Flavorful, Jersey-fresh Goodness

Christmas Menu

Starters

• Soup
• Corn and Crab Chowder
• Salad
• Baby Arugula, Poached Pears, Goat Cheese, Candied Pecans, Maple-Balsamic Dressing

Entrees

Choose One

• Grilled Center Cut Filet, Truffle Whipped Potatoes, Haricot Verts, Foie Gras Demi-Glace
• Prosciutto Wrapped Chilean Seabass, Saffron Risotto, Haricot Verts, Lemon Beurre Blanc
• 1⁄2 Roasted Bell & Evans Chicken, Truffle Whipped Potatoes, Haricot Verts, Shitake-Thyme Jus
• Mushroom & Butternut Squash Risotto, Shaved Parmesan & Black Truffle Oil

Desserts

Choose One

• Eggnog Crème Brulee, Berries
• Trilogy Chocolate Cake, Raspberry Puree

Chef Rudy graduated from the Academy of Culinary Arts, a division of Atlantic Cape Community College, in 2005 garnering a gold medal and ranking top five in his class. Prior, he spent his high school years and early twenties living in Chile with his father and grandparents who are Chilean natives and owners of a local bakery. Chef Rudy returned to the States in his early 20s to be closer to home and attend culinary school.

In pre-COVID times, Chef Rudy traveled for six years to Napa Valley, California to attend continuing education courses designed for the Executive Chefs at the Culinary Institute of America. Chef Rudy would take classes during the day, and experience upscale, acclaimed restaurants and wineries by night.

Chef Rudy focuses on using local, fresh ingredients in his expertly prepared dishes at Seaview. “There are so many local farms close to the hotel,” he says. “And the growing season here is relatively long.” His favorite dish is the Short Rib Oscar, and his ideal summer-inspired dish is Fresh Day Boat Scallops from the dock with blueberries, cauliflower, and arugula, sourced locally from New Jersey purveyors.

Chef Rudy’s passions outside of work include hunting, playing soccer, and trying new restaurants. Most importantly, Chef Rudy enjoys spending time with his two young daughters and fiancé as well as working on current project – building of their new home.