VALENTINE'S DAY AT LIBERTY HOUSE

Three-Course Prix Fixe Menu $90 PP | Excludes Gratuity & Tax 

Premium Entrée Upgrades Are Available

February 14th

For Reservations Call: 201-395-0300

Menu

STARTERS

( $25.00 UPGRADE AVAILABLE )

LET US COMPLEMENT YOUR STARTERS WITH A WINE PAIRING FOR AN ADDITIONAL $25.00

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

Maine Jonah Crab Claws

Traditional Accompaniments

Crispy Calamari with Artichokes & Piquillo Peppers

Wild Arugula Pesto, Upland Cress, Lemon Remoulade Sauce

For Reservations Call: 201-395-0300

DISCOVER

ENTREES

( $25.00 UPGRADE AVAILABLE )

LET US COMPLEMENT YOUR ENTREE WITH A WINE PAIRING FOR AN ADDITIONAL $25.00

42 oz. Grilled Tomahawk for “two” | $40 Extra Charge

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

Porter House Steak for “Two” | $30 Extra Charge

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

Boneless Spiced Venison Loin

Butternut Squash, Wild rice, Mushrooms, Blue Cheese, Pomegranate and Radicchio

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

THE PERFECT ENDING

SWEETS

( $25.00 UPGRADE AVAILABLE )

LET US COMPLEMENT YOUR DESSERT WITH A WINE PAIRING FOR AN ADDITIONAL $25.00

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

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

Brought to you by

Executive Chef | Ken Trickilo

For Reservations Call: 201-395-0300