Tavernon The Bay Resort - Somers Point, NJ

Basil pesto, hummus and wild mushrooms.

Fresh fruit medley, dill, capers, pickled cucumber, caviar and citrus aioli.

Duck confit, bruschetta served on garlic toasted points.

Thinly sliced prime rib of beef served with house made crostini, arugula salad and roasted garlic aioli .

Almond ricotta, fresh herbs and extra virgin olive oil.

Pineapple soy marinade, red bell peppers, Bermuda onions and pineapple.

Toasted croutons.

Candied walnuts, orange segments, beet vinaigrette, shaved endive and walnut oil.

Romaine lettuce, cherry tomatoes, pineapple, avocado, Bermuda onions, tossed in citrus vinaigrette.

10 oz. grilled skirt steak, garlic caramelized onions and wild mushrooms.

16 oz. bone-in, roasted tomatoes, fresh herbs, white wine and capers.

16 oz. bone in, soy ginger pineapple sauce, rice pilaf and green beans almondine.

Veal medallions, shallots, wild mushrooms and Marsala wine.

Lamb chops lightly seared in red wine demi reduction.

Garlic rubbed, slow roasted, served with house au jus.

14 oz. pepper corned seared steak, brandy Dijon, demi glazed sauce.

Ahi tuna steak seared in sesame seeds, jasmine rice and mango salsa.

Pan seared dover sole, almonds, jasmine riceand sauteed spinach.

Sliced duck breast, orange segments, braised endive, sour cherry compote lentil pilaf.

Seared roasted breasted chicken, sauteed spinach and roasted garlic mash with roasted garlic rosemary sauce.

Sliced boneless breast of chicken, stuffed with wild mushrooms, roasted peppers, asparagus, spinach on rice pilaf.

Served with vanilla gelato.