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

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 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
Mango Salsa, Avocado, Spicy Mayonnaise,
Baby Greens, Sweet Potato Fries
15

All Natural Piedmontese Burger
Brie Cheese, Apple-wood Smoked Bacon Jam, Grilled Red Onion
Potato Wedges with Parmesan & Herbs, Garden Slaw,
House Made Pickles
15

Braised Short Rib Sandwich
Sweet Peppers, Onions, Smoked Mozzarella,
House BBQ Sauce, French Fries, Parker House Roll
16

The Beyond Burger
Wild Arugula, Beefsteak Tomato, Red Onion, House Made Pickles,Vegetable Slaw, Yellow Pepper & Caper Aioli
15

Maine Lobster Roll
Lobster Medallions, Celery, Scallions & Tarragon lightly tossed w/Mayo & Fresh Lemon Juice, Toasted Brioche Roll, House Potato Chips & Garden Slaw
21

ENTRÉES

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

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

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

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