Voted "Diners' Choice of 2014" by participants of OpenTable

Rated "Top Restaurant of 2012" by Consumers of Restaurant.com

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Executive Chef - Jeff Parenty

Sous Chef- Julio Cruz

Featuring New American Cuisine, our chef highlights fresh, seasonal, and local ingredients.

The whimsical, intricately detailed tin ceiling and walls - dating back to the 1920’s - demanded a ten-month renovation, showcasing the cultural heritage and history in modern day Asbury Park.

Come relax and enjoy a new change to the Jersey Shore's dining scene. Or just have a drink in our bar, featuring signature cocktails and a light fare bar menu.

Party and Event Menus available.

                                                                          

appetizers

roasted vidalia onion bisque       8

crostini, garlic, olive oil, fin herbs

beet tartare                                    10

orange-balsamic marinated beets with goat cheese, micro arugula and tuscan olive oil

braised pork belly                         12

coffee chocolate mole, jalapeno-cherry jam and frizzled leaks

house salad                                     8

mesclun greens, red onions, grape tomatoes cucumbers and balsamic vinaigrette

mixed baby kale caesar              10

grape tomatoes, red onion and parmesan crisp

Maryland style crab dip              14

served with pumpernickel toast points

steamed cockles                         14

white wine, garlic and basil broth

eggplant meatballs                     10

truffle cream sauce

crawfish tails                                14

cornmeal crusted with cured olives abd a creole mustard aoili

 
entrees
 

14oz. heritage  pork chop                        32

with loaded baked potato salad and frizzled leaks

dry aged ribeye filet                                   30

vcoffee crusted with whipped potato, asparagus and espresso demi glace

duck confit pappardelle                            30

spring peas, roasted morsels and pea tendrils

half roasted chicken                                 29

sunchoke puree, sauteed fiddleheads, lemon-rosemary and brown butter

seared day boat scallops                        34

roasted ramp and farro risotto, red wine braised breakfast radishes and lemon-thyme gremolata

monk fish cioppino                                     38

lemon, wine fumet with cockles, mussels and snow crab claws

veal tenderloin medallions                       32

pan seared with sherry-mushroom demi, whipped potato and asparagus tips

pan seared salmon                                    28

beet puree, citrus-fennel cous cous salad

crabcakes                                                    36

2 colossal lump crabcakes with corn puree and potato-jalapeno hash and blistered grape tomatoes

short rib                                                        28

baby spring vegetables, peanut potatoes and natural jus

 

 

 

Items may vary in person depending upon availability or chef's discretion  

 

*Hours of Operation:  Wednesday, Thursday, Sunday 5:30pm to 9:00 PM

Friday and Saturday 5:30pm to 10:00 PM

 

 

 
     hotel tides   -   408 seventh avenue  asbury park, NJ  07712
     reservations: (732) 897-7744     email: info@hoteltides.com
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