Verjus New Jersey - Menu completo

Regular or Decaf

Regular or Decaf

Regular or Decaf

Camomile, Mint, Red Bush, Lemon Ginger or Rose Hip Hibiscus

Orange Pekoe, Darjeeling, Earl Grey, Decaffeinated English Breakfast, Decaffeinated Irish Breakfast, Lapsang Souchong, Formosa Oolong or Jasmine Green Tea

Regular or Decaf

A rich, creamy cheesecake with Creme Anglaise raspberry coulis.

Chocolate chip ice cream profiteroles with warm chocolate sauce.

Creme Fraîche Ice Cream

Raspberry Sauce and Creme Anglaise

Layers of lavender ice cream, blackberry sorbet and gunpowder green tea ice cream served with Creme Anglaise and raspberry sauce.

Flourless chocolate almond brownies with creme fraiche ice cream and chocolate sauce.

Served with Creme Fraîche ice cream.

Creme Chantilly and fresh berries

White Wine, Lemon, Garlic, Parsley and Butter.

Smoked prosciutto and gruyere cheese grilled with tomatoes and dijon mustard and served with organic lettuces and twice cooked potatoes.

Soup of the day, served with organic lettuces.

Served sliced with garlic mashed potatoes, haricots verts and green peppercorn sauce.

Petits Croutons.

Assorted greens with Verjus vinaigrette.

Spinach, sweet corn, parmesan.

Seasoned with wasabi and served with organic lettuces and wasabi mayonnaise.

Two crepes with organic greens and twice cooked potatoes.

Terrine of duck liver served with Dijon mustard, cornichons, caperberries, cranberry compote and croutons.

Pan roasted and served with beluga black lentils, roasted cauliflower, wilted cucumbers, roasted tomato and Verjus beurre blanc.

Wild rice and sauteed spinach.

A half chicken roasted with a layer of tarragon under the skin and served with ginger honey glazed carrots, garlic mashed potatoes and tarragon sauce.

Frizzled leeks and a sherry mushroom sauce.

One-half crisp roasted pekin duck served with braised red cabbage, wild rice and cranberry salmis sauce.

Brined, roasted and served with garlic mashed potatoes, sauteed summer squash and a savory apple sauce.

Garlic mashed potatoes, haricots verts and ginger honey glazed carrots.

Walnut vinaigrette.

Pickled cauliflower.

Fresh roasted Holland peppers served with preserved anchovies, capers, olive oil and balsamic vinegar.

Snails simmered in a white wine, butter, garlic, and parsley sauce, pine nuts, and a touch of anise served in a casserole.

Chateau Bois-Martin is owned and operated by Chateau Carbonnieux.

An all merlot Bordeaux wine from 90 year old vines.

A mostly mourvedre blend from the south of France.

Organic lettuces with seared tuna, tomato, haricots verts, hard boiled egg, potatoes, anchovies and balsamic vinaigrette.

A half pound burger of our own ground beef, stuffed with thyme butter and served with twice cooked potatoes and organic greens.

Roasted chicken with tarragon mayonnaise on a ciabatta roll and served with organic greens, tomato twice cooked potates or sliced over organic greens with seasonal garnishes.

A flat iron steak pounded thin, seared and served over organic greens with twice cooked potatoes.

Seared hanger steak, served rare over organic lettuces with tomato, salsify and an imported blue cheese horseradish sauce.