Estreia Restaurant - Lakewood Township, NJ

Thinly-sliced fillet of beef served with house-made crostini, truffle oil, arugula salad, and roasted garlic aioli.

Lightly seared tuna with sesame, scallion, ginger, avocado puree with potato gaufrettes.

Pulled beef spring roll. Served with cucumber,mango relish and sweet, spicy dipping sauce.

Pan-seared crispy veal sweetbread served over a medley of caramelized cipollini onion broth glazed garden vegetables, spring onion, and wild mushrooms.

Duck confit served over bruschetta and topped with bruleed peach jicama relish.

A trio of char-grilled sliders served with caramelized onion, house-pickles,tomato and peppercorn remoulade.

Tender smoked brisket finished eith house-made BBQ sauce. Served with southern, crispy onions and pickles.

Double-cut baby lamp chop. Served with wild leek and fresh mint almont pesto.

Marinated 6 oz. center cut filet, served with grilled avocado, tomato, vidalia onion and portobello mushrooms a top a bed of Romaine hearts with basil dressing.

Mixed greens dressed in balsamic and white truffle dressing, served with tomatoes, English cucumbers, and red onion.

9 oz. filet of salmon served over wilted spinach, sauteed asparagus, braised fennel, oven-roasted tomato, boiled egg and bearnaise sauce.

Romaine lettuce tossed with garlic Caesar dressing and topped with house-made focaccia croutons, julienned portabella mushrooms, and grape tomatoes.

Marinated and grilled boneless rib-eye served with sesame green beans, caramelized onions, and teriyaki sauce.

Chilean sea bass with purple risotto, white asparagus cream and sauteed spinach.

Grilled salmon in a white wine and lemon sauce on a bed of garlic sauteed broccoli florets with yukon roasted potatoes.

Braised short rib with bordelaise sauce served with yukon mashed potatoes and crispy onions.

Sear-roasted duck breast with basmati rice, duck confit and a candied ginger poached plum salad.

Skirt steak with peppercorn mushroom sauce, olive oil-whipped yukon mashed potatoes, and balsamic garlic string beans.

french-cut grilled chicken breast with a rich pomegranate glaze on a bed of basmati rice and drizzled with pomegranate sauce.

Succulent grilled chicken breast on a bed of penne pasta with homemade marinara sauce.

4 baby lamb chops served with spring onion, fresh mint almond pesto and couscous with olive oil, herbs, garlic, lemon, braised fennel, and tomato confit.

Lamb shank braised in red wine jus with rustic mirepoix and roasted garlic Yukon mashed potatoes.

Veal cutlet lightly breaded and pan fried. Served with olive oil yukon mashed potatoes, basil tartar sauce and summer tomato salad.

14 oz. bone-in rib-eye steak served with olive oil-whipped Yukon mashed potatoes.