Verjus & Lorena's are in NJ Mag's Top 25... Again.

Just sayin'...

-s.

http://njmonthly.com/articles/eat-drink/the-25-best-restaurants-2015/

BTW: Tonight's SHORE DINNER at Verjus!

nice!

Very nice that Maplewood has 2 out of top 25!

Well-deserved

Excellent, but not surprising!

Both places have great food, but what also draws us to each is that the owners/chefs are wonderful people. Jane always makes us feel like we've returned home and Chef Humberto remembers my husband's favorite dish even though we only go 2-3 times a year.

Now I need to make some reservations !

EBennett said:
Both places have great food, but what also draws us to each is that the owners/chefs are wonderful people. Jane always makes us feel like we've returned home and Chef Humberto remembers my husband's favorite dish even though we only go 2-3 times a year.
Now I need to make some reservations !

The last time we went to Verjus was near an anniversary or birthday that we had celebrated there in a previous year. They had a record of that and we got a special dessert with candle without even having mentioned it.

Here's Lorena's Fall Menu...

2015 Dinner Menu

Amuse-bouche

First Course

Scottish Salmon Tartare, Cucumber, Creme Fraiche, Wasabi Tobiko, Crisp Wonton, Asian Flavors 21

Roasted Beets and Whipped Burrata, Green Apple, Endive, Candied Walnuts,
Horseradish Creme, Sherry Emulsion 16

Frisee and Warm Duck Salad, Soft Poached Egg, Polenta Cake, Lardons,
Warm Bacon-Dijon Dressing 16

Warm Crepe of Lump Crabmeat and Field Mushrooms, Fresh Herbs, White Truffle Oil Beurre Blanc 21

Cream of Roasted Mushroom Soup, Local Peaches, Smoked Bacon, Scallion, Pickled Mushroom 12

House Made Cavatelli. Butternut Squash, Pancetta, Sage, Pine Nuts, Brown Butter-Balsamic Emulsion 16

Main Course

Atlantic Mahimahi, Zucchini, Oven Dried Tomato, Cucumber, Capers, Local Nectarines, Curry Emulsion 38

Atlantic Halibut, Almond and Herb Cous-Cous, Orange and Saffron Braised Endive 42

Barnegat Sea Scallops, Savoy Cabbage, Roasted Corn, Oven Dried Tomato,
Butternut Squash Puree, Mushroom-Truffle Emulsion 38

Spice Glazed Griggstown Quail, Wild Minnesota Rice, Snow Peas, Celery Root Puree, Black Truffle-Poultry Jus 38

Pasture Raised Angus Beef N.Y. Strip, Caramelized Baby Vegetables, Potato Puree, Fresh Herb-Black Peppercorn Veal Jus 48

Honey Glazed and Pistachio Crusted Crescent Duck Breast, Organic Red Quinoa, Haricot Vert, Bell Pepper Marmalade, Za'atar Yogurt 42

Last Updated 9/30/2015

I hadn't been to Verjus for a very long time and had a lovely dinner there recently. The fish was perfect and my birthday dessert came with a trick candle. Jane remembered my sons (who have been regulars for many years as guests of their grandmother) and their favorite beverage and dessert. When I mentioned that tonight, my younger son said the menu always had his ideal meal: escargots, flat iron steak and profiteroles, with a glass of chinotto.