Tasting Jersey Fresh Cuisine
Diners looking for fresh, locally grown food needn’t look any further than their favorite New Jersey restaurants. Many of the state’s best known eateries feature fresh produce, meats seafood and wines from the Garden State.
Menus change throughout the year so be sure to ask for the specialties of the season.
You can enjoy a taste of Jersey Fresh with your steak at Rod's Steak and Seafood Grille in Morristown. Rod's menu features tomatoes, basil, parsley, rosemary, cucumbers and zuchini from The Madison Hotel’s private garden.
The Frog and the Peach, a New Brunswick favorite, offers two prixe-fixe menus featuring sustainably grown organic produce from local growers, poultry from Griggstown Farm and fish from nearby waters.
The less expensive three-course “Frugal Farmer” menu offers an entrée choice of scallops or chicken meatballs, along with two appetizers and dessert options.
Go in fall for the five-course “Autumn Harvest” menu, which serves up a jumbo lump crab salad, pumpkin gnocchi, and a Long Island duck breast, among other items that change by the season.
In Highlands, Doris & Eds, which is frequently honored as a top restaurant in the state, offers a variety of Jersey Fresh products on the menu. Start with a salad of locally grown root vegetables, goat cheese and aged balsamic vinagrette, or acorn squash soup.
Try the roasted triple tail entrée, a warm water fish, with New Jersey spaghetti squash and house-made pancetta. The pumpkin cheesecake, made of local cheese and NJ-harvested pumpkins, or the apple crostata with locally grown apples, make great dessert options during the fall season.
Princeton’s Tre Piani supports local farmers all year long. Its Garden State seafood panzanella salad features little neck clams, scallops and calamari sautéed with garlic, fennel, vine-ripened tomotoes, cucumber, and basil with bread crisps.
Los Amigos restaurant, which has locations in Atlantic City and Camden County’s West Berlin, highlights fresh produce, including corn, peppers and jalapenos, from local farms. The restaurant also uses Jersey tomatoes to create fresh salsas.
The Peter Shields Inn in Cape May features a five-course, wine-pairing dinner on select dates in October and November.
Wines from the nearby Cape May Winery and Vineyard complement the meal which includes a special fall harvest menu highlighting fresh lima beans in two entrées, a rack of elk and a potato-wrapped arctic char.
A pear wellington dessert features fresh pears and the artisan cheese sampler contains concord grapes and fresh figs.
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