If you’re looking to enjoy the best of everything at the Jersey Shore this summer and have a “Miami-style” night out, then put hot spot Avenue on your must-do summer checklist! Sitting directly on the Atlantic Ocean in Long Branch’s Pier Village, Avenue offers not only a tres chic atmosphere but also a wonderful French-infused menu and raw bar that will leave you making your next reservation before you even walk out the door.  

Whether you are seated inside the dining room or at one of their stunning oceanfront tables, you will enjoy every moment of the entire dining experience. The attentive staff made several recommendations that we truly enjoyed and knew how to pair each dish with a perfect glass of wine. 

The best part is that the evening doesn’t have to end with dinner – a rooftop club and outdoor pool awaits you on the fourth floor and offers a great club scene with VIP seating poolside, and a super hip crowd ready to party the night away.  

23 Ocean Avenue, Long Branch, NJ 07740; For reservations and info, call 732.759.2900, or visit LeClubAvenue.com.

BELLA enjoyed so many great dishes, we had to share our favorite…

 

LOBSTER ROLL 

Serves 8


For the Spicy Mayonnaise (makes 2 cups):

1 egg yolk (*raw egg warning)

1 egg whole (*raw egg warning)

2 tsp. red wine vinegar

1 tbsp. lemon juice

1 tbsp. lime Juice

1 tbsp. Dijon mustard

2 cups blended oil

2 tbsp. Sriracha

½ tbsp. chives, sliced

½ tbsp. parsley, sliced

Salt & pepper to taste

 

Progression:

 

By hand: In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, and then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit (which means you’ve got an emulsion on your hands). Once you reach that point, you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in, add the rest of the lemon juice mixture. 

 

Continue whisking until all of the oil is incorporated. Add the Sriracha and herbs at the very end. 

Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

With a blender or processor: Place egg yolks, whole egg, salt, mustard, pepper and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal 

chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly 

drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, add remaining lemon and lime juice add warm water if it begins to thicken too much. Stop motor and scrape mixture down from sides of blender cup or work bowlas needed. Add Sriracha and herbs at the very end, adjust seasoning if necessary.

 

For the Sandwich:

8 long brioche rolls, sliced halfway and toasted

20 oz. of cooked lobster meat, about 2.5 oz. per order.

3 oz. baby arugula

1 5×5 tomato, sliced in half

1 orange, peeled, sectioned in segment, cut in half

1 tbsp. chive, sliced

4 cherry tomatoes, sliced

 

Progression:
Place about 3 pieces of the sliced 5×5 tomatoes and some arugula on the bottom of each roll.

Mix the lobster, the spicy mayonnaise and the chives, add the orange segments (reserve a few

to top the sandwich), place the mixture in the middle of the roll, top with the remaining orange  segments and cherry tomatoes and sprinkle with chives.

 

*Serve immediately. Enjoy with a lightly dressed mixed green salad and a glass of Sauvignon 

Blanc.

 For additional summer recipes from Avenue, visit BellaNYC.com.  

 

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