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| The Island Palm Grill is aptly named. The threshold of Chef David Kruse’s space in the heart of Spring Lake is a portal to culinary delights reminiscent of points south, places Latin and relaxed; far from the madding crowd. The dining room is cool and comfortable; walls are a warm terracotta with light-wooded wainscoting; a wooden toucan sits on his perch, adding a touch of color and whimsy to the atmosphere. |
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All of Chef Kruse’s dishes are prepared with market-fresh ingredients. The Island Palm Caesar Salad ($8), combined baby romaine lettuce with toasted pecans, Spanish Manchego cheese, homemade croutons and pieces of grilled Bosc pear all drizzled with the House Caesar dressing, made with the ‘parmesan of Spain’, Cotija. The Beef Tenderloin Arepa ($10), was a crispy Monterey Jack polenta cake, topped with pieces of perfectly grilled beef tenderloin, and roasted corn and oyster mushroom salsa accompanied by both an ancho-maple glaze and an avocado crème fraiche. The seared divers scallops ($12) were topped with tobiko (flying fish caviar) and served on a lagoon of tomatillo/Fresno chile sauce. The scallops were perfectly seared, crisp, yet juicy, the sauce, tongue tingling. |
| Island Palm Grill’s entrees were simply outstanding. Plantain Crusted Yellow Snapper ($23) was served with a mango-ginger broth and jicama slaw. An Applewood-Smoked Grilled Pork Chop ($23) in a cider-spiked demi glaze along with more of that delicious tomatillo-Fresno chile salsa was served with hand–cut sweet potato fries. The dry-rubbed Grilled Angus Sirloin ($26) will satisfy the most finicky of carnivores. This huge beefsteak was served with a cherry tomato salsa, Horseradish Yukon Gold Mashed Potatoes and the House steak sauce, smoky and sweet, made pungent with chiles and vinegar. |
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Desserts at The Island Palm Grill are made fresh, in house and differ, depending on what’s fresh and in season. Pear Crisp was hot and fresh out of the oven, loaded with pears and served with vanilla ice cream. The Mango Crème Brulee was an island-inspired take on this classic French custard. It was warm, rich and creamy with a lovely caramelized crust and just enough mango flavor to make it fun. For the chocolate lover, the Ancho-Infused Chocolate Lava Cake with Drunken Berries will surely satisfy that sweet tooth.
What a meal.
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The Island Palm Grill is open Tuesday through Sunday. Serving lunch from 11am-3pm; dinner from 5:30pm-9pm. Reservations are suggested. BYO. 732-449-1909 |
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