Memorial Day weekend!

Dinner menu for May 25, 2012
Salads
Classic Iceberg wedge salad with bacon, chopped egg, tomato, cukes, Thousand Island 7
BLHT Salad – heirloom tomato, bacon, micro greens, crouton, egg and cream dressing 8
Baby green salad with blueberries, cucumbers and goat cheese vinaigrette 8
Roasted golden beet salad with feta, strawberries and balsamic 8
Baby greens with brie, blackberries, pecans, fig balsamic dressing 8

Small Plates
Bowl of warm marinated olives with Javi’s homemade cheese straws 6
Good old fashioned plate of devilled eggs with chives from my garden atop 4
Greek pizzette with sun dried tomato, kalamata olives, feta and artichoke 9
“Bangers in blankets” homemade sausage with spicy dipping sauce 10
Duck quesadillas with blackberries, balsamic, brie 10

Entrées
Pan seared barramundi with dayboat scallop, crab Madeira sauce 29
Classic veal Milanese with chopped tomatoes, salad, reggiano 30
Pan roasted Arctic char, simple provencal broth 28
Seared day boat scallops with stinging nettle butter 31
Goffle Farm Chicken a la Spago with garlic, lemon, parsley and white wine jus 26
Chocolate and spice rubbed grilled skirt steak with a cooling peach chipotle relish 26
Pulled pork “sandwich” spicy barbecue sauce, grated Tillamook cheddar and veggie slaw with almonds and berries 26

Sides
Mashed potato~ asparagus ~ haricot verts ~ sautéed spinach ~ creamy polenta
6 each

An 18 percent gratuity will be added for parties of six or more.
There is a ten dollar charge for the sharing of an entrée
There will be a modest substitution charge on accompaniments, please ask your server

Catering for spring and summer?

If you like picnic the restaurant, you’ll love our off premise catering!
Picnic Caterers, featuring the culinary creations of Chef Christine is back and better than ever! While Chef Christine owns one of the most popular and critically acclaimed restaurants in New Jersey, she misses the one-one-one cooking she did for her catering clients. Because of that, she is expanding her catering business and is offering special “welcome back” pricing. While the following menus are most certainly great options, if you like, she will work with you to create the perfect event, from showers, to interactive cooking dinners, weddings, barbecues and more with a menu designed just for you. Call Donna at 201-398-9347 to set up an appointment with the chef. As always, our friendly staff is available for grill cooks, servers and bartending services. We also can coordinate all rental needs.
Sample summer celebration and barbecue menus
Perfect shower
Roasted salmon; Puttanesca style; watermelon and raspberry salad; chilled berry soup; platter of heirloom tomatoes; salad trio – shrimp; choice of chicken salads; egg or tuna salad; green salad with candied pecans; assorted quiches; breads and rolls
$26 per person
The All American
Fresh ground burgers, homemade hot dogs, Lemon and herb grilled chicken breast, fall off the bone ribs with a choice of Christine’s signature barbecue sauce (Blueberry brandy; spicy bourbon; roasted tomato chipotle; Jamaican Jerk); new potato salad; classic mac salad; confetti slaw; slow baked beans
$27 per person

Animal House
Assorted Kabobs, Yoghurt, rosemary and garlic marinated leg of lamb; taziki salad; hummus; tabouli; Greek salad; bowls of feta cheese, olives, grilled vegetables, grilled pita
$35 per person
Down the shore
Grilled salmon; lobster rolls; barbecued clams and oysters; shrimp kabobs; classic slaw; platter of heirloom tomatoes; chophouse salad; potato salad with champagne vinaigrette
Market price
Meat lovers grill fest
Prime tenderloins of beef with buttered toast points; loin lamb chops; Korean marinated barbecue short ribs; baby greens salad; cucumber and tomato salad; loaded baked potatoes; classic mac salad
$38 per person
Barbeque Lovers
Pulled pork; slow cooked ribs; smoked brisket; chicken; baked beans; slaw; roasted corn salad; wedge salad; grilled seasonal veggies All meats include a choice of Christine’s signature barbecue sauce (Blueberry brandy; spicy bourbon; roasted tomato chipotle; Jamaican Jerk);
$37 per person
Now, that’s Italian!
Balsamic grilled chicken; Strip steak with rosemary and olive oil; grilled Bronzini fresh mozzarella and tomato platter; tortellini pesto salad; Caesar salad;
$40 per person

Add ons and goodies:
Iced tea bar featuring five different herbal and black teas $2 per person ~ Fresh squeezed lemonade $3 per person ~ dip bar with five different dips, crudité, crackers, housemade chips $12 per person ~ Add burgers and dogs to any menu $10 per person ~ Mac and cheese ~ $4 per person ~ cookies and brownies $4 per person ~ Watermelon basket filled with seasonal fruit $7 per person ~ Ice cream sundae bar $5 per person ~ Fruit and cheese tray $7 per person ~ Ask about kid menus! ~

Staff – Grill chefs (required for all barbecue parties) $25 per hour
Waitstaff available at $25 per hour each
Deposit is required; Minimum guests vary upon menu
Other party options
Sips and Dips – Christine will custom design signature cocktails and dip stations for a retro feel. Call for prices and options
Cooking with Chef Christine – Christine will teach an interactive cooking class for up to 15 people; your guests get to eat what they have collectively cooked! Call for prices and available dates
Intimate dinner parties – Christine will design a custom menu and send one of her Culinary Institute of America trained chefs to cook; or she will personally cook your event.
Recipe testing party ~ You and your guests will be treated to sample menus from Christine’s upcoming cookbook, The Preppy Cookbook. Give her your feedback and suggestions and they may just wind up in her book!
Dinners for two ~ Talk about romantic! We will send a server and a delicious dinner to you.

saturday

Dinner menu for May 11, 2012
Salads
Classic Iceberg wedge salad with bacon, chopped egg, tomato, cukes, Thousand Island 7
BLHT Salad – heirloom tomato, bacon, micro greens, crouton, egg and cream dressing 8
Baby green salad with blueberries, cucumbers and goat cheese vinaigrette 8
Roasted golden beet salad with feta, strawberries and balsamic 8
Baby green salad raspberries, almonds, brie and balsamic vinaigrette 7
Bowl of warm marinated olives with Javi’s homemade cheese straws 6
Good old fashioned plate of devilled eggs with chives from my garden atop 4
Greek pizzette with sun dried tomato, kalamata olives, feta and artichoke 9
“Cbicks in blankets” buffalo chicken sausage with spicy dipping sauce 10
Duck breast quesadilla with brie, melted onions, blackberries and fig balsamic drizzle 11
Entrées
Loin of Colorado lamb with rosemary mint jus 36
Half a Long Island Crescent duck, strawberry rhubarb gastrique 29
Pan seared barramundi with seared dayboat scallop with ramp and white wine sauce, 29
Prime filet mignon, morel ramp and bacon cream sauce 34
Caramelized Berkshire pork chop with blueberry barbecue sauce 30
Veal scaloppini with morel mushrooms, ramp and sherry cream sauce 29
Roasted Arctic char with summer squash, lemon ramp sauce 29

Sides
Mashed potato~ asparagus ~ haricot verts ~ creamed spinach ~ creamy polenta
6 each

An 18 percent gratuity will be added for parties of six or more.
There is a ten dollar charge for the sharing of an entrée

Saturday!

Dinner menu for April 14, 2012
Chef Michele Vala West is in the house with Christine! You can tell she cooks Italian with a nice twist!
Salads
Classic Iceberg wedge salad with bacon, chopped egg, tomato, cukes, Thousand Island 7
Baby green salad with tomatoes, cukes and green goddess dressing 6
BLHT Salad – heirloom tomato, bacon, micro greens, crouton, egg and cream dressing 8

Small plates
Bowl of warm marinated olives with Javi’s homemade cheese straws 6
Good old fashioned plate of devilled eggs with chives from my garden atop 4
Bangers in blankets with spicy Dijon dipping sauce 10
Pizzette with tomato, melted onions and fresh anchovies 10
Chilled spring pea and mint soup 6
Entrées
Lightly sautéed fresh as a daisy filet of flounder, blueberry gastrique 28
Pair of soft shell crabs, scampi 31
Filet Mignon, Milanese style, with baby greens, cucumber and red onion on top 29
Chicken, asparagus and shrimp, francaise style 26
Scallops Florentine, with spinach and cream sauce 31
Half a roasted Long Island duck, blackberry jus 29
Grilled veal chop topped with heirloom tomato confit 36
Prime rib of beef, au jus with scalloped potato 30
Roasted pork loin with blueberry brandy barbecue sauce 23
Polenta cake with ramps, tomatoes, squash, asparagus and gruyere with artichoke ramp tomato sauce 20
Double cut Colorado lamb chops, mint and rosemary jus 34

Sides

~ sautéed spinach ~ haricot verts ~ scalloped potato ~ mashed potato ~
6 each

An 18 percent gratuity will be added for parties of six or more.
There is a ten dollar charge for the sharing of an entrée

Friday at Picnic

Dinner menu for April 13, 2012

Salads
Classic Iceberg wedge salad with bacon, chopped egg, tomato, cukes, Thousand Island 7
Baby green salad with tomatoes, cukes and green goddess dressing 6
A taste of summer – a dab of shrimp salad over greens 12
BLHT Salad – heirloom tomato, bacon, micro greens, crouton, egg and cream dressing 8

Small plates
Bowl of warm marinated olives with Javi’s homemade cheese straws 6
Good old fashioned plate of devilled eggs with chives from my garden atop 4
Bangers in blankets with spicy Dijon dipping sauce 10
Pizzette with blue cheese, melted onions and bacon 10
Entrées
Lightly sautéed fresh as a daisy filet of flounder, heirloom tomato and sherry vinegar confit 28
Balsamic glazed sauteed Goffle Farm chicken breast with grape tomatoes 24
Filet mignon with ramp compound butter 31
Seared dayboat scallops with blueberry thyme gastrique 31
Polenta cake with ramps, tomatoes, squash, asparagus and gruyere with artichoke ramp tomato sauce 20
Double cut Colorado lamb chops, mint and rosemary jus 34

Sides

~ sautéed spinach ~ asparagus ~ haricot verts ~ smashed potato ~ roasted new potatoes
6 each

Spring Prix Fixe

Welcome Spring Prix Fixe
$35 per person
Salads, soups and small plates
Classic Iceberg wedge salad with bacon, chopped egg, tomato, cukes, Thousand Island
Baby green salad with tomatoes, cukes and green goddess dressing
A taste of summer – a dab of shrimp salad over greens
BLHT Salad – heirloom tomato, bacon, micro greens, crouton, egg and cream dressing
Bowl of warm marinated olives with Javi’s homemade cheese straws
Good old fashioned plate of devilled eggs with chives from my garden atop
Entrées
Lightly sautéed fresh as a daisy filet of lemon sole, white wine and garlic sauce with heirloom tomato
Walnut crusted sauteed Goffle Farm chicken breast with rhubarb gastrique
Petit filet mignon with ramps, hedgehog mushrooms, sherry cream sauce
Pair of softshell crabs, almondine
Polenta cake with ramps, tomatoes, squash, asparagus and gruyere with artichoke ramp tomato sauce

Desserts
Bowl of fresh blueberry ice cream
Strawberry rhubarb crisp
Chocolate mousse pie

Sides

~ sautéed spinach ~ lemon scented basmati rice ~ asparagus ~ haricot verts ~ smashed potato
6 each

All items subject to availability
Regretfully, there are no substitutions on our prix fixe

An 18 percent gratuity will be added for parties of six or more.
There is a ten dollar charge for the sharing of an entrée

Saturday

Dinner menu for March 31, 2012
Salads
Classic Iceberg wedge salad with bacon, chopped egg, tomato, cukes, Thousand Island 7
Salad of baby greens with dates wrapped in bacon, raisins, dates, toasted almonds and blue cheese vinaigrette 8
Baby green salad with tomatoes, cukes and green goddess dressing 6
A taste of summer – a dibble of lobster salad, a dab of shrimp salad over greens 15

Small plates
Bowl of warm marinated olives with Javi’s homemade cheese straws 6
Good old fashioned plate of devilled eggs with chives from my garden atop 4
Dayboat scallops wrapped in bacon with a ramp honey teriyaki sauce 16
Smoked salmon napoleon with apples, capers, cukes and goat cheese 12
Pizzette with blue cheese, melted onions and bacon 10
Seared Hudson Valley foie gras with poached pears and dried cherry gastrique 18
Entrées
Lightly sautéed fresh as a daisy walnut crusted lemon sole, blueberry thyme gastrique 28
Slow roasted prime rib of beef, au jus, with mushrooms, au gratin potatoes 32
Sauteed Goffle Farm chicken breast with spinach, sundried tomato and roasted garlic and ramp cream sauce 24
Grilled veal chop topped with ramps, hedgehog mushrooms, sherry cream sauce 36
Braised pork shanks with apple cider jus, homemade applesauce 29
Rack of Colorado lamb, Dijon and rosemary crumb, mint jelly on the side 34
Lasagna primavera 22
Pair of soft shell crabs, francaise style 32

Sides

~ sautéed spinach ~ Delmonico potatoes ~ basmati rice ~ asparagus ~ haricot verts ~
Smashed potatoes ~ potatoes au gratin
6 each

An 18 percent gratuity will be added for parties of six or more.
There is a ten dollar charge for the sharing of an entrée

Yipppeeeeee! Prix Fixe week of March 27 in honor of the return of Mad Men!

Retro Week – In honor of Mad Men
Prix Fixe $30

To start ~ chose one
Iceberg wedge with chopped egg, bacon, tomato, cuke and 1000 Island dressing
Angels on horseback – pair of scallops wrapped in bacon
Garden salad with cukes, tomatoes, red onion and Green Goddess dressing
Devilled eggs
Vichyssoise

Main ~ choose one
Filet of sole with cracker crumb topping, sauce beurre blanc
Chicken tettrizini
Coquilles St. Jacques
Poached filet of salmon with cucumber dill sauce
Petit filet mignon with creamed spinach and Delmonico potatoes
“21 Club” burger with compound butter and salad
“Shake and Bake” pork chops with applesauce and potato au gratin

Finish with ~ choose one

After eight mint brownie sundae
Coconut cream pie
Lemon bundt cake with blueberry sauce

Friday!

Dinner menu for February 24, 2012
Salads
Classic Iceberg wedge salad with bacon, chopped egg, tomato, cukes, Thousand Island 7
Roasted beets with orange, feta, fennel and citrus vinaigrette 8
Salad of Frisee with dates wrapped in bacon, raisins, dates, walnuts and blue cheese vinaigrette 8
Baby green salad with tomatoes, cukes and green goddess dressing 6

Small plates
Chicks in blankets – Buffalo chicken sausage, blue cheese, hot mayo dipping sauce 10
Bowl of warm marinated olives with Javi’s homemade cheese straws 6
Split pea soup with ham 6
Good old fashioned plate of devilled eggs 4
Pizette with blue cheese, walnut and melted onions 6
Entrées
Seared dayboat scallops over lemon scented basmati rice with champagne cream sauce 31
Braised pork shank with mac and cheese, apple cider jus 27
New England Seafood stew with lobster, shrimp, scallops 31
Kicking it way old school chicken cordon bleu with porcini and vermouth mornay sauce 24
Roasted butternut squash in the style of ladies of the evening, ricotta cheese, kalamata olives, tomatoes 17
Slow braised short ribs of beef with an espresso chocolate sauce 28
Fresh as a daisy filet of lemon sole, sauce piquant 26

Sides
~ haricot verts ~ sautéed spinach ~Potato au gratin ~ mac and cheese

6 each

An 18 percent gratuity will be added for parties of six or more.
There is a ten dollar charge for the sharing of an entrée

Saturday!

Dinner menu for February 10, 2012
Salads
Classic Iceberg wedge salad with bacon, chopped egg, tomato, cukes, Thousand Island 7
Frissee salad with dates wrapped in bacon, walnuts, raisins , blue cheese vinaigrette 8
Roasted beet salad with goat cheese, orange, candied walnuts and citrus vinaigrette 7
Mixed green salad, grape tomatoes, cucumber, green goddess dressing 6
Small plates
Bowl of warm marinated olives with Javi’s homemade cheese straws 7
Prince Edward Island mussels Provencal style 12
Good old fashioned plate of devilled eggs three ways: truffle sea salt, smoked paprika, tarragon 5
Pork belly with corn, bacon, cheddar stuffin’ 10
Sweet potato bisque with a hint of maple 6
Pizza a la Picnic – duck confit, duxelle of wild mushroom, pate of foie gras all on puff pastry 14
Entrées
Blue Plate special – Seafood pot pie, loaded with scallops and shrimp 28
Sauteed flounder, sauce piquant 26
Veal osso bucco with white wine citrus broth with glazed carrots 34
Prime filet mignon with truffle butter atop 31
Goffle Farms French Chicken breast, tarragon cream sauce, melted onions 24
Bistro style lamb stew with a curried yoghurt sauce, apples, over saffron rice 28
Guiness and chocolate braised short ribs over creamy mashed potatoes 28
Kicking it old school tenderloin of beef stroganoff over egg noodles 23
Spaghetti squash with feta, kalamata olives, sun dried tomatoes and spices 19

On the side 6
~ Smashed potato ~ sautéed spinach ~ asparagus ~
~ haricot verts ~ creamed spinach

An 18 percent gratuity will be added for parties of six or more.
There is a ten dollar plate charge for sharing of an entrée.