MATTS RED ROOSTER FOR VALENTINES check out the menu

TO BEGIN‏
East Coast Oysters (half dozen)
16.75
mignonette &‏ spicy cocktail

Local Farm Cheese Plate
15
caramelized onion & apple jam, truffle honey

Stuffed Poblano Pepper
12
slow roasted pork, aged cheddar, fire roasted salsa & lime sour cream

‘Pork & Beans’
13
sous vide pork belly, butter braised beans, puffed corn, house sriracha bbq

Lobster Ravioli
15
lobster sherry cream sauce

Three Cheese Mac ‘n’ Cheese
16
crab claw meat, Old Bay crumb topping

Grilled Calamari
14.5
chipotle tomato cream

Seasonal Grilled Flat Bread
11
roasted butternut squash, baby arugula, triple crème brie, aged white balsamic

Tuna Two Ways, Seared & Tartare
15
wasabi cream, Rooster sauce, crispy wontons

Chef’s Deviled Eggs of the Night
12
fresh Griggstown Farm eggs

White Balsamic Sous Vide Fall Beets
13
crispy goat cheese

SOUP & SALAD
Rustic Wild Mushroom Soup
10.5
Manhattan Style Seafood Chowder
10.5
Soup du Jour
10.5
Soup Sampler
11.75
tasting of all three soups

Signature Grilled Romaine
9.5
creamy parmesan dressing & grated aged parmesan

add white anchovies
2
Fall Boston Bibb Salad
9.5
grilled pear, candied walnuts, creamy bleu cheese dressing

Rooster House Salad
9.5
spring mix, dried cranberries, toasted almonds, brined red onion, honey sherry vinaigrette

MAIN SELECTIONS‏
Griggstown Farm Chicken Pillared
28
bacon, spinach, gouda, white wine lemon butter

Jumbo Lump Crab Cakes
32
whole grain mustard cream sauce

‘The Classic’ Center Cut Filet
38
apple wood smoked bacon, bleu cheese crust

Mountain Red Rice Stuffed Peppers
28
vegan wild mushroom gravy

Wood Fire Grilled Ahi Tuna
35
pickled ginger cucumber salad, sauce trio

Grilled Atlantic Salmon
32
blood orange, soy glaze

New York Strip
36
sous vide to 126*, truffle, sea salt, butter

Lemon Grilled Lobster Tails
37
cold water lobster tail, lemon, butter

Jurgielewicz Farm Duck Two Ways
32
grilled breast & confit leg port, sundried cranberries, orange zest, demi

Stuffed Pork Chop
30
onion, bacon, cheddar cheese

Piedmontese Ribeye Steak
44
red wine, mushroom demi-glace

Thirty Day Dry Aged Cowboy
47
dry-aging imparts an intense depth of flavor

add a lobster tail
16
DESSERT
Dessert
Our dessert menu changes daily. It ranges from a creme brulee bread pudding topped with caramel sauce and vanilla ice cream to a flourless triple layered chocolate tourine. Our pastry chef works hard at trying to satisfy the sweet tooth in everyone.