Frenchtown Inn

7 Bridge St, Frenchtown, NJ 08825

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Puree Of Split Pea And Applewood Smoked Bacon Soup

Puree Of Wild Mushroom Soup

Sherried Lobster Bisque

Green Leaf, Bib, And Radicchio Lettuce

tossed with dijon champagne and green peppercorn vinaigrette over sliced cucumbers and grape tomatoes

Baby Spinach, Belgian Endive, Romaine Lettuce And Crispy Pecans

tossed in port wine vinaigrette garnished with crumbled stilton blue cheese

Warmed Goat Cheese Aside A Salad Of Organic Mesclun Lettuces

with apple beignettes, roasted garlic, and smoked bacon served with a walnut balsamic vinaigrette

Country, Garlic Sausage And Poultry Pate Accompanied By Game Liver Mousse And Finished

with toasted croustades, cumberland sauce and whole grain mustard

Chilled Jumbo Shrimp And Crab Claws

served in a martini glass with classical cocktail sauce

Shaved Parma Proscuitto And Aged Asiago Cheese Over Anjou Pears

topped with fig compote drizzled with truffle oil

Oysters Warmed With Sherry, Bacon And Shallots

Jumbo Lump Crabcake Over A Tomato, Calamati Olive And Artichoke Salad

topped with sauce remoulade

Grilled Filet Of Beef

served with blue cheese, scallion and yukon potato hash topped with crispy onions and finished with a burgundy au jus

Chilean Sea Bass Over Porcini Mushrooms

tossed with yellow lentils topped with butter scallions and red pepper coulis

Australian Rack Of Lamb Over A Cranberry And Sweet Potato Genoise

finished with burgundy au jus and baby vegetables

Roast Sliced Pork Tenderloin Over Applewood Smoked Bacon Risotto

with a port wine au jus

Pan Seared Yellowfin Tuna

served rare over hazelnut jasmine rice finished with a whole grain mustard au jus and crispy celery tops

New Zealand Venison Over Wild Rice

tossed with air dried cherries soaked in port wine finished red wine au jus

Seafood Medley:

lobster, shrimp and bay scallops tossed with wild mushrooms, spinach and sherry cream served in a bouchee

Roast Sliced Mulard Duck Breast Over Whipped Horseradish Potato And Red Wine Au Jus

Roast Breast Of Organic Chicken Over A Fricassee Of Spinach, Shiitake Mushrooms And Crabmeat In A White Wine Sauce


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