In addition to their regular à la carte offerings of small & large plates and desserts, Bar N, the bar/lounge at restaurant Nicholas in Middletown, New Jersey, recently unveiled a new featured dish and a different three course prix fixe for each day of the week.
Bar N’s new featured dish is a 28-ounce 28-day dry-aged Côte du Boeuf for two; accompaniments include horseradish creamed spinach, celery root purée, whipped potatoes, and glazed vegetables. This entrée is priced at $45.00 per person.
Special daily three-course menus are priced at $29.00 per person; $49.00 per person when accompanied by matching wine tasting flights.
TUESDAY’S THREE-COURSE MENU:
Appetizer: Crispy Florida Frog Leg, Louisiana Alligator, Creole Purée
Wine Pairing: 2010 Mosel, Riesling, Feinherb, Von Heddesdorff
Main Course: Bourbon-Braised Suckling Pig, Parisienne Apples, Toasted Pecans, Maple Jus
Wine Pairing: 2009 Napa Valley, Cabernet Sauvignon, Gravelly Loam, Fiancetto
Dessert: Blood Orange Soup, Lemon Mascarpone Cream, Grapefruit Sorbet
Wine: 2008 Monbazillac, Domaine Petit Paris
WEDNESDAY’S THREE-COURSE MENU:
Appetizer: Pickled Heirloom Baby Beets, Olive Oil Mascarpone, Meyer Lemon, Spinach Purée
Wine Pairing: 2010 Entre Deux Mers, Sauvignon Blanc, Château Turcaud
Main Course: Vadouvan Spiced Monkfish, Pistachio Powder, Golden Raisin Purée, Cockles
Wine Pairing: 2009 Sonoma Coast, Chardonnay, Clos Julien
Dessert: Winter Spice Cake, Candied Carrots, Cream Cheese Ice Cream, Cheesecake Sauce
Wine Pairing: 2008 Monbazillac, Domaine Petite Paris
THURSDAY’S THREE-COURSE MENU:
Appetizer: Potato & Leek Soup, Gruyere Cheese Cloud
Wine Pairing: 2009 Sonoma Coast, Chardonnay, Clos Julien
Main Course: Roasted Organic Chicken, Baby Vegetables, Whipped Potatoes
Wine Pairing: 2009 Valpolicella, Solane, Santi
Dessert: Chocolate Marshmallow, Chocolate Cake, Vanilla Marshmallow, Malted Chocolate Ice Cream
Wine Pairing: 2005 Late Bottled Vintage, Fonseca
FRIDAY’S THREE-COURSE MENU:
Appetizer: Glazed Sweetbreads, Pickled Quince, Chestnut Purée, Black Olive Oil
Wine Pairing: 2010 Entre Deux Mers, Sauvignon Blanc, Château Turcad
Main Course: Bass, Rouille Purée, Mussels, Fennel Marmalade, Bouillabaisse Broth
Wine Pairing: 2010 Sancerre, Rose, Dominique Roger
Dessert: Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Wine Pairing: 20-Year Tawny Port, Taylor Fladgate
SUNDAY’S THREE-COURSE MENU:
Appetizer: Baby Field Greens, Caramelized Hazelnuts, Beaufort Cheese
Wine Pairing: 2010 Entre Deux Mers, Sauvignon Blanc, Château Turcaud
Main Course: Nova Scotia Lobster, “Macaroni & Cheese,” Bacon Tuille, Smoked Paprika Oil
Wine Pairing: 2009 Sonoma Coast, Chardonnay, Clos Julien
Dessert: Milk Chocolate Mousse, Roasted Banana Ice Cream, Chocolate Praline Sauce
Wine Pairing: 2008 Maury, Vintage Reserve, Mas Amiel
Please note: Menus are subject to change due to seasonal availability.
For more information, or to make reservations, please access the restaurant’s website, www.restaurantnicholas.com, or call (732) 345-9977.
Bon Appétit!
TAD
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