noir, which was matured for 10 months in 37% new oak, is another marvelous effort from this extraordinary winery. It is a sleek, impeccably structured, and ethereally elegant wine. Jonathan Ray of Britain’s The Spectator, I believe, said it best: “Anthony HR makes famous ‘Burgundian’ Pinots but that’s not to say that they are simple imitations. There is a definite sense of place to these wines and the only place they could come from is the Hemel-en-Aarde (Heaven and Earth) Valley, one of the sweetest of sweet spots for this capricious grape variety.” Retails at the $43.99 mark; purchased online from the Wine Library in Springfield, NJ, for $29.99.

Mulderbosch Faithful Hound 2015Mulderbosch “Faithful Hound,” 2015 (Stellenbosch): The 2015 Faithful Hound – which recently received 90 points from Antonio Galloni’s Vinous Media – is ripe and earthy with aromas of sandalwood and spice. It is full-bodied on the palate with subtle flavors of dark chocolate and sweet cherry tobacco leading to a fine and lingering finish. An excellent Bordeaux-style blend of 32% Cabernet Franc, 31% Cabernet Sauvignon, 21% Merlot, 9% Petit Verdot, and 7% Malbec. $21.99, purchased at the Devon State Store.

Cheers!

TAD

{ 0 comments }

Harvest Radnor - InteriorOn Wednesday, April 10, 2019, 6:30 p.m., the various locations of Harvest Seasonal Grill & Wine Bar will be serving a special four-course dinner paired with Pinot Noirs from California and Oregon.

First Course – Savory French Toast: Robiola-Style Cheese, Green Tomato, Olive-Caper Salad; Wine Pairing: Pinot Noir, Joliesse, California

Second Course – Pine-Smoked Trout: Brûléed Grape, Toasted Quinoa, Tarragon, Citrus; Wine Pairing: Pinot Noir, Sanford, “Flor de Campo,” Santa Barbara County, California

Third Course – Beef Wellington: Oyster Mushroom & Shallot Duxelles, Asparagus, Pinot Noir Gastrique; Wine Pairing: Pinot Noir, Siduri, Willamette Valley, Oregon

Fourth Course – Financier Cake: Amarena Cherry, Strawberry, Almond Granola, Brown Butter Crème Anglaise; Wine Pairing: Rosé, Pinot Noir, Acrobat, Oregon

The cost of the Pinot Noir wine dinner is $75.00 per person (plus tax & gratuity). For more information, or to make reservations, please call your local Harvest Seasonal Grill & Wine Bar.

Harvest has locations in Glen Mills, North Wales, Radnor, Moosic, Lancaster, Harrisburg, and Newtown, Pa; Moorestown, NJ; and Delray Beach, FL.

Bon Appétit!

TAD

{ 0 comments }

Nicholas - Bar NDuring the entire month of April, Bar N at Restaurant Nicholas, Red Bank, New Jersey will be serving a special four-course pasta tasting menu priced at $39.00 per person.

First Course: Cavatelli Pasta, Pickled Enoki Mushrooms, Fontina Cheese

Second Course: Drunken Goat Pierogi, Heirloom Brussels Sprouts, Brown Putter

Third Course: Yukon Potato Gnocchi, Braised Napa Cabbage, Horseradish Sour Cream

Fourth Course: Chocolate Layer Cake, Fudge Sauce, Valrhona Chocolate Ice Cream

The special four-course pasta tasting menu is available at Bar N only and is priced at $39.00 per person (plus beverages, tax & gratuity). Bar N is first come, first served. For more information, please call (732) 345-9977.

Bon Appétit!

TAD

{ 0 comments }

Frog and Peach - Overhead ViewFrom Tuesday, April 2 – Wednesday, April 17, 2019, the Frog and the Peach, 29 Dennis Street, New Brunswick, New Jersey, will be serving special $19.00 three-course spring lunch and $39.00 dinner tasting menus.

Three-Course Lunch Tasting…

First Course (Choice of) – Tuscan Kale & Arugula Salad: Avocado, Crispy Chickpeas, Cara Cara Orange, Poppy Seed Dressing… Roasted Local Organic Carrots: Macadamia, Coconut, Pineapple… Porcini Ricotta Gnocchi: Peas, Parmesan, Lemon, Black Garlic Broth

Second Course (Choice of) – Day Boat Sea Scallops: Squid Ink Risotto, Sesame-Snow Pea Salad, Ginger Beurre Blanc… Balsamic Marinated Hanger Steak: Jerusalem Artichoke Purée, Haricot Vert, Green Peppercorn Cognac Sauce… Spring Vegetable and Shiitake Spring Roll: Green Papaya-Peanut Dressing, Soy Mustard Sauce

Third Course (Choice of) – Trio of Sorbet: Blueberry, Cucumber, Raspberry, Pizelle Cookie… Strawberry Rhubarb Cobbler

The price of the three-course lunch tasting is $19.00 per person (plus beverages, tax & gratuity).

 

Three-Course Dinner Tasting…

First Course (Choice of) – Tuscan Kale & Arugula Salad: Avocado, Crispy Chickpeas, Cara Cara Orange, Poppy Seed Dressing… Roasted Local Organic Carrots: Macadamia, Coconut, Pineapple… Porcini Ricotta Gnocchi: Peas, Parmesan, Lemon, Black Garlic Broth

Second Course (Choice of) – Line Caught Swordfish: Squid Ink Risotto, Sesame-Snow Pea Salad, Ginger Beurre Blanc… Bacon Wrapped Griggstown Chicken: Crispy New Potato, Asparagus, Greens, Roasted Garlic Mustard JusSpring Vegetable and Shiitake Spring Roll: Green Papaya-Peanut Dressing, Soy Mustard Sauce

Third Course (Choice of) – Trio of Sorbet: Blueberry, Cucumber, Raspberry, Pizelle Cookie… Strawberry Rhubarb Cobbler

The price of the three-course dinner tasting is $39.00 per person (plus beverages, tax & gratuity).

For more information, or to make reservations, please call (732) 846-3216.

Bon Appétit!

TAD

{ 0 comments }