Shipwreck Grill Awards

Shipwreck Grill Restaurant Review:

Chef Terry Eleftheriou cooks imaginative fare along the Manasquan River boat basin. Seafood is the star, with dishes such as seared jumbo sea scallops and foie gras dressed in earthy black truffle vinaigrette with berry gastrique and slices of crisp and tart Granny Smith apples for contrast and texture. The chef elevates Chatham cod with the addition of langoustine, shrimp and clams and then dresses the dish in a shellfish arugula broth. Landlubbers can choose tender filet mignon or porterhouse, or roasted Amish chicken napped with huckleberry peppercorn sauce with sides of cauliflower-potato cake, oyster mushrooms and baby kale. Desserts include profiteroles filled with vanilla ice cream and drizzled with chocolate sauce. Lighter-than-air, these puffs are served with fresh strawberries. The well-chosen wine list offers reasonably priced selections from major wine growing areas. There’s also an interesting list of cordials, if you are so inclined. Enjoy chic cocktails at the comfortable bar, breezy outdoor dining in the summer.