Ventanas Restaurant and Lounge is the creation of restaurateur Alexander Duran of Son Cubano and culinary titan, Chef David Burke. The menu showcases America’s melting pot of flavors with an emphasis on Latin and Asian ingredients. Signature dishes include a Pastrami Smoked Salmon Arepa, Tuna Tartare Tacos, Oxtail and Pepper Jack Cheese Croquettes, Chef Burke’s Patented Salt-Aged Beef, the Ventanas Sushi Roll, and more. Featuring floor-to-ceiling ventanas, or windows, with views of the new two-acre park and outdoor terrace bar, the 7,000-square foot restaurant hosts three unique venues under one roof. A tapas lounge, cosmopolitan bar and full service dining room complete with a chef’s table offer vibes for all moods. On weekends music and entertainment, including live bands and DJ’s fill the space where guests can dine, dance, and indulge their senses making Ventanas so much more. Ventanas has quickly become the hottest restaurant and lounge in Bergen County.
Sample menu:
appetizers:
Spinach & Goat Cheese Empanadas ‚— spinach, artichoke, goat cheese, chipotle aïoli
Diablo Shrimp Ceviche – Purple yam, avocado, cancha, criolla onion
Octopus Carpaccio – Avocado, fennel, soft herbs, lemon vinaigrette
Clothesline Bacon ‚— Half sour pickle, maple, black pepper
Ventanas’ Oysters – “Chilled Naked” w/cocktail sauce or “Hot Duran Duran” w/tomato, olive, chorizo salpicon
lunch:
Empanadas & Poached Eggs – Sauteed baby kale, chipotle aïoli
Tuna Tartare Tacos – Sesame, soy, crispy ginger, aji amarillo
Crispy Chicken Club ‚— 9 grain bread, romaine, tomato, maple black pepper bacon, chipotle aïoli fries
Ventanas Burger ‚— Brioche, aged cheddar, tempura onion ring, caramelized red onion, mayo, fries
sushi and sashimi:
Nigiri & Sashimi ‚— tuna, salmon, uni, yellowtail, wagyu, and more
Ventanas Roll ‚— spicy tuna, cucumber, avocado, mixed sashimi, spicy mayo
Cuban Roll – Pork, cucumber, topped with ham, pickle, grain mustard
Firecracker Roll – Crab stick, avocado, cucumber, tempura flake, sopped with spicy tuna, jalapeno, sriracha
entrees:
Black Seabass “Aji Verde” – Black kale, delicata squash, candied walnuts, red chili
Angry Lobster Paella for Two – Shrimp, calamari, mussels, chicken thigh, fava beans
Roasted Chicken “Aji de Gallina” – Fingerling potato, black olive, spiced walnuts, hen egg
Chicharrón Pork Shank – Rice + beans, sweet plantains, plum sauce
Roast Duck Mole – Chipotle duck tamale, radish, toasted sesame, queso fresco
Prime Delmonico Steak Frites – 12oz, with sundried tomatoes, olive chimichurri
Prime Cuts – 45oz Tomahawk for Two, 8oz, Filet Mignon, 12oz Churrasco
brunch:
Pastrami Salmon Avocado Toast – Poached eggs, radish, cilantro, sourdough
Corn Pancakes – Sweet corn succotash, spicy maple syrup
Lobster Roll – Lobster aïoli, pickled cucumber, bibb lettuce, brioche bun, sweet potato chips
Cuban Benedict ‚— Parma cotto ham, grainy mustard hollandaise, gruyere, dill pickle, garlic baguette
Korean Breakfast ‚— Jasmine rice, sunny side up egg, sautéed bok choy, fried garlic, crispy pork belly, soy glaze, scallion salad
desserts:
Butter Toffee Panna Cotta – Kahlua gelee, chocolate espresso bean crunch, amarena cherries, wafer cigarette
Apple Caramel Tacos ‚— sweet créme fraiche, vanilla ice cream
George Washington Bridge (for 2) ‚— cocoa sponge cake, hazelnut crunch, bitter chocolate mousse
