New Renovated Doris & Ed's is an epicurean delight
Thomas Donahoe, Executive Chef
- Thomas Donahoe, Executive Chef
- A flourishing herb garden nurtured by the Chef
- Herbs include two bay laurel trees in the rear (L)
- Herbs include Genovese basil, lemon & opal basil, chives, thyme, lemon thyme, rosemary, tarragon, mint, leeks, sage & Italian parsley
- The entrance is reminiscent of Japanese serenity w/ a warm sense of welcome
- A view of the friendly bar where guests can enjoy the sea view & Sandy Hook
- The intimate and friendly dining room also offers guests magnificent sea views
- Server, Jay, holds a lamp over the wine bottle while decanting to ensure no sediments slip into the carafe
- Details of this intricate and impressive decanting process
- An amuse bouche - cucumber salad & heirloom tomatoes served on a spoon to swoop into one's mouth & savor
- A salad of field greens w/ heirloom tomatoes, peaches & candied hazelnuts spritzed w/ a chardonnay vinaigrette
- An appetizer of linguini w/ rock shrimp scampi
- Salad of heirloom tomatoes, mozzarella, peaches & freshly picked opal basil
- Butter-poached shrimp with prosciutto crisps on a bed of baby arugula
- A lump crab cake over baby greens w/ sliced peaches, avocado and tartar sauce
- Basil mint crusted Irish salmon over potato rosti w/ a red wine reduction
- Grilled skirt steak w/ house made French fries and a chimichurri sauce & crumbled blue cheese
- Perfectly grilled skirt steak over a lobster/potato hash
- Dessert of three chocolates ~ chocolate pudding, ganache & streusel w/ an espresso granita
- Three cheeses paired w/ sliced fruit and toasted almonds
- More >
