SPEND THE HOLIDAYS WITH MOHAWK HOUSE!
CELEBRATING THANKSGIVING – CHRISTMAS EVE – CHRISTMAS DAY – NEW YEAR’S EVE – NEW YEAR’S DAY!
SERVING THE FINEST MADE-FROM-SCRATCH HOLIDAY MENUS, FESTIVE RARE DRAFT BEERS, & THE AREA’S BEST LINEUP OF LIVE ENTERTAINMENT!
PLANNING A SPECIAL PARTY?
OUR PRIVATE ROOMS ACCOMODATE SMALL & LARGE PARTIES!
PLEASE CONTACT US TO INQUIRE ABOUT OUR SPECIAL AUTUMN & HOLIDAY PRIVATE DINING PACKAGES & NEW PRIVATE LUNCHEON PACKAGE!
OUR NEW “SMALL PLATES” ARE MAKING A BIG IMPRESSION!
CHECK OUT OUR SMALL PLATE CREATIONS ON OUR AUTUMN DINING MENU PAGE
50 FRESH-PICKED DRAFTS!
TO VIEW CURRENT DRAFT BEER MENU GO TO -> BEERMENUS.COM UPDATED DAILY
ENJOY A SAMPLING OF OUR DRAFT BEERS WITH OUR MOHAWK BEER PADDLES!
TAKE A “MOHAWK MOONSHINE” GROWLER HOME…& YOU’LL BE GOOD TO GO! THEY’RE HALF-PRICE ON SUNDAYS & MONDAYS!
HAPPY HOUR SPECIALS!
AVAILABLE EVERY DAY 2:00-6:00pm
1/2 PRICE ALL STONE OVEN PIZZAS
$5 APPETIZERS: OUR FAMOUS BUFFALO WINGS & MAINE BAR HARBOR MUSSELS
$2 OFF EVERY WINE BY THE GLASS, DRAFT BEER & ALL LIQUOR
CELEBRATE THANKSGIVING WITH MOHAWK HOUSE!
SERVING OUR SPECIAL THANKSGIVING A LA CARTE MENU…
WED NOV. 27th to SUN DEC. 1st
MADE FROM SCRATCH WITH THE FINEST INGREDIENTS
LOCAL FARM FRESH TURKEYS & HAMS
12:00 to 7:00
KINDLY MAKE RESERVATIONS
THANKSGIVING HARVEST MENU ENTREES:
“THE ULTIMATE THANKSGIVING DINNER”
Your Choice of:
LOCALLY RAISED “WATER WHEEL FARM” TURKEY and/or “MOSEFUND FARM” MANGALISTA HAM
Featuring All of the Trimmings:
WINDY BROW FARM BAKED GRANNY SMITH APPLE & WHIPPED SWEET POTATOES, RIESLING-PEAR BRIOCHE STUFFING, CORN PUDDING, MASHED POTATOES, GREEN BEANS ALMONDINE, CRANBERRY SAUCE, CARTON BREWING COUNTRY ALE GRAVY
MOHAWK SIGNATURE SURF & TURF
PETIT BLACK ANGUS FILET MIGNON, MAINE LOBSTER TAIL & CLAWS, WHIPPED POTATOES, ASPARAGUS, LEMON HOLLANDAISE
PORCINI DUSTED GRILLED NY STRIP STEAK
ROSEMARY ROASTED YUKON GOLD POTATOES, SAUTEED SPINACH, CHANTERELLE CREAMED DEMI
MAINE LOBSTER PUMPKIN POT PIE
BABY SUGAR BEAR PUMPKIN, ASPARAGUS, CARROTS, PUFF PASTRY CAP, 32
MACADAMIA CRUSTED CHILEAN SEA BASS
BUTTERNUT SQUASH RISOTTO, POMEGRANATE GLAZE, 34
HUDSON VALLEY DUCK BREAST
CELERIAC PUREE, HARICOTS VERTS, POACHED PEARS, GRAPES, HAZELNUT-WHISKEY-HONEY GLAZE, 32
PAN SEARED BERKSHIRE PORK CHOP
ROASTED WHIPPED SWEET POTATOES, BABY BRUSSEL SPROUTS, PUMPKIN BEER BATTERED FRIED APPLES, BROWN BUTTER SAGE, 29
SEARED SEA SCALLOPS
FINGERLING POTATO-CRAB HASH, SHAVED ZUCCHINI, LEMON BUERRE BLANC, SANGIOVESE GLAZE, 29
HOMEMADE BUTTERNUT SQUASH RAVIOLI
APPLE FRISSE SALAD, TOASTED PUMPKIN SEEDS, CRANBERRIES, BROWN BUTTER SAGE, APPETIZER, 16/ENTRÉE, 24
VIEW OUR THANKSGIVING MENU APPETIZERS – SOUPS – SALADS – RAW BAR SELECTION – ARTISANAL CHEESE – ON OUR AUTUMN DINING PAGE
CHILDREN’S THANKSGIVING HARVEST MENU:
CHILDREN’S THANKSGIVING PLATE
MASHED POTATOES, GREEN BEANS, BROWN GRAVY
CHOICE OF: DRUMSTICKS or WHITE MEAT
CHILDREN’S SURF & TURF
PETIT FILET MIGNON & GRILLED SHRIMP
MASHED POTATOES, GREEN BEANS
PLEASE DO MAKE RESERVATIONS FOR THANKSGIVING SERVING 12:00 to 7:00
MOHAWK HOUSE TV…LIGHTS, CAMERA, ACTION!
TAKE A LOOK AT OUR NEWEST LIFESTYLE COOKING SHOW FEATURING EXECUTIVE CHEF KEN SALMON & HOST NIKI MORVILLE
SEC-TV CHANNEL 10…
FRIDAYS 6:30 & 11:30PM
SATURDAYS 4:00 & 7:00PM
DON’T GET LOCAL SPARTA CHANNEL 10? NO PROBLEM!!
DOWNLOAD & WATCH OUR LATEST LIFESTYLE COOKING SHOW ANYTIME ON YOU TUBE, CLICK ON THE LINKS BELOW
ALE STREET NEWS REVIEW
Renowned Ale Steet News Highly Reviewed Mohawk House In Their June/July 2011 Issue
Steve’s Passion For Craft Beer & An Ecclectic Beer Lineup Is Featured.
You Can Pick Up A Copy In Our Lobby or Subscribe Online To Ale Street News.
SPARTA’S OWN MOHAWK HOUSE NAMED ONE OF 5 NJ’S TOP RESTAURANTS 2010!
Friday, December 24, 2010
By Cody Kendall
“Despite the shifting shadows of economic gloom over the past few years, some bold New Jersey restaurateurs forged ahead with their upscale plans.
Anyone seeking a new fine-dining experience should salute such determination. Not only does that vision provide more jobs, but it also offers additional options at the pinnacle of the state’s offerings.
Among the restaurants I reviewed this year …..
Country/Rustic: Sparta’s Mohawk House offers an escape from suburbia with its impressive Bucks County fieldstone exterior. The large main dining room, reminiscent of an Adirondack resort, can be noisy when full. The food, however, makes up for it. Chef Stefan Sabo, a native of Germany, reaches back to his homeland for short rib sauerbraten and potato gnocchi, but has plenty of creative juices for more fanciful fare. The restaurant presents an amazing beer menu replete with special brews, 34 of which are on draft.”
To View The Complete Article, Please Go To:
STAR LEDGER REVIEW
Friday October 1, 2010
By Cody Kendall
3.5 Out Of 4 Stars
“What better way to ward off the autumn chill than in a restaurant with three fireplaces — especially if hearty short rib sauerbraten is on the menu.
Mohawk House has all the bases covered for an evening geared to keeping patrons warm, inside and out, no matter what the weather. The pleasant staff also adds to the glow at this picturesque restaurant nestled in the hills of Sussex County. It’s an especially attractive destination at this time of year — a good way to wrap up a drive in the country as the leaves turn.
Although the building’s Bucks County fieldstone exterior gives the impression of a long history, it actually was built just five years ago for owners Rachael and Steve Scro, who own a nearby farm. Steve Scro said he and his wife “went with our hearts” in deciding to open a restaurant where they have invested their passion as well as their money.
Chef Stefan Sabo, a native of Germany who worked at the Manor in West Orange and the Bernards Inn in Bernardsville, offers a seasonal menu that is impeccably executed. Using short ribs instead of the traditional pot roast for the sauerbraten ($29) gives the dish a richer flavor, enhanced by potato gnocchi standing in for spaetzle, and marinated red cabbage that hits exactly the right note. An Oktoberfest beer jus adds the appropriate touch for a standout dish.
Speaking of beer, the restaurant has an amazing beer menu with all kinds of special brews, 34 of which are on draft. Try the Avery the Kaiser Imperial Oktoberfest; the name alone is worth the $8.50 price. As you might expect, it’s extremely compatible with the sauerbraten.
Wines are interesting but the list tends toward higher-end choices; I always like to see a grouping of selections for those who are on a budget. An alternative is to order wines by the glass, which start at a reasonable $7.
Sabo adds unobtrusive but effective touches that make basic dishes his own, as he does with the sauerbraten. On the lighter side, an aromatic button mushroom soup ($9) carries off an Asian theme, with a floating island of a shrimp dumpling. The outline is filled in by fried garlic flakes and a trickle of wasabi oil that gives more of a nip than a bite.
The words “cod” and “vanilla” may be incongruous in the same sentence, but they make sense on the plate when Sabo prepares the fish in a completely unexpected approach. A vanilla emulsion plays well with Moroccan couscous and micro fine herbs to make the most of a meaty piece of Chatham cod ($29).
Like the warm, delicious bread that arrived shortly after we sat down, desserts are prepared in-house. The Jersey blueberry slump ($6.50), a little butter cake surrounded by berries and topped with sweet corn ice cream, made the most of summer’s end.
Nutella-filled whole wheat crepes ($6.50) are a new version of an ice cream sundae. The Nutella, cozily wrapped in the crepes, played the role of hot fudge.
Whipped cream, macerated strawberries (instead of the cherry) and lemon syrup made this a familiar yet foreign experience. It’s filling enough to split with a dining companion.
Live music is featured at 8:30 p.m. in the large bar, which is well separated from the main dining room.
That’s a good thing; the noise level in the high-ceilinged room already is substantial. The light level, however, is low.
The rustic wrought-iron chandelier that is in keeping with the beamed ceiling and wooden floors is as attractive as everything else at Mohawk House, but it doesn’t do much in the way of providing illumination. It’s a little too dim for reading the menu without eyestrain; I’d like to see the wattage turned up a little.
The wattage on the food, however, is at the level of brilliance, with a kind of sparkle that is all too rare. This is a lovely place to spend an evening in any kind of weather.”