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lunch

appetizers
Insalata caprese* homemade mozzarella from local curd, nj tomatoes & roasted peppers				18.50
Grilled Local Hen of the Wood mushrooms* with satur farms arugula and sliced parmesan in a balsamic glaze				16.50
Tuna Tartare served over mixed field greens				17.50
Grilled calamari* local calamari lightly breaded served with a nj tomato salad				16
Sautéed Chicken livers* amish chicken livers with shallots and port wine sauce on crostini				15
Roasted Asparagus served with parmesan cheese, black pepper and aged balsamic vinegar				18
Grilled Shrimp With Lime and Ginger served with mixed grain salad				18.50
soups
Estelle’s Chicken Soup grandma’s recipe to cure colds and stay thin				11
Lobster Bisque lobster bisque with chunks of fresh cooked lobster				15
Soup of the Day
salads
Also Now available, Mark’s No Fat Mustard Dressing
Club Salad turkey, smoked bacon, tomato, crumbled bleu cheese, red onions, mixed greens, french mustard dressing				24.50
Mark’s Madison Avenue Salad the ultimate chopped salad topped with imported italian tuna				26
Fred’s Chopped Chicken Salad bibb lettuce*, avocado, onions, tomatoes*, string beans* and pea shoots tossed with a dijon mustard balsamic dressing				25
The Palace Warm Lobster salad* chunks of fresh lobster, green beans, new potatoes and scallions served with a french mayonnaise				34.50
Chopped Seafood Salad calamari*, shrimp, mussels, clams, octopus and scallop* served with couscous and tomato scallion salad				31
Fred’s Nicoise Salad grilled tuna with baby lettuce*, cucumbers, olives, anchovies, tomatoes, haricot verts, potatoes and boiled eggs tossed in a mustard-lemon dressing				31
Chicken Caesar salad* classic caesar salad with parmesan croutons and grilled chicken breast				24.50
Crab Meat and Shrimp Salad served with endive, radicchio and arugula tossed in a mustard garlic mayonnaise				34
Palm Beach Shrimp Salad with mixed greens*, hearts of palm, avocado, tomatoes* and hard boiled eggs* in a green goddess dressing				31
pizza
Margherita mozzarella, tomato, basil and olive oil				19.50
Sausage mozzarella, tomato and freshly ground hot and sweet sausage				24
Funghi mozzarella, tomato and mixed mushrooms* from the market				24.50
Emilia Romagna reggiano parmigiano drizzled with 12 year-old aceto balsamico				26
Prosciutto and Arugula parma ham, tomato, mozzarella and arugula				24
Four Seasons mozzarella, tomato, mushrooms, artichokes, black olives and prosciutto				24.50
Robiola With Truffle Oil ciro’s invention and an old classic				26
fresh & dried pasta
Ravioli* homemade filled with spinach and vermont artisanal goat cheese in sage and butter sauce				23
Fettuccini* with fresh tomato, pesto and mozzarella				23
Carrot Tortelloni filled with carrot and ricotta cheese with a light tomato cream sauce				23
Fred’s spaghetti* with shiitake mushrooms, asparagus, sundried tomatoes and pesto sauce				22.50
Lasagna Bolognese traditional style with veal, beef, pork and béchamel				22.50
Linguine Vongole served with baby clams, olive oil, garlic and a touch of tomato				24
Spaghetti & Meatballs traditional style				22.50
Penne di Farro Al’arrabiata whole wheat penne with mark’s spicy garlicky tomato sauce				19
Rigatoni with sausage, broccoli rabe, parmesan cheese, garlic and olive oil				23
Risotto preparation changes daily
main courses
Fred’s Beyond Organic Farm Egg Omelette & salad* daily omelette of vermont, humanly raised, movable pen eggs "they lay them because they want to not because they have too" accompanied by lightly dressed mesclun greens				23
Certified Angus Burger ground especially for fred’s, served with pommes frites				19.50
The Focaccia Melt italian tuna, arugula and sliced tomatoes with smoked mozzarella				19.50
Turkey Club Sandwich turkey and double-smoked bacon on new england white bread without the crust				19
Lobster club* chunks of lobster, bacon, lettuce and tomato with garlic mayo on 7 grain bread served with belgian pomme frites				34.50
Baltimore Crab Cakes with a red cabbage slaw, remoulade sauce and belgian pommes frites				34
Filet of sole* sautéed in white wine, lemon, and butter served with sautéed carrots and sugar snap peas				32
Pan Seared Salmon served over sautéed spinach with a tomato and scallion salad				28
Fish del Giorno selections according to market
butchery
Certified Angus Sliced Steak served on top of arugula, red onion, shaved parmesan and tomato with balsamic vinegar and extra-virgin olive oil				34
Chicken paillard* thin chicken breast served with a tomato, arugula and red onion salad				24.50
Chicken milanese* breaded thin chicken breast served with baby beet and romaine slaw				24.50
Veal scallopini* sautéed medallions of veal in a marsala sauce served with sautéed spinach and fingerling potatoes				32.50
side dishes $10
Yukon Gold Mashers
Belgian Pommes Frites
Sautéed Broccoli
Sautéed Spinach
Sautéed Broccoli Rabe
Francoise’s Stewed Green Beans

dinner

Dinner Served From 5:30 - 9pm. All of Our Menus Items Are Available For Take Out

appetizers
Fried calamari* served with a spicy tomato sauce				16.50
Crab Cake served over baby greens with tomato and scallion salad				21
Shrimp Cocktail with our homemade cocktail sauce				20
Grilled Octopus and Calamari served with fresh tomatoes, scallions and sautéed red wine vinegar onions				18
Soup of the Day
salads
Warm Provencale Coach Farm Goat Cheese salad* with potatoes, beets & french string beans tossed with a french mustard dressing				17
Arugula and Tomato salad* wrapped in eggplant with shaved parmesan and balsamic dressing				17
Grilled mushrooms* with fresh parmesan cheese and a reduced balsamic glaze over greens				17
Hearts of Romaine with creamy caesar dressing & garlic crouton				15
Summer salad* bibb lettuce, sliced pears, stilton cheese with a mustard vinaigrette				17
Market Salad chef’s blend of greens served with a red wine vinaigrette…yes we can chop it				12
fresh pasta
Lasagna Bolognese traditional style with veal, beef, pork, and béchamel				23
Carrot Tortelloni filled with fresh carrot and ricotta cheese in light tomato cream sauce				23
Seafood Spaghetti lobster, crabmeat and bitter greens in garlic and olive oil				36
Fresh Pasta del Giorno
dried pasta
Linguine Vongole served with baby clams, olive oil, garlic and a touch of tomato				24
Penne al’ Arrabiata with mark’s spicy garlicky tomato sauce				19
Spaghetti and Meatballs traditional style				22
Shrimp Scampi sautéed with garlic and olive oil and served with spaghetti				31
Orecchiette With Broccoli Rabe and Sausage served with ground hot and sweet sausage, garlic and olive oil				24
Risotto del Giorno
pizza
Margherita mozzarella, tomato, basil & olive oil				19.50
Sausage mozzarella, tomato with fresh ground hot & sweet sausage				24
Funghi* mozzarella, tomato & mixed mushrooms from the market				24.50
Emiglia Romagna parmigiano reggiano drizzled with 12 year- old aceto balsamico				26
Prosciutto and Arugula tomato, mozzarella, parma ham & arugula				24
Four Seasons mozzarella, tomato, mushrooms, artichokes, black olives and prosciutto				24.50
Robiola With Truffle Oil ciro’s invention & an old classic				26
fish & crustaceans
Seared Sea scallops* served over roasted artichokes and pepperonata				32
Sole* filet of sole braised with white wine and olives served with sautéed julienne vegetables				34
Black Pepper Crusted Tuna served with baby bok choy, tomato confit and mango papaya salsa				32
Pan Seared Salmon served with sautéed spinach with a tomato and scallion salad				29
Fish of the Day selection according to market
butchery
Chicken balsamico* pan roasted organic chicken served with garlic-mashed potatoes, pea shoots & red seedless grapes				27
Veal milanese* pounded & breaded veal served on the bone with arugula, red onions & tomatoes				42.50
Dried Aged Grilled New York Strip Steak served with pomme frites and spinach in a red wine sauce				42
Chicken Alla Parmigiana prepared traditionally with the chef’s selection of vegetables				25
Grilled Veal chop* served with mashed potatoes, chef’s selection of vegetables and black peppercorn sauce				46
side dishes $10
Yukon Gold Mashers
Belgian Pomme Frites
Sautéed Broccoli Rabe
Sautéed Broccoli
Francoise’s Stewed Green Beans

brunch

11 To 1:30 on Saturday &11 to 3:30 on Sunday

Eggs Benedict two poached eggs and canadian bacon in hollandaise sauce topped with caviar				24
Eggs Provencale two poached eggs in a spicy tomato sauce				18
Huevos Rancheros over easy with green tomatillo sauce, black beans, guacamole and monterey jack cheese				19
Frittata Alla Paesana with zucchini, onions and peppers, parmesan, potatoes and peas				19
Fred’s Steak & Eggs grilled n.y. steak with au poivre sauce served scalloped potatoes				25
The Smoked Fish Platter smoked salmon, sturgeon and sable with plain bagel, red onions, capers and cream cheese				28
The New York Bagel with smoked salmon, red onions and cream cheese				22
French Challah Toast available plain or with bananas				18
Fresh Blueberry Pancakes				17
Buttermilk Pancakes				16
dessert
Valrhona Chocolate soufflé Cake white chocolate ganache center, orange compote & vanilla ice cream. approximately 10 to 12 minutes				14
Fred’s Tiramisu angel cake, mascarpone & espresso				12
Strawberry Rhubarb Cobbler fior di latte ice cream				12
Mocha Cheesecake strawberry compote & whipped cream				10
Banana Cream Pie macadamia brittle & maple ginger snap ice cream				12
Meyer Lemon Square raspberry coulis & blood orange sorbet				12
Profiteroles cream puff pastry, caramel ice cream & warm chocolate sauce				10
Seasonal Fruit Plate				12
Assorted Cookies & Biscotti Plate				9
Fred’s Dessert Quintet tasting plate of chef’s selections				22
beer selection
Bottle
Sierra Nevada Pale Ale california				6
Brooklyn Lager brooklyn, ny				6
Buckler Non-alcoholic holland				6
Corona mexico				6
Pilsner Urquell czech				7
Amstel Light holland				7
Peroni italy				7
Moretti italy				7
Hoegaarden belgium				9

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