Crogan’s Montclair Menu (Update 2025)

A creamy, white, New England style chowder.

Red beets, green beans, roma tomatoes, feta cheese, and mixed greens tossed with a herb vinaigrette.

Garden greens with candied walnuts and Fuji apple slices tossed in a honey-balsamic vinaigrette. Vegetarian.

Grilled chicken breast served over mixed greens with strawberries, apples, mandarin oranges, dried cranberries, candied walnuts, and herb vinaigrette.

Mixed greens topped with shrimp, bacon bits, diced tomatoes, sliced avocado, crumbled bleu cheese, and bleu cheese dressing

Roasted chicken breast over mixed greens topped with bacon bits, diced tomatoes, sliced avocado, crumbled bleu cheese, and bleu cheese dressing

Traditional style French onion soup topped with melted Swiss and a touch of parmesan cheese

A quarter-head of iceberg lettuce topped with bleu cheese dressing, bacon bits, and diced tomatoes.

Sliced 6 oz, char-broiled steak served over mixed greens with tomatoes, red onion, feta cheese, and herb vinaigrette.

Chopped romaine tossed with Caesar dressing and topped with parmesan cheese, and anchovies.

Mixed greens with roasted red bell peppers, mandarin oranges, peanuts, fried wontons and tossed in an Asian vinaigrette.

A thick soup with pico de gallo and sour cream

Romaine lettuce tossed with tomato, cucumber, red onion, and feta. Vegetarian and gluten-free.

Fresh shrimp tossed in chipotle aioli over avocado with mixed greens, Roma tomatoes, red onion,and a side of herb vinaigrette.

Tender, braised beef with a demi glaze served with smashed potatoes and sauteed spinach.

Served with rice pilaf, roasted zucchini, and topped with pineapple salsa.

Pan fried chicken breast with a lemon caper butter sauce served with mashed potatoes and sauteed broccoli.

Full rack of succulent pork ribs slow-cooked and smothered in our house BBQ sauce with French fries and coleslaw.

Penne noodles tossed with a ground beef marinara sauce and topped with mozzarella cheese.

Linguini pasta and diced chicken served with mushrooms, and diced tomatoes in a creamy Alfredo sauce.

Choose from grilled or beer-battered Pacific cod in two flour tortillas with shredded iceberg, pico de gallo, guacamole, and chipotle aioli

Served with a mixture of quinoa, green beans, red bell peppers and topped with a blood orange reduction.

Cod fish fried crisp in our beer batter and served with sides of French fries and coleslaw.

Succulent pork ribs slow-cooked and smothered in our house BBQ sauce with French fries and coleslaw.

Sustainably harvested skin-on Asian seabass topped with lemon butter served with rice pilaf and sauteed Brussel sprouts.

An 8oz. steak cooked medium rare, served with garlic mashed potatoes, a mixture of sauted spinach, onions and mushrooms, topped with a mushroom and marsala wine gravy.

A beef stew with onions, carrots, celery, and peas topped with mashed potatoes.

Organic, free-range deboned half chicken, topped with a natural au jus, served with mashed potatoes and sauteed spinach.

A layer of dense crunchy peanut butter filling between two layers of moist chocolate cake.

A warm golden-brown tart served a scoop of vanilla ice cream.

Chocolate chip brownie served with a scoop of vanilla ice cream.

A slice of rich, creamy cheesecake topped with a drizzle of caramel sauce.