Cricket Club

Classic flavors with a modern twist. Light fare, sandwiches, housemade soups creative entrees and desserts. In a newly renovated Victorian in the heart of Cape May. Full Service Bar, Live Music Thursday – Sunday.

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Cape May Restaurant Week Menu

Please select one from each course. Beverages, tax, and gratuity are not included. $48 per person

First Course

Apple Onion Soup
Caramelized onions and apples in a herb infused Madeira veal broth, topped with crostini, gruyere and fontina cheese (additional $5)

Curry Cauliflower Bisque
Coconut milk base flavored with garlic, ginger, and madras curry (V, GF)

Tomato Ricotta Salad
Mesclun mix, housemade ricotta, roasted tomatoes, shishito peppers, croutini crumbles, roasted garlic vinaigrette dressing

Duck Breast Salad
Mesclun Mix, goat cheese, blackberries, and honey lavender vinaigrette

Fried Tomatoes
Panko crusted tomatoes topped with blue crab meat gravy

Loaded Potato Muffins
Shredded potatoes, scallions, bacon, and white cheddar served with tomato jam, truffle parmesan seasoning and honey herb butter

Grilled Octopus
Char grilled octopus leg served with warm chickpea salad (GF) (additional $10)

Second Course

Branzino Brussels
Pan seared branzino fillet, smoked salmon and brussel sprout hash, and a ginger juice and carrot emulsion (GF)

Grilled Swordfish
Served over crabmeat quinoa tabbouleh topped with an olive tapenade (GF)

Peri Peri Chicken
Roasted half chicken marinated in chiles, vinegar and North African spices served with roasted fingerling potatoes, haricot verts, and a peri peri sauce (GF)

Braised Short Rib
Red wine braised short rib served with parsnip puree and hericot verts, crispy onion garnish

Shrimp and Cauliflower Grits
Sauteed shrimp in a romesco sauce served over cauliflower cheese grits (GF)

Pan Seared Halibut
Crab risotto, english pea and mint puree

Third Course

Blueberry Clafoutis
Pecan Whiskey Tart
Chocolate Espresso Cake (GF)
Creme Brulee (GF)