Karen & Rei's

Name: Karen & Rei's
Address: 1882 Rte. 9 N., 08210, NJ, 08210
Telephone: 609-624-8205

1882 Rte. 9 N., Clermont, NJ 08210, US

• Monday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Soups

Mahogany Clam Chowder

Our version of this Boston classic, using southern Maine littleneck Mahogany clams steamed to order with smoked bacon, toasted garlic, mushrooms, potatoes & thyme; finished with fresh spinach and cream.

Mussel Tom Kai

Fresh mussels steamed in a fragrant, coconut milk and shrimp broth steeped with ginger, garlic, galanger, lemon grass, lime leaf, cilantro, onions, shiitake mushrooms , and a touch of lime juice and fish sauce .

Butternut Puree

A velvety puree of butternut squash, scented with cardamom and cinnamon, garnished with a roasted garlic, infused yogurt and toasted walnuts.

Temptations

Shrimp & Crab Boudin

A delicate sausage made with a blend of shrimp, jumbo lump crab meat, scallions, fresh dill, and rice; roasted then served with a light sherry cream and diced tomatoes.

Filet Satay

Tender marinated morsels of filet mignon skewered and grilled; served with a crushed peanut sauce.

Clams Casino

Littleneck clams stuffed with minced onion and sweet pepper, then baked with smoked bacon.

Carribean Steamers

A baker's dozen of littleneck clams, steamed with toasted garlic, cilantro and chardonnay; served with a delightfully spicy Jamaican pepper butter.

Sake Cured Salmon Gravlax

Salmon fillet rubbed with Asian spices, fresh lemon and sake, thinly sliced and served over baby greens with crustini, wasabi mayonnasie and a sake-infused sour cream.

Wild Mushroom Wontons

Lightly fried and served over and oriental slaw with a raspberry dipping sauce.

Smoked Duck and Portabella Tart

Mesquite-smoked duck and portabella mushrooms over a buttery crust, accented with caramelized red onions, basil, and smoked provolone, then drizzled with a maple soy glaze.

Chocolate Ancho Barbecue Ribs

Tender baby back ribs slow roasted in a chocolate, hoisin, and ancho pepper, barbecue sauce.

Salads

Baked Hazelnut-Encrusted Brie

Nestled in baby greens lightly tossed with a raspberry vinaigrette; garnished with a cranberry chutney and caramelized Belgian endive.

Warm Duck and Mushroom Salad

Roasted and pulled duck, tossed with sauteed mushrooms, beets, feta cheese, fresh orange, toasted walnuts, and spinach in a chipotle pepper- citrus vinaigrette.

Classic Caesar

Crisp romaine tossed with sourdough croutons, fresh basil, and our robust caesar dressing, then topped with freshly grated Locatelli (please indicate preference for anchovy.)

Chilled Spinach & English Stilton

Fresh spinach tossed with a raspberry vinaigrette, caramelized almonds, Stilton bleu cheese, and fried shallots.

Karen's Field Greens

Assorted baby greens garnished with fresh fruit, toasted hazelnuts, and imported chevre, then drizzled with our strawberry balsamic vinaigrette.

Pastas

Golden Gnocchi

Hand-rolled basil and Locatelli, yukon gold potato gnochhi; tossed with fresh spinach, basil, black forest mushrooms, and fresh tomatoes.

Seafood Udon

Fresh market fish, clams and mussels simmered in a delicate, kombu-miso broth, simmered with saffron, anise, minced garlic, onions, Spanish chorizo sausage, and fennel; finished with a pistachio and cilantro pesto.

Fettucine Di Amore

Fettucine rolled in toasted garlic, red onions, cracked black pepper, fresh spinach, feta cheese, and tomatoes; topped with freshley grated Locatelli.

Baci Thailandaise

Rice noodles sauteed with ginger, crushed peanuts, tofu, carrots, shiitake mushrooms, bean sprouts, scallions, and tomatoes; finished with a touch of teriyaki and coconut milk.

25th Street Traditions

Maryland Crab Cakes

Karen's own blend of jumbo lump crabmeat, herbs and spices, dusted with bread crumbs, baked until golden brown; served with a roasted sweet pepper coulis, tartar sauce, and our roasted garlic mashed potatoes.

Classic Filet Au Poivre

A most succulent, ten ounce cut of Angus beef, seared in black peppercorns; served with our lightly peppered, creamy, brandy demi-glace, and yukon gold whipped potatoes.

Shrimp de Provence

Seared shrimp over a saffron risotto folded with spinach, wild mushrooms, served with our lightly peppered, creamy, brandy demi-glace, and yukon gold whipped potatoes.

The "Original" Grilled Chicken Avalon

Marinated chicken breast over basmati rice pilaf and fresh spinach, garnished with jumbo lump crabmeat, simmered in a toasted garlic and basil beurre blanc; finished with fresh tomatoes and scallions.

Plum Roasted Rack of Lamb

A most tender cut of Australian lamb lightly glazed with an extraordinary tamarind and oven-dried Plum demi-glace with just hints of cardamon and cumin; resting against our creamy spinach and chevre risotto.

Eclectic Fare

'Guinness' Marinated Pork Tenderloin

Rubbed with whole grain mustard, roasted, sliced, and served over a savory apple dressing with fresh pork, and mire poix vegetables; accented with a smoked mulato pepper and ginger aioli.

Seared Ostrich with Rosemary

Served over roasted garlic, mashed potatoes folded with goat cheese, and dressed with a ruby, port demi-glaze, with leeks, 'hen of the wood' mushrooms, and green peppercorns; topped with a pecan and rosemary compound butter.

Orange & Honey Duck

Duck breast soked in honey, orange juice, and tea leaves, grilled, and sliced over a sweet potato and duck hash blended with fennel and shallots; highlighted with a cranberry, anise, and juniper demi-glaze.

Tamarind Glazed Venison

New Zealand Cervena venison roasted and served with a a red, coconut milk curry simmered with garlic, shallots, ginger, galanger, lemongrass, cumin, cilantro and lime, studded with butternut and chick peas.