Website Errata and Current Menu

Because we are having some technical difficulties with our website (http://www.restaurantplanb.com/), some of the information found there is not current. The Executive Chef is Matt Levine. He is young, very talented, and has been quite helpful in my development as a cook. Also, our menu changes often: with the seasons and at the chef's whim, so what you will find on the website is not what we are currently serving.

Below is our summer/fall transition menu which made its debut on Friday the 11th. Chef Levine conceptualized the menu with many of the final products resulting from collaborations between he and myself. We are very excited about the offerings and hope you will come in to sample them.



Starters

Golden Beet Soup
Diced Red Beets, Crème Fraiche, Frizzled Basil

Mizzuna Salad
Prickly Pear Vinaigrette, Shaved Daikon, Crumbled Feta

Pan Seared Scallops
Seared Melon Balls, Grilled Apple-wood Smoked Bacon, Watermelon Broth

Surf and Turf
Shrimp Ceviche, Grilled Fillet Mignon, Avocado Puree

North Carolina Pulled Pork
Grilled Rustic Bread, Haricot Vert, Vinegar sauce

Steamed Shellfish (daily selection)
Soba Noodle, Beachwood Mushroom, Dashi Broth, Snap Peas

Cheese Plate
Daily Selection of Three Cheese, Bread, and Traditional Garnishes

Seared Gnocchi
Sweet Italian Sausage, Roasted Local Corn, Crimini, Oven-Dried Jersey Tomatoes, Rosemary Butter

Tofu Carpaccio
Thinly Sliced Seared Tofu, Microgreens, Basil, Yuzu Vinaigrette


Main Courses


Pan Roasted Chicken
Curried Mustard Greens, Fresh Corn “Polenta”, Glazed Baby Corn

Cracked Pepper Ribeye
Crimini Barley, Portabella Cap, Snap Peas, Mustard Jus

Hunter’s Choice (daily game selection)
Tomato Mozzarella Risotto, Red Beet Pesto, Basil Oil

Corn Crusted Day-Boat Fish
Roasted Purple Peruvian Potatoes, Roasted Corn Succotash, Dill Sweet Corn Broth

Brie Stuffed Pork Chop
Broccollini, Pomegranate Poached Pear, Daikon Puree

Spinach-Ricotta Ravioli
Roasted Brussels Sprouts, Truffle Butter

Black Angus Burger
Cheddar Cheese, Roasted Tomatoes, Pickled Shallots, Pommes Frites

Tasting of Vegetables
Curried Mustard Greens, Corn Succotash, Broccolini, Purple Peruvian Potatoes, Red Beet Pesto

Seitan Green Curry
Seared Seitan, Curried Vegetable Medley

Pepper Crusted Tofu
Crimini Barley, Portabella Cap, Snap Peas, Mustard Vinaigrette

Welcome

Hello everyone. My name is Robert. I am the Sous Chef of Restaurant Plan B in Asbury Park, NJ. This blog will act as resource for menu updates, special events and stories of our culinary adventures.