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| Untitled Document
NEW Lunch Menu
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SOUPS & APPETIZERS |
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Soup Of The Day |
Market Price |
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Puree of Roasted Butternut Squash Soup
Garnished w/ crème fraiche & blackened Laughing Bird shrimp |
8 |
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Artichoke Cakes
With Cajun remoulade |
9 |
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Oyster Pan Roast
Oysters sautéed with shallots, bacon, corn deglazed with lemon, white wine, Tabasco and finished with cream |
14 |
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Bay of Bengal Calamari
Fried calamari with wasabi cream, five spice aioli, sriracha and topped with Asian slaw |
11 |
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The ROG
Served with crisp lettuce and fresh tomato |
12 |
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Southwest Burger
Roasted pablano, salsa verde, Oaxaca cheese and ancho chili mayonnaise |
12 |
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Kobe Burger
8 oz American Kobe beef |
16 |
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Burgers are served on a brioche roll with
Onion Rings or French Fries, and ROG coleslaw |
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SANDWICHES |
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Tuna Club
Double decker, pan seared sushi grade tuna, baby arugula, tomato, applewood smoked bacon and wasabi aioli with your choice of toast |
12 |
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Muffuletta (Creole Italian)
Ham, mortadella, sopresatta, Genoa salami, pepperoni, fresh mozzarella and provolone on an onion focaccia |
10 |
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Cuban Pork
Hatfield premium pork filet mignon, ham, avocado, onion, pickles, garlic aioli and Swiss cheese served on a brioche roll |
12 |
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Roast Beef & Boursin Cheese Melt
Served with creamy horseradish on a brioche roll |
10 |
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ROG Chicken Sandwich
Pan seared chicken with guacamole, pepper jack cheese, sautéed peppers and onions on a brioche roll |
10 |
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Chicken Salad or Tuna Salad or Egg Salad
Choice of bread with lettuce and tomato
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8 |
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All sandwiches/Burgers served with w/ ROG coleslaw,
French Fries or Onion Rings. May substitute witha
House Salad /2.5 or Fresh Fruit Salad/3
Choice of Bread:
White, Whole Wheat, Rye, Pumpernickel,
Seven Grain, Brioche, or Wrap | |
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SALADS |
Smoked Caesar Salad
Romaine hearts and croutons with a smoked creamy garlic dressing |
6 |
Garden Salad
Mixed baby greens, cucumbers, carrots, tomatoes and red onions tossed in a honey balsamic vinaigrette |
6 |
Waterloo Salad*
Mixed baby greens, Rouqefort cheese, Asian pears, grape tomatoes, shallots and toasted pecans tossed in a honey balsamic vinaigrette |
7 |
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Miso Salad
Baby spinach, pea shoots, fried wontons, endive, carrots and bean sprouts tossed in Miso dressing |
6 |
Pear Salad*
Bartlett and Bosc pears, endive, mache, goat cheese and spicy cashews tossed in a sherry vinaigrette |
7 |
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Shrimp Cobb Salad
Chopped romaine hearts with shrimp, grape tomatoes, avocado, bacon, hard boiled egg and bleu cheese crumbles Served w/ red wine vinaigrette
w/out shrimp 9.00 |
12 |
Salad Trio
Chicken, tuna and egg salads served
on a bed of baby greens with brioche toast points |
10 |
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All salads are available as an entrée for an additional 4.50
Add Chicken 4.50, Salmon 9.00, Shrimp 12.00 |
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ENTRÉES |
Smoked Salmon Terrine
Served with crab salad, parsley and yellow pepper oils |
14 |
Crab Cake
Served on a brioche toast point with Cajun remoulade |
14 |
Peppered Tuna
Served with Asian slaw |
13 |
Rigatoni Butaris
Slow cooked sweet Italian sausage deglazed with red wine and finished with a creamy marinara sauce |
10 |
Szechuan Skirt Steak
Skirt steak marinated in five Chinese spices and served with Chinatown fried rice |
12 |
Jail Island Salmon
Grilled salmon fillet served with potato cream,crispy potatoes and wilted spinach |
22 |
| Quesadilla du jour |
14 |
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* Dishes Containing Nuts
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Executive Chef - Oliver Filley
Sous Chef - Jairo Diaz
Chef de Cuisine - Alex Gerling |
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| Red Oak Grille ~ 579 Allen Road ~ Basking Ridge, NJ 07920 ~ (908) 781-9400 |
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