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MOTHER'S DAY MENU 2013
Main
Savory Snacks
12.00
CRISPY CORN RAVIOLI
DUSTED WITH PARMESAN
15.00
Pomegranate BBQ Lamb Spare Ribs
Red cabbage slaw
16.00
Porcini Seared Diver Sea Scallops
Orange, mint, beluga lentil and herb salad
17.00
Lobster, Peanut Butter and Jelly Sandwich
Toasted brioche, chopped fresh peanuts, onion marmalade, diced chilled lobster
12.00
Crab Pierogi
Chinese mustard sauce, apple lemon salad
12.00
Mixed Olives and Rough Humus Plate
Chickpea flatbread
10.00
Smoked Salmon Croquettes
Damn “hot” guava sauce, peppered cream
9.00
Chilled Roasted Beets
Sliced avocado, goat cheese, fennel pollen
9.00
Crispy Cauliflower
Pesto aioli, cardamom sea salt
STARTS
OSSETRA CAVIAR
BLINI, CHOPPED ONION, EGG CRÈME FRAICHE MARKET PRICE
16.00
STEAMED PEI MUSSELS
GOLDEN SMOKED TOMATO BROTH, MALANGA SALAD
FORGE SHRIMP COCKTAIL
TRADITIONAL COCKTAIL SAUCE, CHILI OILBY THE PIECE MARKET PRICE
FRESH EAST AND WEST
OYSTERS ON THE HALF SHELLCOCKTAIL SAUCE AND CHARRED ONIONMIGNONETTE SAUCE 3/each-MIN 3 PER ORDER
THE FORGE GRAND RAW BAR SAMPLERFOR TWO
A SAMPLING OF SHRIMP COCKTAIL, OYSTERS, TUNA TARTARECRAB SALAD, CEVICHE ALASKAN KING CRAB LEG SUPPLEMENT PER/PC MAINE LOBSTER SALAD SUPPLEMENT MARKET PRICE
ALASKAN KING CRAB LEGS
MUSTARD SAUCE, SAFFRON AIOLI, COCKTAIL SAUCE (HALF-CLUSTER) MARKET PRICE
16.00
PAN SEARED CRAB CAKE
ROASTED APPLE AND CALABAZA SALAD, WHOLE GRAINMUSTARD AIOLI
16.00
GRILLED SHRIMP WAFFLE
CAVIAR, BASIL BUTTER SAUCE
18.00
LOBSTER CORN CHOWDER
AMERICAN STURGEON CAVIAR, RYE BREAD CROUTONS
FLORIDA STONE CRAB CLAWS
AMERICAN STURGEON CAVIAR, RYE BREAD CROUTONS MARKET PRICE
CRUDO & CEVICHE
16.00
BARBEQUE HAMACHI
CHARRED SCALLION PONZU, LIGHTLY SCORCHED, GRILLEDAPPLE AND PINEAPPLE, SMOKED TOFU
16.00
YELLOWTAIL SNAPPER &GROUPER CEVICHE
SOUR ORANGE, LIME, YUCA CHIPS, CILANTRO
18.00
YELLOWFIN TUNA TARTARE
SOUR ORANGE, LIME, YUCA CHIPS, CILANTRO
CRUDO OF THE DAY
MARKET PRICE
16.00
ANGUS BEEF TARTARE
SPICY HORSERADISH, DICED LOBSTER, ROOTVEGETABLE CHIPS
SLIDERS
28.00
TRUFFLE BURGER
OREGON CHEDDAR AND CRISPY TRUFFLES SET OF THREE
22.00
CHIMICHURRI BURGER
CHIMICHURRI, CRISPY PICNIC FRIES SET OF THREE
24.00
SESAME SEARED SALMON BURGER
MUSTARD AIOLI SET OF THREE
24.00
FLIGHT OF ALL THREE (ABOVE)
SALADS
16.00
KALE SALAD
CHOPPED KALE, DRIED CURRANTS, PINE NUT, PARMESANLEMON VINAIGRETTE
14.00
THE FORGE CHOPPED SALAD
FINELY CHOPPED ROMAINE, GREENS, BELL PEPPERS, CABBAGEONION, GORGONZOLA, CAPER BERRIES, ROASTED PEPPERSWRAPPED IN A CUCUMBER SLICE ADD TUNA TARTARE 10 ADD STEAK TARTARE 10
14.00
CRISP ICEBERG WEDGE
BENTON BACON, MAYTAG BLUE CHEESE, YELLOW ANDRED TOMATO
12.00
CAESAR SALAD FORGE STYLE
SHAVED PARMESAN, HOUSE MADE CAESAR DRESSING,FRESH BAKED CROUTONS
18.00
LOCAL TOMATO STACK
BERMUDA TRIANGLE GOAT CHEESE BRULÉE, ONION RINGPROSCIUTTO DI PARMA, CHATEAU MARGAUXVINAIGRETTE
Principal Meats
40.00
Parmesan Crusted 12Oz N-Y Strip Steak
Beef marrow polenta pudding, onion soup
30.00
THE FORGE BURGER 2.0
OAK GRILLED 10 OZ PRIME SIRLOIN, OREGON CHEDDAR SAUCE,CRISPY TRUFFLES, HEIRLOOM TOMATO, SERVED ON A FLOUR TOPBUN, CRISPY FRIES WITHOUT TRUFFLES 25
30.00
Barolo Braised Short Rib
Prosciutto bacon, polenta, onion rings
55.00
Oak Grilled “Super Steak”
Chosen “Best Steak in America” N.Y. 21 day aged prime
26.00
PEPPERCORN SEARED ORGANICCHICKEN BREAST
BASIL OATMEAL, CURRY SAUCE, CRISPY FIGS
42.00
“Coffee and Eggs”
Coffee crusted ribeye, goat cheese frittata
24.00
Grilled Hanger Steak
Sliced leek, chutney, tomato jam, tostones
39.00
Grilled “Creekstone” Filet Mignon
Forge four mustard sauce
55.00
“Bone-in” Prime Filet Mignon
Oak grilled, grand marnier au poivre sauce
29.00
Spice Rubbed Duck
Sangria sauce, warm grits, grilled apple
45.00
THE DECKLE STEAK
CHEF’S SPECIAL CUT RIB EYE CAPPORTABELLO MUSHROOM MARSALA SAUCETRUFFLED POLENTA
24.00
GRILLED HANGER STEAK
SLICED, LEEK CHUTNEY, TOMATO JAM, TOSTONES
39.00
GRILLED “CREEKSTONE” FILET MIGNON
FORGE FOUR MUSTARD SAUCE
Principal Fish and Crustaceans
34.00
Seared Yellowfin Tuna
Beet and jicama salad, tandoori-persian lime sauce chili roasted sweet potato, crispy swiss chard
31.00
Steamed Local Snapper “in a Bag”
Infused with aromatics, vegetables, chilled roasted red pepper, smoked tomato sauce, white anchovy
29.00
Grilled Salmon
Basil mashed, hearts of palm and green salad. Two orange reduction
Maine Lobster
Steamed, broiled or stuffed Market Price
29.00
Pan Seared Black Grouper
Forbidden black rice and kale, apple cider shallot reduction
Grilled Whole Fish of the Day
Miso broth, arugula roasted pepper salad Market Price
Pastas, Noodles Risottos and Grits
Lobster and Grits
Black garlic butter MARKET PRICE
Kale and Spaghetti
Slivered garlic, poached egg, Parmesan SM 15 LG 26
28.00
Gnocchi
12 hour lamb shoulder, shiitake, fava beans mint leaves
Rigatoni
Saute of dried tomato, caramelized onions, seared cauliflower, dollop of pesto SM 16 LG 24
30.00
Three Mushroom Risotto
Roasted shiitake, portabello and porcini, alba white truffle oil
38.00
Shrimp and Asparagus Risotto
Pan seared shrimp, asparagus, ricotta salata
Orzo and Seared Scallops
Malabar spinach crema, crumbled local goat cheese SM 22 LG 27
Sides
14.00
Macaroni and Cheese
Double cream, parmesan, white cheddar
Options: Lobster
(+12.00)
, Three mushrooms
(+6.00)
, White truffle oil
(+10.00)
, Nueske bacon
(+6.00)
8.00
Baked Potato
Nueske bacon, crème fraiche burnett dairy aged cheddar, fresh chives
11.00
Sautéed Asparagus
Toasted garlic, shaved parmesan lemon
8.00
Roasted Garlic Mashed Potatoes
9.00
Roasted Beets
Pumpkin seed oil, gorgonzola toasted pumpkin seeds
11.00
Sautéed Portabello and Shiitake Mushrooms
Fresh herbs, garlic chips
11.00
Sautéed Spinach Leaf Salad
With sunny-side up egg, pancetta
12.00
Duck Home Fries
9.00
Sautéed Haricot Vert
Soy, sweet chilis
9.00
Sautéed Brussels Sprouts
Grated lemon zest, roasted Calabaza
14.00
CRISPY TRUFFLED FRENCH FRIES
CHOPPED HERBS, PARMESAN
9.00
SWEET POTATO FRIES
AMARETTO, LIME DIPPING SAUCE
Dessert
Dessert
12.00
Lemon - Fennel Panna Cotta
Flavors of lemon and fennel, toasted almond gelato, biscotti
14.00
Chocolate Hazelnut Layer Cake
Vanilla ice cream, hazelnut pralines
11.00
Apple Pie Sundae
Caramelized apples, cinnamon roasted walnuts, vanilla ice cream butterscotch sauce, pie crumble
20.00
The Forge Soufflé
Flavors: chocolate, grand marnier, “marble”, banana smores, pistachio, butterscotch with johnny walker sauce. Please allow 30 minutes preparation time
12.00
Seasonal Fruit
12.00
“Coffee and Smoke Jar”
Coffee ice cream, smoked sea salt
Dessert Shots
8.00
Layered Grasshopper Shot
Layers of dark crème de cacao, green crème de menthe and sweetened cream
8.00
Apple Pie Shot
Combination of absolut brooklyn, unfiltered apple cider, dash of house cinnamon syrup creme anglaise, brûlèed spiced apple
8.00
S’More Shot
Vanilla vodka and godiva chocolate liquor shot with a baked graham cracker and toasted marshmallow meringue cap
Coffees and Teas
6.00
LAVAZZA BREWED COFFEE
6.00
LAVAZZA ESPRESSO
7.00
LAVAZZA CAPPUCCINO
6.00
LAVAZZA LATTE
Availible with fresh whole, skim or soy milk
Options: Fresh whole, Skim, Soy milk
6.00
MIGHTY LEAF BREWED TEAS
Selection offered Tableside
7.00
Paradise Farms Aromatic Local Blossom and Herb Tea
Selection offered table side
Beers Wines and Cocktails
Sake by the Glass
8.00
Momokawa Organic Ginjo
8.00
Momokawa Organic Nigori
10.00
G Genshu Sake Joy
25.00
Ty Ku “White” Junmai Daiginjo
10.00
Murai Sake Nebuta Honjozo
17.00
Murai Sake Diaginjo
7.00
Moonstone Coconut Lemongrass
12.00
Gekkeikan Sake Black and Gold
Ice Cold Draft System
8.00
Newcastle (UK) Ale
10.00
Guinness (Ireland) Stout
9.00
Sierra Nevada Pale Ale (California)
8.00
Stella (Belgium) Lager
9.00
Brooklyn Lager (Brooklyn)
10.00
Chimay Triple (Belgium)
8.00
Blue Moon ( Colorado)
9.00
Jai Alai IPA (Tampa)
Bottled Beers
8.00
Yuengling (Pennsylvania) Lager
6.00
Corona (Mexico)
8.00
Pilsener Urquell (Czech Rep)
8.00
Peroni (Italy) Lager
7.00
Budweiser
7.00
Beck's (Germany) Lager
8.00
Heineken (Holland) Lager
9.00
Shipyard Export (Portland, Maine)
12.00
Chimay Red (Belgium)
9.00
Leffe ( Belgium ) Blonde Ale
8.00
Magners Cider
10.00
Anchor Steam (San Francisco)
6.00
Negra Modelo (Mexico)
6.00
Dos Equis (Mexico)
10.00
Rogue Juniper Ale
8.00
Sam Adams Light (Boston, Ma) Light Lager
10.00
Rogue Mocha Porter
10.00
Dogfish Head 60 Minutes IPA (Delaware) Pale Ale
7.00
Miller Lite (USA) Lager
7.00
Abita Purple Haze (Louisiana) Lager
13.00
Duvel (Belgium) Strong Golden Ale
8.00
Hofbrau ( Munich, Germany)
10.00
Stone IPA (California)
8.00
Quilmes (Argentina)
8.00
Estrella De Galicia (Spain) Lager
7.00
Tsing Tao (China)
13.00
Brooklyn Local 1 (Brookyln, Ny) Pale Ale
8.00
Victory Prima Pilsner (Pennsylvania) Pilsner
9.00
Victory Golden Monkey (Pennsylvania)
12.00
Raging Bitch IPA (Belgium)
12.00
Oak Arrogant Bastard (California) Ale
7.00
Midas Touch (Delaware)
15.00
Saison Dupont (Belgium)
9.00
Grolsch (Holland) Lager
8.00
Rolling Rock (USA) Light Lager
7.00
Michelob Ultra (USA) Low Carb
7.00
Bud Lite (USA)
8.00
Amstel Light (USA) Light Lager
9.00
Ommegang Abbey Ale (Cooperstown, Ny)
12.00
Hercules Double IPA (Denver, Colorado)
Non- Alcoholic Beer
7.00
O’Doul's (Missouri)
7.00
Buckler
7.00
St. Pauli Girl
7.00
Einbecker
7.00
Beck's Non Alcoholic (Germany)
Bottled Water
9.00
Evian
9.00
San Pellegrino
Soda's and Juices
6.00
Soda
6.00
Fresh Juice
6.00
Red Bull
Barista's
6.00
LAVAZZA Coffee Brewed with French Press
6.00
LAVAZZA Latte
7.00
LAVAZZACappuccino
6.00
LAVAZZA Espresso
Available with fresh whole, skim or soy milk
6.00
MIGHTY LEAF BREWED TEAS
Selection offered table side
Champagne
7 per glass
Charles Lafitte Brut Prestige
17.00
Perrier Jouet Grand Brut
22.00
Veuve Cliquot Brut
20.00
Moet Nectar Imperial
29.00
Laurent Perrier Rose
35.00
Perrier Jouet Flower Bottle
Enomatic Wines by the Glass
Station One
19.32
Cinq Cepages Cabernet/Merlot/Cabernet Franc Malbec, Petit Verdot Château St. Jean 2005
18.40
Prevail, West Face Cabernet\Syrah Alexander Valley, California 2005
22.80
Spring Valley “Uriah” Merlot\Cab\Franc\Petit Verdot\Malbec Walla Walla Valley, Wash 2007
21.00
Pali Wine Company Pinot Noir, Momtazi Vineyard Willamette Valley, Oregon 2007
21.00
Antica Chardonnay, Napa, California 2007
18.40
Kistler Chardonnay, Vine Hill Road Vineyard Russian River, California 2006
18.90
Flowers Chardonnay, Sonoma Coast 2007
17.10
Illumination Sauvigon Blanc, Napa Valley 2007
Station Two
102.00
Cabernet Sauvignon Etc: Château Haut-Brion, 1Er Grand Cru Classe, Pessac-Leognan, France 1999
39.35
Cabernet/Merlot:”Insignia” Joseph Phelps, Napa Valley California 2006
32.66
Sangiovese/Cabernet Sauvignon: “Tignanello”, Antinori Tuscany, Italy 2006
25.76
Aglianico: “Serpico” Feudi Di San Gregorio, Campania Italy 2003
12.90
Tempranillo: Pesquera, Ribera Del Duero, Spain 2006
19.32
Cabernet Sauvignon: Stag's Leap Wine Cellars, “Artemis” Napa Valley, California 2006
28.52
Cht. Certan Marzelle, Pomerol 2006
9.60
Merlot: Blackstone “Reserve”, Sonoma County California 2007
Station Three
34.27
Cabernet Sauvignon Etc: Viña Almaviva Maipo Valley, Chile 2006
26.01
Merlot/Cabernet: Château-Bel Air Saint-Emilion 2006
21.15
Nebbiolo: Pio Cesare, Barolo, Piedmont, Italy 2005
44.54
Cabernet Sauvignon Etc: Opus One, Robert Mondavi Rothschild Napa Valley, California 2006
9.90
Cabernet Sauvignon: ‘Cuvée Alexandre’, Casa Lapostolle, Colchagua, Chile 2007
10.80
Garnacha, Etc: Scala Dei, Priorato Crianza Spain 2004
13.50
Cabernet Sauvignon: Provenance, Rutherford Napa Valley, California 2006
18.40
Merlot: Duckhorn, Napa Valley, California 2007
34.27
Cabernet Sauvignon Etc: Viña Almaviva Maipo Valley, Chile 2006
Station Four
14.10
Corvina Etc: Amarone Classico, Righetti, Veneto Italy 2005
11.20
Tempranillo/Syrah/Cab. Sauv: Elements by Artesa, Napa Sonoma, California 2006
9.30
Shiraz: Wolf Blass “Gold Label”, South Australia 2006
12.90
Cabernet Sauvignon Etc: Tapestry Reserve Beaulieu Vineyard, Napa Valley, California 2006
11.20
Syrah: Boxcar by Red Car, Sonoma County California 2007
10.40
Zinfandel: Ravenswood, Sonoma County California 2006
15.00
Grenache/Syrah: Vieux-Lazaret Chateauneuf-Du-Pape, Rhône Valley, France 2007
11.70
Grenache: Betts and Scholl, Barossa, Australia 2007
Station Five
16.80
Cabernet/Merlot: Château De Pez, Saint-Estephe 2007
21.00
Merlot: Northstar, Columbia Valley, Washington 2006
20.40
Cab. Sauv/Merlot: Château Bastide-Dauzac Margaux, France 2005
10.80
Cabernet Sauvignon: Newton “Red Label” Napa Valley California 2007
8.40
Malbec: Graffigna, San Juan, Argentina 2007
12.00
Merlot: Vistorta, Conte Brandolini, Friuli, Italy 2004
12.00
Sangiovese Etc: Ruffino Chianti Classico Riserva Tan Label, Tuscany, Italy 2006
9.60
Merlot: Sterling Vineyards, Napa Valley, California 2005
Station Six
13.20
Numanthia Termes, Tinto De Toro, Spain 2007
34.00
Pinot Noir: Domaine Latour, Corton-Grancey Grand Cru, Burgundy, France 2005
7.20
Negroamaro/Primitivo/Cab. Sauv: Tormaresca, Neprica Puglia, Italy 2008
9.60
Cabernet Sauvignon: Beringer, Knights Valley 2007
13.35
Tempranillo Blend: Ysios, Rioja Reserva, Spain 2002
22.35
Pinot Noir: Domaine Drouhin, Willamette Valley Oregon 2007
9.75
Sangiovese Blend: Monsanto Chianti Classico Tuscany, Italy 2006
18.75
Pinot Noir: Flowers, Sonoma Coast, California 2008
Station Seven
19.50
Pinot Noir: Joseph Drouhin, Gevrey-Chambertin, Burgundy France 2007
15.00
Pinot Noir: Emeritus, Russian River Valley, Sonoma California 2006
11.40
Pinot Noir: Gloria Ferrer, Carneros, California 2006
9.90
Pinot Noir: Acacia, “Winery Lake”, Napa/Carneros California 2006
8.40
Grenache/Mourvèdre/Syrah: J-L Colombo, “Les Abeilles” Côtes-Du-Rhône, France 2007
9.60
Gamay Noir: Duboeuf “Jean Descombes” Morgon Cru Beaujolais, France 2006
10.50
Dom. Chandon Pinot Noir Rose Carneros, Napa 2006
16.80
Grenache/Cinsault/Syrah: Rosé, Domaine Ott “Clos Mireille” Provence, France 2008
Station Eight
10.80
Chardonnay: Br Cohn, Sonoma County California 2008
35.70
Chardonnay: Bouchard Corton-Charlemagne Burgundy, France 2006
9.00
Gloria Ferrer Chardonnay, Carneros, California
18.98
Chardonnay: Moret-Nominé Meursault “Cromin” Burgundy, France 2007
11.40
Chardonnay: Chateau Ste. Michelle “Indian Wells”Columbia Valley, Washington 2007
9.30
Chardonnay: Au Bon Climat, Santa Barbara County California 2008
9.15
Sauvignon Blanc/Muscat/Viognier/Chardonnay: Conundrum California 2008
15.00
Grenache Blanc / Clairette / Bour Boulenc / Roussanne: Vieux-Lazaret Chateauneuf-Du-Pape, Rhône Valley France 2007
Station Nine
11.80
Chardonnay: Louis Latour Pouilly-Fuissé, Burgundy France 2009
10.20
Vernaccia, Etc: Terre Di Tufi, Teruzzi and Puthod Tuscany 2006
9.15
Chardonnay: Kim Crawford “Unoaked” Marlborough, New Zealand 2008
9.75
Sauvignon Blanc: Cloudy Bay, Marlborough New Zealand 2009
11.55
Pinot Grigio: Jermann, Friuli, Italy 2008
9.30
Riesling: Pierre Sparr, Alsace, France 2008
9.75
Sauvignon Blanc: Château De Sancerre, Loire Valley France 2008
8.80
Sauvignon Blanc/Semillon: Château Bonnet Entre-Deux-Mers, France 2006
Station Ten
8.40
Vermentino: Sella Mosca, Sardinia, Italy 2008
9.75
Riesling: “Eroica”, Dr. Loosen / Château Ste. Michelle Columbia Valley, Washington 2008
9.60
Chenin Blanc: Château De Monfort Vouvray, Loire Valley France 2007
15.00
Riesling: S.A. Prum, Graacher-Himmelreich Spätlese, Mosel
Germany 2006
8.80
Fumé (Sauvignon) Blanc: Ferrari-Carano, Sonoma County
California 2009
11.20
Pinot Grigio: Livio Felluga, Friuli, Italy 2007
9.60
Sauvignon Blanc: Sterling Vineyards “Organic Series” Mendocino, California 2008
11.20
Albariño: Serra De Estrella, Rías Baixas, Spain 2007
Signature Cocktails
14.00
Designed by Our Own Mixologist Andres Aleman
14.00
Kiucumber
Sobieski vodka, st. germain, kiwi, cucumber, basil, fresh lime juice
14.00
Sante
Ultimat, veev, mint, acai juice, pineapple juice, fresh lime juice,
14.00
Guava Cooler
Jose cuervo silver, solerno, fresh lime juice, guava juice, sugar/cayenne rim
14.00
Strawberry Shrub Cake
Sobieski vodka, strawberry/basil shrub, liquor 43, fresh lime juice, soda
14.00
Summer Thyme
Tanqueray, black berries, blue berries, thyme infused agave, velvet falernum, fresh lime juice, soda
14.00
Peach Smash
Jack daniels, peaches, honey, ginger root, lime juice, peach bitters
14.00
Lycheespumante
Lychee infused absolut, canton, champagne, lychee foam
14.00
Tipsy Fresa
Ty ku black, strawberries, ginger root, champagne
14.00
Carioca Passion
Sagatiba, black peppercorns, basil, fresh lime juice, raw sugar, passion fruit
14.00
Hot and Dirty
Sobieski vodka, olive brine infused with jalapeno, bacon stuffed olives
14.00
Apple Crisp
Makers mark infused with green apples, house cinnamon syrup, fresh lime juice, house ginger beer
14.00
Smoke and Fire
Jose cuervo silver infused with pineapples, fresh lime juice, ilegalmezcal, peychauds bitters, egg white, jalapeno tincture
Classic Cocktails
13.00
Pimm's Cup
Hendick’s, cucumber, ginger root, fresh lime juice
13.00
Vesper
Absolut, tanqueray, lillet blanc, flamed lemon peel
13.00
Zombie
Flor de cana, bacardi 8, bacardi 151, lime juice, grapefruit juice, orange juice, velvet falernum, pineapple syrup, lucid absinthe, angostura bitters
13.00
Sazerac
R1 whiskey, peychaud bitters, sugar cube, lucid absinthe
13.00
Pisco Sour
Gran sierpe, fresh lime juice, egg white, angostura bitters
13.00
Forge Manhattan
Jim beam rye whiskey, port, cherry bitters, dark/sweet cherry
MOTHER'S DAY MENU 2013
BUFFET
85.00 plus service charge and tax INCLUDES COMPLIMENTARY MIMOSAS CHILDREN UNDER 12 YRSS $35
Chef Dewey’s
magnificent “appetizer” spread
Bloody Mary
ceviche of grouper & snapper, grilled celery
Forge chopped
salad; Deviled eggs
Sliced
prosciutto with grilled melon, sun dried figs, arugula, pomegranate syrup
Tortellini
pasta salad. Arugula and smoked tomato
Oak grilled
turkey sausage; lobster corn chowder
Vanilla
waffles, sautéed bananas and mascarpone
Farro and
broccoli rabe salad with toasted garlic and truffle oil
Roasted beets,
goat cheese and mango
Granola and
berries; Assorted muffins; Corn bread; Bagels, cream cheese
Crisp Nueske
bacon; Cheddar grits potato pancakes, apple- lemon sauce
Sweet Dreams are Made of This -Dessert Table
A dessert table of House made Desserts; Cakes; Sweet Breads & fruit including Black and White cookies, Pecan squares, Crème brûlé; Carambola Upside Down Cake; Warm Chocolate Bread Pudding; Rum Raisin Rice Pudding
Please choose One Entree
Entrées
please select one,
becaUSE MOM SAID
PAN SEARED CHICKEN BREAST
CURRY SAUCE, BASIL OATMEAL, CRISPY FIGMIAMI MONTE CRISTO
PULLED PORK SANDWICH, BATTERED AND PAN SEARED , CARAMBOLA JAM ,
CRISPY PICNIC FRIES
mac and cheese
Topped with roasted wild mushrooms and truffle
ADD LOBSTER -$12
Forge French toast
Sautéed apples and mango
Land of Goshen maple syrup
Steak and eggs
Grilled HANGER STEAK, goat cheese frittata, peppercorn gravy
Smoked salmon
Crispy capers, crostini, crème fraiche, grilled pomelLo
Eggs Benedict “Jersey Shore”
Poached eggs, grilled, butter bialy, Taylor HAM, “Dewey hot”
béarnaise
Almond seared chicken paillard
Topped with a chiffonade of greens
Capers and chicken jus
Grilled salmon
Basil mashed, orange reduction, heart of palm salad
TURKEY AND EGGWHITE
FRITATTA
HOUSE SMOKED TURKEY, LEEKS, WHITE CHEDDAR , TOMATO PORCINI SAUCE
LOBSTER AND BASIL PENNE PASTA
BASIL CREMA, PULLED LOBSTER , ROASTED GARLIC , TRUFFLE OIL , ARUGULA
$16 ADDITIONAL