TAVERN
TO GO

TAVERN

TAVERN
DESSERT MENU

D i n n e r

$24 Price Fix

STARTERS

puree of wild mushroom soup, balsamic reduction, truffle oil

garden salad with shaved red onion, carrots and plum tomatoes in balsamic vinaigrette

red beet salad with goat cheese, almonds, chives, sun dried black currants
and lavender vinaigrette

house smoked salmon, pickled fennel, red onion, chive crème fraiche

julienne apples, arugula, pine nuts, blue cheese, sun dried cranberries,
and port wine vinaigrette

chanterelle risotto, herbs, white truffle oil, ricotta salata cheese

MAIN COURSES

salmon, sautéed, braised endive, red wine toasted almond risotto, walnut oil, red wine demi-glaze

organic chicken breast, roasted, basil  whipped potatoes, salsify, oven roasted plum tomatoes, grilled scallions, mushroom foie gras sauce

fettuccini, baby shrimp, shiitake mushrooms, roasted red pepper pesto cream, chives, crumbled goat cheese

braised lamb shank, creamed spinach, whipped potatoes, braising jus

grilled hanger steak, roasted garlic potato gratin,
shallot glazed haricot vert, peppercorn sauce

marinated pork loin stuffed with prosciutto, provolone cheese and spinach served with whipped potatoes and a tomato demi-glaze

additional appetizer  $7.

$33 price fix

STARTERS

tuna tartare, cucumber, kaffir lime broth, wasabi tobiko

warm goat cheese flan over sautéed mushrooms and wilted arugula in a lemongrass broth with pine nuts

pepper crusted beef carpaccio, red onion marmalade,
horseradish dressing, micro greens

ricotta gnocchi, shiitake mushrooms, english peas, scallion,
brown butter glaze

open faced ravioli of braised short ribs, peas, wild mushrooms,
natural braising jus

seared crab cake, mesclun greens, roasted tomato vinaigrette,
jalapeno jam

MAIN COURSES

 seared dayboat sea scallops, sesame noodle roll, shiitake mushroom,
scallion, peanut, hot and sour broth

beer braised boneless beef short ribs, braised red cabbage, whipped potatoes, horseradish cream, natural braising reduction

sauteed american red snapper, haricot vert, fennel, tomato concasse,
fennel broth, anise oil

grilled pork tenderloin, diced sweet potatoes, apples, dried cranberries,
bacon and scallions, cardamom cream, red wine demi

seared breast of long duck, fennel puree, asparagus, chanterelles, fig sauce

seared yellow fin tuna, enoki mushrooms, red pepper, nappa cabbage, shrimp wontons, ginger soy broth, wasabi aioli

almond crusted halibut, lemon glazed asparagus, fingerling potatoes,
curried apricot sauce

additional appetizer  $10.

SUPPLEMENTAL CHOICES

available with $33 price fix only

hudson valley foie gras, chef’s seasonal preparation       $7

BUTCHER BLOCK

choice cuts served with roasted garlic potato gratin, sautéed swiss chard peppercorn sauce

8 oz center cut filet mignon               $8

24oz porterhouse       $9

14oz new york strip steak       $4

full rack of lamb (whole grain mustard demi-glaze)          $9

tasting menus available sunday through thursday

chef/partner   eric hambrecht

s t a g e   h o u s e
restaurant  and  wine  bar

366 park avenue
scotch plains, new jersey 07076
reservations 908 322 4224
email: tbritt@stagehouserestaurant.com
fax: 908.322.4225