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The Manor

The Manor

(Now Closed)
American Restaurant and Event Space$$$$
West Orange
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The Manor
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MenuMenu
Wednesday Wine Night 1Dessert Menu 2Dinner Menu 7Chef's Signature Menu 7Romantic Getaway 7
Wednesday Wine Night
An Ideal Setting in Which to Savor Your Own Special Bottle of Wine.
Select From Our Unique Wine Night Wine List with Special Pricing.
The Manor Offers a List of Remarkable Wines At Remarkable Prices
To give you the opportunity to turn your dinner into your own very special and memorable wine dinner.
You Have the Opportunity to Enjoy Dinner
At The Manor while tasting some of those favorite wines in your wine cellar that you have been saving for that special dinner or special occasion.
Only On Wednesday and Only in the Terrace Lounge!
Byo with No Corkage Fee
Wednesdays for a LA Carte Diners in the Terrace Lounge.
Special Wines
Special opportunities, special experiences in wine.
There Are Also No Corkage Fees On Wednesdays
In The Terrace Lounge so you can also "Bring Your Own Bottle.".
Perhaps Create Your Own Private Wine Tasting
By having each guest or couple bring in a favorite wine to share with the rest of the table.
For Reservations Or More Information
Please call our reservations department (973-731-2360) .
Dessert
Warm Molten Chocolate Cake
12.00
Banana Ice Cream, Dark Chocolate and Caramel Banana Sauces
Tahitian Vanilla Crème Brûlée*
12.00
Orange Blossom Honey Cake, Roasted Pine Nuts, Fresh Orange Supreme
Manor-Made Ice Cream
12.00
Vanilla, Chocolate, Banana or Black Cherry Served with Gluten-Free Tuile
Key Lime Cheesecake
12.00
Coconut Ice Cream, Raspberry and Orange Sauces
Palette of Assorted Sorbets
12.00
Lemon, Raspberry, Strawberry-Rhubarb & Apricot-Ginger
Bananas Flambé
14.00
Prepared Tableside for a Minimum of Two Guests
Chef's Assortment of Four Artisanal Cheeses
$18. Served with Truffle Honey, Strawberry Rhubarb Chutney, Candied Almond, Quince Paste, Banana Date Walnut Bread
Cypress Grove Purple Haze (Goat, Soft, California)
Valley Shepherd Nettlesome (Cow, Semi-Firm, N.J.)
Valley Shepherd Califon Tome (Cow, Semi-Firm, N.J.)
Point Reyes Original Blue (Cow, Soft, California)
Cold Appetizers
Fresh East Coast Oysters
18.00
Ginger-Coriander Mignonette
Chilled Lobster Claw Cocktail
18.00
Mustard Sauce and Cocktail Sauce
Seared Grade a Yellowfin Tuna Sashimi
19.00
Avocado, Sesame, Frisée Salad, Pomegranate-Thyme Glace
Prime Beef Carpaccio
17.00
Truffle Chimichurri, Micro Greens
Classic Jumbo Shrimp Cocktail
17.00
Continental Sauce and Cocktail Sauce
House-Smoked Salmon Fillet
16.00
Herb Hummus, Cherry Tomato, Cucumber, Citrus Crème Fraîche
Imported Burrata Cheese
16.00
Radish, Heirloom Cherry Tomato Confit, Herb Tuile, Thyme Glace
Caviar with Your Choice of Vodka
85.00
Hot Appetizers
Crab and Lobster Cakes
16.00
Shaved Fennel and Baby Arugula Salad, Piquillo Pepper Coulis, Saffron Aioli, Crispy Lotus Root
Lobster Risotto
18.00
Fresh English Peas, Fennel, Shallots, Aged Parmesan Cheese
Duet of Hudson Valley Foie Gras
22.00
House-Made Foie Gras Torchon and Seared Foie Gras Sweet Pickled Onions, Smoked Pineapple and Strawberry Compote, Sauternes Gastrique, Brioche Crouton
Oysters Escargot
18.00
With Vegetable Julienne, Garlic Butter
Braised Short Rib Ravioli
17.00
Pickled Red Onions, Sautéed Butternut Squash, Herb Oil, Sage-Brown Butter Sauce
Soups
Chilled Melon-Cucumber-Mint Soup
13.00
Compressed Melon Salad, Elderflower Gelée
Lobster Bisque
13.00
With Lobster Ragoût, Basil Infusion
Cream of Wild Mushroom Soup
12.00
Forest Mushroom Succotash, Fresh Herbs
Salads
Roasted Baby Beet Salad
14.00
Pickled Purple Cauliflower, Kefir Cheese, Chive, Petite Greens, Aged Balsamic Glace
Trio of Baby Iceberg Lettuce, Tomato and Avocado
13.00
Smoked Blue Cheese and Bacon Bits
Illuminated Sorbet Intermezzo
8.00
Mesclun Salad with Honey-Poached Pears
12.00
Sliced Apples, Dried Cranberries, Candied Walnuts, Apple Cider Vinaigrette
Caesar Salad Prepared Tableside
14.00
Main Courses
Atlantic Salmon Stuffed with Jumbo Crabmeat
38.00
Roasted Red Pepper and Walnut Purée, Root Vegetables, Basil Beurre Blanc
Shelled Maine Lobster Braised in Sweet Butter
39.00
Asparagus and Wild Mushroom Fricassée, Sunchoke and Pear Purée, Crispy Polenta, Lemongrass-Ginger and Shellfish Emulsion
Long Island Duck Breast and Leg Confit
36.00
Marinated with Orange and Herbs, Braised Red Cabbage, Blood Orange Supremes, Roasted Hazelnut Spätzle, Orange-Brandy Sauce
16 Oz. Prime Sirloin Steak Au Poivre
55.00
Vegetable Bouquet, Roasted Young Potatoes, Crispy Shallots
Homemade Smoked Buffalo Mozzarella Raviolis
26.00
Baby Rainbow Carrot Chips, Sauteed Peppers and Fennel, Fresh English Peas, Brown Butter Cream Sauce
Pan-Seared Diver Sea Scallops
44.00
Celery Root Purée, Heirloom Vegetable Medley, Crispy Lotus Root, Chive Oil, Anise Beurre Blanc
Roasted Free-Range Chicken Filled with Wild Mushrooms & Spinach Mousse
34.00
Potato Truffle Soufflé, Grilled Spring Onions, Brussels Sprout Leaves, House-Smoked Maple Bacon, Riesling Cream Sauce
Grilled Filet Mignon
42.00
Haricots Verts, Caramelized Pearl Onions, Rainbow Carrots, Candy Cane Beets, Crispy Sunchoke Chips, Creamy Potato Purée, Bordelaise Sauce
Herb-Crusted Rack of Australian Lamb
45.00
Potato and Leek Gratin, Braised Rainbow Swiss Chard, Roasted Heirloom Tomatoes, Porcini Mushroom Sauce
Grilled Vegetable and Quinoa Strudel
26.00
Peppers, Squash, Zucchini, Carrot Ginger Sauce, Japanese Seven Spice
Manor Classics
Chateaubriand
45.00
Prepared tableside for a minimum of two guests Bouquetière of Vegetables, Baby Potatoes, Béarnaise Sauce
Beef Wellington
45.00
Available on Saturday Night
Classic Surf and Turf
52.00
Lobster Thermidor
39.00
Available on Sunday Night
Sides
Grilled Green and White Asparagus Truffle Vinaigrette, Fresh Parmesan Cheese
9.00
Roasted Garlic Pomme Purée
8.00
Confit of Heirloom Potatoes, Rosemary, Shallots
9.00
Mushroom-Stuffed Gnocchi, Morel Cream Sauce
10.00
Creamy Baby Spinach
8.00
Amuse-Bouche
Chef's Daily Selection
Wine Pairing: Domaine Chandon Sparkling Rose, California, N/V
First Course
Compressed Melon and Crispy Parma Ham
Feta Cheese, Heirloom Cherry Tomato Confit, Elderflower-Jalapeno-Lime Glace. Wine Pairing: Fleurs de Prairie Provence Rose, Cotes de Provence, 2017
Second Course
Maine Lobster Crepe
Shallots, Bearnaise, Shaved Fennel, Chive Oil. Wine Pairing: Domaine Nicholas Croze Cotes du Rhone Blanc, Rhone Valley, 2016
Intermezzo
Illuminated Lemon Sorbet
Main Course
Lamb Porterhouse
Celery Root Puree, Braised Leeks, Tomato, Herb, House-Fermented Black Garlic Demi. Wine Pairing: Whitehall Lane, Tre Leoni, Cabernet Blend, Napa Valley, 2015
Dessert
Choice of: Warm Molten Chocolate Cake and Chef's Assortment of Four Artisan Cheeses
Warm Molten Chocolate Cake
Banana Ice Cream, Dark Chocolate and Caramel-Banana Sauces. Wine Pairing: Graham's 10 Year Old Tawny Port
Chef's Assortment of Four Artisan Cheeses
Served with Banana-Date Walnut Bread, Candied Almonds, Truffle Honey, Strawberry-Rhubarb Chutney and Quince. Wine Pairing: Finca Sophenia Malbec, Estate, Mendoza, Argentina, 2016
Cypress Grove Purple Haze (Goat, Soft, California)
Valley Shepherd Nettlesome (Cow, Semi-Firm, Long Valley, Nj)
Valley Shepherd Califon Tomet (Cow, Semi-Firm, Long Valley, Nj)
Point Reyes Original Blue (Cow, Soft, California)
Amuse-Bouche
Chef's Daily Selection
Wine Pairings: Domaine Chandon Sparkling Rosé, California N/V
First Course
Choice of
Assorted Chilled Shellfish
Shrimp, Oysters, Lobster Claws and Crabmeat. Wine Pairings: Isabelle Garrault Sancerre, Les Grands Monts, Loire 2015
Crab and Lobster Cakes
Shaved Fennel and Baby Arugula Salad, Piquillo Pepper Coulis, Saffron Aioli, Crispy Lotus Root. Wine Pairings: Frank Family Vineyards Chardonnay, Carneros 2015
Jumbo Lump Crabmeat in Vanilla Aioli On Avocado
Cherry Tomatoes, Truffle-Parsley Oil. Wine Pairings: Joseph Drouhin Saint-Véran, Burgundy 2015
Duet of Hudson Valley Foie Gras
Pepper-Crusted Medallion and Foie Gras Macaroons Persimmon Purée, Truffle-Honey Glace. Wine Pairings: Bonneau Pinot Noir, Sangiacomo Vyds, Sonoma Coast 2013
Second Course
Caesar Salad
Prepared Tableside For Two
Intermezzo
Illuminated Pink Grapefruit Sorbet
Main Course
Chateaubriand for Two
Prepared Tableside Bouquetiere of Vegetables, Baby Potatoes, Béarnaise Sauce. Wine Pairings: Coppola Directors Cut Cabernet Sauvignon, Sonoma 2014
Shelled Maine Lobster Braised in Sweet Butter
Asparagus and Wild Mushroom Fricassée, Sunchoke and Pear Purée, Crispy Polenta, Lemongrass-Ginger and Shellfish Emulsion. Wine Pairings: Joseph Drouhin Saint-Véran, Burgundy 2015
Pan-Seared Red Snapper with Sesame Seeds
Sautéed Baby Kale, Crispy Coconut and Ginger Basmati Rice Cake, Fresh Spring Peas, Smoked Pineapple and Kaffir Lime Vin Blanc. Wine Pairings: Frank Family Vineyards Chardonnay, Carneros 2015
Herb-Crusted Rack of Australian Lamb
Potato and Leek Gratin, Braised Rainbow Swiss Chard, Roasted Heirloom Tomatoes, Porcini Mushroom Sauce. Wine Pairings: Whitehall Lane Tre Leoni Cabernet Sauvignon, Napa 2014
Pre-Dessert
Chef's Selection of the Day
Dessert
Served with Pacific Rim Vin de Glacière Riesling, Washington State 2014
Bananas Flambé for Two
Prepared Tableside. Caramelized Bananas Over Vanilla Ice Cream
Brioche Bread Pudding
Cranberry, Bourbon, Caramel, Marshmallow, Pecan
Chocolate Mousse
Pear, Hazelnut, Spiced Chocolate
Your Choice of Coffee, Tea, Espresso Or Cappuccino
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The Manor
111 Prospect Ave
West Orange, NJ 07052
United States
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À la Carte Dining, Unlimited Lobster Buffet, Sunday Brunch & Family Dinner Buffets, Elegant Weddings, Private Parties, DJs/Dancing in The Dome, & so much more.
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(973) 731-2360
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@manorrestaurant
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Outdoor Seating
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Wine, Full Bar, Cocktails
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