Carlucci’s Waterfront

Carluccis Waterfront Located At 876 Centerton Road Mt. Laurel New Jersey sits on the beautiful Rancocas Creek. Enjoy outdoor dining while overlooking the water. Private rooms available for parties of 30 to 150.

Winner Of:
SJ Magazine 2014 Best
Outdoor Dining 2015 Best Lunch Express Menu
2016 Best Chocolate Martinis!
Voted BEST OF 2015 -
"Best Out Door Dining" by
The Burlington County Times!

876 Centerton Road
Mt. Laurel, 08054

Phone: 856-235-5737


Make Reservations

Featured Chef

Aniello Capuano

Upcoming Events

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SJ Magazine Chefs Table

Serves 6

1 lb baby shrimp, peeled and deveined
1 lb lump crab meat
14 6″x 3″ flat lasagna noodles, cooked
1 cup heavy cream
2  fresh flat-leaf parsley, diced
¼ cup marinara sauce
2 tbsp brandy
½ tsp unsalted butter, softened
1 tsp salt
¼ tsp black pepper


Preheat oven to 375 degrees.

To make the brandy cream sauce, combine 1 tbsp of the brandy, ½ tsp of butter, ¾ cup marinara sauce and ¾ cup of heavy cream.

To make the filling, dice one-third of the shrimp and crab meat and toss with ¼ tsp salt. Reserve a handful of shrimp for topping the noodles before cooking. Purée the remaining shrimp and crab in a food processor with the remaining brandy, ½ cup brandy cream sauce, ¾ tsp salt and ¼ tsp pepper. Add the remaining 1⁄4 cup of cream and pulse until just combined. Transfer the filling to a large bowl then stir in the diced shrimp and crab meat.

Spoon a line of the shrimp and crab filling in the middle of each noodle then, starting with a short end, loosely roll up each noodle. Spread roughly ½ cup of the brandy cream sauce on the bottom of a casserole dish then snugly arrange the rolled noodles seam-side down in one layer over the sauce. Add a few shrimp to the top of each rolled noodle. Pour the remaining sauce over the noodles and shrimp, and cover the dish with foil. Bake in the middle of the oven until the sauce is bubbling and the filling is just cooked through, 25-30 minutes.

Remove from the oven and preheat the broiler. Remove the foil and place the dish roughly 3 inches from the broiler. Broil 2-3 minutes or until brown spots begin to appear. Remove and garnish with parsley. Let stand 10 minutes before serving.

Serves 1

2½ oz

Scottish salmon


U-15 shrimp

6 oz

jumbo lump crab meat

1 oz


½ oz

white wine



¼ tsp

lemon juice

¼ tsp


¼ tsp


to taste

salt and black pepper

2 tbsp

clam juice

1 cup

broccoli, cooked and chopped

¾ cup

mashed potatoes


To make the fish, preheat oven to 450 degrees. Layer the crab meat on top of the shrimp and roll the salmon over the crabmeat to cover all the seafood. Broil for 5 minutes.

To make lemon saffron sauce, mix butter, white wine, saffron, lemon juice, flour, garlic, salt, black pepper and clam juice, and simmer in a pan over medium heat for 2-4 minutes. Drizzle the sauce on the fish and serve with broccoli and mashed potatoes or your preferred vegetables.

Serves 2

15 pieces tortellini
2 5 oz boneless, skinless chicken breasts
2 eggs
¼ cup flour
⅓ cup olive oil
1 cup heavy cream
2 tbsp brandy
1 tomato, chopped
1 oz spinach
3 pinches Parmesan cheese
pinch parsley and  salt

To make the chicken, first rinse the chicken breasts with water and pat dry. Heat the olive oil in a large pot over high heat. In a medium bowl, beat the eggs together until yellow. Dip each piece of chicken in the egg then dredge in the flour. Add the chicken to the oil and cook until pieces are lightly browned on both sides. Remove the chicken from the oil and set aside.

To make the sauce, combine the heavy cream, brandy, tomato, spinach, Parmesan cheese, parsley and salt in a saucepan over medium-high heat. Bring to a simmer and cook, stirring often, for 4 minutes. Remove from heat and set aside.

Boil the tortellini in water with salt until al dente and then drain. Place the tortellini and chicken on a plate then pour the sauce over both and serve.

SJ Magazine Chefs Table Chicken Vesuvio