SOUPS & SALADS
Soup Du Jour
Char Salad
Market Greens, Grilled Endives, Smoked Surprise, Cherry Tomatoes, Red Wine Aioli
Fall Salad
Baby Arugula, Candied Pistachios, Butternut Squash, Peppadew Pepper, Squash Seeds, Creamy Mustard Vinaigrette
COLD APPETIZERS
Tuna Tartare
Ahi Tuna, Jalapeño, Cucumber, Japanese Radish, Avocado, Lemon
Beef Carpaccio
Herbed Filet, Toasted Sesame Seeds, Thai Chili, Sea Salt, Smoked Onion Aioli, Garlic Oil
HOT APPETIZERS
Beef Gnocchi
Pomodoro, Braised Brisket, Pickle Slaw
Beef Bao
Hoisin, Sesame, Avocado, Purple Radish
Dry Aged Prime Beef Sliders
Apple Kiwi Jam, Smoked Tomato Aioli, Caramelized Onion, Market Greens
Duck Tacos
Confit Duck Leg, Homemade Tortillas, Pico De Gallo, Garlic Mayo
Chicken & Waffle
Coconut Waffle, Deboned Leg, Toasted Coconut Flakes, Pickles, Hot Honey
Shishito Peppers
Orange Zest, Aleppo Pepper, Sea Salt
Beef Mushroom Risotto
Braised Rib, Mushrooms, Carrots, Snow Peas
Thai Chili Cauliflower
Garlic Chili, Chai Seeds, Scallions, Roasted Peanuts
Salmon Cakes
Blistered Cherry Tomatoes, Cajun Remoulade, Fried Onions, Charred Lemon
Jerk Wings
Mango BBQ, Jerk Sauce, Pineapple Candy, Scallions
ENTRÉE
Filet Mignon
10 Oz Filet, Mushroom Purée, Roasted Peppers, Peppercorn Sauce
Branzino
Spiced Passata, Market Greens, Pickled Red Onions, Orange Segments, House Vinaigrette
1/2 Herb Roasted Chicken
Garlic Mash, Sautéed Broccoli Florets, Natural Au Jus
Smoked Brisket
Sweet Potato Mash, Candy Turnip, Pineapple Salsa, Jack Glaze
Duck Breast
Confit Garlic, Pea Purée, Sautéed Carrots, Shallots, Red Wine Gastric
Scottish Salmon
Chinese Black Rice, Sweet & Spicy Kimchi, Fish Broth
Tagliatelle Pasta
Housemade Pasta, Beef Bolognese, Root Vegetable, Horseradish Crema
100% U.S.D.A. BLACK ANGUS BEEF
Served with Confit Potatoes, Roasted Tomato, Cured Truffle Tallow, Red Wine Reduction
16 oz Boneless Ribeye
28 oz Cowboy Steak
Limited Edition U.S.D.A. Prime Steaks
Dry Aged for a minimum of 21 days
CHARCUTERIE
Chefs Cut Teriyaki Beef Jerky
Smoked Housemade Jerky, Pickled Vegetables
Charcuterie Board
Chefs Choice of House Prepared Meats and Accoutrements *Perfect for 2-3 people
EXTRAS
Hand Cut French Fries
Seasonal Roasted Vegetables
Haricot Verts
Mashed Potatoes
Roasted Tri-Color Carrots
Sweet Potato Mash
DESSERT
Chai Pavlova
Poached Pear Curd, Cranberry Sauce, Candied Cranberry, Pecan Sandies, Red Wine Gastrique
Chocolate Brownie & Mousse
Walnut Chocolate Chip Brownie, Peanut Butter Mousse, Walnut Brittle, Peanut Butter Cookie, Berry Coulis
Sweet Potato Beignets
Sweet Potato Beignets, Butterscotch Cream Cheese Glaze, Sweet Potato Cookies, Cinnamon Vanilla Anglaise, Orange Cardamom Ice Cream
Walnut Bourbon Cake
Walnut Cake, Spiced Maple Whipped Cream, Bourbon Caramel Sauce, Sea Salt Tuile
Honey Ginger Panna Cotta
Spiced Apple Compote, Cranberry Coconut Granola, Spiced Whipped Cream, Caramel Disc
Coffee Service
20 oz Fresh Ground French Press
Tea Service
Harney & Sons Fine Tea
Move over Manhattan Lakewood, NJ is a foodie destination, with the help of establishments such as CharQ. In September of 2020, a foodservice veteran of fifteen years, Aron Glucksman, opened CharQ, a fine-dining concept restaurant the like of which is uncommon in Lakewood. The goal was to offer Lakewood residents the sort of restaurant they might find in Manhattan without them having to drive to Manhattan. CharQ specializes in charcuterie and dry-aged meats. The restaurant boasts a unique view, as it overlooks the Eagle Ridge Golf Course, which has been a top 10 rated golf course in New Jersey for three consecutive years.
Inside you will find an elegant contemporary bar and seating area enclosed by tasteful marble tiling and woodwork. CharQ's main seating area includes armchair and banquette seating, a center fireplace for those cold winter nights, and large windows to enjoy the golf course's unique scenery. Outdoor patio seating overs the golf course greens. The dining area abandons conventional fine dining design, instead featuring Solid Oak tabletops, hand-crafted stone dishes, and cool soft lighting, a relaxing change to traditional fine dining.
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The salad menu contains a few smoked surprises, and while the cold appetizers are few, the hot appetizers are many. CharQ makes a point to constantly change its menu, wanting to wow the customers and keep them on their toes. The soup of the day is rarely repeated. Some staples are constant because they are just that good, such as the surprise steak or rack of lamb, which are offered once a week (depending on availability) but overall, diners at CharQ can expect the unexpected. The main event is charcuterie, the cooking style from which the restaurant gets its name. These dry-aged meats that CharQ specializes in come as a charcuterie board, or the Chefs cut Teriyaki Beef Jerky. In addition to this, the entrees offered include CharQ's take on fish dishes, chicken, and duck, as well as filet mignon and smoked brisket. Their 100% U.S.D.A. Black Angus Beef choices are all served with confit potatoes, roasted tomato, cured truffle tallow, and a red wine reduction.
The desserts are sweet as can be and creative as the meal. CharQ has an in-house pastry chef. Some examples found on the menu are the Chocolate Brownie & Mousse (walnut chocolate chip brownie, peanut butter mousse, walnut brittle, peanut butter cookie, and berry coulis) and the Sweet Potato Beignets (butterscotch cream cheese glaze, sweet potato cookies, cinnamon vanilla Anglaise, and orange cardamom ice cream). In addition to desserts, CharQ boasts a full bar and cocktail menu with specialty cocktails.
CharQ focuses on taking classic foods and reimagining them in a way that both surprises and delights their guests. They merge new-age cooking methods with old-world charcuterie, intending to provide impeccable service while reintroducing classic foods for their guests to see in a new light. Glucksman's motto is that every day can be better than the day before, and he strives to improve service and cuisine with this motto and the customer in mind. Each meal at CharQ is a new, better experience.
