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Highlawn Pavilion

Restaurante americano, Espacio para eventos y Restaurante de nueva cocina americana$$$$

West Orange

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Highlawn Pavilion

8.9^/10

108

valoraciones

150 Fotos

Menú

Dinner Menu 3Wine List 3Dessert Menu 4$39 Three-Course Prix Fixe Piano Room Menu 3Bar Menu 5Lunch Menu 4

Dinner Menu

Appetizers

Samples of the Sea

19.50

Maine Lobster, Oysters, Alaskan King Crab Leg, Shrimp, Colossal Crabmeat

Jumbo Lump Crabmeat Salad

17.50

Herb and Lemon Dressing, Avocado Mousse, Mango-Mustard Sauce

Grilled Octopus

15.00

Diced Potatoes, Pear Tomatoes, Chorizo, Saffron-Lemon Aioli Sauce

Fishers Island Oysters On the Half Shell

16.50

Rice Wine and Cucumber Mignonette

Trio of Cured Duck Breast

15.00

Torchon de Fois Gras, Rillette de Confit

Classic Shrimp Cocktail

16.50

Old Bay Seasoning

Hamachi Crudo

15.00

Kimchi, Avocado, Pickled Mushrooms, Ponzu Sauce

Gravlax of Wild King Salmon

14.00

Cucumber Salmon, Chive Creme Fraiche

Prosciutto

14.00

Mission Figs, Goat Cheese, Fresh Orange Slices Balsamic Reduction

English Spring Pea Soup

8.50

Infused with Applewood-Smoked Bacon, Brioche Croutons

Salads

Baby Kale and Frisee Salad

14.50

Pear Tomatoes, Spiced Walnuts, Manchego Cheese, Dill Vinaigrette

Baby Arugula, Caesar Style

12.00

Spanish Boquerones, Parmigiano-Reggiano Tuile

Butter Lettuce

12.00

Pickled Root Vegetables, Sunflower and Pumpkin Seeds, Maple Vinaigrette

White and Green Asparagus

14.00

Sicilian Pistachios, Field Greens, Citrus Vinaigrette

Entrées

Mediterranean Dorade

33.00

Braised Fennel, Wilted Baby Spring Greens, Romesco Sauce

Scottish Salmon

34.00

Spring Onions, Heirloom Carrots, Peas, Baby Beets, Spicy Napa Cabbage, Dashi Broth

Grilled Filet Mignon

39.50

Wild Mushrooms, Creamy Mashed Potatoes, Mediterranean Panache of Olives and Sun Dried Tomatoes

Veal Osso Buco

38.50

Baby Vegetables, Fingerling Potatoes, Natural Jus

Homemade Spaghettini

32.00

Scallops, Jumbo Lump Crab Meat, Lobster Sauce, Toasted Panko

Chatham Cod

34.00

Applewood-Smoked Bacon, Cockles, Corn, Diced Potatoes, Celery Root, Carrots, Beach Mushrooms

Organic Local Chicken

28.50

Creamy Risotto, Asparagus, Fava Beans, Spring Onions, Sugar Snaps, Roasted Garlic-Rosemary Jus

Berkshire Pork Tenderloin

30.00

Bi-Color Cauliflower, Diced Carrots, Green Asparagus, Fava Beans, French Cognac Mustard Sauce

Vegetarian Dish

22.50

Root Vegetables, Stuffed Piquillo Peppers, Pleasantdale Château Farm Vegetables and Fresh Herbs

Agnolotti of Lamb

28.00

Trumpet Royal Mushrooms, Pearl Onions, Natural Jus, Fresh Mint

Wine List

Champagne

Perrier-Jouët, Grand Brut, France N/v

65.00

Krug, Grand Cuvée Brut, France N/v

179.00

Ruffino Prosecco, D.O.C., Italy N/v

45.00

Tattinger, Brut, France N/v

85.00

Nicolas Feuillatte, Palmes D’or Brut, France 1999

180.00

White and Rosé Wine

Sauvignon Blanc-Semillon, Caderetta, Sbs, Columbia Valley, Washington 2010

45.00

Chardonnay, Cuvaison, Carnero, Napa Valley 2010

50.00

Chardonnay, Cakebread Cellars, Napa Valley 2011

65.00

Chardonnay, St Francis, Sonoma County 2010

35.00

Semilion/ Chardonnay, Braccale Jacopo Biondi, (Italy, Tuscany) 2011

32.00

Chardonnay, Saintsbury, Brown Ranch, Carneros, Napa Valley 2008

40.00

Chardonnay, the Calling, Dutton Ranch, Russian River Valley 2010

45.00

Chardonnay, Wilson Daniels, Central Coast 2010

35.00

Red Wine

Pinot Noir, Brancott Estate, New Zealand 2011

35.00

Terlato Family Vineyards, Cardinals’ Peak, Napa Valley 2007

125.00

Cabernet Sauvignon 81%, Merlot 10%. Petite Verdot 7%, Cabernet Franc 2%

Benziger Signaterra, Three Blocks, Meritage, Sonoma Valley 2006

65.00

Meritage, St. Francis, Red Splash, Sonoma County 2007

36.00

Cabernet Sauvignon, Josh Cellars, “josh” Joseph Clark, North Coast 2011

45.00

California Red, Conn Creek Herrick Red, Napa Valley 2009

45.00

Beringer Knights Valley, Napa Valley 2011

55.00

Rosso Veronese Igt, Brolo Campofiorin Oro, Massi, Italy (Veneto) 2008

50.00

Terlato Family Vineyards, Devils Peak, Napa Valley 2007

125.00

Cabernet Franc 66%, Merlot 24% Cabernet Sauvignon 5%, Malbec 5%

Bordeaux, Château La Roque De By, Médoc Cru Bourgeois (France) 2010

70.00

Jean Edward Cellars, Stagecoach Vineyard, Napa Valley 2008

75.00

Pinot Noir, Wild Rock Central Otago, New Zealand 2009

32.00

Domaine Chandon, Cabernet Sauvignon, Napa Valley 2010

50.00

Dessert Menu

Desserts

Pineapple Cre?meux Tart

9.50

Compressed Pineapple, Coconut Sherbet, Yogurt, Mint Sauce

Warm Cre?me Frai?che Cinnamon Pecan Ga?teau

9.50

Cinnamon-Pecan Flavored Cake, Caramel Apples, Vanilla Bean Ice Cream, Caramel Sauce

Orange Sake Cre?me Bru?le?e*

9.50

Infused Orange-Sake Custard, Black and White Sesame Tuile Florentine

Mango Panna Cotta*

9.50

Assorted Fresh Fruit, Guava Sauce

Chocolate Menu

Grand Chocolate Voila

9.50

BBanana Ice Cream, Caramel Bananas, Chocolate, Hot Banana Anglaise Sauce

Chocolate Trio

9.50

Dark Chocolate Pretzel Ice Cream Napoleon, Milk Chocolate Mousse Fruity Crisp, White Chocolate Cream Torte, Chocolate Sauce

Chocolate Fudge Sundae in Almond Lace Cup

9.50

Vanilla Bean Ice Cream, Sweet Whipped Cream, Candied Walnuts, Hot Fudge Sauce

Ice Cream & Sorbets*

French Vanilla, Dark Chocolate Chip, Lemon Sorbet, Mango Sorbet, Raspberry Sorbet*

9.50

Peanut Butter Caramel Brownie

9.50

Cheese

Artisanal Cheese Selection

15.00

With Organic Quince Paste

$39 Three-Course Prix Fixe Piano Room Menu

Menu Available Every Tuesday, Wednesday, and Thursday in the Piano Room and at the Bar.

Appetizers

Provencal Vegetable Parfait

Wilted Baby Spinach, Toasted Vermont Goat Cheese, Aged Balsamic Vingar

Creamless Soup of Wild Mushroom

Organic Scottish Salmon Tartare

Japanese Seven SPice and Yuzu

Entrees

Brook Trout

Roasted Baby Vegetables, Fingerling Potatoes, Black Garlic Sauce

Chef's Homemade Pasta of the Day

Slowly Braised Pork Shank

Chive Mashed potatoes, Wild Mushrooms, Cider Jus

Vegan Fresh Garden Vegetable Plate

Jean Reno EVOO, Pleasantdale Chateau Greenhouse Herbs

Dessert

Selection From Our Dessert Menu

Artisinal Cheese Plate

(Add'l. $5.00)

Bar Menu

Main

Highlawn Organic Baby Green Salad

15.00

Cucumbers and Radishes with your Choice of

Highlawn Rustic Antipasto Board

15.00

Capicola, Olli Speck, Wild Boar Soppressata, Culatello, Cheese, Olives

28-day Dry Aged Debragga Beef Sliders

13.50

Truffle Pecorino Cheese and Applewood-Smoked Bacon

Open-face Skirt Steak Sandwich

21.00

Arugula Salad, Beer Battered Onion Rings, Dipping Sauce

Bar Pizza

Extra Toppings ($2 Each): Artichokes, Meat Sauce, Roasted Red Peppers, Mushrooms, Applewood-Smoked Bacon, Olives, Serrano Ham, Caramelized Onions, Truffle Oil, Pulled Pork

Margherita Pizza

12.50

Olive Oil, Fresh Basil, Heirloom Tomato Sauce, Fresh Mozzarella

Highlawn Pizza

13.50

Caramelized Onions, Wild Mushrooms, Fontina Cheese, White Truffle Oil

Spanish Flatbread

Pulled Pork, Applewood-smoked Bacon, Parmigiano Reggiano, Aged Balsamic

13.50

Wild Mushrooms and Sun-dried Tomatoes, Parmigiano Reggiano, Aged Balsamic

13.00

Panini Sandwiches

Served with Field Green Salad

Artisanal Grilled Brioche Cheese Sandwich

14.00

Emmental Cheese, Applewood Smoked Bacon, Sliced Tomato

Vegetarian French Baguette Panini

13.00

Grilled Eggplant, Roasted Peppers, Mozzarella, Fresh Basil, Fennel Pollen, Aged Balsamic

Seafood

Trio of Fish Tacos

15.00

Tuna, Salmon Tartare, Lobster Salad

Fried Calamari with Marinara Sauce

13.00

Shrimp Tempura

12.00

Chili Garlic Sauce

Shellfish Plateau

39.00

4 Fisher Island Oysters, 4 Little Neck Clams, 6 Gulf Shrimp Cocktail, Tuna and Salmon Tartare, Jumbo Lump Crab Meat, King Crab Leg French and American Cocktail Sauce

Jumbo Lump Crabmeat Martini

17.00

Yellowfin Tuna Tartare

14.00

Fleur de Sel, Wasabi Oils

Seared Crab Cake

15.00

Hothouse Cucumber, Red Onion, Tomato Salad, Honey-Chipotle Sauce

Lunch Menu

Vegetarian lunch is available upon request

Appetizers

Serrano Ham

11.00

With Compressed Melon and Aged Balsamic

Yellowfin Tuna Tartare

12.50

Extra Virgin Olive Oil, Fleur de Sel

Classic Shrimp Cocktail

13.50

Shellfish Tray

18.00

Assortment of Oysters, Shrimp, and Crabmeat

House-smoked Salmon

10.50

With Grilled Onion Rémoulade

French Onion Soup

8.00

With Cheddar Cheese Crust

Fishers Island Oysters On the Half Shell

14.00

Asian Cucumber Mignonette

Salads

Seasonal Organic Baby Greens

8.00

Shaved Root Vegetables, Champagne Vinaigrette

Greek Style Baby Arugula Salad

10.00

Feta Cheese, Olives, Organic Grapes, Sherry Vinaigrette

Classic Caesar Salad

9.00

Parmigiano-Reggiano, Herb Crôuton, Red Onion

Sandwiches

Highlawn Pavilion Royal Burger

16.50

Toasted Brioche, Cheddar Cheese, Applewood-Smoked Bacon, Lettuce, Tomatoes, Onion, and French Fries

Open-faced Smoked Salmon Sandwich

13.50

Toasted Brioche, Crudités, Olives, Cherry Tomatoes, Field Greens, Hard Boiled Organic Egg, Cucumber Salad

New England Style Lobster Roll

18.50

Mixed Green Salad, Balsamic Vinaigrette, French Fries

Cuban Sandwich

14.50

Smoked Ham, Slow-Roasted Pork Loin, Swiss Cheese, Pickles, Mustard and Mayonnaise on a French Baguette Pressed and Grilled, Served with Organic Green Salad

Entrées

Omelette of the Day From Locally Farmed Eggs

13.00

Field Green Salad

Parisienne Cobb Salad

18.50

Griggstown Chicken over Frisée and Field Greens, Applewood-Smoked Bacon, Sous Vide Organic Egg, Avocado, Roquefort

Mahi Mahi

17.00

Wild Mushroom Ragoût, Asparagus, Spring Peas, Spanish Red Pepper Sauce

Organic Chicken Breast

16.50

Artichoke Hearts, Baby Carrots, Fingerling Potatoes, Thyme Jus

Skirt Steak

17.00

Baby Arugula, Aged Balsamic Vinegar

Pasta of the Day

15.00

Wild Mushroom Risotto

13.00

Baby Beets, Parmigiano-Reggiano

Grilled Salmon Filet

23.00

Ratatouille, Roasted Garlic Sauce

Duo of Shrimp and Petite Crab Cakes

18.00

Frisée Salad, Lime and Dill Rémoulade

Lamb Shank

24.50

Risotto, Baby Vegetables, Natural Jus

10Oz Strip Steak

24.50

Haricots Verts, Baby Carrots, Fingerling Potatoes, Bordeaux Wine Reduction

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