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14 S Lansdowne Ave
Menu for Sycamore
Specialty Cocktail Mixers
Pear nectar, fresh squeezed lime, cinnamon, salt, and cayenne rim
Apple cider, pear nectar, lemon, cinnamon rim
Grapefruit, lime, soda, salt rim
Vanilla cardamom, lemon, soda
Rosemary, lemon, soda
House Made Sodas
Vanilla cardamom, grapefruit
Coke, diet coke, sprite, iced tea
Fusilli with Italian Sausage
Parmesan cream, sundried tomatoes, spring herbs
Sycamore Chef's Salad
Red leaf lettuce, bacon, feta, champagne vinaigrette, hard-boiled egg
Mushrooms on Toast
Wild mushrooms on sourdough crouton, truffled sunny side up free range egg
Spring Mix Salad
Candied walnuts, sliced apple, goat cheese, lemon vinaigrette
Spicy aioli, toasted coconut, mango sofrito
House Caesar Salad
Wild Caught Alaskan Salmon
Roasted Brussel sprouts with a balsamic reduction, herbed compound butter
Chocolate hoisin sauce, sauteed vegetables
Buttermilk Fried Chicken Breast
Dubliner creamed potatoes, buttermilk biscut, house gravy
Wild mushroom risotto, pomegranate gastrique
Barnegat Sea Scallops
Roasted corn and red onion, beurre blanc
Boneless Beef Short Ribs
Sweet potato fries. Spicy aioli, sauteed greens and red cabbage
Flat Iron Steak
Red wine butter, herb roasted red bliss potatoes, braised broccoli rabe
Cheese & Charcuterie
Daily selection with cipollini onions, cornichon, grain mustard, olives, croutes
Artisanal Cheese Plate
Daily selection with drunken raisins, date paste, fresh fruit, olives, croutes
Choice of 3 cheeses and 3 charcuterie items, plus all garnishes
Flourless Chocolate Cake
Vanilla ice cream, sea salt caramel
Maple Creme Brulee
Sticky Toffee Pudding
Dates, fresh cream
Wednesday & Sunday - Casual Prix Fixe
First Friday- Chef's Tasting
Tonight's Cheese Options
Creamy and rich. Firm enough to slice but soft enough to spread. A sweet drop of “liquid gold” gives this cheese a sweetened flavor that tempers the tangy undertones.
Aged cheddar cheese from the finger lakes. Soft enough to melt in your mouth, yet firm enough to hold its solid shape.
Italian cheddar aged for one year to reach maturity. Finishes with a creamy and smooth flavor.
A hard and smoky cow’s milk cheese from Italy, similar in flavor to a parmesan.
Tonight's Charcuterie Options
Chicken Liver Pate
Made with cognac, rolled into balls and tossed in pistachios.
An Italian dry salami, cured and flavored with red wine.
Classic Spanish sausage smoked and aged to reach full flavor
Marinated ribeye cooked medium-rare and chilled. Drizzled with truffle oil.
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