Scarborough Fair
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BOLD BEGINNINGS


Jumbo Lump Crab Cocktail

Maryland jumbo lump crab served with red cocktail aid sauce rernoulade
13.

Gulf Shrimp
served chilled with red cocktail and a soy-ginger dipping sauce
10.

Escargot
wrapped in puff pastry scented with Pernod & garlic and baked with brie cheese
9.

Fresh Mozzarella
served over a bed of mesculin with sliced ripe fresh tomatoes, roasted red bell peppers and marinated sundried tomatoes drizzled with balsamic vinaigrette
8.

Maryland Lump Crab Coke
Chesapeake style, pan-fried and served over a roasted red bell pepper sauce
and a side of mango salsa
13.

Steamed New Jersey Clams
a dozen tender little necks steamed in white wine, garlic and butter
9.

Baked Brie Almondine
mini Brie wheel baked in amaretto and buffer topped with toasted almonds
and served with herbed seasoned flatbreads
9.

Spanakopita
a long time Scarborough Fair favorite! Greek fillo pastry filled with spinach,
feta cheese cottage cheese, herbs and spices
7.

 
FROM THE PANTRY


Southwest Black Bean Soup

an all time favorite
By the cup 3. - By the bowl 4.

Soup du Jour
an original creation daily
By the cup 3. - By the bowl 4.

Lobster Bisque
an authentic preparation of this classic soup
By the cup 5. By the bowl 7.

Baby Greens and Portabello
grilled portabello mushroom served over baby greens with roasted red peppers,
red onion, ripe tomatoes with crumbled gorgonzola cheese in a
champagne vinaigrette
11.

Harvest Salad
tender mesculin greens tossed with fresh apple slices, pecans and dried
cranberries in an apple cider vinaigrette
8.

Caesar Salad
crisp Romaine tossed in our special Caesars dressing, croutons and parmesan
8.

 
PASTA FAIR


Pasta Entrees include house salad and bread

 

Penne Paolo
quill shaped pasta tossed in olive oil and garlic with herbs, tomatoes, scallions,
sliced black olives and smoked provolone cheese
14.

Wild Mushroom Ravioli
homemade ravioli in a robust wild mushroom sherry wine sauce
15.

Chesapeake Angel
angel's hair pasta tossed with crabmeat baby spinach, sundried tomatoes, roasted garlic and herbs in a white wine butter sauce
18.

(Pasta is also available as an appetizer)

 
THE FISH MARKET

Flounder St. Moritz
baked fresh fillets with crab imperial, topped with artichokes in a white zinfandel wine
and lemon buffer sauce served with rice
22.

Seafood Cioppino
a San Francisco favorite! Jumbo shrimp, sea scallops, flounder, clams and crab
simmered in a red wine tomato sauce served over cappellini pasta
24.

Lobster Reinhold
a half pound Brazilian lobster tail coated with Japanese panko bread crumbs and sauteed in a sauce of shallots, lemon, garlic, white wine and herbs served with rice
25.

Chilean Sea Bass
pan seared and served with lobster ravioli and asparagus in a creamy crab sauce
27.

Pacific-Rim Grilled Swordfish
fresh swordfish steak marinated in a Wasabi-Ginger soy sauce and served
with stir-fried vegetables Mei-Fun style (rice noodles)
22.

Broiled Salmon Espagnole
fillet of Norwegian Salmon layered over a bed of spinach in a brandied Espagnole sauce served with mashed potatoes
20.

 
SCARBOROUGH FAIR FAVORITES

Chicken Paillard
boneless breast marinated in a balsamic vinaigrette, grilled and served with grilled onions and red roasted peppers accompanied by roasted potatoes
18.

Shrimp Athenia
Jumbo shrimp sautk-,d with garlic, fine herbs, plum tomatoes, feta cheese and white wine served over fettuccini
20.

Pomegranate Chicken
a half, partially boned free-range chicken, roasted and served on a bed of spinach in a Pomegranate molasses-glaze topped with raisins and pinenuts served with mashed potatoes
19.

Pork Tenderloin Applejack
a whole roasted tenderloin sliced and served with a sauce of
sauteed sliced apples in Applejack brandy with oven masted potatoes
23.

Veal Saltimbucca
veal scaloppini rubbed with sage and sauteed in a Madeira wine sauce
topped with layers of prosciutto and mozzarella served over a bed of spinach with mashed
22.


FARMER'S MARKET

Tournedoes of Beef
twin 5 oz filet mignon with your choice of sauce dijonaise or fromage or herb rubbed
served with oven roast potatoes and vegetable du jour
24.

NY Strip Steak
a 14 oz sirloin cooked to your liking, with your choice of sauce bordelaise or au poivre or herb rubbed served with oven roast potatoes and vegetable du jour
22.

Whole fresh New Zealand Baby Rack of Lamb
rubbed with Dijon mustard and breadcrumbs served with natural sauce,
mashed potatoes and bouquetiere vegetables
26.

Reef and Beef
a 5 oz broiled filet mignon is seasoned and paired with our famous homemade Maryland lump crabcake served with two sauces a roasted red bell pepper and green peppercorn sauce accompanied with oven roast potatoes and vegetable du jour
25.

Please let your server know how you would like your steaks prepared

 

ON THE SIDE

Sauteed Broccoli Rabe with garlic
market price

Grilled Asparagus with lemon-olive oil
market price

Vegetable du jour
4.

White Rice of the day
3.

Seasoned Rios of the day
4.

Pasta bowl of your choice
Marinara of butter
6.

DESSERTS


All Desserts are ala carte and are made with no added preservatives

HOMEMADE CREME BRULEE
A baked caramel custard served with a strawberry sauce

HOT & COLD AFFAIR
Warmed apple pie and vanilla ice cream in bed together, laced with caramel and
topped with a pillow of whip cream

RASPBERRY & VANILLA BREAD PUDDING
A moist custard like bread pudding, placed on a raspberry and vanilla design,
topped with a dollop of whip cream

CHOCOLATE TRUFFLE WEDGE
A fudge-like consistency of dark sweet chocolate served over a raspberry sauce

CREAM CHEESECAKE
A traditional style cream cheesecake placed on a raspberry design

KEYLIME PIE
Made with real keylime! Served over a raspberry and creme anglaise design,
topped with whipped cream

CARAMEL/CHOCOLATE PECAN PIE
A flaky dough crust packed with pecans, but not excessively sweet, drizzled with
caramel & laced with chocolate, served on a creme anglaise

 

All Entrees include fresh warm bread and garlic-parsley buffer
Assorted mixed field greens with your choice of homemade salad dressing

Vegetable of the day, rice, potato or pasta as specified

A sharing charge of $7.50 will be charged for any one dinner served for two People
This will include an additional salad and side dish

Children's portions and menu are available up to 10 years old upon request

We respectfully request that our patrons refrain from cigar and pipe smoking

18% gratuity will be added to Parties of 8 or more

Ask Your Server For Our Extensive Wine List
Facilities Are Available For Private Parties

THANK YOU


1414 Meetinghouse Road - Sea Girt, New Jersey (732) 223-6658