Chocolate Dipped Strawberries

Bacon, lettuce, tomato, Mayo on our delicious San Francisco white bread.

Grilled or broiled whitefish on toasted Brioche bun. Served with a side of Tartar sauce and lemon wedge. Add American Cheese for $.49.

New! Grilled Whitefish

Hand cut into strips and battered in a superb blend of Italian seasonings, parmesan cheese, buttermilk and other secret ingredients. Served with creamy garlic parmesan sauce.

Parmesan Portabella Mushroom Fries

Tequila, lime juice, and triple sec served with salt.

Margarita

Tortilla chips topped with melted cheese, jalapeños, and served with salsa.

Jersey Grille Nachos

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Hummus

Crisp romaine lettuce, croutons, and Parmesan cheese, tossed in Caesar dressing.

Caesar Salad

Coke

Croissant Rolls with Homemade Chips, Coleslaw, Pasta Salad

Chicken Salad Sandwiches

10oz Sirloin Steak with Baked Potato or Mashed

Steak Dinner

Enchiladas

Pulled Chicken & Buns with BBQ Sauce, Baked Beans, and Coleslaw

BBQ Pulled Chicken

Shaved Turkey or Ham with Choice of Swiss, Cheddar, American, Provolone or Pepper Jack, Chips and Coleslaw

Hoagie Style Sandwiches

Pulled Pork Bun with BBQ Sauce, Baked Beans and Coleslaw

Jersey's Famous Pulled Pork

Char Grilled, Marinated Chicken Breast with Baked or Mashed Potato, Jersey's Macaroni and Cheese Bake, Choice of House or Caesar Salad, Rolls

Grilled Chicken Dinner

Hard and Soft Shell Beef or Chicken with Lettuce, Tomato, Cheese, Beans & Rice, Chips and Salsa

Taco

Vegetable Tray

An assortment of Swiss, Cheddar and Pepperjack cheeses.

Cheese Platter

Charcuterie Platter

Fresh mozzarella, Olive medley, tomatoes, pepperoncini and mushrooms. Topped with Balsamic Vinaigrette and Fresh Herbs.

Antipasto Platter

Shrimp Cocktail

Seasonal fruit served with a Raspberry or Vanilla Anglaise.

Fruit Tray

Rinse the fresh strawberries under cold water to remove any dirt or pesticides. Pat them dry with paper towels. Ensure that the strawberries are completely dry before dipping.

Wash the Strawberries

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. The coconut oil helps the chocolate to melt smoothly and gives it a nice sheen.

Prepare the Melting Pot

Microwave the chocolate and coconut oil mixture in 30-second intervals, stirring between each interval until the chocolate is completely melted and smooth. This should take about 1-2 minutes total depending on your microwave.

Melt the Chocolate

Hold each strawberry by the stem and dip it into the melted chocolate, ensuring it is coated up to the green leaves. Allow any excess chocolate to drip off.

Dip the Strawberries

If desired, immediately sprinkle chopped nuts, sprinkles, or cocoa powder onto the dipped chocolate while it's still wet. This will help the toppings stick.

Add Optional Toppings

Place the dipped strawberries on a baking sheet lined with parchment paper. Allow them to set at room temperature or refrigerate for about 30 minutes until the chocolate hardens.

Set the Strawberries

Fresh Strawberries

Semi-sweet Chocolate Chips

Coconut Oil

Chopped Nuts (e.g., almonds, walnuts)

Sprinkles

Cocoa Powder

In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Flip occasionally to ensure even cooking. Once done, remove from skillet and place on paper towels to drain excess grease.

Cook the Bacon

Wash the lettuce head thoroughly under running water. Pat dry with a paper towel. Tear the leaves into manageable pieces for the sandwich.

Prepare the Lettuce

Wash the tomatoes, then slice them into medium-thick rounds. Set aside.

Slice the Tomato

In the same skillet used for the bacon, toast the slices of San Francisco white bread until golden brown on both sides, about 2-3 minutes per side. Alternatively, you can use a toaster.

Toast the Bread

Spread mayonnaise on one side of each slice of toasted bread. On four slices, layer the crispy bacon, followed by the lettuce pieces and tomato slices. Top with the remaining slices of bread, mayo side down.

Assemble the Sandwich

Bacon

Lettuce

Tomato

Mayonnaise

San Francisco white bread

In a medium bowl, combine mayonnaise, dill pickle relish, lemon juice, capers (if using), salt, and black pepper. Mix well until fully blended. Set aside in the refrigerator to chill while you prepare the fish.

Mix Ingredients

In a shallow dish, mix together olive oil, lemon juice, garlic powder, salt, and black pepper. Add the whitefish fillets and coat them well with the marinade. Let the fish marinate for about 15 minutes.

Marinate the Fish

Preheat your grill or broiler to medium-high heat.

Preheat the Grill

Place the marinated whitefish fillets on the grill. Grill for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.

Grill the Fish

While the fish is grilling, place the Brioche buns cut-side down on the grill or broiler. Toast until golden brown, about 1-2 minutes.

Toast the Buns

Once the fish is cooked, place a fillet on the bottom half of each toasted Brioche bun. If desired, add a slice of American cheese on top of the hot fish to melt slightly. Spread a generous amount of tartar sauce on the top half of the bun.

Build the Sandwich

Close the sandwich with the top half of the bun. Serve immediately with a lemon wedge on the side.

Complete the Sandwich

Whitefish fillets

Olive oil

Lemon juice

Garlic powder

Salt

Black pepper

Brioche buns

American cheese (optional)

Dill pickle relish

Capers (optional)

Lemon wedges

Clean the Portabella mushrooms with a damp cloth and remove the stems. Slice each mushroom into fry-shaped strips, about 1/2 inch thick.

Prepare the Mushrooms

In a large bowl, whisk together the all-purpose flour, cornstarch, Italian seasoning, garlic powder, salt, and black pepper until well combined.

Prepare the Battering Mixture

In another bowl, pour the buttermilk and set aside.

Prepare the Buttermilk Dip

Dip each mushroom strip first into the buttermilk, letting the excess drip off. Then dredge in the flour mixture until fully coated.

Batter the Mushrooms

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the battered mushroom strips in batches for 3-4 minutes or until golden brown and crispy. Remove and place on paper towels to drain excess oil.

Fry the Mushrooms

In a medium bowl, combine the mayonnaise, sour cream, minced garlic cloves (use a garlic press or finely chop), Parmesan cheese, lemon juice, salt, and black pepper. Mix until smooth and creamy.

Make the Sauce

Serve the hot mushroom fries with the creamy garlic Parmesan sauce on the side for dipping.

Serve

Portabella mushrooms

All-purpose flour

Buttermilk

Parmesan cheese

Italian seasoning

Cornstarch

Vegetable oil

Sour cream

Garlic cloves

Start by preparing your glass. Take a lime wedge and rub it around the rim of a chilled cocktail glass. Dip the rim into a plate of kosher salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, add 2 oz of tequila, 1 oz of fresh lime juice, and 1 oz of triple sec. Fill the shaker with ice cubes (about 1 cup) and secure the lid.

Mix the Ingredients

Shake the cocktail shaker vigorously for about 15 seconds until the mixture is well chilled.

Shake the Cocktail

Strain the mixture into the prepared glass. If you prefer, you can serve it on the rocks by pouring it over fresh ice instead.

Strain and Serve

Garnish your Margarita with a lime wedge on the rim of the glass.

Garnish

Tequila

Fresh lime juice

Triple sec

Kosher salt

Lime wedge (for garnish)

Ice cubes

Preheat Oven

Spread the tortilla chips evenly on a large baking tray.

Prepare Tortilla Chips

Sprinkle the shredded cheddar cheese evenly over the tortilla chips.

Add Cheese

Evenly distribute the sliced jalapeños over the cheese.

Add Jalapeños

Place the baking tray in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove the nachos from the oven and let them cool for a minute. Serve immediately with salsa on the side.

Serve with Salsa

Tortilla Chips

Shredded Cheddar Cheese

Jalapeños

Salsa

Brew 1 cup of strong coffee and allow it to cool. If using coffee liqueur, stir it into the cooled coffee.

Brew Coffee

In a large mixing bowl, whisk together the mascarpone cheese, granulated sugar, and vanilla extract until smooth.

Prepare Mascarpone Mixture

In a separate bowl, whip the heavy cream until stiff peaks form.

Whip Cream

Gently fold the whipped cream into the mascarpone mixture until fully combined.

Combine Mixtures

In another bowl, whisk the egg yolks until they are thick and pale. Gently fold the egg yolks into the mascarpone mixture.

Beat Egg Yolks

Quickly dip each ladyfinger into the cooled coffee mixture and layer them in a rectangular dish. Spread half of the mascarpone mixture over the ladyfingers.

Layer the Tiramisu

Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Repeat Layering

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.

Chill

Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings.

Ladyfingers

Strong brewed coffee

Coffee liqueur (optional)

Mascarpone cheese

Heavy cream

Granulated sugar

Vanilla extract

Egg yolks

Cocoa powder

Dark chocolate shavings

If using canned chickpeas, drain and rinse them under cold water. If using cooked chickpeas, ensure they are cooled.

Prepare the Chickpeas

In a food processor, combine the chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and water.

Blend the Ingredients

Blend on high speed until the mixture is smooth and creamy. If the hummus is too thick, add more water, one tablespoon at a time, until the desired consistency is reached.

Process until Smooth

Taste the hummus and adjust the seasoning with additional salt or lemon juice as needed.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika and chopped fresh parsley for garnish.

Heat the pita bread in a dry skillet over medium heat for about 1-2 minutes on each side until warm and slightly puffed.

Warm the Pita

Cut the warm pita into triangles and serve alongside the hummus.

Chickpeas (canned or cooked)

Tahini

Garlic clove

Ground cumin

Water

Paprika (for garnish)

Fresh parsley (for garnish)

Pita bread

Wash the romaine lettuce thoroughly under cold water. Remove any damaged outer leaves. Pat dry with a clean towel or use a salad spinner to remove excess water. Tear the lettuce into bite-sized pieces.