Soups
Pumpkin Mushroom 4/6
our signature dish; a Back Burner tradition
Soup du Jour 4/6
an ever-changing selection featuring the freshest ingredients
Appetizers
Our Famous Shrimp Léjon 10
jumbo shrimp stuffed with horseradish, wrapped in applewood-smoked bacon,
and served with a tangy dill sauce
Beef Carpaccio*** 9
thinly sliced center cut of tenderloin rolled in peppercorns served with diced red onion and capers and finished with a roasted garlic aioli
Crab Stuffed Mushrooms 9
local mushrooms topped with jumbo lump crab Imperial and finished with
creamy béarnaise sauce
House Pulled Mozzarella 8
over basil pesto finished with a balsamic reduction
Flat Bread 8
goat cheese spread, sage, toasted pine nuts, Black Mission fig yogurt
Seared Scallops*** 10
seared New Jersey scallops over crispy manchego polenta with Belle Farm foie gras
Salads
Back Burner House Salad 7
mixed baby field greens, spiced walnuts, dried cranberries, cherry tomatoes, crumbled
bleu cheese, and a house-made balsamic vinaigrette dressing
Caesar Salad 6
romaine hearts tossed with house-made caesar dressing and garlic croutons
Roasted Beet Carpaccio 9
roasted red and yellow beets, mesclun mix, candied walnuts, crumbled gorgonzola,
and fresh grapefruit served with a citrus beet dressing
Classic Wedge 7
crisp iceberg lettuce, red onions, crumbled bacon, tomatoes,
and bleu cheese dressing
Frisee Salad 8
shaved Bosc pears, warm brie, candied pecans, pancetta emulsion, finished with crispy pancetta disk
Add to any salad:
Chicken 5 Sautéed 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 a starch, vegetable and a sauce
6 Oz. Center Cut Filet Mignon 29
8 Oz. Flat Iron Steak 26
4 or 8 Oz. Filet Tails*** 15/21
Starch Options
-Creamy Feta Polenta
-Saffron and Lobster Pomme Puree
-Whipped Pomme Puree
-Roasted Root Vegetable Risotto
- Vanilla/Apple Gastrique Dolce Bread Pudding
Vegetable Options
-Grilled Asparagus
-Sautéed Baby Broccoli Rabe
- Wilted Bok Choy
-Local Mushroom Ragout
-Butter Braised Brussels sprouts with Bacon
Sauce options
-Pomegranate Compound Butter
-“Grand Cru” Demi
-Port Wine Reduction
- Caramelized Shallot & Gorgonzola
- Whole Grain/Shallot Sauce
-Back Burner Style add$2.50
-En Croute Style add$2.50
Out of the Sea
*Back Burner Crab Cake 16/29
lump crab and shrimp mousse served with an autumn harvest orzo, baby broccoli rabe, roasted red pepper remulade
*Scallops*** 14/27
pan seared New Jersey scallops with a sweet potato pomme puree, shaved lotus and asparagus salad,
finished with vanilla essence
*Chef's Seasonal Fish Selection 16/29
pumpkin and New Jersey honey risotto, asparagus, pomegranate compound butter.
*Salmon 13/24
lentils, pearl onions and sautéd spinach , blood orange emulsion
*Amberjack 15/28
citrus white wine braised, cracked black pepper orzo, roasted asparagus, heirloom tomato salad
Off the Farm
Surf and Turf 29
4 oz. petite center cut filet mignon, 6 oz. crab cake s, white truffle pomme puree, sautéed spinach, bacon, bourbon butter
*Kangaroo Loin 15/27
6 oz. grilled medium rare, parsnip and black garlic puree, baby bok choy, port wine/thyme reduction.
* Braised Beef Short Ribs*** 13/24
creamy feta polenta, zucchini and squash ribbons, salsa verde, and natural pan jus.
*Milk Fed Veal Sweet Breads 14/27
celery root puree, braised Belgium endive, Madeira wine sauce.
*Roasted Root Vegetable Risotto*** 12/19-
parsnips, rutabaga, celery root, and baby heirloom carrots, Vermont applewood smoked cheddar.
* Entrees available in half portions
***Local Product (within 100 miles)
Executive Chef: Kristin McGuigan
Pastry Chef: Stephanie Rutkowski
Sous Chef: Kelly Collins
12.22.11
