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Tisha’s

Contemporary New American cuisine.


Cape May Restaurant Weekend Menu

Select one from each course. Beverages, tax, and gratuity are not included. $52 per person

First Course

HARVEST SALAD
baby greens, roasted butternut squash, stilton blue cheese, and candied pecans dressed with balsamic vinaigrette

CRAB RISOTTO
Tisha’s classic risotto tossed with jumbo lump crabmeat

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

ROASTED GARLIC AND ROSEMARY RAVIOLI
lemon beurre blanc and toasted pignoli nuts

Second Course

BLACKENED SALMON
Atlantic salmon blackened topped with a Bearnaise compound butter over mashed potatoes and charred green beans

CHICKEN PASQUALE
boneless chicken breast sauteed in a Maderia cream sauce with spinach, assorted mushrooms, proscuitto, and finished with fontina cheese, served over basmati rice and charred green beans

PORK TENDERLOIN
pan seared and finished with a dijon mustard and caper cream sauce over mashed potatoes and green beans

CARBONARA
sauteed pancetta onion and baby peas tossed with linguini and finished with grated Pecorino Romano

Dessert

BREAD PUDDING
house made caramel sauce, whipped cream

AFFOGATO
vanilla ice cream, crumbled spiced wafers, shot of espresso

APPLE CAKE
apple compote, whipped cream