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75 South

75 South St.
Freehold, NJ.
(908) 780-4441

SPECIALS

 

THE CHEF RECOMMENDS

SOUP

Potato, roasted garlic and bacon bisque garnished with roasted pepper puree and crisp vegetable hay 6.

 

STARTERS

Grilled chicken, double cream brie, almond, grape and chive, fresh herb quesidilla with cranberry cream cheese 8.

 

A stacking of grilled and chilled vegetables with fresh mozzarella topped with Italian tomato salsa 9.


SALAD

Tropical calamari salad with mango, pineapple, sweet bell peppers, onion and garlic with citrus marinade 7.

 


PASTA

Southwest Zuppa di Pesce of baby cockles, Prince Edward mussels, Brazilian lobster tails, Mayan shrimp and swordfish flamed with Tequila in a tomato cilantro broth over long fusilli app 14. entree 23.

 


ENTREES

 

Pan roasted cod filet wrapped in paper thin root vegetables topped with crisp parsnip, carrot & potato hay on a bed of mixed nut brown rice in a pool of strawberry-pineapple beurre blanc 21.

 

Air, land and sea mixed grill of quail, filet mignon and shrimp stacked on a timbale of wild mushroom risotto, ladle with a peppercorn and fresh herb warm

bacon vinaigrette 25.

 

Sesame crusted boneless rack of lamb topped with a ginger and pear compound butter with spaetzle 25.

 


FIVE COURSE TASTING MENU FOR TWO

Pre fixed for 49.00 per person

 

Soup

 

Potato, roasted garlic and bacon bisque garnished with roasted pepper puree and crisp vegetable hay

 

Starter

 

Grilled chicken, double cream brie, almond, grape and chive, fresh herb quesidilla with cranberry cream cheese

 

Salad

 

Tropical calimari salad with mango, pineapple, sweet bell peppers, onion and garlic with citrus marinade

Entrée

 

(choice of)

Southwest Zuppa di Pesce of baby cockles, Prince Edward mussels, Brazilian lobster tails, Mayan shrimp and swordfish flamed with Tequila in a tomato cilantro broth over long fusilli

 

 

Pan roasted cod filet wrapped in paper thin root vegetables topped with crisp parsnip, carrot & potato hay on a bed of mixed nut brown rice in a pool of strawberry-pineapple beurre blanc

 

Air, land and sea mixed grill of quail, filet mignon and shrimp stacked on a timbale of wild mushroom risotto, ladled with a peppercorn and fresh herb warm bacon vinaigrette

 

Sesame crusted boneless rack of lamb topped with a ginger and pear compound butter with spaetzle

Choice of dessert and coffee, tea, espresso or cappuccino

 

 

 

STARTERS

 

Jumbo lump crabcakes rest in a pool of warm gazpacho, with pablano corn salsa & Southwest purees 9.

 

Asparagus Francaise style with smoked salmon and capers in a white

wine lemon sauce 9.

 

Homemade spinach & walnut gnocci baked in a port wine cream

sauce with Parmesan 9.

 

Italian Beggars Purses filled with sweet sausage, ricotta and oven roasted peppers in a sweet & sour coulis 8.

 

Prosciutto di Parma wrapped Shrimp sauteed Francaise style with melon salsa IO.

 

Escargot and artichoke hearts in a Garlic chardonnay cream wrapped in a grilled Mexican crepe 9.

 

SALADS

 

Fried calimari salad served with citrus vinaigrette over mixed baby greens 7.

 

Crisp romaine salad in our Caesar style dressing with mild chili pepper croutons 6.

 

Warm wild mushroom salad in a warm pancetta and strawberry balsamic vinaigrette over baby spinach 8.

 

House salad of mesculin greens with your choice of vinaigrette 4.

 

 

ENTREES

 

Crab and shitake stuffed breast of free range chicken sauteed in a pan sauce of 25 year balsamic vinegar, Cassis

and grapes 19.

 

Hoison barbecued black angus N.Y. strip served with sauteed spinach and Parmesan steak fiies 24.

 

Potato and onion crusted Red Snapper served in a pool of roasted pepper tomato sauce with corn salsa 20.

 

Norwegian salmon crusted with pistachio and almonds topped with a mandarin orange champagne reduction 20.

 

Veal osso buco in a Eurasian mire poix on a bed of almond wild rice in a roquefort and port sauce 21.

 

Shrimp en croute-Indonesian shrimp with spinach and crabmeat in a puff pastry shell resting in a pool of rice wine

beurre blanc 22.

 

Herb Seared Medallions of Filet Mignon with smoked salmon, spinach & Maui onion confit in a Rosemary sherry cream sauce 24.

 

Center cut Pork Loin with maple roasted sweet potato, topped with a sweet and sour pear and red onion relish 21.

 

Slow Roasted Boneless Long Island Duck topped with a blueberry Chambord sauce & wild rice 20.

 


DESSERTS

 

Profiterol au Chocolate

Puff pastry profiterols filled with vanilla ice cream in an Imported

chocolate sauce with almonu's

 

White Chocalate Cheesecake

A creamy white chocolate cheesecake topped with a praline Chantilly

cream finished with mandarian oranges and toasted almonds

 

Tiramisu

Imported marscapone cream, ladyfingers, espresso coffee & our special

i,liend of liquors fon-n this Italian classic with chocolate fan garnish

 

Apple Spring Rolls

Delicious sauteed apples art-i a sprinkling of sharp cheddar are wrapped

in crispy spring rolls with caramel sauce and homemade pistachio

almond gelato

 

Chocolate Dream

Chocolate molds filled with mochaccino mousse alongside a flourless

chocolate espresso tart

 

Assorted Berries

Combination of seasonal berries with a touch of fresh Charnbord cream

 

Gelato Sampler

A selection of delicious home made gelatos and ice creams

 

 

7.