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701 W 36TH Ave
Menu for Jens' Restaurant
To Slags Sild
Herring marinated two ways one in sherry and one in curry.
Lever Posteg Med Rodkal
Duck pate with berry stewed red cabbage.
Gravad Laks Med Seneps Sovs
Dill cured salmon with honey- mustard sauce.
Blaeksprutte I Smørsovs Med Capers
Sauted calamari a la piccata with grilled herb bread.
Kong Fredriks Livret, Biksemad
The late king frederik's favorite, a hash style dish of diced prime beef tenderloin, onions and potatoes topped with fried eggs.
Frikadeller Med Rodkal
Pan fried veal and pork meatballs with red cabbage. Warning this classic could be habit forming.
Hakkebof Med Log, Sovs Og Kartofler
Chopped beef tenderloin steak, pan fried with lots of onions on brown gravy.
Pancake baked omelet with smoked salmon, bacon, tomatoes and chives.
The by now almost world famous 6 oz pepper steak.
Pan Fried Veal Liver with Onions and Bacon on Demi Glace
Chicken Fried Tenderloin Steak with Pan "Sawdust" Gravy and Mashed Potatoes.
Crispy Fried Breaded Pork Chop Robert Reuben, Stuffed with Sauerkraut and Swiss Cheese, on a Sauce Robert.
Fresh Fish and Soup
Grilled Wild Alaskan King Salmon on a Pinot Noir Glace Topped with a Cold Berry Butter
Wild Alaskan Halibut Sauteed with Wild Mushrooms in a Garlic and Herb Beurre Blanc
Alaskan Rockfish Portugese Style with Tomatoes, Olives and Roasted Garlic Cloves
Crisply Fried Cajun Style Filet of Cod with Sauce Remoulade, Red Spicy Beans, and Rice
Grilled Soy Brushed Sushi Grade Hawaiian Ahi Tuna Served with a Spicy Mango Cole Slaw and Wasabi Dip.
Panko Breaded Crispy Fried Large Alaskan Scallops Served with Spicy Slaw and Wakame
Soup of the Day
Fresh greens and warm vegetables topped with grilled cod, rockfish or scallops and warm strawberry vinaigrette.
Grilled honey peppered breast of free range chicken on mesclun greens with warm vegetables, roasted garlic cloves and vinaigrette dressing.
A large caesar salad topped with a small broiled filet mingon and warm vegetables.
Our ceasar salad (contains raw egg).
Greek style salad of tomatoes, onion, cucumber, calamata olives and goat milk feta on greens with garlic olive oil dressing.
Spinach and Ricotta Ravioli
With mushrooms, tomatoes, and artichoke hearts in a gorgonzola cream au gratin
Tossed with extra virgin olive oil, chopped basil and roasted garlic topped with a sun-dried tomato coulis and parmesan cheese.
Fresh Penne Pasta
Tossed with sauteed mushrooms, fresh tomatoes, prosciuto ham and gorgonzola cream topped with parmesan cheese.
Vegetarian Style Pasta
Fresh linguini or penne tossed with sauteed mushrooms, fresh tomatoes, artichoke hearts, bell peppers and lots of vegetables touch of cream and parmesan cheese.
Caught in the Wild
Raw Oysters on the Half Shell
Raw Oyster Prepared Hot a La Rockefeller
Gravad Laks, Danish Style Dill Marinated King Salmon Served with Honey Mustard Sauce
Sashimi Napoleon Like Hali'imaile, Crispy Wontons with Ahi Tuna and Smoked Salmon
Sauteed Strips of Calamari a La Piccata with a Garlic, Capers, Herb and Lemon Sauce, Served with Garlic Bread
Farm Raised and Grown
Antipasti Plate of Prosciutto Di Parma, Salami, Arugula, Shaved Parmesan Cheese, Marinated Fresh Mozzarella, Vine Ripe Tomatoes, and Extra Virgin Olive Oil
Spinach and Ricotta Filled Ravioli on Sauteed Mushrooms and Wine Ripe Tomatoes Topped with a Gorgonzola Cream Au Gratin
Mousse Style Chicken Liver and Pork Pate with Truffles Served with Braised Red Cabbage and Onion Marmalade
Grilled Smoked Duck Sausage on a Ragout of Wild Mushrooms in a Red Wine Demi Glace
Pan Seared Foie Gras in Puff Pastry on a Mushroom Madeira Glace
Spanish Style Seafood Soup with Saffron, Chipotle and Rice
Asparagus, Artichoke Hearts, Broccoli, Cauliflower and Sun-Dried Tomatoes with Vinaigrette
Our Version of the Caesar Salad
Classic Greek Style Tomato Salad
House Salad of Mesclun Greens, with Berries, Nuts, Shaved Cheese and Berry Vinaigrette
Tonight's Main Fare
Caught in the Wild
Grilled Wild Alaskan King Salmon Topped with a Cold Spiced Berry Butter
Mahi Mahi Simmered in a Spicy Tomato Broth with Red Potatoes, Olives and Fennel
Prosciutto Wrapped Rockfish Over a Ragout of White Beans, Tomatoes and Herbs with Polenta
Parmesan Crusted Cod with Tomato Basil Sauce and Crispy Parmesan Frico
Pan Seared Kodiak Scallops on a Champagne and Red Grape Beurre Blanc
Grilled Sushi Grade Ahi Tuna Over a Carrot-Ginger-Coconut-Sauce Topped with a Crunchy Apple Slaw
Ranch and Farm Raised
Fresh Linguini Pasta with Wild Mushrooms, Tomatoes, Trio of Peppers, Roasted Garlic, Artichoke Hearts, and Fresh Herbs Tossed in an Gorgonzola Cream Sauce
Israeli Couscous with Chanterelle Mushrooms, Baby Spinach, Pine Nuts, Tomatoes and Pesto
Five Spice Rubbed Duck Breast Over Goat Cheese Polenta and Baby Spinach
Peppercorn Crusted Elk Loin Chop with Roasted Apples, Chanterel Mushrooms and Sage
Bourbon Glazed Pork Loin Chop with Yukon Gold Mashed Potatoes and a Roasted Shallot Demi Glace
Fig and Walnut Crusted Roast Rack of Lamb with Israeli Cous-Cous and Balsamic Reduction
10 Oz Marinated Prime Rib Eye Served with Roasted Red Potatoes, Crumbled Blue Cheese and Crispy Fried Shallots
14 Oz Lip on Prime Rib Eye Steak Char Grilled Then Alder Plank Roasted, Topped with a Red Wine Glace and a Roasted Vine Ripe Tomato Filled with Sauce Bearnaise
Prime Filet Mignon a La Wellington Topped with Fresh Foie Gras and Truffle Sauce in Puff Pastry
The "by Now Almost World Famous" Pepper Steak, Cut From Prime Beef Tenderloin
Rodgrod Med Flode
Classic danish dessert, berry pudding served with cream.
Virgil's Chocolate Mousse
A light mousse of dark chocolate with a hint of coffee and rum.
Key Lime Pie
Chocolate Decadence, Flourless Chocolate Cake Served with Raspberry Sauce
Cake of the Day
Cheese Plate, Keen's Cheddar, Purple Haze Goat Cheese and Fourme D'Ambert Blue with Paired Accompaniments
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