An American Grill

Name: An American Grill
Address: 246 Rte. 10 W., 07869, NJ, 07869
Telephone: 973-442-9311

246 Rte. 10 W., Randolph, NJ 07869, US

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

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Lunch Menu

Starters

Shrimp with Baby Greens

Poached shrimp served with Mesclun salad greens and a creamy Absolut Vodka cocktail sauce

Fresh Mozzarella, Parma Prosciutto and Roasted Red Peppers

Santa Fe Firecracker Calamari

Flash fried then sautéed with garlic, scallions, tomatoes, capers, Gaeta olives and hot cherry peppers with just a touch of balsamic vinegar

Seafood Salad

Scallops, squid, conch and shrimp dressed with an olive oil vinaigrette, red onions and celery

Steamed Little Neck Clams

Served with peppers, onions, hot sausage and crostini bread in a dry vermouth-plum tomato broth

Pan Seared Sushi Grade Tuna

Served with cucumber and mixed baby greens in a spicy toasted sesame seed sauce

Vegetable Strudel

Fresh vegetable wrapped in phyllo dough and served with a roasted red pepper coulis

Wild Mushroom, Fresh Mozzarella & Hot Sausage Puff

Served with a brandied cream sauce

Baked Portabella Mushroom

Served with a bacon and balsamic vinegar demi-glace and topped with goat cheese

Shrimp & Wild Mushroom Ravioli

Sautéed with shitake mushrooms and fresh tomatoes and served with a light cream sauce

Clams & Mussels New Orleans

Poached in a garlic cilantro and Cajun spiced broth

Seared Sea Scallops

Chinois marinated and served with frizzled leeks

Goat Cheese Ravioli

Sautéed with bacon, fresh tomatoes and chives in a light tomato broth

Salads

House Mixed Greens

Caesar

Our own dressing is prepared without eggs

Tricolor

Arugola, endive and radicchio tossed with balsamic vinaigrette

Mesclun

Mixed baby field greens, tossed with balsamic vinaigrette and served with shaved Parmagiano cheese, crispy artichokes and pignoli nuts

Poached Pear

With crumbled Bleu cheese, pignoli nuts and mixed baby greens

Pasta

Penne with Julienne Chicken

Sautéed with sweet red peppers in a pink vodka sauce

Fettuccine with Salmon

Served with caramelized onions and sun-dried peppers in a light pink cognac sauce

Capellini with Shrimp and Clams

Sautéed with garlic, tomatoes and scallions

Penne with Fresh Vegetables

Fresh vegetables sautéed in a light garlic tomato broth

Main Courses

Stuffed Pork Tenderloin

Stuffed with sausage and cornbread and finished with port wine and granny smith apples

Black Pepper Yellowfin Tuna

Black pepper encrusted and sautéed with shallots and portabella mushrooms

Chicken and Scallops with Wild Mushrooms

Sautéed with garlic, fresh rosemary and lemon

Blackened Yellowfin Tuna & Shrimp

Served with black bean salsa and shoestring potatoes

Chicken with Andouille Sausage

Sautéed with garlic, olive oil, sweet peppers, hot cherry peppers, onions and potatoes

Fillet of Salmon

Baked with Pommeroy mustard crust and served with a leek, tomatoes and shitake mushroom broth

Chicken with Goat Cheese

Served with basil and tomatoes in a white wine sauce

Twin Breasts of Chicken

Topped with fresh mozzarella and roasted peppers in a Madeira wine sauce

Shrimp & Scallops Creole

Sautéed with garlic, sausage, sweet peppers and onions in a mildly spiced red sauce over rice

Twin Breasts of Chicken

Served with shitake mushrooms and capers in a Dijon mustard and white wine sauce

Cajun Shrimp over Caesar Salad

Louisiana Bouillabaisse

Served with shrimp, clams and mussels in a saffron broth with leeks and cherry tomatoes

Paillards of Chicken

Marinated with garlic, scallions, olive oil and balsamic vinegar

Grilled Chicken over Caesar Salad

Chicken Wraps

Stuffed with chicken, roasted peppers and mixed greens with mayonnaise, accompanied by corn salsa & shoestring potatoes

Pan Seared Pork Tenderloin

Sliced and served with poached pears and shallots in a vinegar port wine reduction

Grilled Shrimp & Vegetables

Served over mixed greens with a honey-Dijon mustard dressing

Black Pepper Encrusted Pork Tenderloin

Served with fine herbs over julienne zucchini in a light balsamic reduction

California Chicken Salad

Served in a tortilla shell with Mesclun salad greens, Monterey Jack cheese and raspberry vinaigrette

Dinner Menu

Appetizers

Steamed Littleneck Clams

Served with hot sausage, peppers & onions in a plum tomato & dry vermouth broth

Shrimp with Baby Greens

Poached Shrimp, served with mesclun salad greens and a creamy Absolut vodka cocktail sauce

Fresh Mozzarella, Parma Prosciutto & Roasted Red Pepper

Seafood Salad

Scallops, squid, conch and shrimp, dressed with an olive oil and lemon vinaigrette, red onion and celery

Pan Seared Sushi Grade Tuna

Served with cucumber and mixed baby greens in a spicy toasted sesame seed sauce

Vegetable Strudel

Fresh vegetables wrapped in phyllo dough and served in a roasted red pepper coulis

Wild Mushroom, Fresh Mozzarella and Hot Sausage Puff

Served with a brandied cream sauce

Baked Portabella Mushroom

Topped with goat cheese and served with a bacon and balsamic vinegar demi-glace

Shrimp & Wild Mushroom Ravioli

Sautéed with shitake mushrooms and fresh tomatoes and served with a light cream sauce

Grilled Shrimp & Vegetables

Served over mesclun greens with goat cheese and a honey dijonette dressing

Clams & Mussels New Orleans

Poached in a garlic, cilantro and Cajun spiced broth

Seared Sea Scallops

Chinois marinated and served with frizzled leeks

Sante Fe Firecracker Calamari

Flash fried and then sautéed with a garlic, scallions, tomatoes, capers, gaeta olives and hot cherry peppers with just a touch of balsamic vinegar

Goat Cheese Ravioli

sautéed with bacon, fresh tomatoes and chives in a light tomato broth

Salads

House Mixed Greens

Caesar

Our Dressing prepared without egg

Tricolor

Rugola, endive and radicchio tossed with a balsamic vinaigrette

Mesclun

Mixed baby greens, tossed with a balsamic vinaigrette and served with shaved parmigiano cheese, crispy artichokes and pignoli nuts

Poached Pear

With crumbled bleu cheese, pignoli nuts and mixed baby greens

Pasta

Penne with Julienne Chicken

Sauteed with sweet red peppers in a pink vodka sauce

Fettuccine with Salmon

Served with caramelized onions & sun dried peppers in a light pink cognac sauce

Capellini with Shrimp & Clams

Sauteed with garlic, tomatoes and scallions

Penne with Fresh Vegetables

Fresh vegetables sauteed in a light garlic tomato broth

Entree's

Grilled New York Strip Steak

Served with homemade gorgonzola herb butter & shoestring potatoes

Grilled Pallards of Chicken

Marinaded with garlic, scallions, olive oil and balsamic vinegar and served with roasted herbed red potato

Grilled Cajun Salmon - Spicy!

St. Peter Fish Fillet

Served with grape tomatoes & Bermuda onion in a plum tomato & garlic sauce

Grilled Twin Filet Mignons

Two 5 oz. filets served with homemade onion rings

N.Y. Strip Steak (16 oz.)

Grilled Blackened Yellowfin Tuna & Shrimp

Spicy!!! Served with a black bean salsa

Twin Breast of Chicken

Served with shitake mushrooms & capers in a Dijon mustard & white wine sauce

Mixed Grill

Petit filet mignon, pork tenderloin, chicken breast, served with onion rings and a fresh thyme wild mushroom sauce

Oven Roasted Pork Tenderloin

Sliced & served with poached pears & shallots in a vintage port wine reduction

Atlantic Salmon Fillet

Baked with a pommeroy mustard crust and served with a leek, tomato and shitake mushroom broth

Sea Scallops Provencale

Sauteed with scallions, tomatoes, gaeta olives and capers in a garlic consomme

Shrimp and Scallops Creole

Sauteed with andouille sausage, mussels, sweet peppers and onions, served over rice

Pan Seared Twin breasts of Chicken

Served with fresh grilled garden vegetables in a Sauvignon Blanc cream sauce

Shrimp with Horseradish, Capers & Dill

Served with julienne zucchini in a light cream sauce

Baked chicken & Goat Cheese

Served with a garlic, fresh basil and chopped tomato in a white wine sauce

Pan Seared Yellowfin Tuna

With shallots, portabella mushrooms and pink peppercorns in a brandy demi glace

Black Pepper Encrusted Pork Tenderloin

Served with shitake mushrooms & sun dried peppers in a cognac demi glace

Stuffed Pork Tenderloin

Corn bread and sausage stuffing and finished with port wine and granny smith apples

Pan Seared Atlantic Salmon Filet

Served with caramelized leeks & fresh ginger in a chardonnay lemon sauce

Black Pepper N.Y. Strip Steak

Black pepper encrusted and served with a shallot and cognac cream sauce

Medallions of Beef Merlot

Sauteed with shallots, fresh sage and portabella mushrooms

Shrimp Jambalaya

Served with garlic, onions, sweet peppers in a cilantro and Cajun spiced red sauce

Chicken with Scallops & Wild Mushrooms

Sauteed with garlic, fresh rosemary and a touch of lemon