The Foxy Brown

Baby heirloom tomatoes with a creamy mozzarella cheese

Rare Ahi tuna, a twist on a classic dish

Panzanella style - shallot and champagne vinaigrette

Grilled romaine hearts, shaved parmesan, Nueske bacon

English style pork sausages and smashed potatoes with greens

21tempura battered cod and fries

Apple wood smoked - rosemary, thyme, and oregano crusted with a balsamic drizzle

2 cakes placed over a five-grain mustard sauce

Chicken thighs, house made spaetzle, with a herb pan gravy

Pasta with a house braised short rib ragout topped with fresh locally made ricotta cheese

Herb marinated quails - pan seared and served with a cornbread andouille sausage stuffing

Caramelized scallops atop a cauliflower puree with an accent of white truffle

Dry seasoned rubbed and topped off with maitre'd butter

The sandwich that inspired the menu

Grilled chicken, bacon, and herb slaw

House madesauerkraut and shallot jam on a pretzel bun

Mahi Mahi simply seasoned or blackened

Chicken and porcini mushroom with tomato gravy, provolone

Roasted pork belly with a fried egg - N.J.F.B.

A la carte only