Cape May Restaurant Weekend

Cape May Restaurant Weekend
November 5th – November 8th, 2026

First Course

Celery Root & Apple Bisque
Crème Fraiche, Crispy Truffle Polenta “Croutons”

Cajun Shrimp & Crab Arancini
Andouille Squash Hash, Creole Cream

Beef Tartare Crostini
Shaved Parmesan, Dijon, Mache, Pickled Red Onion, Peppercorn Aioli

Mixed Green Salad
Endive, Spiced Walnuts, Tomatoes, Roasted Beets, Blue Cheese, Creamy Walnut Dressing

Yellowfin Tuna Tartare
Smashed Avocado, Mango, Wasabi Tobiko, Cilantro, Miso Vinaigrette

Second Course

Pan Seared Barramundi
Parsnip Puree, Root Vegetable Risotto, Kale, Red Wine

House Made Orecchiette
Butternut Squash, Spinach, Fennel Sausage, Pine Nuts, Brown Butter Cream

Lancaster County Chicken Breast
Roasted Fingerlings, Cippolini Onions, Haricot Verts, Chicken Jus

Slow Braised Beef Short Ribs
Herbed Potato Puree, Baby Carrots, Broccolini, Bordelaise

Third Course

Vanilla Crème Brûlée
Mixed Berries, Almond Biscotti

Chocolate Panna Cotta
Cinnamon Anglaise, Vanilla Ice Cream, Berry Puree

Spiced Butter Apple Cake
Spiced Pecans, Bourbon Caramel, Cinnamon Ice Cream

68 Prix Fixe
(Does Not Include Tax, Beverage or Gratuity)

Executive Chef Carl Messick Sous Chef Alex Perrin