Metuchen Inn

Name: Metuchen Inn
Address: 424 Middlesex Ave., 08840, NJ, 08840
Telephone: 732-494-6444

424 Middlesex Ave., Metuchen, NJ 08840, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 1:00AM-8:00PM •

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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:

LUNCH MENU

Appetizers and Salads

Crisp calamari

with roasted red pepper, portabella and spinach orzo salad, accented with basil aioli

Fresh Prince Edward Island mussels

with white wine, shallot, parsley cream

Crab “Quesadilla”

with spinach, bell peppers, and pepper jack cheese, served with a tomato broth

Fresh oysters and tuna tartare on the half-shell

with caviar mignonette

Fried shrimp tempura

with fresh Maine crab salad and roasted mango salsa

Seared sea scallops and black bean puree

with Jalapeno cream and salsa

Crisp flatbread

served with homemade hummus, black olives, and tomato concasse

Spinach and cheese ravioli

with roasted tomatoes, fresh peas, prosciutto, and two cheeses

Seared sea scallops and spinach

with Belgian endive, grilled red onion and smoked bacon vinaigrette

Fresh watercress and roasted pear chutney

with toasted walnuts, Stilton blue cheese and balsamic vinaigrette

Mixed baby greens and crisp shiitake mushroom

with cucumber, baby tomatoes, fresh carrots, and lemon garlic vinaigrette

Caesar salad

with garlic croutons, sundried tomatoes, and shaved Parmigiano Reggiano

Salad Nicoise

with seared Yellowfin tuna, French beans, red potatoes, black olives, and baby tomatoes

Tarragon chicken salad

with Boston bib lettuce, orange segments, roasted red peppers, fresh herbs, and sliced cornichons

Pasta

Baked lasagna

with artichokes, tomatoes, wild mushroom, fresh arugula and balsamic reduction

Grilled lamb tenderloin

tossed with pappardelle pasta, roasted red peppers, wild mushroom, and a sage cream sauce

Seared sea scallops and fettuccine pasta

tossed crisp red onions, fresh apple, smoked salmon, and pink peppercorn butter

Grilled colossal shrimp and penne pasta

with black olives, broccolini, roasted tomatoes, and vodka caper sauce

Sandwiches

Grilled chicken breast and roasted pepper

with broccoli rabe, fresh mozzarella on grilled focaccia bread

Grilled seasonal vegetables and tomatoes

with toasted brioche, basil aioli, and baby green salad

Marinated, sliced flank steak

with fresh watercress, grilled red onions, and béarnaise sauce with toasted baguette

Open face steak sandwich

with portabella, roasted red pepper, and melted Pepper Jack cheese

Home-style filet mignon hamburger

with grilled red onion, Asiago cheese, steak fries and tomato salad

Crisp crabcake sandwich

with braised fennel, avocado, tomato confit and lemon aioli

Main courses

Seared Atlantic salmon

with roasted baby beets, grilled portabella, and butternut squash puree

Crisp stripe bass and tomato, lentil salad

with wilted arugula and bell pepper vinaigrette

Seared Yellowfin tuna and wasabi potato puree

with pea shoot, radish salad, and tamari lime vinaigrette

BBQ glazed pork tenderloin

with andouille sausage, broccoli, portabella, and crisp potato

Grilled N.Y. strip steak

with mascarpone potato puree, sautéed broccoli rabe, roasted eggplant, and red wine reduction

DINNER MENU

Appetizers

Crisp calamari

with grilled portabella, spinach red pepper, orzo salad and basil aioli.

Fresh mozzarella and vegetable lasagna

with yellow tomato and roasted red pepper sauce.

Pan seared sea scallops

grilled apple and cherry chutney with orange sauce.

Lobster tempura

with lemon polenta, tarragon cream sauce and yellow baby tomatoes.

Exotic wild mushroom and sautéed escargot

in garlic and Cabernet wine sauce in puff pastry.

Grilled lamb sausage

with sweet potato gnocchi rosemary cream sauce and fennel confit.

Braised short ribs and white bean puree

caramelized turnip with tequila herb demi glace.

Fresh oysters in half a shell

with Béarnaise sauce, sautéed spinach and Pernod liquor.

Rock shrimp ceviche

with roasted corn and crispy tortilla.

Seafood trio

with sesame tuna, sea scallops and crabmeat salad.

Entrees

Fettuccini pasta

with seared colossal shrimp, chorizo, clams, shitake mushrooms, asparagus and a roasted garlic broth.

Linguini pasta

with grilled chicken breast, crispy pancetta, baby tomatoes, green peas, and spinach with garlic chips and chicken jus.

Basil pesto crusted Atlantic salmon

with lemon polenta, caper and red onion confit with roasted tomatoes.

Pan seared striped bass

with a chanterelle mushroom and asparagus fricassee, celery root puree and a lobster, lemon butter sauce.

Roasted sesame seed crusted tuna loin

with wasabi risotto and a tamari sauce.

Grilled Cajun dusted swordfish and lobster ravioli

with baby bok choy, black beans and a citrus herb sauce.

Roasted dry sea scallops

over butternut squash, bacon, sweet corn hash and truffle glazed pea shoots with a white wine honey sauce.

Grilled filet mignon

with cauliflower puree, sautéed black trumpet mushroom, asparagus and a vanilla bean demi glace.

Herb crusted rack of lamb

with braised white beans, sautéed bok choy and duck sausage.

Garlic and lemon marinated young chicken

with garlic whipped potato, sautéed broccoli rabe, sun dried tomatoes and a game jus.

Herb marinated pork tenderloin

with parsnip puree, roasted pear and apricot ragout with a port wine demi glace.

Grilled rack of venison

with butternut squash, herb risotto, sautéed chanterelle mushrooms and a black pepper wine jus.

Salads

Green and red baby Romaine lettuce

Parmigiano Reggiano, crouton and a Caesar dressing.

Yellow and red tomatoes

with basil and mozzarella cheese, roasted red pepper, fresh spinach and an olive oil, garlic vinaigrette.

Fresh frizee

with warm goat cheese, French beans and a walnut, rosemary vinaigrette.

Mixed baby greens

with feta cheese, garlic crouton, endive, shaved carrots and a shallot, balsamic vinaigrette.

Fresh arugula

with cucumber, cherry tomato, pine nuts, celery and a blue cheese dressing.