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. All major credit cards accepted with a 2.5% processing fee. Reservations are required.

First Course

Carrot Ginger Bisque
Pureed carrot and ginger, garlic, onion, coconut cream and vegetable broth (V, GF)

Watermelon and Feta Salad
Juicy watermelon cubes with salty feta cheese, raw pistachios, fresh mint leaves, arugula and a fresh berry vinaigrette (GF)

Fried Oysters
Local oysters breaded and fried served with a side of house remoulade and lemon

Spicy Tuna Roll
Breaded, flash fried and served with pickled ginger, soy, wasabi and wakame salad

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

Second Course

Wagyu & Burrata
American wagyu ground beef, red wine tomato ragu, burrata ravioli, parmesan and basil

Chicken Milanese
Italian breaded chicken breast, parmesan cheese, arugula tomato salad, roasted fingerling potatoes and lemon beurre blanc

Pork Chop
Espresso rubbed pork chop served with mashed sweet potatoes, green beans, bacon fig jam, and bourbon maple demi glace (GF)

Pan Seared Salmon
Seared salmon with a white wine and butter pan sauce, lemon risotto, and topped with a golden beet, cucumber and arugula salad (GF)

Ratatouille
Summer vegetable ratatouille, slow roasted spaghetti squash, fried artichokes and balsamic glaze (V, GF)

Third Course

Creme Brulee (GF)
Flourless Chocolate Cake (GF)
Lemon Ricotta Cheesecake
Fresh Fruit Sorbet (V, GF)