Jersey Shore Restaurant Week

JERSEY SHORE RESTAURANT WEEK

APRIL 1-10, 2011

Jersey Shore Restaurant Week™ is a wonderful opportunity to re-visit your favorite restaurants and try new ones. Scheduled for April...after the Winter and before the Summer, it's the perfect time to gather your friends and enjoy the Jersey Shore's great restaurants. Participating restaurants will offer a three course menu for $20.11 or $30.11 with three appetizer, three entree and three dessert choices.  Check out the web site to find a participating establishment.  We ventured to David Burke's Fromagerie and had a 4 star meal for $60.00.  For the purpose of this BITE we are featuring our evening at Fromagerie.

David Burke Fromagerie

26 Ridge Road Rumson

732-842-8088

A 3 course Pre-fixe menu was prepared for the week long event

Beverages are not included in the pre-fixe menu but are a must to start

Amose Boushe

Seafood Pate on a Brioche with a drizzle of Mustard Oil

 

Classic at Fromagerie are the Cheddar Cheese Popovers served as the bread course

 
Our server Rob was awesome and very knowledgeable of the restaurant and the menu.  He told us that David Burke had introduced to Fromagerie a dry aged steak menu as he has at his Chicago Steakhouse Primehouse.  At Primehouse they utilize a pink Himalayan rock salt in the steak vault that aids in the dry aging process.  At Fromagerie they installed the same kind of Steak vault as Primehouse and the steaks are dry aged for 45 days.  This is a very unique process and the steaks have a very different taste and texture then other dry aged steaks.  Having heard this we absolutely had to try a steak so we opted to order from both the pre-fixe menu and the steak menu.
 

From the pre-fixe menu - Grilled Marinated Octopus on a Bed of Diced Fingerling Potatoes with Green Pea Puree, Pancetta and finished with Angry Sauce

From the Dinner Menu - Spinach and Poached Egg Raviolo with Garlic and Parmesan in an Herb Garlic Oil finished with Smokey Bacon

From the Pre-Fixe Menu - Cornmeal Crusted Skate Wing with Baby Artichokes and Trumpet Mushrooms in a Caper Brown Butter Sauce

 

             

From the Steak Menu - 45 Day Dry Aged Kansas City Bone In Sirloin with Beef Love and topped Buttermilk Chive Onion Rings

Also from the Dinner Menu - Potato Frites with Shaved Truffles, Parsley and drizzled with Truffle Oil

Creamed Spinach finished with Parmesan

This meal was a gourmet feast for a fraction of what it would've costed and now it was time to dig in.
Being that one meal was on the pre-fixe and one wasn't the dessert course gave us the opportunity to order s dessert that David Burke is famous for creating.  But before we splurged on a decedent treat we had some coffee to digest what we had just finished.

A single espresso and a cappuccino

Now on to the dessert but first we'll show the pre-fixe dessert.

Fromage Blanc - A tangy cheese custard reminiscent of creme brulee in texture topped with a Peach Sorbet, Blackberries and a Vanilla Sugar Wafer

What you are going to see now is not to be believed but is a must to experience.  In fact this dessert was feature on Food Network's The Best Thing I Ever Ate - Remaking Classics.

Cheesecake Lolli Pops with Fresh Raspberries and Bubble Gum Whipped Cream

They came in three flavors:
Cherry Pink Cashmere - Cheesecake, white chocolate coating, red coloring, dipped in pistachio crunchies, ground green pistachios and sun dried cherries

Three Chocolate Tuxedo: Cheesecake, white chocolate, milk chocolate and dark chocolate coatings, dipped in peanut crunchies and Reeses Peanut Butter Pieces.


Toffee Top Hat: Cheesecake, milk chocolate coating dipped in dark chocolate crunchies and ground Score Bars

BTW, you can purchase them online at the following URL:
Gourmet Pops  or you can take a box home from Fromagerie after you have dinner there.

We highly recommend that you experience a visit here and until the next BITE...Get out and enjoy the food

Thanks for reading and share us with others.