Chef Jon's "Secret Recipe" - 2016 & 2017 winner "Best of Cape May"

Romaine, herb croutons, house made caesar dressing

Mixed greens, grape tomatoes, cucumbers, champagne vinaigrette

sustainable mussels, pinot grigio, butter, bacon, leeks, tomato

wakame, pickled ginger, wasabi, soy sauce

grilled swordfish, pickled napa, caramelized onion, pineapple, fresno pepper puree, fries

Chef's secret lump crabmeat recipe, spicy remoulade sauce, brioche rolls

grilled chicken, house made Caesar, tomato wrap

slow braised, aged provolone, broccoli raab, cherry pepper aioli baguette

aged gouda, caramelized onions, applewood bacon, fries, LTO, brioche bun

Thai chili udon noodle salad, pickled vegetables

slow braised, herb roasted potato, fried shallot straws, haricot vert

Finely minced assortment of fresh seafood, tomato ragu

finely minced assortment of fresh beef and pork, tomato ragu

Chef's special recipe, herb roasted potato, whole grain mustard cream sauce, haricot vert

Organic semi-boneless creast, herb roasted potato, arugula, tomato basil relish

Slow smoked on brioche bun, cole slaw

Served with fries

Served with Fries

Caesar Salad Garlic Knots Cavettelli with broccoli raab, garlic, olive oil, shaved parmesan Chicken parmesan Tiramisu

Cole Slaw Cheddar jalapeno corn muffins 1lb pulled pork 8 pieces barbecued chicken, 1 whole chicken Baked macaroni and cheese Bread pudding caramel bourbon sauce

Garden salad and rolls Meat loaf gravy mashed potatoes Herb roasted chicken, 1 whole chicken Roasted vegetables Chocolate mousse cake

Blackberries, blueberries and strawberries, granola-honeyed greek yogurt, and cinnamon roll crostini.

Eggs your way, ham, bacon or sausage, silver dollar pancakes, and home fries.

Choice of cheeses: American, cheddar, Swiss or provolone.

Crab cake, toasted English muffin, poached eggs, hollandaise, and home fries.

Canadian bacon, poached eggs, toasted English muffin, Canadian bacon, hollandaise, and home fries.

Flakey brioche, Nutella, marshmallow, custard batter, and graham cracker encrusted.

2 crispy pastries, choice of fresh berries or banana foster’s, and whipped cream.

Red onion, capers, tomato, toasted bagel, and cream cheese.

Applewood smoked bacon, pork sausage, or Virginia smoked ham.

White, multigrain, or rye.

Short stack and classic buttermilk.

Orange, cranberry, grapefruit, tomato, or apple.

Coca cola, diet coke, sprite, ginger ale, or lemonade.

Chef’s Jon's secret recipe- 2-time winner best of cape may.

Au gratin and Gruyere crostini.

Romaine, herb croutons, house-made dressing, and shaved Parmesan.

Fresh greens, grape tomatoes, red onion, herb croutons, and balsamic vinaigrette.

Rare ahi tuna, sweet and spicy chilled udon noodles, and pickled vegetables.

Prosciutto, fig balsamic glaze, crostini, and butternut squash agrodolce.

Local, flash fried, lemon and Fresno peppers, and roasted garlic aioli.

Honey, carrots, onions, balsamic, and applewood smoked bacon.

Crispy fried and spicy ketchup.

Lash fried, wakame, pickled ginger, wasabi, and soy sauce.

Olive oil poached swordfish, caramelized onion-pineapple salsa, corn tortillas, Fresno pepper puree, pickled napa, and fries.

Avocado, Swiss, bacon, lettuce, tomato, roast garlic aioli, and fries.

Choice of: American, Swiss, cheddar or provolone, lettuce, tomato, red onion, pickle, brioche roll, and fries.

Shaved prime rib, Burgundy onion marmalade, au jus soaked brioche, horseradish cream, and fries.

Romaine, shaved Parmesan, house-made dressing, and fries.

Chef’s secret lump crabmeat recipe, spicy remoulade sauce, brioche roll, and fries.

Petite cronut beignet, smoked ham, grilled chicken, Gruyere, cheddar, syrup, and fries.

Pearl sugar crispy pastry, Sriracha buttermilk fried chicken, caramelized onions, country gravy, and syrup.

Fried egg, broccoli raab, sharp provolone, cherry pepper aioli, toasted brioche roll, and fries.

Chef’s Jon's secret recipe- 2-time winner best of cape may.

Au gratin and Gruyere crostini.

Romaine, herb croutons, house-made dressing, shaved Parmesan.

Fresh greens, grape tomatoes, red onion, herb croutons, and balsamic vinaigrette.

Rare ahi tuna, sweet and spicy chilled udon noodles, and pickled vegetables.

Prosciutto, fig balsamic glaze, crostini, and butternut squash agrodolce.

Local, flash fried, lemon and Fresno peppers, and roasted garlic aioli.

Honey, carrots, onions, balsamic, and applewood smoked bacon.

Crispy fried and spicy ketchup.

Flash fried, wakame, pickled ginger, wasabi, and soy sauce.

Olive oil poached swordfish, caramelized onion-pineapple salsa, corn tortillas, Fresno pepper puree, pickled Napa and fries.

Avocado, Swiss, bacon, lettuce, tomato, roast garlic aioli and fries.

Choice of: American, Swiss, cheddar or provolone, lettuce, tomato, red onion, pickle, brioche roll and fries.

Shaved prime rib, Burgundy onion marmalade, au jus soaked brioche, horseradish cream, and fries.

Romaine, shaved Parmesan, house-made dressing, and fries.

Chef’s secret lump crabmeat recipe, spicy remoulade sauce, brioche roll, and fries.

Petite cronut beignet, smoked ham, grilled chicken, Gruyere, cheddar, syrup, and fries.

Earl sugar crispy pastry, Sriracha buttermilk fried chicken, caramelized onions, country gravy, and syrup.

Fried egg, broccoli rabe, sharp provolone, cherry pepper aioli, toasted brioche roll, and fries.

Burgundy onion marmalade, fingerling potatoes, and roasted Brussel sprouts.

Fresh udon noodles, pickled vegetables, sake, soy, and wasabi broth.

Classic ragu, prime rib, applewood smoked bacon, and pork sausage.

Broccoli rabe, Parmesan roasted garlic sauce, and oven-roasted tomatoes.

Roasted Brussel sprouts, apple bourbon demi-glace, fingerling potatoes, and bacon jam.