A Toute Heure

Name: A Toute Heure
Address: 232 Centennial Ave., 07016, NJ, 07016
Telephone: 908-276-6600

232 Centennial Ave., Cranford, NJ 07016, US

• Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •

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Details

Cuisine: American (Traditional), Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE MENU

STARTERS

Cream of spring leek soup

with Paffenroth Garden’s spring leeks & onions with garden herbs

Crispy fried Spanish-style rice croquettes

stuffed with spring S&SO Farm’s spinach, onions and fontina cheese

Hand-made puff pastry tart

(baked to order) with Cherry Lane Farm’s spring asparagus, caramelized onions & local goat cheese

Sweet & sour braised endive

with slow roast heritage pork belly, topped with a sunny-side up NY farm egg & a coarse ground mustard vinaigrette

Cherry Lane Farm’s sweet pea “edamame”

shell on spring peas, blanched, with grey sea salt & olive oil

Hand-made flatbreads

topped with Copper Rive salmon belly with a dilled sour cream and herb drizzle

BITES

Lamb & Merguez meatballs

with a cilantromint yogurt sauce

House made apple paste rolled in ground walnut

with marinated womanchego

Slowly braised cippolino onions in sherry & thyme

with blue cheese crumbles

Spring Migliorelli breakfast radishes

with herbed butter on grilled crouton

Crock of house marinated mixed olives

ATH frites with garlic-saffron aioli

SALADS

Sheppard Farm’s grilled asparagus salad

with sprouted greens, a shallot-sherry vinaigrette & crumbled local goat cheese

Jah’s Creation organic romaine

with ATH Caesar dressing, shaved aged Parmesan & spiced croutons

Spring “Chopped” salad

of organic romaine lettuce, hard boiled farm egg, crispy bacon, cucumber & Kernan Farm’s tomato in a blue cheese vinaigrette

Maryland soft shell crab

mouth watering & crispy fried, over Evolutionary Organic’s spring greens with a lemon-garlic vinaigrette with grilled sourdough crouton

COFFEE & BEVERAGES

NJ’s Boylan’s Sodas & Seltzers

Table bottle of Pana

(flat)

Fresh brewed ice tea

(black)

Fresh house-made lemonade

(each)

Pressed pot of Illy Coffee

(for one)

Tea pressed pot

(for one)

Espresso

ENTREES

Boneless, brined, “brick” roast ½ chicken (Murray’s free-range chick

with Mt. Sweet Berry Farm’s golden nugget potatoes and spring spinach with blue cheese in a balsamic-garlic vinaigrette

Steak Frites

Grilled, marinated strip steak (10 oz), topped with a parsley-cilantro chimichurri, with a side of ATH frites with garlic-saffron aioli & an arugula salad with Dijon-cider vinaigrette

Roulade of heritage pork loin

pounded thin and stuffed with chorizo & bacon, with a Paffenroth Garden’s potato puree and wilted rainbow chard

Maryland soft-shell crab

mouth watering & crispy fried on a Breadsmith buttertop bun, with house-made tartar, shredded cabbage slaw, and a side of Dijon-herb potato salad

Kara’s Mussel Pot

Fresh, PEI mussels tossed with spicy chorizo sausage in a saffron cream sauce, an entrée portion with a side of ATH frites with aioli

ATH Cioppino (fish stew)

Littleneck clams, sea bass and scallop with Paffenroth Garden’s fennel confit in a white wine broth with preserved Jack’s Run tomatoes and saffron, drizzled with a spicy aioli and fresh cilantro

Copper River sockeye salmon filets

with a confit of spring onion, garlic and leek from S&SO Farms, served over pan sautéed polenta, with a black olive tapenade

NJ sea scallops

pan-seared, over smashed Paffenroth Garden’s Yukon potatoes, with Portobello confit & a Branch Creek Farm’s spring herb salad with creamy garlic vinaigrette

Local “Casa di Trevi”

hand-made asparagus and smoked mozzarella ravioli, topped with white wine, butter & Cherry Lane Farm’s asparagus

DESSERTS

“The Chocolate Pot Pie”

rich, creamy ganache, brownie bits, & Phillip’s Farm strawberries under a chocolate pastry lid

Decadent fudge brownie stack

with chocolate fudge sauce, whipped vanilla cream & a scoop of chocolate ice cream

ATH “cookie-which”

Palmier cookies (puff pastry “elephant ear” cookies sprinkled with sugar) sandwiched with a scoop of strawberry ice cream

Rich & tender, summer strawberry & blueberry buttermilk cake

with a caramel drizzle

Strawberry shortcake

(whole grain shortcakes) with vanilla whipped cream, fresh Phillip’s Farm strawberries & a strawberry drizzle