The Marlton Hotel Menus

Vermont butter and seasonal jam

With whipped butter and vermont maple syrup

With cranberries and almonds

With side salad

Avocado, watercress and grapefruit

With fines herbes and side green salad

Two eggs your way, toasted pullman bread and bacon

With caramel sauce and bitter orange marmalade

With smoked trout, capers and creme fraiche

Multigrain or she wolf sourdough

Iced espresso, tonic water and lemon

Apple, lemon and ginger

Classic french onion soup

Braised leeks and toasted hazelnuts

16-month aged prosciutto, saucisson sec and fig jam

With heirloom tomatoes, onion and calabrian chili vinaigrette

With nuoc cham, pickled peppers and avocado

Seasonal variety of vegetables, market greens and dijon vinaigrette

Chicory, seasonal citrus and toasted hazelnuts

Rotisserie chicken, market greens and boiled egg

Avocado, watercress and grapefruit

Smoked turkey, bacon and avocado

Hummus, crispy chick peas and broccoli

8 oz. dry aged burger, caramelized onions and gruyere

Organic half chicken

With fines herbes and side green salad

With smoked trout, capers and creme fraiche

Confit sungold and greengold tomatoes, garlic and chili breadcrumbs

Sliced black label smoked salmon topped with lemon oil, lemon zest

Market greens and shallot and thyme vinaigrette

With shallots, garlic confit and lemon zest

With basil and breadcrumbs

Skinny cut fries

Iced espresso, tonic water and lemon

16-month aged prosciutto, saucisson sec and fig jam

East coast oysters, white asparagus mignonette and lemon

Housemade potato chips, caviar and creme fraiche

Classic french onion soup

Braised leeks and toasted hazelnuts

With amarena cherries and grilled she wolf sourdough

With nuoc cham, pickled peppers and avocado

With heirloom tomatoes, onion and calabrian chili vinaigrette

With green chermoula, labneh and herbs

Chicory, seasonal citrus and toasted hazelnuts

With fingerling potato chips, shallots and whole grain mustard

Confit sungold and greengold tomatoes, garlic and chili breadcrumbs

Sauteed chanterelle and oyster mushrooms, egg yolk and tarragon

Black rice, cashews and coconut

White beans, chimichurri and sorrel

Lobster butter, glazed carrots and firebird kale

Organic half chicken

Grilled zucchini, zucchini flowers and nasturtium

8 oz. dry aged burger, caramelized onions and gruyere

10 oz. petite filet with green peppercorn au poivre

Market greens and shallot and thyme vinaigrette

With shallots, garlic confit and lemon zest

With basil and breadcrumbs

Skinny cut fries

Roku gin, persian cucumber and mint

Kings county bourboun and caribbean allspice dram

E.h. taylor bourbon, whistle pig maple syrup and ivory coast chocolate

Uno blanco tequila, spiced pink guava shrub and combier

Heirloom tomato water, ovo vodka and dry vermouth

Su casa mezcal, passion fruit cordial and banane du bresil liqueur

Grey goose, noily prat dry vermouth and french cornichon brine

Empress gin 1908, viola aperitivo and dolin chambery

Plymouth gin, white peach puree and provencal lavender syrup

Espresso, house-infused vanilla chai vodka and five farms irish cream liqueur

Ovo vodka, lychee nectar and fresh lemon juice

Pentire coastal spritz, fleur de sel and fever tree blood orange

Wilfred’s bittersweet aperitif and oddbird blanc de blanc sparkling

Chef's daily cheese selection with fig jam, seasonal fruit and fig

Almond frangipane with vanilla ice cream

With sweet cream and hazelnuts

French panna cotta with strawberries, orange blossom and basil

With caramel sauce and bitter orange marmalade