Tisha’s

Contemporary New American cuisine.

---

Cape May Restaurant Weekend Menu

Select one from each course. Beverages, tax, and gratuity are not included.

First Course

CREAM OF MUSHROOM SOUP

AUTUMN HARVEST SALAD
roasted beets, arugula, candied pecans, and goat cheese tossed in a balsamic vinaigrette

BUTTERNUT SQUASH RISOTTO
Tisha’s classic risotto tossed with roasted butternut squash

SHRIMP AND POLENTA
polenta topped with sauteed shrimp, roasted peppers and gorgonzola cream sauce

Second Course

THAI SALMON
Atlantic salmon grilled and served over mashed potatoes and charred green beans finished in a sweet Thai chilli sauce

CHICKEN PASQUALE
Boneless chicken breast sauteed in a Maderia sauce with spinach assorted mushrooms proscuitto and finished with fontina cheese served over basmati rice

BERKSHIRE PORK CHOP
Pan seared and finished with a dijon mustard and caper cream sauce over mashed potatoes and charred green beans

SCALLOP SAMBUCA
local sea scallops spinach and mushrooms over fettuccine in a light cream sauce

Dessert

BREAD PUDDING
house made caramel sauce whipped cream

SALTED MAPLE PECAN PIE BARS
whipped cream

APPLE CRUMB CAKE
whipped cream