Seasonal | Sustainable | Masterful Food

Experience one of the best NJ restaurants, and enjoy the view! The culinary team at Liberty House has mastered farm-to-table cuisine and delivers fresh, creative, seasonal offerings. Executive Chef Ken Trickilo sources the freshest seasonal ingredients from local sources around the Garden State. Liberty House partners with Dancing Goat Farm, in concert with other Landmark Hospitality culinary staff. This local farming cooperative provides excellent products, which are crafted into delicious brunch, lunch, dinner, and desserts sure to delight guests on every visit.

MENU

  • Brunch
  • Lunch
  • Main Course
  • Sushi Menu
  • Dessert
  • Valentine's Day Menu
  • Restaurant Week Dinner Menu
  • Restaurant Week Lunch Menu
  • MAC & CHEESE MADNESS CALENDER

 

Brunch

Sunday: 11am – 3pm

 

APPETIZERS

 

Deviled Eggs | 9

Mache Lettuce, Pepper Puree, Savora Mustard

 

Crispy Calamari with Artichokes & Piquillo Peppers |  12

 

Wild Baby Arugula Pesto, Upland Watercress, Lemon Remoulade Guinness

 

Stout Glazed Chicken Lollipops | 11

 

Celery, Green Onions, Great Hills Blue Cheese

 

Little Gems Harvest Cobb | 14


Hard-Boiled Egg, Candied Pumpkin Seeds, Applewood Smoked Bacon, Radish, Sundried Cranberries, Granny Smith Apples, Poppy Seed Dressing

 

Slow Roasted Garlic | 12


Cambozola Cheese, Tomato Chutney, Parmesan Bread Crisps

 

Crispy Waffle Berries | 13


Waffle Battered Mixed Berries, Acacia Honey Yogurt, Chocolate Sauce


ENTREES

 

Cedar River Flat Iron with Eggs Over Easy | 21

 
Honey Glazed Root Vegetables, Chimichurri Sauce

 

Chicken & Apple Sausage Omelette | 15


Mustard Seed Gouda Cheese, Spinach, Wild Mushrooms, Fruit Salad & Home Fries

 

Smores Style” Brioche French Toast  | 14


Graham Cracker Crust, Chocolate Chips, Marshmallows, Applewood Smoked Bacon

 

Chorizo Hash & Crepe Napoleon | 16


Scrambled Eggs, Potatoes, Applewood Smoked Bacon, Siracha Hollandaise Sauce

 

Smoked Salmon Butcher Board | 15


Toasted Mini Bagels, Capers, Hard Boiled Eggs, Red Onions, Cream Cheese

 

Goat Cheese Frittata  | 15


Bell Peppers, Leeks & Wild Baby Arugula, Leek Coulis

 

Eggs Benedict  | 13


Poached Eggs, Canadian Bacon, Grilled Naan Bread, Home Fries, Fresh Fruit, Hollandaise Sauce

 

Eggs Chesapeake  | 16


Poached Eggs, Crab Cakes, Spinach, Home Fries, Fresh Fruit, Cajun Hollandaise Sauce

 

Belgian Waffles | 13

 
 Fresh Berries & Whipped Cream Add Homemade
Add Ice-Cream |  1.50

 

Maple & Siracha Glazed Chicken & Waffles | 16

 

Maple Syrup & Sea Salt

 

All Natural Piedmontese Burger |  16


Blue Cheese, Applewood Smoked Bacon & Wild Mushrooms, Potato Wedges with Parmesan & Herbs, Vegetable Slaw, House Made Pickles

Lunch

Tuesday–Saturday: 12pm – 3pm

 

APPETIZERS

 

Autumn Butternut Squash |  9

 

Pomegranate Gremolata, Crème Fraiche

 

Little Gems Harvest Cobb  | 14


Hard Boiled Egg, Candied Pumpkin Seeds, Applewood Smoked Bacon Radish, Sundried Cranberries, Granny Smith Apple
Poppy Seed Dressing

 

Baby Kale & Romaine Caesar | 11


Brie Cheese Croutons, Grana Padano Cheese, Caesar Dressing

 

Wagyu Braised Brisket Cassoulet | 16

 

Heirloom Beans, Grilled Tuscan Bread, Black Truffle Butter

 

PEI Mussels with Toasted Hazelnuts |15

 

Candied Fennel, Red Cabbage, Cracked Pepper Breadsticks

 

Guinness Glazed Chicken Lollipops | 11

 

Celery, Green Onions, Great Hills Blue Cheese

 

Watercress, Roasted Beets & Frisee | 14


Truffle Tremor Goat Cheese, Port Wine Poached Pears, Candied Pecans Pear Vinaigrette

 

Crispy Calamari with Artichokes & Piquillo Peppers  | 12

 

Wild Baby Arugula, Upland Watercress, Lemon Remoulade Sauce

 

Artisan Cheese  | 16


Cow, Goat & Sheep Selection Accompanied with Fig Mostarda, Berries, Raisins on the Vine Honeycomb, Olive Tapenade, Rosemary Taralli Crackers

 

Butcher Board | 18


Traditional, Wild Boar & Duck Cured Salami Smoking Goose Capocollo, Prosciutto Biellese, Mortadella with Pistachio, Caperberries, Olives, Artichokes, Baby Peppers Onion Mostarda, Parmesan Bread Crisps

 

 

RAW BAR

 

Oysters

Hood Canal $3.25                 Blue Points $3.00
Beausoleil $3.25                 Kumamoto $3.75

 

Clams on the Half Shell

Cherrystone $1.50 ea.

 

 

SANDWICHES

Gluten-free bread available upon request

 

All-Natural Turkey Burger | 15


Mango Salsa, Avocado, Spicy Mayonnaise,
Baby Greens, Sweet Potato Fries

 

 

All Natural Piedmontese Burger | 15


Brie Cheese, Apple-wood Smoked Bacon Jam, Grilled Red Onion
Potato Wedges with Parmesan & Herbs, Garden Slaw,
House Made Pickles

 

Braised Short Rib Sandwich | 16


Sweet Peppers, Onions, Smoked Mozzarella,
House BBQ Sauce, French Fries, Parker House Roll

 

The Beyond Burger |15


Wild Arugula, Beefsteak Tomato, Red Onion, House Made Pickles,Vegetable Slaw, Yellow Pepper & Caper Aioli

 

Maine Lobster Roll | 21


Lobster Medallions, Celery, Scallions & Tarragon lightly tossed w/Mayo & Fresh Lemon Juice, Toasted Brioche Roll, House Potato Chips & Garden Slaw

 

ENTRÉES

 

Pappardelle with Pork Bolognese | 14 / 24

 


Wild Mushrooms, Crushed Tomato, Grana Padano Cheese, Spinach, Peppers, Brandy & Cream

 

Pan Seared Atlantic Salmon | 25

 

Chorizo & Sweet Pepper Ragout, Fingerling Potatoes Leek Coulis

 

Sweet Potato Gnocchi with Seafood | 28


Shrimp, Clams, Mussels, Baby Kale, Chili Peppers, Dry Vermouth Tarragon & Fennel Pollen

 

Maple-Bourbon Glazed Rotisserie Chicken | 25

 

Parsnip Puree with Pink Peppercorns, Roasted Chestnuts, Swiss Chard, Chicken Jus

 

Jumbo Lump Crab Cake | 18


Green Apple-Cucumber Relish, Warm Crab Salad, Cider Reduction Mixed Greens Salad

 

Duck Confit Grilled Cheese | 18


Braised Gala Apple & Cabbage, Brie Cheese
Mixed Greens Salad, Duck Fat Roasted Fingerling Potatoes

 

Cedar River Farms Flat Iron Steak |  22

 

Sweet Cherry Peppers, Pee-Wee Potatoes, Broccoli Rabe, Cipollini Onions, Cabernet Demi-Glace

Dinner Menu

Tuesday – Thursday: 5pm – 10pm
Friday & Saturday: 5pm – 11pm
Sunday: 5pm – 9pm

RAW BAR

Oysters

Hood Canal
3.25 

Blue Points
3.00

Beausoleil
3.25  

Kumamoto
3.75

Clams on the Half Shell
Cherrystone  1.50
Littleneck  1.75

Seafood Sampler
Oysters, Cocktail Shrimp, Mussels
Clams, Marinated Bay Scallops, Seafood Salad
35

Liberty Sampler
East & West Coast Oysters, Cocktail Shrimp,
Mussels, Clams, Marinated Bay Scallops, Maine Lobster,
Seafood Salad, King Crab Legs
80

STARTERS

Autumn Butternut Squash Soup | 9

Pomegranate Gremolata, Crème Fraiche Wagyu Braised Brisket Cassoulet 16

Heirloom Beans, Grilled Tuscan Bread, Black Truffle Butter

Guinness Glazed Chicken Lollipops | 11

Celery, Green Onions, Great Hills Blue Cheese

Jumbo Lump Crab Cake | 16
Green Apple- Cucumber Relish, Warm Crab Salad, Cider Reduction

Slow Roasted Garlic | 12
Cambozola Cheese, Tomato Chutney, Parmesan Brioche Crisps

PEI Mussels with Toasted Hazelnuts  | 15

Candied Fennel, Red Cabbage, Cracked Black Pepper Breadsticks

Crispy Calamari with Artichokes & Piquillo Peppers | 12

Wild Arugula Pesto, Upland Watercress, Lemon Remoulade Sauce

SALADS

Baby Kale & Romaine Caesar | 11

Brie Cheese Croutons, Shaved Grana Padano, Caesar Dressing

Watercress, Roasted Beets & Frisee | 14
Truffle Tremor Goat Cheese, Port Wine Poached Pears, Candied Pecans

Pear Vinaigrette

Carrot & Leek Terrine | 12

Chick-Pea Parsley Salad, Sherry Wine Reduction, Extra Virgin Olive Oil

Artisan Cheese 16 Butcher Board 18 Butcher Board | 18

ENTRÉES

Dry Aged Kansas City Strip Loin | 48
Creamed Spinach with Applewood Smoked Bacon, Roasted Yams, Green Peppercorn Demi- Glace

Sweet Potato Gnocchi with Seafood  | 35
Shrimp, Clams, Mussels, Baby Kale, Chili Peppers, Dry Vermouth, Tarragon & Fennel Pollen

Maple-Bourbon Glazed Rotisserie Chicken | 25
Parsnip Puree with Pink Peppercorns, Roasted Chestnuts, Swiss Chard, Chicken Jus

Whole Mediterranean Branzino | 35

Choice of Two Sides, Lemon & Caper Beurre Blanc

Roasted Vegetable & Tofu Lasagna | 23

Braised Lentils, Tomatoes, Herbs & Olive Oil

Pappardelle with Pork Bolognese  | 14/24
Wild Mushrooms, Crushed Tomatoes, Grana Padano Cheese, Spinach, Peppers, Brandy & Cream

Pistachio Dusted Chatham Cod |  34
Wild Rice, Chanterelle Mushrooms, Jerusalem Artichokes, Roasted Red Pepper & Pistachio Sauce

Cedar River Farms Flat Iron Steak | 28
Sweet Cherry Peppers, Pee-Wee Potatoes, Broccoli Rabe, Cipollini Onions, Cabernet Demi- Glace

Seared Duck Breast & Duck Confit Ravioli | 35

Sundried Cranberries, Spinach, Asiago Cheese, Pinot Noir Duck Jus

Pecan Crusted Rack of Lamb  | 48
Celery Root, Rutabega & Gruyere Cheese Au Gratin, Roasted Cauliflower, Green Tomato Chutney
Port Wine & Rosemary Lamb Jus

Side Dishes

9

Roasted Root Vegetables

Celery Root, Rutabega & Gruyere Cheese Au Gratin

Chorizo Sweet Pepper Ragout

Fingerling Potatoes

Cherry Peppers

Broccoli Rabe

 
 

Executive Chef: Ken Trickilo

Sous Chefs: Jose Peralta, Andres Rojas, Erin Cleary

 

Dinner Menu

Tuesday – Thursday: 5pm – 10pm
Friday & Saturday: 5pm – 11pm
Sunday: 5pm – 9pm

RAW BAR

Oysters

Hood Canal
3.25 

Blue Points
3.00

Beausoleil
3.25  

Kumamoto
3.75

Clams on the Half Shell
Cherrystone  1.50
Littleneck  1.75

Seafood Sampler
Oysters, Cocktail Shrimp, Mussels
Clams, Marinated Bay Scallops, Seafood Salad
35

Liberty Sampler
East & West Coast Oysters, Cocktail Shrimp,
Mussels, Clams, Marinated Bay Scallops, Maine Lobster,
Seafood Salad, King Crab Legs
80

 

APPETIZERS $9

 

Seaweed Salad

 

Calamari Salad

Ginger, Sesame, Bamboo Shoots, Soy Sauce, Sweet Vinegar Kani Salad Crab with Cucumber and Fish Roe mixed with Spicy Mayo

 

SPECIALTY ROLLS $15

 

Spider Roll

Tempura Soft Shell Crab with Avocado, Cucumber, Fish Roe with Sweet Sauce

Maguro Roll

Spicy Tuna, Avocado, Papaya inside Tuna on Top

Daikon Roll

Lobster Salad, Cucumber, Daikon Radish Sprouts, Barbecued Eel on Top

Hawaii Roll

Shrimp Tempura Inside and Lobster Salad on Top

Rainbow Roll

Kani Salad, Avocado inside Tobiko Tuna, Salmon, Yellowtail Samurai Roll Tuna, Eel, Cucumber, Crabmeat, topped with Salmon, Avocado, Tobiko & Sirachi

Samurai Roll

Tuna, Eel, Cucumber, Crabmeat, topped with Salmon, Avocado, Tobiko & Sirachi

 

SASHIMI $8

Tuna
Salmon
Eel
Yellowtail

 

SUSHI ROLLS $13

 

California Roll

Crab, Avocado, Cucumber Spicy Tuna Roll Tuna with Cucumber & Spicy Mayo

 

Yellow Tail Roll

Yellow Tail & Scallion

 

Philadelphia Roll

 

Smoked Salmon & Cream Cheese Spicy Shrimp Roll Cooked Shrimp with Cucumber & Spicy Mayo

 

Alaska Roll

 

Salmon, Avocado, & Cucumber Vegetable Roll Avocado, Cucumber, & Asparagus

 

Spicy California Roll

 

California Roll with Spicy Mayo

 

 

STARTERS

Autumn Butternut Squash Soup | 9

Pomegranate Gremolata, Crème Fraiche Wagyu Braised Brisket Cassoulet 16

Heirloom Beans, Grilled Tuscan Bread, Black Truffle Butter

Guinness Glazed Chicken Lollipops | 11

Celery, Green Onions, Great Hills Blue Cheese

Jumbo Lump Crab Cake | 16
Green Apple- Cucumber Relish, Warm Crab Salad, Cider Reduction

Slow Roasted Garlic | 12
Cambozola Cheese, Tomato Chutney, Parmesan Brioche Crisps

PEI Mussels with Toasted Hazelnuts  | 15

Candied Fennel, Red Cabbage, Cracked Black Pepper Breadsticks

Crispy Calamari with Artichokes & Piquillo Peppers | 12

Wild Arugula Pesto, Upland Watercress, Lemon Remoulade Sauce

SALADS

Baby Kale & Romaine Caesar | 11

Brie Cheese Croutons, Shaved Grana Padano, Caesar Dressing

Watercress, Roasted Beets & Frisee | 14
Truffle Tremor Goat Cheese, Port Wine Poached Pears, Candied Pecans

Pear Vinaigrette

Carrot & Leek Terrine | 12

Chick-Pea Parsley Salad, Sherry Wine Reduction, Extra Virgin Olive Oil

Artisan Cheese 16 Butcher Board 18 Butcher Board | 18

ENTRÉES

Dry Aged Kansas City Strip Loin | 48
Creamed Spinach with Applewood Smoked Bacon, Roasted Yams, Green Peppercorn Demi- Glace

Sweet Potato Gnocchi with Seafood  | 35
Shrimp, Clams, Mussels, Baby Kale, Chili Peppers, Dry Vermouth, Tarragon & Fennel Pollen

Maple-Bourbon Glazed Rotisserie Chicken | 25
Parsnip Puree with Pink Peppercorns, Roasted Chestnuts, Swiss Chard, Chicken Jus

Whole Mediterranean Branzino | 35

Choice of Two Sides, Lemon & Caper Beurre Blanc

Roasted Vegetable & Tofu Lasagna | 23

Braised Lentils, Tomatoes, Herbs & Olive Oil

Pappardelle with Pork Bolognese  | 14/24
Wild Mushrooms, Crushed Tomatoes, Grana Padano Cheese, Spinach, Peppers, Brandy & Cream

Pistachio Dusted Chatham Cod |  34
Wild Rice, Chanterelle Mushrooms, Jerusalem Artichokes, Roasted Red Pepper & Pistachio Sauce

Cedar River Farms Flat Iron Steak | 28
Sweet Cherry Peppers, Pee-Wee Potatoes, Broccoli Rabe, Cipollini Onions, Cabernet Demi- Glace

Seared Duck Breast & Duck Confit Ravioli | 35

Sundried Cranberries, Spinach, Asiago Cheese, Pinot Noir Duck Jus

Pecan Crusted Rack of Lamb  | 48
Celery Root, Rutabega & Gruyere Cheese Au Gratin, Roasted Cauliflower, Green Tomato Chutney
Port Wine & Rosemary Lamb Jus

Side Dishes

9

Roasted Root Vegetables

Celery Root, Rutabega & Gruyere Cheese Au Gratin

Chorizo Sweet Pepper Ragout

Fingerling Potatoes

Cherry Peppers

Broccoli Rabe

 
 

Executive Chef: Ken Trickilo

Sous Chefs: Jose Peralta, Andres Rojas, Erin Cleary

 

DESSERTS

Warm Banana Strudel

Cinnamon Ice Cream, Bruleé Banana, Caramel Sauce

Flourless Semi-Sweet Chocolate Cake

Blood Orange, Chocolate Sauce, Chantilly Cream

Tres Leches

Chantilly Cream, Ginger Cookie, Red Wine Reduction

Chocolate Hazelnut Cheesecake

Graham Cracker Crumbs, Hazelnut Brittle, Orange Gelée, Marshmallow

Mint White Chocolate Mousse

Raspberry Jam, Vanilla Sponge Cake, Toasted Streusel Crumbs Butterscotch Sauce

Sweet Potato Flan

Maple Whipped Cream, Cinnamon Cookie, Cranberry Coulis

HOUSE MADE ICE CREAMS & SORBETS

Vanilla Bean Ice Cream Passion Fruit Sorbet

Chocolate Ice Cream Cassis Sorbet

Tiramisu Ice Cream Raspberry Sorbet

Caramel Ice Cream

( $25.00 UPGRADE AVAILABLE )

LET US COMPLEMENT YOUR MEAL WITH A WINE PAIRING FOR AN ADDITIONAL $25.00. ( $25.00 PER COURSE ) 

 

STARTERS

Oyster Sampler

Apple Cider Mignonette, Cocktail Sauce, Horseradish & Lemon

Lobster Bisque

Brandy, Tarragon, Whipped Cream

Veal & Portobello Mushroom Meatballs

Spinach, Herbed Ricotta Cheese, Pomodoro Sauce

Chinese 5 Spiced Tuna

Firecracker Mizuna, Jicama, Cucumber, Red Onion, Cilantro-Miso Vinaigrette

Guinness Glazed Chicken Lollipops

Celery, Green Onions, Great Hills Blue Cheese

Maine Jonah Crab Claws

Traditional Accompaniments

Crispy Calamari with Artichokes & Piquillo Peppers

Wild Arugula Pesto, Upland Cress, Lemon Remoulade Sauce

ENTRÉES

42oz. Grilled Tomahawk for “two” plus 40$

Crispy Potato Wedges with Parmesan Cheese, Herbs & Truffle Oil, White Asparagus

Porter House Steak for “Two” plus 30$

Lobster Mac n’ Cheese, Haricot Verts, Cabernet Demi-Glace

Faroe Island Salmon

Chorizo & Sweet Pepper Ragout, Fingerling Potatoes, Leek Coulis

Pecan Crusted Rack of Lamb

Celery Root, Rutabega & Gruyere Cheese Au Gratin, Roasted Cauliflower, Green Tomato Chutney

Port Wine Lamb Jus

Jumbo Lump Crab Crusted Black Grouper

Forbidden Black Rice, Baby Bok Choy, Baby Carrots, Red Wine Butter Sauce

Pan Roasted Angry Lobster

Spicy Arrabbiata Sauce, Garlicky Spinach, Orzo Pasta

SWEETS

Vanilla Orange Sphere

White Chocolate Ganache, Candied Orange Jam, Italian Almond Cookie

Pistachio Creme Brulee

Maple Biscotti, Fresh Berries

Chocolate Fondue for “Two”

House-made marshmallows, Strawberries, Pineapple, Lemon Pound Cake, Brownies

Eggnog Bread Pudding

Spiced Caramel Sauce, Vanilla Ice Cream

Executive Chef: Ken Trickilo

Sous Chefs: Jose Peralta, Elijah Mende, Andres Rojas

Pastry Chef: Dioniso De Los Santo

HUDSON RESTAURANT WEEK

Tuesday – Thursday 5pm- 10pm

 

 

 APPETIZERS 

(Please select one)

  • Guinness Stout Glazed Chicken Lollipops  |Celery, Green Onions, Great Hills Blue Cheese

 

Baby Kale & Romaine |Caesar Brie Cheese Croutons, Shaved Grana Padano, Caesar Dressing

 

Slow Roasted Garlic | Saga Blue Cheese, Tomato Chutney, Parmesan Brioche Crisps

 

Butternut Squash Soup | Pomegranate Gremolata, Crème Fraiche

 

 ENTRÉES 

(Please select one)

 

Maple Bourbon Glazed Rotisserie Chicken | Parsnip Puree with Pink Peppercorns, Roasted Chestnuts, Swiss Chard, Chicken Jus

 

Pappardelle with Pork Bolognese | Ragout of Mushrooms, Crushed Tomatoes, Grana Padana Cheese, Spinach Bell Peppers, Brandy & Cream

 

Pan Seared Atlantic Salmon | Chorizo & Sweet Pepper Ragout, Fingerling Potatoes, Leek Coulis

 

Cedar River Farms Flat Iron Steak | Sweet Cherry Peppers, Pee-Wee Potatoes, Broccoli Rabe, Cipollini Onions, Cabernet Demi-Glace

 

 DESSERT 

 

Apple & Cranberry Crustada | Vanilla Ice Cream, Caramel Sauce, Cranberry Coulis

 

 

$40.00 (excluding tax, gratuity, and beverages)

HUDSON RESTAURANT WEEK

Tuesday – Friday 12pm- 3pm

 APPETIZERS 

(Please select one)

  • Butternut Squash Soup | Pomegranate Gremolata, Crème Fraiche

Guinness Stout Glazed Chicken Lollipop | Celery, Green Onions, Great Hills Blue Cheese

Crispy Calamari with Artichokes & Piquillo Peppers | Wild Arugula Pesto, Upland Watercress, Lemon Remoulade Sauce

 

 ENTRÉES 

(Please select one)

Cedar River Farms Flat Iron Steak | Sweet Cherry Peppers, Pee- Wee Potatoes, Broccoli Rabe Cipollini Onions, Cabernet Demi -Glace

Pappardelle with Pork Bolognese | Ragout of Mushrooms, Crushed Tomatoes, Grana Padana Cheese, Spinach Bell Peppers, Brandy & Cream

Pan Seared Atlantic Salmon | Chorizo & Sweet Pepper Ragout, Fingerling Potatoes, Leek Coulis

 

 DESSERT 

Apple & Cranberry Crustada | Vanilla Ice Cream, Caramel Sauce, Cranberry Coulis

$20.00 (excluding tax, gratuity, and beverages)

FOOD GALLERY

This menu is for the restaurant only and does not represent samples of the types of catering menus we provide for events and weddings. For more information about our catering services,  please contact our concierge desk. Thank you!

VALENTINES DAY DINNER

February 14th

3 COURSE PRIX FIXE MENU