Cricket Club

Classic flavors with a modern twist. Light fare, sandwiches, housemade soups creative entrees and desserts. In a newly renovated Victorian in the heart of Cape May. Full Service Bar, Live Music Thursday – Sunday.

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Cape May Restaurant Weekend Menu

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

First Course

Apple Onion Soup
Caramelized onions and apples in a herb infused Madeira veal broth, topped with crostini, gruyere and fontina cheese

Spinach and Fig Salad
Baby spinach, dried black mission figs, crumbled goat cheese, pecans, apple matchsticks and a vidalia onion dressing (GF)

Loaded Potato Muffins
Shredded potatoes, scallions, bacon, and yellow cheddar served with tomato jam, truffle parmesan seasoning and honey herb butter

Fried Oysters
Local oysters breaded and fried served with a side of house remoulade and lemon

Hummus Platter
Roasted red pepper hummus with warm Naan, cucumber slices, carrot and celery sticks, julienned bell peppers and shishito peppers (V)

Second Course

Braised Short Rib
Red wine braised short rib topped with crispy onion garnish, and served with roasted fingerlings and green beans

Chicken Milanese
Crispy chicken breast, parmesan, arugula tomato salad, roasted fingerling potatoes and lemon beurre blanc

Pan Seared Salmon
Seared Salmon with a white wine and butter pan sauce over lemon risotto topped with a golden beet, cucumber and arugula salad (GF)

Pork Chop
Espresso rubbed pork chop served with mashed sweet potatoes, green beans, bacon fig jam, and bourbon maple demi glace (GF)

Spiced Cauliflower
Harissa marinated cauliflower steak, wild rice and thai chili coconut milk sauce (V, GF)

Third Course

Creme Brulee
Flourless Chocolate Cake (GF)
Ricotta Cheesecake
Fresh Fruit Sorbet (V)
Double Chocolate Brownie with Vanilla Ice Cream