DINNER MENU

Monday - Thursday 5:00pm - 9:00pm

Friday & Saturday 5:00pm - 10:00pm

Soups

Pumpkin Mushroom

Our Signature Dish; a Back Burner Tradition 4/6

Soup du Jour

An Ever-Changing Selection Featuring the Freshest Ingredients 4/6

Appetizers

Our Famous Shrimp Léjon Jumbo shrimp stuffed with horseradish, wrapped in applewood-smoked bacon, and served with a tangy dill sauce 10	Braised Pork Shoulder 12 Hour, 5 Spice Braised, folded with Cream Cheese, Asiago Cheese, served with Toasted Pita 8
Flat Bread Goat Cheese Spread, Sage, Toasted Pine Nuts, Black Mission Figs 8	Crab Stuffed Mushrooms Local mushrooms topped with jumbo lump crab imperial and finished with creamy Béarnaise sauce 10
Beef Carpaccio Thin Sliced Certified Angus Beef Tenderloin rolled in Pepper Corns served with diced red onion & capers finished with a roasted Garlic Aioli 9	Seared Scallops Seared New Jersey Scallop over Crispy Manchego Polenta with Belle Farm Foie Gras 10
House Pulled Mozzarella Over Basil Pesto with Balsamic Reduction 8

Salads

Back Burner House Salad Mixed baby field greens, spiced walnuts, dried cranberries, cherry tomatoes, crumbled bleu cheese, and a house-made balsamic vinaigrette dressing 7	Caesar Salad Romaine hearts tossed with house-made Caesar dressing and garlic croutons. 6
Classic Wedge Crisp Iceberg Lettuce, Red Onions, Crumbled Bacon, Tomatoes, and Bleu Cheese Dressing 7	Frisee Salad Shaved Bosc Pears, Warm Brie, Candied Pecans, Pancetta emulsion 8
Roasted Beet Carpaccio Roasted red and yellow beets, mesclun mix, candied walnuts, crumbled gorgonzola, fresh grapefruit served with a citrus beet dressing 9

Add to any salad: Chicken $5, Shrimp $6, Salmon $7, Crab Cake $8, Tuna $7,

Duck Confit $8

Off the Grill

Cooked to your liking and paired with your choice of 1 vegetable, 1 starch and a sauce.

6 Oz. Center Cut Filet Mignon - 29

10 Oz. Flat Iron Steak - 26

*4 or 8 Oz Filet Tails - 15/21

10 Ounce Bone in Delmonico Pork Chop-25

Starch Options *Creamy Feta Polenta *Saffron and Lobster Mac and Cheese *Whipped Pomme Puree *Roasted Root Vegtable Risotto

Vegetable Options *Grilled Local Asparagus *local Mushroom Ragout *Wilted Baby Bok Choy *Butter Braised Brussel Sprouts *Sauteed Baby Broccoli Rabe

Sauce Options *Pomagranite Compound Butter *"Grand Cru" demi *Port Wine Reduction *Vanilla/ Apple Gastrique Back Burner Style add $2.50 En Croute Style add $2.50

Out of the Sea

*Back Burner Crab Cake

Lump crab folded with shrimp mousse, Autumn Harvest Orzo,

baby Broccoli Rabe, Red Pepper cream sauce

16/29

Scallops***

Pan Seared New Jersey Scallops, Sweet Potato Puree,

shave Lotus and Asparagus salad, Vanilla essence

14/27

*Pan-Seared Chilean Sea Bass

Pumpkin and New Jersey Honey Risotto, Asparagus,

Pomagranite compound butter

16/29

*Salmon

Sticky Rice cake, Pearl Onion and Spinach saute,

Blood Orange emulsion

13/24

*Red Snapper

Citrus White Wine Braised, with Cracked Black Pepper

Orzo, roasted Asparagus, Heirloom Tomato salad

15/28

Off the Farm

Surf and Turf

4 oz. Petite Filet Mignon (center cut) and 6 oz. Crab Cake

served with White Truffle pomme puree, sauteed Spinach

accompanied by "Grand Cru"  Demi and drawn butter

29

Kangaroo Loin

6 oz. grilled medium rare served with parsnip and black

garlic puree, baby bok choy finished with a Port

wine and Thyme reduction

15/28

*Braised Beef Short Ribs***

Creamy Feta Polenta, Zucchini, and Squash ribbons, salsa Verde

12/21

*Milk Fed Sweet Breads

Celery Root puree, braised Belgium Endive and

finished with a Madeira Wine Sauce

14/27

*Roasted Root Vegtable Risotto

Persnips, Rutabaga, Celery Root, baby Heirloom Carrots,

Applewood Smoked Cheddar

12/19

Entrées available in half portions ***Local Product (within 100 miles) Executive Chef: Kristin McGuigan Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness.