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Berta's Chateau
7 Grove St
Wanaque, NJ 07465
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"Classic" Four Course Complete Dinner Menu.
"Classic" Ala Carte Menu
Berta's "Valle d'Aosta & Carema" Wine Dinner June 20th 2021
"Classic" Four Course Complete Dinner Menu.
NOTE: This is a MODEL only. With the quick rise of market prices this year the current menu may differ in significant ways including pricing. Please email us at bertaschateau@gmail for an updated version with pricing
Choose an Appetizer
This is the first course of the complete dinner
Dayboast Sea Scallops: Meyer Lemon Beurre Blanc, Wakame Sea Salt
Baked, Stuffed Clams
Chopped. Pork.
Clams Casino
Whole.Bacon. Garlic Butter. $3 extra
Shrimp alla Berta
Cold. Garlic. Horseradish. Mayo. Veg. $3 extra
Charentais Melon
Melon & 18 Month Prosciutto
Sicilian Anchovies, Freshly Roasted Asti Pepper
Fresh Lioni Mozzarella, Heirloom Tomato, Basil Oil
Fresh Basket Ricotta, Truffle Honey, Pope's Salt, & Kampot Black Pepper
4 Oz. Lioni Burata, Roasted Pepper, Jersey or Heirloom Tomato
Haas Avocado: Crab Mayo
Herring in Sour Cream
Broiled Ruby Grapefruit: Brown Sugar, Kirschwasser Cherry Brandy
1/2 Dozen Escargots de Bourgogne
Smoked Danish Trout, Sauce Ora
Lobster & Seafood au Gratin "Ferdinand Point"
Canadian Lobster, Sea Scallops, Lump Crab & Shrimp in Sauce Mornay. In the style of Maitre Point
Blackpoint Oysters from Prince Edward Island
Choose an Intermezzo
This is the second course of the complete dinner. All Pasta, with the exception of Spaghetti & Linguine, are made in house, by hand, with 00 flour & organic eggs. Spaghetti & Linguine are strictly Bronze die-cut IGT Pasta di Gragnano
Heirloom or Jersey Tomato Soup
Artisan Lettuce Salad
Special House (French) Dressing; Crumbled Gorgonzola on request
Classic Veal & Spinach Ravioli
All our our fresh pasta is made in house, by hand with 00 flour & lot's of egg yolks of course.
Cannelloni Berta with 4 Cheeses
Our version is made with a crepe, Bechemel & Bolognese sauce
Ravioli with Prime Filet Mignon, Shiitake & Truffle Butter
Filled with our Joyce Farms Grass-fed USDA Prime Filet & Wood-raised Shiitake; sauced with more Shiitake 7 Truffle Butter
Eggplant Parmigiana
Tagliatelle Verde with Pesto, 8 Hour Bolognese or Marinara
Made in house of course with fresh Spinach, 00 flour & organic egg yolks.
Spaghetti: 8 Hour Bolognese, Marinara or Cacio e Pepe
We only use Bronze die cut pasta from Gragnano
Linguine al Filetto di Pomodoro with Prosciutto
Linguine IGT Gragnano
Lobster & Seafood au Gratin "Ferdinand Point"
Canadian Lobster, Sea Scallops, Lump Crab & Shrimp in Sauce Mornay. In the style of Maitre Point
Spaghetti di Gragnano with Fresh Clam Sauce
Main Courses
Breast of Amish Chicken Abruzzi
Spicy Sausage. Mushroom, Sweet Peppers, Artichoke
Breast of Amish Chicken Parmigiana, Picatta or Francese
Picatta: Capers on request. Also Stuffed Breast of Chicken alla Pietro
Berkshire Pork with Amontillado Sherry & Oak-wood raised Shiitake
With a touch of Cream
Medallions of Berkshire Pork "Giorgio"
Cassis, Cognac, Dried Plum
Eggplant Parmigiana
Berkshire Pork Medallions Pasubio
Amaro from Trentino based on Marsala with Mountain Berries & Herbs
Main Courses
Medallions of Veal: Marsala, Picatta, Torino, Milanese, Francese or Parmigiana
Picatta: Capers on request
Saltimbocca Piemontese
Fontina, 20 Month Prosciutto, Sage
Medallions of Veal with Jambon di Bayonne, Gruyere, Cremini Madeira
"Veal Cordon Bleu"
Organic Faroe Islands Salmon Filet
Lemon-Dijon or Classic Lemon & White Wine or Raspberry-Port
Trout Filet Meuniere: Lemon & White Wine
100% Bone Free
Scampi Berta or Shrimp with Fresh Herb Beurre Blanc
with Rice
Main Courses
Frog's Legs with Garlic Butter
Veal Forestiere with Chanterelles, 5 year Old Bual Madeira European Butter & Shallots
14. oz Dry-aged Berkshire Pork Chop: Cogna
1/2 Roast Long Island Duckling, Old Venice Sweet & Sour Sauce
Main Courses
1/2 Rack of American Lamb: Gorgonzola & Cab Reduction or Truffle Honey or
Served with Mashed Potatoes
Stuffed Sole "Santina"
Hand filleted Grey Sole stuffed with Lobster, Lump Crab & Dayboat Sea Scallops. Dijon Mustard & Sweet Red Pepper
Veal Chop l'Ultima Parmigiana
Veal Chop Forrestiere with Chanterelles
$59.00Main Courses
Joyce Farms USDA Grass-fed New York Sirloin
Grilled, au Poivre, Gorgonzola & Saute Onions or "Diane" with Whiskey Barrel Worcester Sauce, Shallot & Cognac. This is America's best Grass-fed Purebred Aberdeen Angus Beef
Main Courses
Tournedos of USDA Prime Filet Mignon, Maury Wine Reduction, Truffle Butter, Mashed Potatoes
Joyce Farms is America's best Grass-fed Purebred Aberdeen Angus Beef. Strictly USDA Prime
Joyce Filet Mignon: Broiled or au Poivre with Cognac
Joyce Farms is America's best Grass-fed Purebred Aberdeen Angus Beef. Strictly USDA Prime
Three Soft Shell Crabs
Dessert & Coffee Service
These are included with the complete dinbner on a separate menu which is currently not available on line
Dinners, which may not be split, include the vegetable of the day and Farina Dolce
Appetizers & Soups
Dayboat Sea Scallops, Meyer Lemon Beurre Blanc
Baked, Stuffed Clams
Chopped, Pork
Clam Casino
$13.00
Whole, Bacon, Garlic
Shrimp ala Berta
Garlic, Horseradish, Mayo, Cold
Galia or Charentais Melon
Galia or Charentais Melon & 18 Month Prosciutto di Parma or San Daniele
Fresh Basket Ricotta, Truffle Honey, Kampot Black Pepper & Pope's Salt
$9.00Lioni Burata with Heirloom Tomato & Freshly Roasted Pepper
Burata is 4 oz.
Fresh Lioni Mozzarella, Heirloom Tomato, Basil Oil
Herring in Sour Cream
Sicilian Anchovies, Freshly Roasted Pepper
Broiled Ruby Grapefruit, Dark Brown Sugar, Kirschwasser Cherry Brandy
Smoked Danish Trout, Sauce Ora
Escargots de Bourgogne
Traditional, in their Shells
Lobster & Seafood au Gratin "Ferdinand Point"
Canadian Lobster, Day-boat Scallops, Lump Crab & Shrimp. Mornay Sauce. Recipe de Maitre Point
Blackpoint Oysters from Prince Edward Island
Avocado with Crab Dressing
Heirloom Tomato Soup
Minestrone
Pasta & Risotto
All Pasta, with the exception of Spaghetti & Linguine, are made in house, by hand, with 00 flour & organic eggs. Spaghetti & Linguine are strictly Bronze die-cut IGT Pasta di Gragnano
Classic Veal & Spinach Ravioli Bolognese
Prime Filet Mignon Ravioli with Wood-raised Shiitake, Truffle Butter
Filled with our USDA Prime Joyce Farms Filet & Shiitake. Sauced with Shiitake & Truffle Butter
Cannelloni ala Berta, 4 Cheeses, Bechemel, 8 Hour Bolognese
Our Cannelloni is made with Crepes in the style of Asti
Eggplant Parmigiana
Tagliatelle Verde: Pesto Genovese or 8 Hour Bolognese
Spaghetti di Gragnano with 8 Hour Bolognese
with Marinara; with fresh Clam Sauce
Linguine di Gragnano: Filetto di Pomodoro with Prosciutto di Parma
Spaghetti "Cacio e Pepe"
Aged Fulvi Pecorino, Kampot Black Pepper
Risotto: Milanese, Parmigiano-Reggiano or Bolognese
Risotto with Porcini
Chanterelle Ravioli
$34.00Meat & Fowl
Breast of Amish Chicken Abruzzi
Spicy Sausage, Artichoke, Mushroom, Sweet Red Peppers
Breast of Amish Chicken: Parmigiana, Francese, Picatta
Berkshire Pork Medallions with Amontillado Sherry, Wood-raised Shiitake, Touch of Cream
or with Marsala-based Amaro "Pasubio" from Trentino (seasonal)
Medallions of Veal: Marsala, Picatta, Francese, Milanese of Parmigiana
NEW: "Torino" Vermouth Bianco, Bechemel, Truffle Butter Mushrooms & Cream
Saltimbocca Piemontese
Fontina, 20 Month Prosciutto, Sage
Veal Forestiere with Chanterelles
Chanterelle mushrooms,5 Year Old Bual Madeira, European Butter, Shallots
Veal Chop "l'Ultima Parmigiana"
Veal Chop Forestiere with Chanterelles
Dry-aged 14 oz. Berkshire Pork Chop with Cogna
Berkshire Pork Meadallions "Giorgio" with Cassis & Cognac, Dried Plum
Joyce Farms USDA Prime Grass-fed Sirloin Steak
Also:au Poivre; Diane with Whiskey Barrel Worcester, Shallots & Cognac; with Gorgonzola & Saute Onions. Joyce Farms raises the USA's best Grass-fed, Pure-bred, Aberdeen Angus Beef
Tournedos of Joyce USDA Prime Filet Mignon, Maury Wine Reduction, Truffle Butter, Mashed Potatoes
This is America's best Grass-fed Purebred Aberdeen Angus Beef
Joyce USDA Prime Filet Mignon: Broiled or Saute au Poivre
This is America's best Grass-fed Purebred Aberdeen Angus Beef
1/2 Rack Of American Lamb, Mashed Potatoes
Gorgonzola & Cabernet Reduction or Truffle honey
Stuffed Breast of Chicken Pietro
stuffed with Veal, Mushrooms,Herbs. Marsala sauce
1/2 Roast Local Duck, Venetian Sweet & Sour Sauce
Fish & Shellfish
Organic Faroe Islands Salmon Filet
Lemon-Dijon or Classic Lemon & White Wine or Raspberry-Port
Stuffed Sole Santina
Hand filleted Grey Sole. Canadian Lobster, Day-boat Scallops,Lump Crab, Dijon Mustard, Sweet Red Pepper
Frog's Legs Saute Garlic
Scampi or Shrimp with Fresh Herb Beurre Blanc
Also: Shrimp Fra Diavolo
Main Courses served with Fresh Vegetable of the Day & Farina Dolce. House Salad on request. Berta's reserve the right to add service charges to any bill when dishes are split, etc.
Wines
Rosset Petite Arvine
Rare White Grape
Rosset Chardonnay
Valle d'Aosta is one of the few places in Italy that does well with this grape
Rosset "Trasor"
Red blend of Cornalin, Syrah & Petite Rouge
Rosset Cornalin
This native grape is one of my favorites and will reward cellaring
Rosset Syrah
Award winner which will remind you of a Norther Rhone red
Carema Gian Marco Viani
Nebbiolo grown right on the border of Piemonte and Valle d'Aosta. Brilliant new wine from Viani who was a Sommelier for an number of Michelin-starred restaurants and has now returned to his home village
Dinner Appetizer & Pasta Courses
Amuse of Smoked Trout
Salumi del Giorno
Raviolini di Capone
Gnocchi all Bava
Main Course Choices (one, chosen in advance)
Sirloin "Carbonade"
Classic "Valdostana"
Veal Ham & Fontina
Alternative Main Course
Please consult with us in advance
This dinner complete with wines and service is $129 per person. Reservations and payment must be made in advance!
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General Info
Cuisine
Italian
Meals
Dinner
Hours
Monday:
5:00pm - 9:00pm
Tuesday:
Closed
Wednesday:
5:00pm - 9:00pm
Thursday:
5:00pm - 9:00pm
Friday:
5:00pm - 9:00pm
Saturday:
5:00pm - 9:30pm
Sunday:
1:00pm - 7:00pm