Open late Sat.-Sun.
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Shipwreck Grill Restaurant Review: Don’t mind the tired nautical décor: chef Terry Eleftheriou is cooking up imaginative and sophisticated fare by the Manasquan River boat basin. Seafood is the star, with dishes such as sautéed Chatham cod bathed in a grape tomato and lobster broth accompanied by scallop lobster chive cake and English peas and pearl onions, or butter poached lobster with leeks, oven-roasted tomatoes, and cream mustard sauce served over fresh saffron fettuccine. Landlubbers can choose tender filet mignon or porterhouse, or roasted locally-raised Griggstown chicken with slightly sweet puréed parsnips, baby spinach and trumpet mushrooms. The desserts---all made on the premises---will entrance with offerings such as vanilla ice cream-stuffed profiteroles drizzled with a rich bourbon chocolate sauce or light and unusual lemon grass rice pudding with coconut froth, dried fruit chutney and pomegranate sorbet. The well-chosen wine list offers reasonably priced selections from major wine growing areas. There is also an interesting list of cordials, if you are so inclined. Enjoy chic cocktails at the comfortable bar, breezy outdoor dining in the summer, and live jazz every Thursday.