Autumn brings a light chill to the air and thus certain chefs add comfort style dishes. Other chefs incorporate roasted root vegetables, butternut squash and parsnips into their dishes. Don’t miss out on sampling the taste of fall at these Monmouth and Ocean county restaurants that specialize in seasonal fare.
These restaurants are taking advantage of New Jersey’s four seasons by cultivating carefully crafted seasonal menus that play up each season’s finest ingredients.
PASCAL & SABINE
Dining at Pascal & Sabine allows guests to indulge in the tastes of France as well as fall its seasonal menus.
Step into the chic world of Pascal & Sabine, 601 Bangs Ave., Asbury Park, and delve into a menu of fine craftsmanship.
An autumn favorite, start your meal with the Butternut Squash Soup garnished with ginger spiced crème fraîche and chives.
Small plates include Hudson Valley Foie Gras with Honey Crisp apple compote and rosemary caramel as well as Chicken Pot Pie made with roasted Crystal Springs chicken, mushroom cream sauce, carrot, celery, onion, parsley and brisée pastry.
Add Pascal & Sabine to your list of places to sample seasonal specialties before autumn comes to an end.
Established in 2015, Cardinal Provisions, 513 Bangs Ave., Asbury Park, quickly became a popular breakfast, lunch and brunch spot serving unique dishes.
Perfect for fall is the menu’s Cranberry Pancake, a cast-iron skillet cake with salted honey butter. Let the name speak for itself with the Fall French Toast.
The french toast is made with custard-soaked brioche, roasted pear, streusel and fresh ginger and warm spices.
Try the Rosewater Ricotta Toast made with seasonal jam, pistachios or honey or the Fig Toast which melds fresh figs, cashew cheese, local greens, reduced balsamic and toasted hazelnuts.
Fall is certainly in the kitchen at Cardinal.
Known for its pizza, Porta, 911 Kingsley St., Asbury Park, invites customers to eat, drink and be honest.
In addition to pizza, the menu also offers pasta and risotto, salad and more with a menu that adheres to the season.
Fall specialties include the Autumn Betty pizza, made with wild mushrooms, garlic, goat cheese, truffle pecorino, thyme and walnut oil as well as the Autumn Risotto, carnaroli rice with porcini mushroom, parmigiano reggiano and black truffles.
Try the acorn squash, which is fire-roasted and includes house-made ricotta, Calabrian chile honey and extra virgin olive oil.
The Swayze dish starts out with ricotta gnocchi and adds butternut squash, Prosciutto di Parma, gorgonzola dolce fonduta and olive oil breadcrumbs.
Porta knows how to perfect a seasonal menu so grab a fall dish before it’s too late.
Remington’s, 142 Main St., Manasquan, takes pride in featuring “an a la carte menu that celebrates the seasonal bounty of the Jersey Shore and its surrounding areas.”
The fall dinner menu encompasses starters, plates to share, soups and salads as well as entrees – and each category has quite the selection of dishes.
Begin your meal with the Crescenza and Root Top Ravioli with marjoram-prosciutto butter and toasted walnuts. Share a plate of Duck Rillettes with duck confit jar, seasonal fruit compote, crostini and lavosh or Crispy Calamari with a sweet ginger crust, fresh basil, hot and sweet chiles and lime aioli.
The Smoked Salmon and Roasted Root Vegetables salad adds capers, pecorino, parsley, lemon and mesclun to the root vegetables.
Entree selections include a Fresh Pappardelle and Rabbit Ragout with soppressata, cured black olive and herbed ricotta and Socca Crepe with mushrooms, chard, dried herb tomato, parsnip, goat cheese, fig-balsamic and mesclun greens.
Stop into Remington’s for these dishes and many more this fall.
This Point Pleasant Beach restaurant and steakhouse, located at 20 Inlet Drive, offers an upscale steakhouse menu as well as appetizers, soups, salads and entrees that change with each season.
Fall flavors come alive on Shipwreck’s menu starting with appetizers such as a Beet & Goat Cheese Tower with roasted beets tossed in sherry citrus vinaigrette, goat cheese, toasted pumpkin seeds and crostini as well as Butternut Squash Ravioli with cognac cream sauce, candied pecans and rosemary oil.
While Tuna Tartare and Crab Cake are always on the appetizer menu, ingredients change according to the season.
For fall, the Tuna Tartare includes sesame oil, sesame seeds, apples, jalapenos, scallions and crispy wontons. While the Crab Cake is still served with a cajun remoulade, during autumn it’s accompanied by an apple slaw.
For entrees, the Airline Chicken Breast is served with a cranberry and butternut squash couscous, toasted pumpkin seeds and pomegranate sauce. The 12 oz. Bone-In Pork Chop comes with bourbon vanilla sweet mashed potatoes, sauteed broccolini and rosemary apple browned butter.
Named for its location on Arnold Avenue in Point Pleasant Beach, 709 serves cocktails, sushi and coastal cuisine.
Begin with goat cheese croquets served with blackberry compote, also known as Goats in Coats, or a Kale Salad tossed with diced roasted green apples, candied walnuts, golden raisins and farro finished with EVOO balsamic vinaigrette.
Main plates include the Autumn Pappardelle with roasted parsnips, butternut squash, brussel leaves, crimini mushrooms and kale in sage creme topped with walnut gremolata as well as the Braised Short Rib with mashed potatoes, seasonal vegetables and a demi finish.
Head in for a dish and cocktail that tastes just like fall.
CORNERSTONE KITCHEN & TAP
Since opening a year ago with a mission to bring finely crafted seasonal and fresh fare to Ocean County, Cornerstone Kitchen & Tap, 21 S Hope Chapel Road in Jackson, has been doing just that.
Each season Executive Chef Salvatore Capobianco crafts a menu utilizing the best ingredients the season has to offer.
While the menu is seasonal, it’s shy of being small. From appetizers to soups and salads, handhelds, entrees and desserts, each menu section has abundant options.
Fall at Cornerstone certainly brings some of the comfort foods that many know and love, but with a unique twist.
Start off with Meat & Potatoes, made with pan-seared pierogies, slow cooked, pulled braised short rib, caramelized onions, chives and crispy onions. The Fall Market Salad includes greens, shaved brussels sprouts, cranberries, almonds, apples finished with an apple vinaigrette.
The Drunken Ravioli is made with CKT vodka sauce, sun dried tomatoes and six cheese ravioli. The Braised Short Rib is comprised of an 8 oz. boneless beef short rib, roasted tomato, heirloom carrots, whipped potatoes and pan jus.
Meatloaf Marsala starts with slow roasted meatloaf and adds mixed mushrooms, marsala sauce and whipped potatoes.
Save room for dessert and try to decide between the Belgian Waffle with Pumpkin Ice Cream and espresso caramel sauce, the CKT Pumpkin Crème Brulee or the Autumn Cheesecake, a NY-style cheesecake with a gingersnap crust and poached figs.
Cornerstone’s cooking up crafty comfort food for fall, so get there before it’s gone.