06/26/2026
Here is the latest summer menu from Chef Adam. Come and enjoy some of these summer delights.
Reservations can be made online at firstrestaurantnj.com or via phone by 973-830-2119.
APPETIZERS
SUMMER PEACH SALAD gf, veg/v opt, nut opt
Bibb lettuce, toasted walnuts, maytag blue cheese, raspberry vinaigrette 17
MARINATED RED BEETS gf opt , veg/v opt
Baby arugula, roasted artichokes, hearts of palm, panko crusted goat cheese, meyer lemon vinaigrette 17
SOUTHWESTERN BLACK BEAN “TOSTADA” veg
Crispy tortilla, black bean puree, quinoa salad, mexican corn , guacamole, pico de gallo, queso fresco, lime tomato vinaigrette 19
ROMAINE “CAESAR” SALAD gf opt
Shaved Parmigiano Reggiano, ciabatta croutons, classic dressing 16
CRISPY CALAMARI & ARTICHOKES
Roasted red peppers, kalamata olives, lime “caesar” aioli 21
SUMMER PARISIENNE GNOCCHI veg opt
Sweet corn, red peppers, zucchini, & tomato ragout, fine herb sauce 19
PRINCE EDWARD ISLAND MUSSELS gf opt
Bacon, caramelized shallots, tomato, ciabatta toast, chardonnay garlic broth 20
SPICY TUNA TARTARE gf opt
Guacamole, shallot crème fraiche, sriracha mayo, crispy corn tortillas 25
Gluten free-gf Vegetarian-veg Vegan-v Optional-opt Nut- contains nuts
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illneses, especially if you have certain medical conditions
ENTRÉES
PACCCHERI “BOLOGNESE” nut opt
Cabernet braised beef ragout, fresh ricotta, arugula pesto 30
ROASTED PORTABELLA “PARMIGIANO” veg/gf opt
Wild mushroom duxelle, roasted tomato, fresh mozzarella, herb bread crumbs, zucchini “ribbons,” tomato “vodka” sauce 29
ROASTED GOFFLE CHICKEN BREAST “MARSALA” gf
Wild mushrooms, spinach, truffle whipped potatoes, marsala wine sauce 34
CAJUN SPICED ”SHRIMP & GRITS” gf
Chorizo sausage, mascarpone polenta, spinach, shrimp scampi sauce 38
HERB CRUSTED COD “PICATTA” gf opt
Red rice & spinach, kalamata olives, roasted tomato, lemon caper sauce 40
GRILLED FILET MIGNON “STEAK FRITES” gf opt
Parmigiano-truffle fries, wild mushrooms, baby arugula, foie gras butter, chimichurri sauce 55
GRILLED GRAN RESERVE PORK CHOP gf opt
German bacon-shallot-potato hash, red cabbage slaw, roasted brussel sprouts, whole grain peach mostarda 42
SIDES
ROASTED BRUSSEL SPROUTS 14
PARMIGIANO-TRUFFLE FRIES 13 CREME FRAICHE MASHED 14
Not all gluten free options or optionals are celiac friendly.
Please inform your server of any allergies/dietary restrictions.
Sharing/Splitting Entrees charge $6.00 Cake slicing fee $3.50 per slice for outside cakes.
Parties of 6 or more are subject to a twenty percent gratuity.
Executive Chef/Owner Adam Weiss
DESSERTS
WARMED CHOCOLATE CAKE
Cappuccino ice cream, chocolate crunch, chocolate ganache 14
MONTRACHET “BRULEE” CHEESECAKE gf
Berry compote, whipped cream, balsamic reduction 14
WARMED PEACH MELBA “SHORTCAKE”
Cream cheese streusel pound cake, poached peaches, mascarpone mousse, raspberry coulis, creamsicle ice cream 14
F1RST “MOUNDS BAR” gf
Coconut brittle ice cream, toasted coconut, bittersweet chocolate shell 13
HOUSEMADE ICE CREAM & SORBETS gf
Seasonal inspiring flavors 13
BEVERAGES
FRESHLY BREWED COFFEE 4 SELECTION OF SPECIALTY TEAS 4
SINGLE ESPRESSO 4 DOUBLE ESPRESSO 6
CAPPUCCINO 6
