Driftwood Cabana Club - Sea Bright, NJ

Maple and black pepper glazed.

Avocado, pine nuts, and Caesar dressing.

Shaved artichoke, Parmesan, and lemon aioli.

Pea tendrils, radish, and lobster reduction.

Watermelon, pickled red onion, crispy prosciutto, jumbo asparagus, and vin cotto.

Garlic, tomato, and croutons.

Tomato jam, frisee, chipotle aioli.

Cucumber, fennel, and cilantro salad.

DB cocktail sauce, horseradish, and soy-ginger mignonette.

Basil, house-ricotta, and corn-miso.

Seasonal Vegetables, and Basil Pesto.

Maine lobster, corn, green beans, and tomato cream.

Cheesy polenta, peppadews, and roasted chicken jus.

Tomato, capers, broccoli, and olive vinaigrette.

Blistered cherry tomatoes, zucchini noodles, and bastil pistou.

Artichoke hummus, red pepper olive relish.

Steamed or broiled.

Petite filet mignon, jumbo shrimp, corn succotash, and tomato bearnaise.

Herb-marinated skirt steak served with house-made fries.

Salt-aged brick beef is a dry-aging process patented by chef David burke that uses pink Himalayan rock salt.

Preserved lemon, rum raisins, and maple bacon.

Blue cheese, chives.

Lemon zest, shallot, and chili oil.

Garlic confit, peppers, and lime zest.

Wild mushrooms, mushroom jus, and herbs.

Garlic aioli, sea salt.

Bacon, shishito, Parmesan, and peppadews.