Signature Dishes

Here’s our showcase of tempting Signature Dishes courtesy of some of the fine restaurants who are participating in our 4th annual Wine and Dine event. Let these culinary creations lead you to a great dining adventure!

Angelo's Veal ala Angelo

Freehold, (732) 683-0400

Veal stuffed with grilled eggplant, fresh spinach, prosciutto and fresh mozzarella, pan fried and presented in a deluxe Marsala wine sauce. Served with your choice of pasta and a house salad.

Ashes Soy Glazed Double Pork Chop

Red Bank, (732) 219-0710

Served with tropical sweet potato puree and ginger slaw.

Andretta's Zuppa de Pesce

Highlands, (732) 291-2551

Try this larger-than-life signature pasta dish that defies the traditional mixed seafood options. Served in an enormous plate fit for a king, Zuppa de Pesce blends Lobster, Shrimp, Filet, Scallops, Mussels, Clams & Calamari over your choice of pasta, cooked regular or al dente. They also offer the option of traditional red sauce or a white wine sauce as well as your choice of whether you prefer the sauce sweet or spicy.

Avenue's Potato Crusted Halibut

Long Branch, (732) 759-2900

Halibut potato encrusted with Yukon Gold potatoes served over New England clam chowder.

Bahrs Landing Penne with Clams

Highlands, (732) 872-1245

Whole Little Neck clams steamed in their broth with white wine, chopped baby clams, chopped tomatoes and parsley, oh and lots of garlic. Bahr's Landing is considered one of New Jersey's famous landmarks as well as one of the country's oldest family-run restaurants. Also recently expanded their line of 1917 Original Recipe chowders, lobster bisques, Baykeeper oyster stew and sauces into fine grocery stores along the East Coast.

Breakers on the Ocean Veal E'Deste

Spring Lake, (732) 449-7700

Medallions of veal layered with prosciutto, eggplant, Swiss cheese, and sautéed in butter, white wine, shallots, mushrooms, and tomato sauce.

Brandl's Lazy Lobster

Belmar, (732) 280-7501

Lobster cooking and taken out of the shell poached and simmering in a vanilla bean butter, on a bed of Asparagus Risotto. We have had it on our menu since we opened in 2002. Reviews from the Bergen Record…”I went to sleep and dreamed that the Lazy Lobster was mine, all mine!”

Cask 591's Pan Roasted Clams Casino

Long Branch, (732) 571-8848

Try this delicious take on a classic with Cask's de-constructed Clams Casino appetizer featuring pan roasted clams with loads or garlic, bacon, sweet and hot cherry peppers, and a white wine garlic broth...and plenty of crusty bread for dipping.

Cervino's Veal Chop Valdostana

Union Beach, (732) 888-0737

Veal rack chop stuffed with Italian ham and fontina cheese, served with a delicate cream and shiitake mushroom sauce flavored with balsamic vinegar and dijon mustard.

CJ Montana's Pub & Grille Restaurant Tilapia

Shrewsbury, (732) 758-0800

Baked tilapia crusted with roasted pistachios and imported Reggiano parmesan cheese served on a bed of seasoned Jasmine rice.

Doris & Ed's Lobster Bisque

Highlands, (732) 872-1565

A Secret (Finally) Revealed
"I first made it by mistake," says Doris & Ed's owner, Jim Filip. "I had a bisque recipe that I liked, developed by someone else, but when I expanded it into a nine-gallon batch for the restaurant I misread '20 cups' as '20 quarts.' The result was horrible-tasting, impossible to eat. So I went back to square one, threw out the original recipe, and tinkered until I came up with one I liked. We have been using it for eighteen years, and, although a lot of people have asked for it, we have never given it out…until now." It is available on Jim's website in the 2005 Recipe collection (dorisandeds.com/recipes).

Fratello's Filet Mignon "Dr. Chris"

Sea Girt, (732) 974-8833

Chef Gerardo "Paco" Martinez suggests starting with a seafood appetizer of marinated shrimp wrapped in prosciutto over baby arugula and fresh mozzarella salad, splashed with balsamic vinaigrette. Next, Fratello's signature entree', Filet Mignon "Dr. Chris" – 10 oz. certified center- cut Filet Mignon grilled to your liking and topped with crumbled Bleu cheese finished with a Port wine demi glaze, accompanied by sautéed jumbo shrimp with garlic, scallions, Roma tomatoes, capers & herbs in a Chardonnay wine sauce served over crostini, with a side of mashed potatoes & steamed asparagus. Wine suggestion; Franciscan Cabernet Sauvignon 2004, Napa Valley.

Gaetano's Gnocci Bolognese

Red Bank, (732) 741-1321

Ricotta and potato filled gnocci covered with Gaetano’s famous Bolognese sauce.

Julia's Bone-in Rack of Lamb

Atlantic Highlands, (732) 872-1007

Tender rack of lamb, chargrilled then oven-roasted and finished in a sweet, creamy Maytag Blue Cheese sauce

La Dolce Vita

Belmar, (732) 749-3177

This delightful restaurant is family owned and operated by two generations, both Zio (uncle) Giuseppe Salpietro and Nipote (nephew) Nicola Fuccilli. They both invite you to experience their passion for Italian cuisine and culture. Try their mouth-watering Popette della Nona, it is a homemade meatball stuffed with fresh mozzarella served with pomodorino sauce and a cold scoop of ricotta.

Mama Chuch's Spicy Garlic Shrimp Quesadilla

Allenhurst, (732) 660-0081

Jumbo shrimp sautéed in a spicy garlic sauce. Served in a light flour tortilla with cheese. Topped with our special Montezuma sauce. Served with green beans and rice.

McLoone's Twin Crab Cakes

Long Branch & Sea Bright,  (732) 923-1006

Pan seared colossal crab cakes finished with a spicy remoulade & served with a pacific seaweed salad and asparagus.

Mike & Nellie's Jumbo Lump Crab over Spinach

Oakhurst, (732) 747-5616

Mike and Nellie’s is known for serving up the absolute best steaks in the area – but this seafood signature dish will keep you coming back for more: Jumbo Lump Crab with sautéed Shiitake mushrooms, shallots, sun-dried tomatoes, roasted garlic, plum tomatoes and white wine over sautéed baby spinach.

Metropolitan Cafe Sweet and Spicy Calamari and Shrimp

Freehold

Come indulge in one of our delicious appetizers that always bring patrons coming back for more! This dish is both sweet and spicy – it includes fried rock shrimp and calamari made with sweet chili sauce, banana sauce and garlic. It is sprinkled with black and white sesame seeds, then served in a gourmet Chinese food box for an exquisite presentation. Pair this tasty first course with one of our “flirtini’s” made from Stone Vodka, champagne and pineapple juice!

Ocean Place Resort's Crab Cake with Sweet Corn Puree

Long Branch, (732) 571-5739

Crab cake atop sweet corn puree, with tossed salad of tomato concasse, raw corn and virgin olive oil.

One 28 Bay's 16 oz. Porterhouse

Highlands, (732) 872-1345

An entire pound of specifically selected USDA choice Porterhouse steak, grilled to perfection and topped with a homemade Gorgonzola butter compound. Each entree is plated with a vegetable du jour and your choice of potato. Entrees include a generous house salad of mixed baby greens, tomato, cucumber, carrots, red onion and homemade croutons. Follow this with any one of our homemade desserts and our now famous "Double Dutch Chocolate Martini!"

Pasta Fresca & PTF To Go Risotto with Squash

Shrewsbury, (732) 747-5616

Coming Soon!

Pirate's Cove Barnyard on the Bay

Belford, (732) 787-6600

Chicken and shrimp prepared in a garlic and Chablis sauce.

Ross' Dockside Crab Cakes with Shrimp and Lobster Sauce

Sea Bright, (732) 933-9400

Crab cakes with shrimp and lobster sauce.

Rosselli's Certified Angus NY Strip Steak

Long Branch, (732) 923-9393

Fontina smashed yukon potatoes, black trumpet mushrooms, Parisian carrots, crimini and white truffle cream sauce.

Saigon II Saigon Crepes

Allenhurst, (732) 660-0081

The Saigon Crepe is a coconut and rice flour crepe filled with a savory combination of shrimp, chicken and bean sprouts, served with lettuce and boneless crispy duck with orange dipping sauce.

Shoguns Legends Peking Duck

Wall, (732) 449-6696

A whole duck taken off the bone and separated from a thin crispy skin. Hung in a temperature- controlled miniature wind tunnel to render off the fat before being cooked. Two day method of preparation ensures a tender juicy duck and an extremely crispy skin without being greasy. Makes for a much healthier duck than most as well. Served with steamed buns, thinly sliced scallions, cucumbers and three sauces - Hoisin sauce, Miso mustard and duck sauce. Famous traditional Beijing dish prepared by award-winning Chinese chefs daily. Origin dates back to the Yuan dynasty in the 13th century.

Siam Garden's Phad Thai

Red Bank, (732) 224-1233

Executive Chef Suchart Tiawskul’s version of the traditional dish, Phad Thai has been perfected during his 28 year experience as a chef in some of the best international hotel kitchens in Bangkok and other well known Thai restaurants in Europe.
In preparing the authentic Phad Thai tiger shrimp are sautéed together with sanjan (rice) noodles, egg, fried tofu, been sprouts and green onions. Our chef uses home-made tamarind juice as well as fish sauce, white vinegar and sugar to achieve the desired flavor.

Simply Dish's Chicken Marbella

Middletown & Wall, (732) 345-8000

A taste of the Mediterranean in a simple yet sophisticated dish special enough for company. Boneless, skinless chicken breasts bake with dried plums, green olives, capers, spices, brown sugar and a splash of white wine.

Sirena Ristorante's Wheat Penne Gorganzola

Long Branch, (732) 222-1119

Fig, gorgonzola, roasted tomato, cognac, cream, basil and walnuts.

Sunsets Wasabi Salmon

Neptune, (732) 775-9911

This is just one of our delicious entrees you can enjoy at our waterfront restaurant, deck and bar - fresh Atlantic salmon lightly glazed in wasabi, grilled and served with an Asian mixed green salad, tossed with sesame ginger vinegarette. Best paired with a glass of our Sangria!

Takara

Oakhurst, (732) 449-6696

Unique parings make this house specialty a delicious favorite – combining lobster tail, shrimp, scallop and filet mignon!

Tandoor India's Tandoori Special Dinner

Long Branch, (732) 531-1944

Soup, Tandoori Chicken, Shish-kabob, Boti-kabob, Rogan Josh or Chicken Curry, Dal, Basmati Rice and Naan.

Thyme Square's Pomegranate Barbequed Rack of Lamb

Red Bank, (732) 450-1001

Merquez sausage, broccoli rabe, greek yogurt dressing

aTavola Ristorante Cognac Salmon and Shrimp 

Old Bridge, (732) 607-1120

At popular aTavola Ristorante in Old Bridge, Chef Pedro's signature entree features pan seared salmon and shrimp flamed with cognac and a touch of cream and served with asparagus, carrots and roasted potatoes.

Val's Tavern's Lobster Tail Pizza

Rumson, (732) 842-3452

A Val's original since 1948! This Brazilian tail is taken out of the shell and sliced over your choice of hot or mild marinara sauce.

Viva's Vinagretas

Belmar, (732) 681-2413

The Italians and Portuguese brought this tradition of the Andes to South America. Our vinagretas are fresh vegetables roasted and preserved in jars with natural herbs and spices. We have four different types of vinagretas to choose from, including tuna, eggplant, roasted red peppers and mixed vegetables.