F-Cove Restaurant

Appetizers

• F-Cove Shrimp

  Sauteed in a seasoned cast iron pan with rosemary beer butter sauce

  • 10
• 

  Blue Crab Fingers

  Pulled marinated blue crab claws in a silky white wine garlic sauce

  • 9

• Treasue Island Peel & Eat Shrimp

  Spicy peel & eat shrimp boiled in our blend of seasonings

  • 9/16

• Mussels F-Cove Style

  With bacon in a garlic beer sauce

  • 9

• Mussels Marinara

  Cooked in homemade marinara sauce

  • 9

• Roasted Local Clams

  Served with drawn butter

  • 8

• Fried Pickles

  Beer battered with side of tartar sauce

  • 7

Soups

• Crab & Jersey Corn Bisque

  • Cup3
  • Bowl5

Seafood Samplers

• The Dinghy

  Clams on the half-shell (3), Mussels (3), Peel & Eat Shrimp (3), Marinated Crab fingers

  • 16

• The Yacht

  Clams on the half-shell (6), Mussels (6), Peel & Eat Shrimp (6), Marinated crab fingers, Seasonal seafood salad and Caviar

  • 29

Entrees

Entrees served with Garden or Caesar salad

• House Cut Flounder

  Lightly blackened local Flounder topped with lump crabmeat in a lemon beurre blanc sauce, served with Jersey sweet corn succotash and baked potato

  • 23
• 

  Grouper Amandine

  Line caught Grouper browned in butter, topped with toasted almonds and lemon, served with baked potato and seasonal local vegetables

  • 18

• New York Strip Steak

  Grilled 12 oz. cut topped with herb butter and served with local vegetables and house cut fries

  • 16

• Atlantic Reef Pasta

  Shrimp, clams, mussels and fish in homemade broth with marinara, Pernod liqueur and saffron over linguine

  • 22

• Barnegat Bay Crab Cakes

  Lump crabmeat and chopped vegetables in herbed Romano coating with a spiced cream sauce, served over rice with local vegetables

  • 18
• 

  Blackened Chicken Pasta

  Blackened chicken breast, red peppers and onions in a spicy cream sauce, served over linguine

  • 16

• Bone in Pork Chop

  14 oz. grilled Prime pork chop served with baked potato and home style Bourbon apples

  • 17

• Herbertsville Chicken

  Free-range chicken breast pan roasted with rosemary, cracked pepper and sea salt and served with Jersey sweet corn succotash, rice and side of Herbertsville honey butter

  • 15

• Summer Shrimp Pasta

  Lightly sauteed shrimp in a white wine sauce over linguine

  • 16

Toppings

A great addition to your entree!

• Barnegat

  Lump crabmeat in light cream sauce

  • 7

• Metedeconk

  Sauteed shrimp in garlic and lemon butter sauce

  • 6

• Manasquan

  Grilled shrimp with lump crabmeat

  • 8

Seafood Platters

Served with house cut fries or mashed potatoes

• Fish

  Fried or broiled

  • 14

• Shrimp

  Fried or Broiled

  • 15

• Combination

  Fried or Broiled

  • 16

Dessert

• Seasonal Desserts

Sides

• Baked Potato

  • 2.75

• Seasonal Local Vegetables

  • 2.75

• Fries

  • 3

• Salad

  • 3

• Jersey corn succotash

  • 3.5