UPDATED HOURS:
Tuesday - Sunday, 4:00-8:00pm
Curbside Pickup Service Only
MENU | 4/8/2020
Appetizers
- SOUP DU JOUR 9.
shrimp bisque | chili oil | chive
- WILD GULF SHRIMP 17.
ale battered | castle valley mills grit cakes | green godess | pickled cucumber
- TUNA CRISP 14.
WASABI CRÈME | SOY REDUCTION | SPICY MAYO | SCALLIONS
- RICOTTA TOAST 12.
STRAWBERRY | CUCUMBER | FINGERLING CRISP | HONEY
- WINGS 11.
CHOICE: SWEET AND SPICY GLAZE | BUFFALO | BBQ
- ST LOUIS PORK RIBS 16.
gala apple BBQ | chive | sesame
- ASPARAGUS TEMPURA 10.
CHILI OIL | PINK PEPPERCORN | FRIED PARSLEY | PICKLED SHALLOT
SALADS
ADD TO ANY SALAD
CHICKEN 8 | SHRIMP 12 | SALMON 12
ENTREES
- PAN SEARED SALMON 29.
cauliflower | baby bok choy | ginger glaze | sesame
- NEW JERSEY BLACK BASS 27.
fingerling potatoes | brussel sprouts | bacon | shellfish broth | basil
- BRAISED SHORT RIB 30.
smashed red potatoes | green beans | garlic confit | brown butter crumb
- FRIED 1/2 CHICKEN 24.
cornbread | hot honey | buttermilk gravy
- SHEPHERD'S PIE 26.
STEWED NJ LAMB | POMME PUREE
- BURGER 17.
ONION JAM| WHITE CHEDDAR | HOUSE AIOLI | BRIOCHE | FRIES
- GRASSFED FLAT IRON STEAK 28.
sunchokes | OYSTER MUSHROOMS | tomatoes | kale | salsa verde | fried shallots
- ANGOLOTTI PASTA 27.
LEMON-RICOTTA STUFFED | SMOKED LAMB RAGU | ASPARAGUS | PARSLEY
OUR MENU CHANGES DAILY
Appetizers
- SOUP DU JOUR 7.
- OYSTERS 3. PER
MIGNONETTE | COCKTAIL SAUCE
- TUNA CRISP 14.
WASABI CRÈME | SOY REDUCTION | SPICY MAYO | SCALLIONS
- BURRATA 17.
ARUGULA | BEET | CONFIT TOMATO | RASPBERRY VINAIGRETTE | BALSAMIC GLAZE | CHARRED BREAD
- MUSSELS DIJONNAISE 14.
DIJON | CREAM | CHARRED BREAD
- GUACAMOLE 10.
JALAPEÑO | CILANTRO | LIME | TORTILLA CHIPS
- CRAB CAKE 16.
MIXED KALE SALAD | LEMON CAPER AIOLI
- THAI SHRIMP 17.
COCONUT MILK | KEFIR LIME | LEMONGRASS | PINK PEPPERCORN |CHARRED BREAD
- WINGS 11.
CHOICE: SWEET AND SPICY GLAZE | BUFFALO | BBQ
- BEEF TARTAR 16.
FRISÉE | HOUSE AOILI | SHALLOT | CAPERS | CHARRED BREAD
SALADS
- BIBB 14.
GOAT CHEESE | APPLES | WALNUTS | CHAMPAGNE VIN.
- FARM GREENS 13.
APPLE | RED ONION | ALMONDS | SHAVED BRUSSELS | BLUE CHEESE CRUMBLE & DRESSING
- KALE CAESAR 11.
PARMESAN | CROUTONS | ANCHOVY (+1.)
- ORZO PANZANELLA 13.
ORZO | SPINACH | RED ONION | TOMATO | BASIL | EVOO & RED WINE VINEGAR | QUESO FRESCO
- FRISÉE 13.
PISTACHIOS | BALSAMIC VINAIGRETTE | QUESO FRESCO | FIG PURÉE | RED ONION | COCONUT FLAKE
ENTREES
- SCALLOPS 31.
CAULIFLOWER PURÉE | CONFIT YUKON POTATO | HEN OF THE WOODS MUSHROOMS | BACON BRUSSELS
- SALMON 29.
SMOKED TOMATO COULIS | VEGETABLE FRIED RICE | TRI COLOR CAULIFLOWER
- TUNA 30.
SESAME CRUSTED | BLISTERED SHISHITO | RICE | WASABI CREAM | CHILI OIL
- BRAISED SHORT RIB 30.
POMME PURÉE | WILD MUSHROOMS | DEMI GLACE
- ROASTED HALF CHICKEN 24.
POMME PURÉE | GREEN BEANS | JUS
- FISH & CHIPS 18.
BEER BATTERED COD | MALT VINEGAR FRIES | LEMON-CAPER AIOLI
- SHEPHERD’S PIE 26.
LAMB | POMME PURÉE | MIREPOIX
- 6oz PETITE FILET 32.
AU GRATIN POTATOES | BORDELAISE | ZUCCHINI & SQUASH
- STRIP STEAK 35.
GRASS FED | ROASTED ASPARAGUS | FRIES | HOUSE AIOLI
- BURGER 17.
ONION JAM| WHITE CHEDDAR | HOUSE AIOLI | BRIOCHE | FRIES
SIDES
Appetizers
- SOUP DU JOUR
- OYSTERS MP.
CHEF SELECTION | MIGNONETTE | COCKTAIL SAUCE
- TUNA CRISP 14.
WASABI CRÈME | SOY REDUCTION | SPICY MAYO | SCALLIONS
- BURRATA 17.
ARUGULA | BEET | CONFIT TOMATO | RASPBERRY VINAIGRETTE | BALSAMIC GLAZE | CHARRED BREAD
- MUSSELS DIJONNAISE 17.
DIJON | CREAM | CHARRED BREAD
- GUACAMOLE 10.
JALAPEÑO | CILANTRO | LIME | TORTILLA CHIPS
- CRAB CAKE 16.
MIXED KALE SALAD | LEMON CAPER AIOLI
- THAI SHRIMP 17.
COCONUT MILK | KEFIR LIME | LEMONGRASS | PINK PEPPERCORN |CHARRED BREAD
- WINGS 11.
CHOICE: SWEET AND SPICY GLAZE | BUFFALO | BBQ
- BEEF TARTAR 16.
FRISÉE | HOUSE AOILI | SHALLOT | CAPERS | CHARRED BREAD
SALADS
- BIBB 14.
GOAT CHEESE | APPLES | WALNUTS | CHAMPAGNE VIN.
- FARM GREENS 13.
APPLE | RED ONION | ALMONDS | SHAVED BRUSSELS | BLUE CHEESE CRUMBLE & DRESSING
- KALE CAESAR 11.
PARMESAN | CROUTONS | ANCHOVY (+1.)
- ORZO PANZANELLA 13.
ORZO | SPINACH | RED ONION | TOMATO | BASIL | EVOO & RED WINE VINEGAR | QUESO FRESCO
- FRISÉE 14.
PISTACHIOS | BALSAMIC VINAIGRETTE | QUESO FRESCO | FIG PURÉE | RED ONION | COCONUT FLAKE
ENTREES
- BLTA 12.
BACON | LETTUCE | TOMATO | AVOCADO | MAYO | SOURDOUGH | FRIES
- AVOCADO TOAST 13.
SUNNY EGG | PICO | MAYO | MICRO CRESS | MIXED GREENS
- VEGGIE BURGER 14.
LETTUCE | TOMATO | HERB AIOLI | FRIES
- CHICKEN SANDWICH 14.
SPICY AIOLI | LETTUCE | TOMATO | BRIOCHE | FRIES
- SHORT RIB TACOS 16.
SAUTÉED ONION |CILANTRO & CHIVES | SRIRACHA MAYO | FRIES | ADD GUAC +1.
- STEAK SANDWICH 15.
FILET MIGNON | BLUE CHEESE| HORSERADISH MAYO| CARAMELIZED ONIONS | CHARRED BREAD | FRIES
- FISH & CHIPS 16.
BEER BATTERED COD |MALT VINEGAR FRIES| LEMON-CAPER AIOLI
- BURGER 17.
ONION JAM| WHITE CHEDDAR | HOUSE AIOLI | BRIOCHE | FRIES
- SHEPHERD’S PIE 24.
LAMB | POMME PUREE | MIREPOIX
kids
ALL MEALS INCLUDE:
DRINKS: MILK – CHOCOLATE MILK – APPLE – CRANBERRY – ORANGE – PINEAPPLE – SODAS – ICED TEA
GELATO or SORBET:
TAHITIAN VANILLA – CHOCOLATE – GRAHAM CRACKER – BLOOD ORANGE
Monday – Friday | 3pm – 6 pm
ABOUT PH
Publick House is a modern gastropub, serving the Westfield-Mountainside community since February 2009. We strive to provide an unforgettable dining experience, from candlelit dinner to fireside cocktails. Our menu changes daily, allowing us to always showcase fresh seasonal and local ingredients. To complement your meal, we offer 14 craft beers on tap, an extensive wine list, and hand crafted seasonal cocktails.