Essential Kitchen at EJ's Menu

Appetizers & Salads

• Baked French Onion

  6.00
  A rich broth loaded with caramelized sweet onions, baked in a crock with crostini and swiss cheese.
• Bruschetta

  8.00
  Grilled baguette, house roasted tomato, olive tapenade, and asiago cheese. Served with balsamic tossed greens.
• Scallops Rumaki

  10.00
  Dry sea scallops wrapped in applewood smoked bacon, broiled with a soy-ginger glaze.
• Crispy Calamari

  10.00
  Breaded to order, served with curried slaw and jalapeno-lime aioli.
• Curry Grilled Shrimp

  10.00
  Served with fresh pineapple salsa.
• Soup Du Jour - Priced Accordingly
• Steamed Maine Mussels - Served with Sliced Baguette

  10.00
  Provencal -‏ white wine, garlic and herb broth. fra' Diavolo - spicy tomato broth with fresh basil
• Hot Crab Dip

  8.50
  With an asiago crust, served with housemade crostini's.
• Oysters 1 review

  Market
  Half dozen, fresh shucked or Fockefeller.

• Ej's Seasonal Salad

  12.50
  Local mixed greens, sliced ripe pear, grape tomatoes, toasted walnuts, grilled shrimp, cider vinegar dressing, and oven baked parmesan crisps.
• Iceberg Wedge

  8.00
  Hearts of iceberg, crispy applewood smoked bacon, grape tomatoes, with buttermilk bleu cheese dressing.
• Fresh Fish Taco Salad

  12.50
  Blackened mahi mahi, crispy greens, ripe tomato, cucumber, and red onion. Served in a tortilla bowl with lime-cilantro ranch dressing.
• Steak and Bleu Salad

  11.00
  House mixed greens, roasted red peppers, grape tomatoes, grilled beef tenderlin, and danish bleu cheese. Served with extra virgin olive oil and balsamic reduction.

Entrees

• Beef Tenderloin Kabobs

  18.50
  Skewered beef tenderloin, grilled with sweet onions, red peppers, mushrooms and zucchini. Served with rice pilaf and soy demi glace.
• Fire- Grilled with Ej 's Seasonings.

  15.00 - 21.00
• Sicilian Style- Sauteed Peppers and Onions, Marinara, and Fresh Mozzarella.

  17.00 - 23.00
• Grilled Chicken Bruschetta

  20.00
  Grilled chicken‏ breast topped with sauteed peppers and onions, fresh mozzarella cheese and a reduced balsamic drizzle.
• Create Your Own Surf and Turf - Additional

  8.00
  Add a crab cake, sea scallops, or batter dipped shrimp to our filet mignon.
• Prime Rib of Beef

  21.00 - 26.00
• 9 Oz. Center Cut Pork Chop
• Tuscan Style- Roasted Garlic, Spinach, and Provolone.

  17.00 - 23.00
• Chicken Sonoma

  22.00
  Chicken breast sauteed with onions, mushrooms, and baby spinach, chardonnay wine and a roasted soft garlic cream sauce.
• Filet Mignon

  Market
  Fire-grilled 6ox. Portion of choice beef tenderloin, finished with bleu cheese compound butter.
• Steak Au Poivre

  28.50
  Five peppercorn seared 12oz. new York strip steak, flamed with brandy, finished with demi-glace and a touch of cream.

• Crab Cakes 2 reviews - (Chef Pat's Signature Recipe)

  25.00
  Jumbo lump crabmeat, gently seasoned and broiled, served with a side of remoulade sauce.
• Crab Au Gratin

  24.00
  Jumbo lump crabmeat and sherry, baked in a casserole with a light mornay sauce, seasoned bread crumbs and parmesan cheese.
• Grilled Jail Island Salmon

  24.00
  Fire-grilled jail island salmon from the bay of Fundy, canada. finished with a lemon-dill compound butter.
• Cioppino

  30.00
  A hearty seafood dish with sauteed shrimp, scallops, mussels, and clams in a white wine and seafood broth, fresh herbs and diced tomato.
• Single Crab Cake

  17.00
• Icelandic Haddock - (a Schoenberger's Favorite)

  16.50 - 21.50
  Broiled, pan-fried, or batter dipped.
• Pan Seared Sea Scallops

  25.00
  Fresh seared dry packed scallops, fresh seasonal succotash and a lemon and leek cream.
• Broiled Seafood Combination

  32.00
  Shrimp, scallops,‏ crab cake and crab au gratin.

• Grilled Chicken

  8.00
• Broiled Haddock

  9.50
• Fire-Grilled Burger

  8.00
• Broiled Crab Cake

  12.00

• Chicken Strips

  6.00
• Baked Macaroni and Cheese

  6.00
• Batter Dipped Shrimp

  8.00
• Pasta Marinara

  6.00
• Burger

  5.50

Wine

• Woodbridge Merlot

  6.50
• Rex Goliath Pinot Noir

  6.50
• R.Mondavi Pri Sel Pinor Noir

  6.50
• Woodbridge Cabernet Sauvignon

  6.50
• Paso Creek Cabernet Sauvignon

  7.50
• Diseno Malbec

  7.00

• Woodbridge Chardonnay

  6.50
• Ruffino Pinot Grigio

  6.50
• Toasted Head Chardonnay

  7.50
• Woodbridge White Zinfandel

  6.50
• Hogue Riesling

  6.50
• Nobilo Sauvignon Blanc

  7.50

• R. Mondavi Private Selection Pinor Noir; Woodbridge, California

  28.00
• Rioja Vega Tempranillo-Garnache; Spain

  25.00
• Diseno Malbec; Mendoza Argentina

  26.00
• Escudo Rojo Red Blend; Valle Central, Chile

  32.00
• Clos Du Bois Reserve Cabernet Sauvignon; Alexander Valley, California

  40.00
• Estancia Pinot Noir; Monterey County, California

  36.00
• Hogue Merlot; Columbia Valley, Washington

  28.00
• Ravenswood Petite Sirah; Acampo, California

  26.00
• Paso Creek Cabernet Sauvignon; Paso Robles, California

  28.00

• Blackstone Pinot Grigio; California

  28.00
• Nobilo Sauvignon Blanc; New Zealand

  28.00
• Toasted Head Chardonnay; Acampo, California

  28.00
• Hogue Riesling; Columbia Valley, California

  25.00
• Mouton Cadet Bordeaux Blanc; Bordeaux, France

  24.00

Specialty Beers

• Blue Point Toasted Lager (Amber Lager 5.3%)

  4.75
• Bell's Kalamazoo Stout ( American Stout 6.0%)

  5.00
• Founder's Centennial IPA (American India Pale Ale 7.2%)

  4.75
• Stone Arrogant Bastard (Strong Ale 7.2%)

  7.50
• Victory Headwaters Pale Ale (Pale Ale 5.1%)

  4.25
• Bell's Amber Ale (Amber Ale 5.8%)

  4.50
• Blue Moon Seasonals

  4.00
• Samuel Adam's Seasonals

  4.25
• Troegs Hopback Amber (American Amber Ale 6.0%)

  4.25

• Duvel (Belgian Strong Pale Ale 8.5%)

  7.00
• Paulaner Hefe- Weizen (Bavarian Wheat Ale 5.5%)

  4.25
• Chimay Grande' Reserve (Belgian Strong Ale 9.0%)

  9.00
• Samuel Smith Nut Brown Ale (English Brown Ale 5.0%)

  6.00

• Roy Pitz Brewing Company's Best Blonde Ale (German Kolsch 4.0%)
• Roy Pitz Brewing Company's Ludwig's Revenge (German Style Rauchbier or Dark Smoked Lager 5.0%)