Summer is here !!!

Hope everyone is enjoying the warmer weather as we approach the busy season....

We are thrilled in the kitchen as The Garden State's bounty is increasing as we go further into the summer months. Look for menu changes in multiple areas. Strawberries, all sorts of leafy greens, asparagus, herbs, and so much more ! Check out our Facebook page https://www.facebook.com/#!/AtlanticBarandGrill for updates on what's local on a weekly basis as well as specials and upcoming events.

We now have local Scallops and Alaskan Salmon on the menu as well as baby Pennsylvania Lamb Porterhouse steaks, Prosciutto Americano from our friends at La Quercia in Iowa and domestic Blue Crab Meat for our Crab Cakes....

We will change the menu again slightly about mid -July when we start to get corn, squashes, peppers, tomatoes and carry that menu until the farmers tell us there is no more.

In other news.... We were so happy to be a part of two great events this past week. The Barnegat Bay Festival in Island Heights and the "Red, White, and Brew" Charity event at the Toms River Country Club.. Great to meet some of you face to face and appreciate your positive feedback on the changes we are making at the restaurant.

Hope to see you soon!

Chef Michael

Spring Time and what's to come....

While we certainly hope you are enjoying the new Spring menu, there is more to come!!!! We took delivery of our first ramps yesterday along with asparagus from right here in New Jersey. Definitely signs of Spring.

What else does this mean? Well, we should start to see soft shell crabs(one of my all time favorites), morel mushrooms, strawberries, Alaskan Salmon, artichokes, figs, beans and so much more!!!

Look for a new dessert menu this week and we're already working on the next menu for late may...

Spring Menu is Here !!!!

We have listened to your feedback and have made some changes... Remember, food is seasonal and most items will not be on the menu year round, so enjoy what Spring has to offer!

New Food

Spring Time.....

   As Spring approaches, so does warmer weather and with it, the start of green vegetables. Looking toward the next menu, we think about peas, asparagus, fava beans, ramps and much more. We also start to think lighter, letting our wonderful complex braised dishes go away for a vacation till fall while bringing back vinaigrettes, grilled items, salads and more use of olive oils and vegetable purees.
  Personally, I look at this next menu change as a time of reflection. Reflection on the first couple of months with our new menu and listening to our guests as well as staff for commentary and criticism. There are some changes to be made for sure and re-thinking of certain items. As stated before, we are committed to sourcing the best quality ingredients we can find, hopefully within 300 miles, then, within the United States.
   Some things that will definitely be on the next menu..... lamb, asparagus in several guises, halibut, artisanal cheese plates, another steak option, our own steak sauce, risi bisi and much more.... Look fr special over the next couple of weeks!

Chef Michael

One of our partners.....

This is a video of Mikey Azzara from Zone 7. Zone 7 is one of our purveyors that specializes in local products, mostly produce but also cheeses from Valley Shepherd and Cherry Grove, Bob's Buzzy Bees Honey, Oak Grove Mill grains (where we get our grits from!) and many others. They are a small company with only a few employees, but their hearts and beliefs are second to none...

http://vimeo.com/19838162


Thank you to the entire crew at Zone 7 for your hard work. We wish you much continued success!

Upcoming Wine Dinner Menu for March 10th