Exotic New Orleans cuisine in a vine-covered 1840s Carriage House and Tropical Garden. Voted “Best of the Best” by NJ Monthly and Zagat rated.
Reserve a table onlineCape May Restaurant Week Menu
Select one from each course. Beverages, tax, and gratuity are not included. No Substitutions. $54.95 per person.
Appetizers
Blackened Sea Scallops – Fresh local Captain’s Catch with a Louisiana Remoulade Sauce
Smoked Mako Medallions – Pan-seared with a Honey, Ginger and Sesame glaze
Lobster Bisque
Baton Rouge Salad – Roasted Beets, Strawberries, Montrachet Cheese and field greens with a Meyer Lemon Honey Vinaigrette and Cajun Spiced Pecans
Entrees
Canyon Caught Atlantic Swordfish – with a Champagne, Crabmeat and Mushroom Cream Sauce
Roast Pork – Slow roasted center bone Pork Chops served over a Port Wine Demi Glacé and drizzled with a Calvados Apple Brandy Cream Sauce
Blackened Salmon Artichoke – Medallions of Salmon Lightly Blackened and Grilled, served over a room temperature Mediterranean vegetable medley
Cajun Shellfish Gumbo File – Lobster, Scallops, Shrimp, Crawfish, Crabmeat and Mesquite Smoked Louisiana Sausage in a rich Dark-Roux Gumbo
Desserts
Bread Pudding – Made with golden raisins, served warm and topped with a Louisiana Bourbon Whiskey Sauce
Key Lime Pie – Traditional Key Lime Pie, served chilled with whipped cream
