Mohawk House

Special Events

CELEBRATING MOTHER’S DAY

“MAMA I LOVE YOU!”

SHOUT IT FROM THE ROOFTOPS…SHARE IT AT MOHAWK HOUSE!

SERVING CHEF’S SPECIAL A LA CARTE MENU

TUESDAY MAY 8th through SUNDAY MAY 13th
OPEN EVERYDAY AT NOON

WE BELIEVE IN LESS IS MORE!

FEATURING…

A REFINED, FARM FRESH, MADE-FROM-SCRATCH MOTHER’S DAY MENU

WE’VE TAKEN YOUR ALL-TIME FAVORITES & MOST POPULAR HOLIDAY SPECIALS TO CREATE THIS ULTIMATE MOTHER’S DAY MENU!

APPETIZERS

ROASTED TOMATO & GOAT CHEESE DUMPLING
WHITE WINE CAPER SAUCE

SEAFOOD SALAD
(SHRIMP, CALAMARI, SCUNGILI)
HEARTS OF PALM, PARSLEY, GARLIC, RED ONION, CELERY, LEMON & EVOO

MAINE LOBSTER SPRING ROLL
PEACH-CHILI DIPPING SAUCE

SEARED SUSHI GRADE TUNA
COCONUT-CURRY CRUST, BUCKWHEAT NOODLE SALAD, SWEET LIME CHILI BUTTER (APP/ENTRÉE)

PROSCUITTO WRAPPED SHRIMP
MELON, MACHE, MEYER LEMON VINAIGRETTE

BAKED MARYLAND CRAB CAKE
MIXED GREENS, GRAPEFRUIT BEURRE BLANC

FILET MIGNON CARPACCIO
BABY ARUGULA, CAPERS, PARSLEY & GREEN PEPPERCORN EMULSION

SOUPS

LOBSTER BISQUE
CORN FRITTER, COURVOISIER CREAM

CHILLED HONEYDEW & CUCUMBER SOUP
MINT YOGURT DOLLOP

PLUS OUR RAW BAR MENU & ARTISANAL CHEESE SELECTION

ENTREES

MOHAWK “SURF & TURF”
(GRILLED PRAWNS & PETITE FILET MIGNON)
LOBSTER MAC N’ CHEESE, BLACK TRUFFLE CREAM

WILD COPPER RIVER SALMON
SUNCHOKE PUREE, SAUTEED SPINACH, CAVIER BUERRE BLANC

BROILED STUFFED WHOLE MAINE LOBSTER
WHIPPED YUKON GOLD POTATOES, BROCCOLINI, LEMONCELLO ZABAIONE BRULEE

GRILLED BLACK ANGUS FILET MIGNON
GRUYÈRE AU GRATIN POTATOES, ASPARAGUS, CARAMELIZED ONIONS, SHERRY DEMI GLACE (4 0Z & 8 OZ)

PAN SEARED SEA SCALLOPS
GRILLED CORN, FRESH RAMP ORZO, TOMATO FONDUE, WATERCRESS EMULSION

SWEET CAJUN BONE-IN CHARRED 16 OZ. RIBEYE STEAK
BACON-SCALLION POTATO SALAD, SNAP PEAS, CHIMICHURRI SAUCE

SIGNATURE CHILEAN SEA BASS
LEMON SHRIMP SCAMPI RISOTTO, ARUGULA-BASIL PESTO, SUNDRIED TOMATO OIL

LOCAL FREE RANGE ROASTED ROSEMARY CHICKEN
LEMON ZEST- GARLIC-PARSLEY TOSSED FINGERLING POTATOES, ZUCCHINI OREGANATA, BAKED TOMATOES

PLUS OUR SELECTION OF HANDCRAFTED DESSERTS

CHILDREN’S MENU ALSO AVAILABLE

KINDLY MAKE RESERVATIONS

OUR SCENIC OUTDOOR COVERED TERRACE IS NOW OPEN!!

MOHAWK HOUSE TV…LIGHTS, CAMERA, ACTION!

Take A Look At Our Newest “Series IIII” 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 HERE & ENJOY!

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:
NJ.com

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.”

3 Sparta Junction, Sparta, New Jersey 07871 : For reservations: 973.729.6464