(201) 341-6868

(201) 341-6868

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  • Desserts
  • Hors d’ Oeuvres
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  • Personal Chef Menu
  • Light and Heathy
  • Passover 2025
  • Spring Menus
  • More
    • Home
    • MENUS
    • Desserts
    • Hors d’ Oeuvres
    • Chef Bio
    • Personal Chef Menu
    • Light and Heathy
    • Passover 2025
    • Spring Menus
  • Home
  • MENUS
  • Desserts
  • Hors d’ Oeuvres
  • Chef Bio
  • Personal Chef Menu
  • Light and Heathy
  • Passover 2025
  • Spring Menus

PJ CUISINE

PJ CUISINEPJ CUISINEPJ CUISINE

Welcome to PJ CUISINE

Welcome to PJ CUISINEWelcome to PJ CUISINE

Spring Menu

Hors d’ Oeuvres

Morel Mushroom Potato “ Ravioli “

Smoked Trout and Frisee Croustade

Seared Tuna and Wasabi on Potato Pancakes

Shrimp Tempura on Cucumber with Avocado Puree

First Courses

Mache Salad with Bacon and Quail Eggs

Seared Foie Gras with Rhubarb Chutney

Cauliflower Soup with Caramelized Onions, Apple and Curried Shrimp

Entrees

Peking Style Confit Duck Leg

mandarin pancakes, scallions, hoisin and cucumber 

Rosti Potato Halibut

rhubarb , fennel confit 

Filet Mignon with Blue Cheese Crust

port wine and bearnaise sauces, mache 

Desserts

Strawberry -Rhubarb Brown Betty

raspberry sauce , creme anglaise 

Coconut Custard Tart

coconut sauce , coconut sorbet 

Chocolate Oolong Mousse

caramelized orange sauce , orange confit 

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