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 Weekend Menu
$35 per person. Select one from each course. Beverages, tax, and gratuity are not included.
Appetizers
Blackened Sea Scallops – Fresh local captain’s catch with a Louisiana
remoulade sauce
Smoked Shark Mako Medallions – pan-seared with a honey, ginger and
sesame glaze
Potato Leek Soup – Creamy and savory
Caesar Salad – With garlic croutons and house made caesar dressing
Entrees
Canyon Caught Atlantic Swordfish – with a champagne, crabmeat and mushroom cream sauce
New Orleans Voodoo Shrimp – large, fresh gulf shrimp, sauteed, ‘barbecue’ style, in a rich spicy and authentic voodoo beer sauve
Roast Pork – slow roasted center bone pork chops served over a port wine demi glacé and drizzled with a Calvados apple brandy cream sauce
Mesquite Grilled Filets of Chicken – with a cranberry fruit compote and sweet potato pie
Desserts
All made in house
Bread Pudding – made with golden raisins, served warm and topped in a Louisiana bourbon whiskey sauce
Key Lime Pie – traditional key lime pie, served chilled with whipped cream
Pecan Pie Cheesecake – pecan pie served on top of a layer of cheesecake over an amaretto-praline
