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.
Cape May Restaurant Week Menu
Please select one from each course. Beverages, tax, and gratuity are not included.
GF: Gluten Free; V: Vegan
First Course
Apple Onion Soup
Caramelized onions and apples in a herb infused Madeira veal broth, topped with crostini, gruyere and fontina cheese
Curry Cauliflower Bisque
Coconut milk base flavored with garlic, ginger, and madras curry (V, GF)
Loaded Potato Muffins
Shredded potatoes, scallions, bacon, and white cheddar served with tomato jam, truffle parmesan seasoning and honey herb butter
Watermelon & Feta Chop
Juicy watermelon cubes with salty feta cheese, thinly sliced red onion, 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
Drumsticks
Lollipop chicken, maple bourbon glaze, carrot and apple slaw, side of blue cheese (GF)
Second Course
Braised Short Rib
Red wine braised short rib served with roasted fingerlings and sauteed green beans, topped with a crispy onion garnish
Chicken Milanese
Crispy airline chicken breast, arugula tomato salad, roasted fingerling potatoes and lemon beurre blanc
Eggplant Rollatini
Eggplant roulades filled with mixed vegetables and quinoa topped with an arugula tomato salad over a caponata sauce (V, GF)
Shrimp Orecchiette
Seared shrimp, roasted roma tomatoes, white beans, spinach and garlic parmesan broth
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)
Third Course
Creme Brulee (GF)
Flourless Chocolate Cake (GF)
Ricotta Cheesecake
Acai Berry Sorbet (V, GF)