Chef Gus Zimmerman
Gus’s foundation began growing up on a 1500 acre Elm Grove Farm in Buckingham, Pennsylvania. His farm to table experience began as a child where the only grocery store was out back in the family garden and pasture. From the age of 9 he would walk into the chicken coop, grab the eggs and cook himself breakfast standing on a milk crate. Read more
Behind the Tongs
meet the chef
kitchen rules
only fresh ingredients
Smoked Atlantic Salmon Mousse | $15
crostini · capers
raw
raw
Smoked Atlantic Salmon Mousse | $15
crostini · capers · cornichons
first course
Soup Du Jour | $11
Fall Salad (GF) | $13
spinach · roasted butternut squash · apples · beets · pumpkin seeds · blue cheese · house dressing
Nut Encrusted Goat Cheese | $14
bechamel & watercress puree topped with fruit preserves
Hunters Terrine | $15
bacon · veal · pork · capers· cornichons · grain mustard
Yankee Stew | $34
strip steak · root vegetables · fennel · carrots · swiss chard · grilled sourdough bread
Pork Belly | $34 (GF)
goat cheese mashed potatoes · seasonal vegetables
Duck Leg Confit | $32
pan roasted· vegetable couscous & French lentils · brussel sprouts, bacon & sundried cherries cherry balsamic glaze
Swordfish | $34 (GF)
Moroccan dry rub · polenta with sundried tomatoes, artichoke hearts & olives · lemon cardamon creme fraiche
Jail Island Salmon | $36 (GF)
pan roasted · seafood vegetable risotto · gremolata · lemon & olive oil emulsion
main
main
Yankee Stew | $34
strip steak · root vegetables · fennel · carrots · swiss chard · grilled sourdough bread
Pork Belly | $34 (GF)
goat cheese mashed potatoes · seasonal vegetables
Duck Leg Confit | $32
pan roasted· vegetable couscous & French lentils · brussel sprouts, bacon & sundried cherries cherry balsamic glaze
Swordfish | $34 (GF)
Moroccan dry rub · polenta with sundried tomatoes, artichoke hearts & olives · lemon cardamon creme fraiche
Jail Island Salmon | $36 (GF)
pan roasted · seafood vegetable risotto · gremolata · lemon & olive oil emulsion
save room
Flourless Chocolate Cake | $9
Apple Crumb a la Mode | $11
Chef Inspired Homemade Ice Cream | $7
Chef Inspired Homemade Sorbet | $7
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Equal Exchange Coffee Single | $3
Equal Exchange Coffee for Two | $5
Equal Exchange Tea | $3
Dracaena Wines Available for Purchase
We are proud to be an outlet for Draceana Wines. Located in Paso Robles, California, Dracaena Wines has a New Jersey out of state winery license which entitles them to have outlet in our restaurant. You can purchase a bottle of their Rose of Syrah ($30) or Cabernet Franc ($40) to pair with your dinner.
grab a table
and have a good time
Reservation Policy:
If you are running a bit late do let us know. Please allow extra time in your travels for parking. There are two paid parking lots just beyond the restaurant by the 96th Street bridge.
Keep in mind that we are a small restaurant with only 40 seats. Reservations are held for 15 minutes. Any parties arriving past this time designation will be placed on the top of the wait-list for the next available table. This policy is in place to ensure the integrity of reservations made later in the evening.
Cancellation Policy is 3 hours before your reservation or a $25 per person cancellation fee will be applied. There is also a $25 per person no-show fee if you fail to show up for your reservation.
For parties of 6 or more guests, please call the restaurant for reservations.
We look forward to seeing you!
people love our food
see what they say
you can find us
you can find us
330 96th Street
Stone Harbor, New Jersey 08247
contact us
contact us
email us: info@kitchen330.com
give us a call: (609) 796-2446
We are a BYOB Restaurant
Closed for the season. We will re-open Friday, April 3,2020
April 2020 hours – Friday & Saturday 5pm – 9:00pm Easter Sunday, April 12,2020 Brunch 10am – 2pm
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