P F Market - West Caldwell, NJ

Pistachio crusted sautéed haricots verts, baby corn, and parmesan mashed red potatoes.

Miso marinated, roasted butternut squash, asparagus, and lobster velouté.

Apricot red snapper fillet, saute Mennonite peas, and saffron rice.

Seared and sesame crusted. Served with grilled pineapple, sauteed mushrooms, and spinach in hoisin sauce.

Pan-seared with orange zest ginger, sautéed spinach, and glazed cranberries orange marmalade with Thai fried rice.

Our homemade fresh lobster, and crabmeat stuffing. Served in lemon and white wine sauce.

Sole fillet, jumbo shrimp, and scallops in lemon white wine sauce, and rice (broiled or fried).

Served with pineapple coconut beurrre blanc sauce, sautéed spinach, and shoestring potato.

Braised short ribs. Served over gnocchi and brandy sauce.

Crispy calamari topped with fresh tomato, scallions, and honey ginger sauce over mixed greens.

Fried with marinara sauce.

Home-made with fresh jumbo lump crab meat with mix greens and drizzled with remoulade.

Grilled tossed with hot peppers, fingerling potatoes, Vidalia onions, garlic, and extra virgin olive oil.

Wine and garlic or marinara sauce.

Yellowfin ahi tuna, avocado, scallions, and citrus ginger sauce.

Julienne veggies and hoisin dipping sauce.

Marinated with extra virgin olive oil, lemon, and herbs. Grilled and served with escarole and beans.

Marinated with extra virgin olive oil, lemon, and herbs. Grilled and served with escarole and beans.

Marinated with extra virgin olive oil, lemon, and herbs. Grilled and served with escarole and beans.

Marinated with extra virgin olive oil, lemon, and herbs. Grilled and served with escarole and beans.

Marinated with extra virgin olive oil, lemon, and herbs. Grilled and served with escarole and beans.

Marinated with extra virgin olive oil, lemon, and herbs. Grilled and served with escarole and beans.

Marinated with extra virgin olive oil, lemon, and herbs. Grilled and served with escarole and beans.

Grilled or fried. Marinated with extra virgin olive oil, lemon, and herbs. Grilled and served with escarole and beans.

3 little neck, 3 cherry stones clams, 3 east coasts and 3 west coast- oysters, 3 jumbo shrimp, and colossal crab meat.

Marinated ahi tuna or salmon, rice, avocado, and carrots.

Lime, onion, cilantro, chili pepper, and tomato.

Wild shrimp, scallops, calamari, littleneck clams, PEI mussels, and lobster tail. Tossed in a spicy marinara or fresh marinara over linguini.

Little neck clams sautéed with garlic, onion, and herbs in red or white sauce.

Spinach fettuccini with wild shrimp, scallops, asparagus, wild mushrooms, and sun-dried tomatoes. Tossed in brandy cream sauce.

Large shrimp, cavatelli, and oyster mushrooms in roasted pepper sauce.

Cherry tomatoes, Vidalia onions, and hot house cucumbers tossed with red wine vinaigrette.

Baby arugula, goat cheese, cranberry, walnut, and citrus berry vinaigrette.

Cherry tomatoes, Vidalia onions, cucumbers, feta cheese, and Greek dressing.

Romaine shaved parmesan, garlic croutons, and tossed them with our homemade Caesar dressing.

Romaine, tomatoes, onions, cucumbers, red peppers, crumbled feta, and garbanzo kalamata olives in red wine vinaigrette.

Wild shrimp, octopus, calamari, peppers onions, celery, lemon, r vinegar, and extra virgin olive oil.