Cape May Restaurant Weekend
November 2 through November 5
Menu served nightly 4-9pm
$38 + tax and grat
No reservations

First Course

Caesar Salad
Romaine, kale and shaved Brussels sprouts tossed in homemade Caesar dressing (with anchovies) topped with pickled red onions, crispy chickpeas and shaved parmesan.

Thai Shrimp & Coconut Soup
Every table should order this sweet-and-spicy dish (unless no one at the table can stand shrimp or coconuts or mushrooms — or Thai food in general).

Curried Impossiballs

Meatless balls, seasoned with Asian spices, served with crispy chickpeas, almond slivers, parmesan crumble, fenugreek and green onions, bathed in our tomato curry sauce. 

Brussels Sprouts
Lightly fried and served with crispy chickpeas, dried cranberries, red onion, toasted sunflower seeds and our honey-balsamic glaze. 

Second Course

Stuffed Meatloaf
Homemade meatloaf stuffed with applewood-smoked bacon and cheddar cheese. Served with a house salad, garlic-parmesan mashed potatoes and buttered green beans

Lobster Mac & Cheese
Wild-caught Canadian lobster, Baja wild shrimp and our three-cheese sauce. The result is ooey-gooey greatness.

Butter Chicken
Indulgent, creamy Indian classic. Chunks of chicken breast, potatoes and peas, served with basmati rice. 

Veggie Christmas Curry
Roasted butternut squash, Brussels sprouts, carrots, peppers, spiced pumpkin seeds, green curry sauce served with basmati rice. 

Third Course

Boozie Salted Caramel Shake
House vodka, vanilla ice cream, whole milk, caramel and chocolate syrup, whipped cream, chocolate sprinkles

Beignets
Powdered sugar and chocolate drizzle

Peanut Butter Pie
Chocolate peanut butter pie served with whipped cream and a chocolate drizzle

Additional charge for add ons and drinks.
Regular menu is available for à la carte ordering.
Tax and grat not included.
Offered 4-9pm Thursday, November 2 until Sunday, November 5