Cuisine:

• French
• Others
• Contemporary

Latour Description:
Within seconds of being seated, diners are transported from a charming village in New Jersey to a charming town in Provence. Chef-owner Michael Latour has seen to a culinary journey that engages all the senses. Nestled near a historic train station, a timber-framed house and a sheltering tree---Latour looks like a watercolor of a European street scene. Inside, the illusion is enhanced with soft and colorful Pierre Deux window treatments and tables dressed in crisp linen bedecked with candles and fresh flowers. The menu tempts: seafood crêpe with a salpicon of lobster, shrimp and scallops with a saffron-Champagne sauce; escalope of veal and seafood Oscar asparagus, lump crab, and shrimp with pink grapefruit hollandaise; and a unique Beef Wellington napoleon served in the modern style with layered puff pastry, wild mushroom duxelle, pâté foie gras, and Madeira demi-glace. Service is polished but there are lapses, especially when it comes to wine. You'll want to bring one of your better bottles to match the food, but you'd best monitor its treatment. Desserts such as Grand Marnier cheesecake or profiteroles and ice cream are cause to linger, especially if paired with the perfect cup of coffee that is served here.


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