Tim Schafer's

Name: Tim Schafer's
Address: 82 Speedwell Ave., 07960, NJ, 07960
Telephone: 973-538-3330

82 Speedwell Ave., Morristown, NJ 07960, US

• Monday: 5:00PM-9:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 5:00PM-10:00PM •

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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:

Soup Salad & Starters

Our Soup of the Day

the chefs recent creation using only the freshest seasonal ingredients

Our House Salad

tender baby greens-Aged balsamic vinaigrette, creamy gorgonzola or roasted tomato Pale Ale vinaigrette

Wild Mushroom & Parmesan Cheese Ravioli

sautéed wild mushrooms in a fresh herb and lager laced cream sauce with a hint of chive oil

Flash Fried Calamari

our house specialty for over ten years.

South Western Style Duck Quesadilla

home made duck confit, tomato, scallions, roasted corn and sweet peppers layered between tortillas and topped with smoked cheese enhanced by guiness stout BBQ sauce

Grilled Buffalo Sausage

wrapped in wild boar bacon served over stewed lentils enhanced with a splash of aged balsamic syrup

Maryland Lump Crab Cake

pan fried and set on a crisp confetti vegetable slaw with a zig zag of chipotle lime crema

Baked Brie in a Toasted Nut Crust

tropical fruit nut brown ale chutney cinnamon walnut raisin crostini with a splash of raspberry sauce

Thai Beef Satay

grileld tender beef sticks, spicy peanut barbeque sauce and Indonesian vegetable salad

Main Courses

Red Wine Roasted Chicken

accented by a pinot Noir reduction, roasted new potatoes along with sautéed vegetable medley

Creole Jambalaya with Jumbo Shrimp & Sca Scallops

Tims rendition of this classic New Orleans style stew with chicken, andouille and garlic herb sausages, tasso ham and vegetables blended with our special cajun spices topped with rice pilaf

Grilled Stuffed Double Cut Pork Chop

filled with wild mushrooms, spinach and smoked gouda cheese enticed with ale whipped sweet potatoes & sautéed garden vegetables

Medallions of Filet Mignon

grilled filet mignon served over gorgonzola cheese enhanced by a cabernet sauvignon reduction and seasonal vegetable preparation

Roasted Long Island Duckling

with a honey mustard Stout Glaze enhanced with seasonal fruit sauces sided with goat cheese whipped potatoes and vegetable ensemble

Fresh Salmon Filled

enlightened by a teriyaki glaze set on a mango, papaya and pineapple chutney plated with wasabi whipped potatoes and vegetable medley

Rustic Style Tomato & Basil Fettuccini

fresh pasta tossed with chicken, prosciutto, garlic and sun dried & vine ripened red tomatoes in a light pinot grigio and basil sauce

St Peter's Fish Fillet

pan seared in a Pistachio nut herb crust enhanced by a citrus wheat beer butter sauce accompanied by chinese forbidden black rice and vegetable medley

Chef's Specials

Appetizers

Spring Salad

tender baby greens, Belgium endive, mango, orange segments, roasted honey pecans and port wine poached pears lightly tossed with triple berry vinaigrette and a sprinkling of gorgonzola cheese

Seared Tuna Loin

black and white sesame seed crust, Japanese seaweed salad and pickled ginger stout spiked ponzu dipping sauce and wasabi crema

Portobello Mushroom

marinated and grilled topped with sautéed spinach and smoked melted mozzarella cheese served over roasted tomato puree

Sweet Jumbo Gulf Shrimp

pan seared and served over Chambord and light cream sauce garnished with fresh berries

Main Courses

Farm Raised Ostrich

enticed by a papaya, mango and pineapple sauce served over goat cheese whipped potatoes and broccoli ensemble

Cajun Grileld Sword Fish Steak

plated along with jumbo gulf shrimp, grilled hearts of palm and artichoke hearts spiked with a three citrus butter sauce and saffron scented basmati rice

Jumbo Soft Shell Crabs

dressed in a parmesan herb jacket accented by a white balsamic enhanced tomato puree and basil whipped potatoes

16 oz. Boneless Rib Eye Steak

served Au Poivre in its natural Au Jus, accompanied by roasted new potatoes with grilled asparagus and a vegetable medley