Lunch

SMALLER

Soup: Chef’s Creation of the Day | 7

Chicken Liver Pâté: Pickled Vegetables, Dijon,
Whole Wheat Toast | 9

Za’atar Spiced Flatbread: Chickpeas, Olives,
Roasted Peppers, House Made Yogurt Cheese | 10

Theresa’s Organic Romaine: Sundried Tomato
and Sunflower Seed Pesto, Provolone, Croutons,
White Anchovies | 13
as an entrée with Grilled Chicken Breast | 18

F&P House Smoked Salmon: Sunchoke Tartare, Caperberry, Crème Fraiche, Pumpernickel | 12

Jersey Corn Salad: Lima Beans, Cubanelle Pepper,
Dry Jack, Lime Nutmeg Crema | 12

Fried Green Tomato: Shaved Fennel and Bell Peppers, Avocado, Papalo, Mezcal Emulsion | 12

Peach Carpaccio: Crispy Duck Confit, Arugula,
Spiced Almonds, Prosecco Vinaigrette | 14

Half Shell Oysters: Red Wine Mignonette Granita | 17

Cured Tuna Sashimi: Cucumber, Tobiko,
Lemongrass  Broth | 16

Le Québécois Veal Tartare: Burgundy Truffle, Lardo, Pickled Mustard Seeds, Toast | 16

SIDES | 8

Sweet Potato Fries

Almond Cauliflower Puree

Truffle Fries

Baked Macaroni and Aged Gouda

Sautéed Spinach with Miso and Sesame

Charred Romano Beans with Bacon

Roasted Marble Potatoes 

LARGER

Black Truffle Ricotta Gnocchi: Broccoli, Pistachio Pesto, Parmigiano-Reggiano | 17

Griggstown Chicken Meatballs: Fontina,      Braised Local Greens, Black Truffle Tomato Pan Gravy | 16

Grilled Local Monkfish: Saffron Chickpea Puree, Marinated Heirloom Peppers, Za’atar | 16

Seared Day Boat Sea Scallops: Sesame Peanut Noodle Sushi, Pickled Vegetable Salad,
Miso Vinaigrette | 17

Crispy Portuguese Octopus: Jasmine Rice,
Nori, Miso, Teriyaki | 19

Spanish Rabbit in Gose: Egg Noodles,
Pancetta, Sofrito | 16

Iberico Pork Loin: Massa de Pimentao,
Sauteed Greens, Black Mission Figs | 17

Balsamic Marinated Hanger Steak:
Radicchio and Oyster Mushroom Salad, Salsa Verde,
F&P Steak Sauce | 17


SANDWICHES

Scallop Po’Boy: Toasted Baguette, Charred Tomato Mayo,  Shredded Cabbage,
Yucca Fries | 14

Grilled Chicken Breast: Spinach, Tomato,
Truffle Aïoli, Toasted Baguette,
Celery Root Remoulade | 12

Tamarind Glazed Pulled Duck: Hot Cherry Peppers, Warm Baguette, Napa Cabbage, Yucca Fries | 13

Grilled Burger: House Ground Ribeye and Brisket
Mushroom Confit, Cheddar, Steak Sauce Mayo,
Sweet Potato Fries | 16

 

$25 PRIX FIXE LUNCH

  • Soup or Organic Greens Salad
  • Entrée or Sandwich
  • Glass of House Select Wine or Dessert

($5 supplement on entrées $20 and over)