Beginning on Wednesday, May 28, Fiddleheads Restaurant, 27 East Railroad Avenue, Jamesburg, New Jersey, will celebrate the annual arrival of fiddlehead ferns from the northern forests of Maine and Eastern Canada by preparing them with a special dinner menu.
The fiddlehead ferns, for which the restaurant is named, will be paired with a special wild game menu of appetizers and entrées. The menu, which begins this coming Wednesday, May 28, will continue while supplies last.
APPETIZERS – Elk Burger Slider: lean, flavorful ground elk mixed with creamy bleu cheese, caramelized fiddleheads and onion, served on a soft slider roll with lettuce and tomato, finished with a house-made smoked tomato ketchup; Kiwi Mussels with Fiddleheads: plump New Zealand mussels and Andouille sausage steeped in a broth of garlic, wild Canadian fiddleheads, butter, scallions and white wine; Fiddle-Crab Fritters: crab, scallion, corn, bell pepper and wild fiddleheads, pan-fried and served with a lemon-chive sour cream
ENTRÉES – White-Tail Venison Medallions with Fiddleheads: prepared campsite style: seasoned, dusted with flour and pan seared, deglazed with whiskey, finished with fresh sage and garlic, served with sautéed wild Canadian fiddlehead ferns and fried potatoes; Grilled Wild Boar with Risotto: boneless loin of pork, seasoned then grilled, served with a sauce of fiddleheads, garlic and lemon, finished with diced tomato and served with creamy risotto; Fiddlehead and Crab Stuffed Rainbow Trout: stuffed with caramelized fiddleheads, crab, celery, carrot and applewood-smoked bacon, served with homemade tartar sauce and sautéed green beans; Pan-Seared Buffalo Medallions with Fiddleheads: medallions of seasoned ultra-lean bison, finished with a demi-glace of butter, red wine, and roasted garlic, served with mashed potatoes and fiddleheads; Mojito Grilled Swordfish with Fiddleheads: Cajun-seasoned, then grilled, topped with a cool mojito sauce of fresh mint, rum and lime, served with fiddleheads and basmati rice; Northern Exposure Pasta with Fiddleheads: spicy Andouille sausage, wild fiddleheads, succulent shrimp and kiwi mussels streeped in a broth of lemon, coconut milk, and red bell peppers, tossed with fettuccine and served with warm cornbread
Diners may also try fiddleheads on the side as a unique appetizer or side dish.
Wild Fiddleheads “Calamari-Style”: coated with buttermilk, four and bread crumbs then flash fried crispy brown and served with a duo of sauces: a traditional spicy tomato and tangy lemon aioli
Sautéed Fiddleheads on the Side: Substitute wild fiddlehead ferns, sautéed with carrot matchsticks, shall & garlic for a side vegetable for a $4.00 upcharge, or order as an additional, large side dish for $8.50.
For more information about the special fiddlehead wild game menu, or to make reservations, please call (732) 521-0878.
Bon Appétit!
TAD
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