Tisha’s

Contemporary New American cuisine.

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Cape May Restaurant Week Menu

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

First Course

CREAM OF ASPARAGUS SOUP WITH CRAB
Fresh Jersey asparagus and lump crab meat

THAI CURRY MUSSELS
Local Mussels red Thai coconut curry

CLASSIC CAESAR SALAD
Pecorino Romano housemade croutons anchovies

RAVIOLI AND LOBSTER
cheese ravioli lobster meat sage cream sauce

Second Course

FILET MIGNON
6oz filet mignon grilled served with red roasted peppers and baby spinach finished in a Gorgonzola cream sauce set on mashed potato

BLACKENED SALMON
Bearnaise sauce mashed potatoes and snipped beans

CHICKEN MILANESE
chicken cutlet breaded lightly fried dressed arugula shaved Parmesan cheese balsamic drizzle

RIGATONI
Sweet Italian sausage sauteed Broccoli Rabe shaved Parmesan cheese olive oil and garlic

SHRIMP PUTTANESCA
Jumbo shrimp saute in a spicy red sauce with calamata olives, capers and anchovies tossed with linguini and drizzled with fresh basil oil

Dessert

RASPBERRY ALMOND CRUMBCAKE

TIRAMISU

BROWN BUTTER CHOCOLATE CHIP ICE CREAM SANDWICHES