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Chef Fredy's Table

American Restaurant$$$$

Morristown

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Chef Fredy's Table

8.3^/10

ratings

32 Photos

Lunch Menu 3Coffee & Desserts Menu 2Dinner Menu 2

Lunch Menu

Soup, Salad & Starters

Dressings: Raspberry Vinaigrette, Aged Balsamic, Creamy Gorgonzola, Herb Vinaigrette, Ginger & Honey

Our Soup of the Day

The Chef's daily creation

Roasted Pear & Endive Salad

7.00

Baby greens, candied walnuts, mango cubes, strawberries tossed with a tamarind vinaigrette

Grilled Buffalo Sausage

9.00

Wrapped in wild boar bacon served over stewed lentils enhanced with a splash of aged balsamic syrup

Ravioli & Sauces Corner

Lobster Ravioli, Wild Mushroom Ravioli, Shrimp & Scallops Ravioli, Brisket Ravioli

House Salad

7.00

Baby greens, tomato, cucumber, shaved carrots and garlic herb croutons

Traditional Caesar Salad

7.00

A crunchy romaine, roasted garlic herb croutons tossed with our home made dressing

Flash Fried Calamari

10.00

Pan fried and tossed with capers, scallions, hot and sweet cherry peppers Calamata olives and weschertire sauce

Choice of

Basil Cream Sauce, Roasted Garlic Cream, Fredy's Marinara Sauce, Light Shrimp Reduction

Add to Any Salad

Free Range Grilled Chicken Brest

5.00

Maryland Lump Crab Cake

8.00

New Bedford Sea Scallops

7.00

Chef Fredy's Fried Calamari

7.00

Mexican Gulf Shrimp

7.00

Black Angus Strip Steak

8.00

Grilled Salmon

10.00

Entrees

A $5 plating charge will be added on any split entree

Creole Style Jambalaya

16.95

A blend of south Western spices, chicken, andouille and garlic herb sausage, tasso ham and vegetables blended with our special cajun spices served with rice pilaf

Chicken Picatta

14.95

Sauteed with capers ina lemon-white wine sauce, roasted garlic with potatoes and a summer vegetable medley

St. Thomas' Fish Fillet

16.95

Pan seared tilapia with fresh herbs and olive oil topped with a sauteed vine ripened red tomatoes, capers and scallions and finished with a wine butter sauce & California rice pilaf

Jumbo Shrimp & Andouille Sausage

18.95

Broccoli rabe and roasted garlic fresh herbs in a spicy light cream shrimp sauce served over fresh home made linguini pasta

Classic Chicken Parmesan

14.95

Marinated chicken breast & melted mozzarella cheese over homemade fettuccini pasta ~ white balsamic scented tomato sauce

Chicken Penne Pasta

13.95

Marinated chicken cubes served tossed with basil and a homemade marinara sauce

Maryland Lump Crab Cake

18.95

Spiked with chipotle lime crema, a splash of balsamic honey reduction! accompanied by sauteed vegetables and whipped potatoes

Thai Beef Satay

15.95

Grilled chunks of Angus beef spiked with a spicy peanut butter sauce Roasted garlic whipped potatoes and a summer vegetable medley

Coffee & Desserts Menu

Coffee Selection

All Coffee Selections are available. Decaffeinated

100% Fresh Roast Colombian Coffee

3.50

Regular & Decaffeinated

Cappuccino

6.50

Double shot of espresso layered with steamed whole milk, foam with cinnamon

Vanilla Latte'

6.00

Double espresso with steamed milk and vanilla sauce

Caramel Latte'

6.00

Double espresso with steamed milk and caramel

Mocha Latte

6.00

Double espresso with steamed milk and mocha

Espresso

3.50

Rich, smooth & satisfying

Cafe Latte'

6.00

Double espresso with steamed milk

Hazelnut Latte'

6.00

Double espresso with steamed milk and Hazelnut

Espresso Macchiato

6.00

Espresso marked with foam

Desserts

Double Chocolate Stout Brownie

Served warm topped with vanilla gelato

Home Made Style Cheesecake

Covered with chocolate ganache, served over a vanilla galette - a splash of vanilla sauces

White Chocolate Raspberry Cake

White & dark chocolate mousse- fresh raspberries- Chocolate Ganache

Tropical Fruit Bread Pudding

Pineapple, banana & coconut -Dulce de leche gelato

Seasonal Gelatos

Dulce de Leche, French Vanilla, Mint Chocolate, Dark Chocolate & Triple Espresso

Cappuccino Creme Brulee

Topped with Irish cream gelato

Fredy's Key Lime Pie

Served in a flaky pastry crust topped with a homemade meringue

Peanut Butter Silk

Smooth layers of peanut butter cream & French chocolate silk on a chocolate cookie crust

Creamy Chocolate Mousse

Served with Fresh whipped cream and accented with fresh berries

Sorbet Selection

Mango, Raspberry, Coconut

Dinner Menu

Soup, Salad & Starters

Our Soup of the Day

6.00

The Chef's daily creation

Traditional Caesar Salad

11.00

Crunchy romaine, roasted garlic herb croutons tossed with our home made dressing

Flash Fried Calamari

13.00

Fried and tossed with capers, scallions, hot and sweet cherry peppers Kalamata olives and balsamic vinaigrette

New Bedford Sea Scallops

14.00

Pan seared jumbo sea scallops wrapped in European cucumber skin, topped with and a ginger & orange vinaigrette

Vegan Lovers

11.00

Marinated wild mushrooms tossed with fresh chopped avocado salsa and roasted pistachio puree served on a grilled garlic crostini

Hot Baked Brie

13.00

Tropical fruit chutney, raspberry Ale vinaigrette - Golden raisin crostini

Asian Tuna Tartare

14.00

Yellow fin tuna and avocado cubes, spiked with a light sesame & hoisin sauce, hot chili pepper reduction - Crispy wontons

Stuffed Jalapeño Pepper

12.00

Beer battered and fried jalapeño pepper filled with black angus ground beef set atop a jicama & sweet bell pepper salsa - chipotle lime crema

Semi Boneless Quail

14.00

New Vermont semi boneless quail, grilled and plated over sautéed spinach - Port wine reduction

Jumbo Crab Meat Tower

14.00

Maryland lump crab meat with white truffle scented potatoes finished with fresh herb vinaigrette

Entrees

A $10 plating charge will be added on any split entrée

Creole Style Jambalaya with Shrimp & Scallops

32.00

A blend of South Western & cajun spices, chicken, andouille and garlic herb sausages, tasso ham and vegetables topped with rice pilaf

Duck Breast

28.00

Pan seared Mallard duck breast spiked with cranberry and raspberry reduction, goat cheese whipped potatoes and a vegetable ensemble

New Zealand Lamb Chops

39.00

Grilled New Zealand lamb chops - lamb au jus & Port wine reduction, rosemary scented wedge potatoes and vegetables sautéed

Pappardelle Chicken Pasta

24.00

Fresh Pappardelle tossed with chicken, prosciutto, garlic & vine ripened red tomatoes in a light Pinot Grigio and basil sauce

Vegan's Corner

21.00

Grilled marinated egg plant, stewed lentils & vine ripened tomatoes, served with Chinese forbidden black rice and sautéed spinach

Roasted Free Range Chicken

27.00

Semi boneless half roasted free range chicken enhanced with its own natural au jus - dry porcini mushroom risotto

Chef Fredy's Surf & Turf

37.00

Broiled Filet Mignon and grilled jumbo shrimp enhanced with a Cabernet Sauvignon reduction - Tequila & orange butter sauce

10Oz. Salmon Fillet

28.00

Maine salmon fillet seared in a pistachio nut crust finished with two mustard Ale light cream sauce & Himalayan red rice

Berkshire Pork Chop

31.00

Grilled Berkshire pork chop - Brown Ale chutney - Peach & mint scented whipped potatoes - Autumn vegetable medley

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