Cape May Restaurant Week

  Smoked Trout Salad, Walnut Aioli, Petite Greens    

Nicoise Salad, Cucumbers, Olives, Tomatoes, Wasabi Tobiko, Balsamic, Cilantro  

Grilled Crostini, Whole Grain Mustard, Cherries, Frisee & Arugula

Cornichons, Bacon Jam   

 Cauliflower Puree, Celery Root & Apple Slaw, Maple Aioli    

  Blue Cheese, Roasted Beets, Shaved Fennel, Hazelnut Vinaigrette 

 Fall Squash Risotto, Brussels Sprouts, Apple Smoked Bacon, Red Wine 

 Coconut Sesame Fried Rice, Bok Choy, Lemongrass Emulsion 

Braised Short Rib Ragu, Cippolinis, Oven Roasted Tomato Demi Mushrooms, Ricotta 

Creamy Polenta, Broccoli Rabe, Roasted Peppers

Bacon Shallot Marmalade, Aged Balsamic 

 Petite Filet Mignon, Seared Crab Cake, Potato Puree, Baby Carrots

Broccolini, Bearnaise Espuma  

 Mixed Berries, Micro Mint 

 Whipped Cream, Berry Puree, Strawberry Sorbet  

 Maple Ice Cream & Chocolate Ice Cream, Chocolate Sauce

Caramel, Whipped Cream  

 Berry Puree, Whipped Cream, Mixed Berries, Pistachio Ice Cream, Micro Mint