Breakfast

We proudly feature fresh, free range eggs gathered daily from our very own Beach Plum Farm located in Cape May.


Eggs & Omelets

Beach Plum Farm Omelet 12
asparagus, leeks, mushrooms, tomatoes and goat cheese

Ham & Cheddar Omelet 10

Breakfast Americana 9
two eggs any style, poached, scrambled, over easy, or sunnyside up; bacon or sausage

Country Omelet 11
breakfast sausage, peppers, onions, tomatoes, cheddar cheese

Nova Scotia Omelet 12
smoked salmon, spinach and onions

California Omelet 12
chorizo, peppers, onions, tomatoes, avocado, montery jack cheese

Served with home-fried potatoes and toast
Egg whites available upon request


Waffles

Old-Fashioned 9
maple syrup, whipped cream, powdered sugar

Banana Maple Pecan 10
fresh bananas, maple pecan syrup, powdered sugar


Buttermilk Pancakes

Classic 
three-stack of buttermilk pancakes, powdered sugar 9
two-stack of buttermilk pancakes, powdered sugar 8

The Buttermilk Blues
three-stack of blueberry buttermilk pancakes 10
two-stack of blueberry buttermilk pancakes 9


Tavern Specialties

Fresh Berry & Yogurt Parfait 9
low-fat greek yogurt, fresh berries, crunchy granola

Healthy Start 13
two eggs any style, fresh berry and fruit salad, english muffin with honey-almond butter

The Island Breakfast Bowl 10
red and white quinoa, black beans, avocado, pico de gallo, red radish, honey- lime yogurt, toasted pumpkin seeds

Avocado Toast 12
seasoned avocado, toasted country bread, marinated tomatoes, watercress, radishes, red onion, olive oil and lemon

The Congressional 11
two eggs any style, choice of bacon or sausage, two pancakes, home-fried potatoes

Eggs Blackstone 12
two poached eggs, freshly made cheddar scallion biscuit, crispy bacon, tomato, wilted greens, black pepper hollandaise, home-fried potatoes

Sunrise Benedict 12
two poached eggs, Canadian bacon, toasted cheddar-scallion biscuit, hollandaise, home-fried potatoes

Cast Iron Breakfast Skillet 12
hash brown casserole, two fried eggs, chorizo, peppers, onions, scallions, white cheddar

Strawberry–Mascarpone Stuffed FrenchToast 12
sweet mascarpone, French white bread, strawberry preserves, dipped in egg batter and griddled

Cinnamon Brioche French Toast 11
classic brioche, scented with cinnamon, seasoned and griddled

Manhattan Morning 16
smoked salmon, toasted bagel, cream cheese, tomato, cucumber, red onion and capers

Sunrise Sandwich 10
scrambled eggs, crispy bacon or taylor ham, and sharp cheddar on a toasted croissant, home-fried potatoes

Jersey Farm Sandwich 10
fried egg, taylor ham, American cheese on toasted country white bread

Substitute fresh fruit for home-fried potatoes 2


Sides

Toast 3
English Muffin 3
Home-Fried Potatoes 3
Applewood Smoked Bacon 4
BPT Cheddar Scallion Biscuit 4
Smoked Salmon 12
Cheddar Grits 5
Turkey Sausage 4
Fresh Pork Sausage 4
Oatmeal 5
Cold Cereal 5
Bagel with Cream Cheese 4
Fresh Fruit Salad 7

Lunch

Menu is subject to change based on farm ingredients


For the Table

Crunchy Beer Battered Calamari 12
lemon aioli, marinara sauce

Fresh Basil Hummus 12
crisp pitas, carrots, cucumbers, olives and peppadews

Guacamole Dip 11
white corn tortilla chips

Tavern Macaroni & Cheese 9
buttered crumb topping

Iced Oysters on the Half Shell 18
half a dozen, cocktail sauce and mignonette

Beach Plum Farm Deviled Eggs 12
chef’s daily preparation featuring eggs and ingredients from Beach Plum Farm


Soups

Today’s Freshly Made Soup 7

Creamy New England Clam Chowder 7
leeks, bacon, yukon gold potatoes

Our Chicken Noodle Soup 7
farm fresh chicken and vegetables, saffron, corn, egg noodles


Salads

Caesar Salad 8
heart of romaine lettuce, Parmesan cheese and croutons

Nice Little Green Salad 7
mixed greens, herbed goat cheese crouton, sherry vinaigrette

Beach Plum Farm Chopped Salad 8
16 vegetables, buttermilk dressing

Kale & Grain Salad 8
fresh kale, romaine lettuce, quinoa, Golden raisins, toasted almonds, parmesan and
citrus-basil vinaigrette

Crab Louie Salad 17
lump crabmeat, iceberg wedge, tomatoes, louie sauce, chopped egg, chive

Add to any Salad:
grilled chicken 6, shrimp 8, salmon 11


Mains

Avocado Toast  12
seasoned avocado, toasted country bread, marinated tomatoes, watercress, radishes, red onion, olive oil and lemon

Beach Plum Farm Smoked Pork Sandwich  14
piedmont-style pork barbecue, cole slaw, toasted bun, french fries

Cape Fish Roll 16
crispy fried haddock, tartar sauce, shredded cabbage, toasted split-top brioche bun

Chicken BLT  13
grilled chicken breast, crispy bacon, tomatoes, herb mayo, rustic whole grain bread

Turkey Avocado and Bacon Sandwich  14
house roasted turkey, ripe avocado, fresh tomato, bacon, mayo, multigrain

Crunchy Spicy Tofu Sandwich  13
lemongrass tofu, cucumber, pickled carrot & daikon radish, cilantro, jalapeno pepper, mayonnaise on toasted ciabatta bread

Fish & Chips 21
beer battered haddock with french fries and tartar sauce

Spaghetti “Tomato, Basil, Garlic”  17
tomato, basil, garlic, extra virgin olive oil, parmesan reggiano

Steak & Fries  22
grilled flatiron steak, garlic-parmesan french fries, maître d’ butter, watercress

Tuna Nicoise  21
grilled yellowfin tuna, yukon potatoes, french beans, olives, tomatoes, cucumber, boiled egg, white anchovies and sherry vinaigrette

Steamed Mussels 16
leeks, tomatoes, garlic, parsley, butter and white wine, grilled bread

Grilled Chicken Paillard 17
frisee, watercress, tomato confit, chives, lemon, olive oil, pecorino cheese


Burgers

Our burgers are house ground, hand pressed and served with french fries

The Veggie Burger 14
Sweet-Soy Glaze, Monterey Jack Cheese, Lettuce, Tomato, Red Onion

The Blue Pig Tavern Burger 17
Grilled 8 ounce Fresh Chuck Burger, Cheddar Cheese, Lettuce, Tomato, Red Onions,
Pickles, Mustard & Mayonnaise on a Sesame Seed Bun

Turkey Burger 17
house ground turkey, pepper jack cheese and house-made Beach Plum Farm pickles

Premium Toppings 1.50 each
bacon, wild mushrooms, caramelized onions

Dinner


Snacks & Starters

Guacamole 10
ripe avocado, pico de gallo, fresh cilantro, crispy corn tortillas

Crunchy Beer Battered Calamari 12
lemon aioli, marinara sauce, fresh lemon

Baked Macaroni and Cheese 8
creamy macaroni, cheddar, toasted breadcrumbs

Steamed Mussels 14
with hard cider, dijon and creme fraiche

Crab Cake Appetizer 16
lump crab cake, celery root remoulade

Beach Plum Farm Deviled Eggs 12
chef’s daily preparation featuring eggs and ingredients from Beach Plum Farm 


Salads

 

Caesar Salad 8
house dressing, crisp romaine lettuce, garlic croutons, shaved parmesan

Barley and Quinoa Salad 8
marinated shitakes, caramelized red onion, toasted pistachios, farm greens, blood orange vinaigrette

Beach Plum Farm Greens 7
tender Beach Plum farm lettuce tossed with a simple vinaigrette

Crab Louie Salad 17
iceberg wedge, crabmeat, tomato, chopped egg, chives, louie sauce

Roasted Beet 8
tender mixed greens, crumbled goat cheese, candied pecans, balsamic vinaigrette, Beach Plum Farm beets


Mains

Classic Meatloaf 8
glazed carrots and green beans, yukon gold mashed potatoes, gravy

Congressional Lump Crab Cake 34
french fries, cole slaw, tartar sauce, fresh lemon

Cedar Planked Scottish Salmon 27
roasted shallots, fingerling potatoes, spinach, sunchokes, cranberry barbecue sauce and pickled cranberries

Blue Pig Tavern Fish and Chips 21
day boat haddock, Blue Pig Tavern Ale batter, french fries

Spaghetti Italian Sausage Bolognese 23
parmesan, extra virgin olive oil, Italian parsley

Root Vegetable Pot Pie 23
roasted fall root vegetables and swiss chard, flaky pastry

Steak and Cake 36
grilled NY strip steak, jumbo lump crab cake, Beach Plum Farm seasonal vegetable, yukon gold mashed potatoes, sauce béarnaise

ShrimpAngel Hair Pasta 25
tomatoes, green onions, brandied shrimp cream

Roasted Half Chicken 26
sweet potato gratin, glazed carrots and turnips, herb chicken jus


Burgers

All of our burgers are house ground, hand pressed and served on a brioche bun with french fries

The Blue PigTavern Burger 17
8oz ground chuck burger with Beach Plum Farm ham, simmered onions, maitre d’butter, toasted sesame seed bun

Beach Plum Farm Burger 19
grilled portobello mushroom, goat cheese, bacon, scallion and a sweet garlic aioli

Turkey Burger 17
house ground turkey, pepper jack cheese and house-made pickles

Premium Toppings 1.50 each
bacon, mushrooms, caramelized onions

Homemade Desserts

All desserts $8

CONGRESS HALL SIGNATURE APPLE PIE
house-made flaky crust, granny smith apples, lattice top, caramel sauce, vanilla ice cream

CHOCOLATE COVERED BANANA CREME BRULEE
milk chocolate croquets

TRIPLE CHOCOLATE MOUSSE CAKE
chocolate ganache, chocolate mousse, chocolate streusel, vanilla ice cream

PUMPKIN PECAN PUDDING CAKE
served warm, vanilla ice cream, caramel drizzle

CHILLED LEMON STEAMED PUDDING
creamy lemon, fresh berry compote, whipped cream, mint

CLASSIC SALTED CARAMEL SUNDAE
vanilla ice cream, warm house-made salted caramel sauce, peanuts, whipped cream, cherry


La Colombe Coffee

REGULAR OR DECAFFEINATED 3.5
ESPRESSO 3.5
DOUBLE ESPRESSO 5
CAPPUCCINO 5
CAFE LATTE 5
CAFE AMERICANO 5
CAFE MOCHA 5


Coffee Drinks

CAFE KEOKE
with brandy and dark crème de cacao 9

CAFE CALYPSO
with white rum and dark crème de cacao 8

NUTTY IRISH COFFEE
with baileys and frangelico 9

CAFE L’ORANGE
with grand marnier liquor 10


Port Wines

Taylor Fladgate LBV, 2007 Porto 9
Fonseca Porto, 20 year Tawny 14
Cockburn Porto, 10 year Tawny 10
Dry Sack Medium Sherry 7
Lemoncello 8
Grappa di Arneis 9

Wine

Red

Pinot Noir 9/36b Pacific Heights, California
Pinot Noir 12/48b J. Lohr, California
Grenache/Syrah 10/40b Domaine Du Joncier, France
Merlot 14/56b Rutherford, California
Malbec 9/36b Bodega Norton, Argentina
Cabernet Sauvignon 9/36b Kaiken, Argentina
Cabernet Sauvignon 14/56b Benzinger, California

White

Pinot Grigio 9/36b Zenato, Italy
Sauvignon Blanc 8/32b Matua, New Zealand
Sancerre 14/56b Domaine Ducroux, France
Chardonnay 10/40b Benzinger, California
Chardonnay 13/52b Napa Cellars, California
Riesling, 10/40b Dr. Loosen, Germany
Moscato d'Asti 8g/32b Franco Amoroso, Italy

Rosé

Rosé 9/36b Pink Flamingo, France
Rosé 12/48b La Chapelle Gordonne, France

Sparkling

Moletto 10g/40b Prosecco, Italy
Louis Pommery 12g/48b Brut, California
Graham Beck 12g/48b Rosé Brut, South Africa
Veuve Clicquot 375ml 48 Champagne, France

 

Specialty Cocktails

Pumpkin Spice Martini 12
Absolut Vanilla. Kahlua, Baileys Pumpkin Spice, Fresh Espresso Brew

Gin Fashioned 13
Blue Coat Barreled Finished Gin Honey Water, Bitters, Cherry and Orange Twist

Fireside Margarita 14
Avión Silver Tequila, Mezcal, Cointreau, Fresh Lime Juice

Cucumber Pear 12
Absolut Pear, St. Germain, Fresh Lemon Juice, Simple Syrup, Cucumber Club Soda

Blackberry Lemon Drop 14
Absolut Elyx Vodka. Limoncello, Blackberries, Simple Syrup, Lemon Juice

Pomegranate Cosmo 14
Absolut Elyx Vodka, Cointreau, Pomegranate Liqueur, White Cranberry, Fresh Lime Juice

 

Beer

Drafts

Blue Pig Tavern Ale 6 
Flying Fish Brewery,NJ

Allagash 6
Allagash Brewery, ME

Sam Adams Winter Lager 6
Boston Brewing Co., MA

Cape May IPA 6
Cape May Brewery, NJ

Ties The Room Together 7
Cape May Brewery, NJ

Miller Lite 5
Miller Brewing Co., WI

Domestic - 5

Budweiser
Coors Light
Miller Lite
Yuengling Lager

Import - 6

Stella Artois
Heineken
Amstel Light
Corona

Thanksgiving Dinner at Blue Pig Tavern

Thursday, November 22nd

Three Course Dinner
$45 per person

Choice of one appetizer, entrée and dessert


Appetizers

CELERY ROOT SOUP
Caramelized Cauliflower and Four-Spice Apples

CLAM &BUTTERNUT SQUASH CHOWDER WITH BACON MIXED GREENS SALAD
Roasted Acorn Squash, Dried Cranberries, Aged Goat Cheese, Maple-Sherry Vinaigrette

CHICKEN LIVER MOUSSE
Cornichon, Toasted Brioche, Pickled Onions, Arugula

SEARED SCALLOP SALAD
Shaved Fennel, Grapefruit, Avocado, Seared Onion, Vinaigrette

CLASSIC DEVILED EGGS


Entreés

TRADITIONAL THANKSGIVING ROAST TURKEY DINNER
Roasted White & Dark Meat Turkey, Herb Stuffing, Mashed Potatoes, Turkey Gravy, Cranberry Sauce, Sweet Potato Casserole, Green Beans & Carrots

WHOLE CRISPY TROUT
Spinach, Pearl Cous Cous, Sundried Tomatoes, Green Onions, Poached Egg & Caper Dressing

GRILLED YELLOWFIN TUNA
Spaghetti, Olives, Capers, Sweet Peppers, Basil, Tomato, Olive Oil, Garlic

NEW YORK STEAK
Roasted Brussels Sprout & Fingerling Potatoes with Bacon, Blue Cheese Veal Sauce, Collard Greens

ROASTED PORTOBELLO WITH KABOCHA SQUASH RISOTTO
Buttered Bread Crumbs, Roasted Cherry Tomatoes & Shallots, Olive Oil, Balsamic, Pecorino Cheese, Micro Arugula


Desserts

HOMEMADE PUMPKIN PIE
APPLE CRUMB PIE
SWEET POTATO TART
FLOURLESS CHOCOLATE MOUSSE CAKE (gluten free)

Thursday, November 22nd
Seatings from 1:00 pm – 5:00 pm  
Adults $45+ for full buffet
Children $19+ for full buffet (ages 3 – 12) 

Menu


Chilled Salads

Roasted Butternut Squash Salad
with Dried Cranberries, Shredded Greens and Toasted Almonds

Root Vegetable & Quinoa Salad
with Pickled Radishes

Cavatelli Pasta
with Sweet Potatoes and Grilled Radicchio, Honey-Balsamic Vinaigrette

Baby Iceberg
with Blue Cheese, Bacon, Chopped Egg, Tomatoes

Roasted Cherry Tomato Caprese Salad
Seafood Ceviche Salad

Beach Plum Farm Ham
with Assorted Cheeses, Mustard, Cornishon, Cranberry & Orange Relish with Pecans

Beach Plum Farm Deviled Eggs


Warm Soups

Turkey Florentine Soup

US Senate Bean Soup
with Smoked Ham Hock


The Carvery

Roasted Turkey
with Cranberry Sauce and Turkey Gravy

Slow Roasted Prime Rib of Beef
with Natural Jus and Horseradish Crème

Crispy Local Haddock
with Artichoke-Caper Tartar Sauce

Cider Braised Pork Shoulder
with Caramelized Onions & Apple Confit


Sides

Herb Stuffing

Mashed Potatoes

Sweet Potato Gratin

Pearl Onions
in Cream Sherry

Macaroni & Cheese

Fresh Seasonal Vegetables
with Savoy Cabbage

Green Bean Casserole
with Wild Mushrooms and Crispy Shallots

Sweet& Sour Brussels Sprouts
with Raisins and Pine Nuts

Parker House Rolls & Butter

Assorted Desserts

 

Christmas Specials at the Blue Pig Tavern

Specials are offered in addition to our regular menu.

Served Tuesday, December 25th from 2:00 until 8:00 pm.

Call (609) 884-8422 for reservations.


Appetizers

Grilled Quail
with Wild Rice & Butternut Squash “Risotto”

Rutabaga & Apple Soup

Watercress, Endive, Apples, Blue Cheese and Walnut Salad

Winter Caesar Salad
Kale, Celery Root, Caesar Dressing, White Anchovies


Entrées

Pork Shoulder Confit
Root Vegetable Succotash, Applejack Whiskey Sauce

Roasted Beef Tenderloin
Mushroom Duxelle, Puff Pastry, Black Truffle Sauce, French Beans, Seared Carrots

Seared Local Sea Scallops
Olive Oil Broth, Black Trumpet Mushrooms, Pearl Onions, Fingerling Potatoes, Bacon Lardon

Grilled Swordfish
Red Wine Sauce, Yukon Gold Potato Puree, Ratatouille, Crispy Green Onions

Mushroom Ravioli with Chanterelles
Leeks, Crispy Artichoke, Mushroom Jus. Parmesan Cream

Tuesday, December 25th
Seatings from 1:00 pm – 5:00 pm

Menu


Chilled Salads

Kale and Quinoa Salad
with Golden Raisins and Parmesan

Roasted Fingerling Potatoes
with Parsley Vinaigrette

Smoked Pork
with Frisee, Apples, Parsnips, Maple-Mustard Vinaigrette

Roasted Root Vegetables
with Fine Herbs, Olive Oil and Lemon

Chili Rubbed Steak Salad
Caramelized Onions, Field Greens, Blue Cheese and Yukon Gold Potatoes

Smoked Salmon Platter
Chopped Egg, Red Onion, Chives, Brioche Toast Points

Field Greens Salad
with Green Goddess Dressing

 


Warm Soups

Creole Style Lobster Bisque

Sweet Potato & Chickpea Chili

Pork & Shiitake Soup
with White Pepper and Vinegar

 


Carving Station

Slow Roasted Prime Rib
with Au Jus and Horseradish Crème

Beach Plum Farm Ham
with Brown Sugar Glaze, Mustard Sauce

Salmon En Croute

 


Hot Buffet

Crab Stuffed Sole
Red Pepper Sauce, Chives

Seared Chicken Breast
with Olives, Roasted Tomatoes, Grilled Onions

Baked Spinach & Buffalo Ricotta Ravioli
Tomato, Asiago and Basil

Yukon Gold Mashed Potatoes
with Buttermilk

Turnip and Potato Gratin
with Gruyere

Marsala Glazed Carrots

Seasonal Fresh Vegetables

 


Desserts

Assorted Tarts, Cookies, Cakes, Mousse Parfaits, Chocolate and More

 

 

contact us

Director of Food and Beverage:

Jennifer McKenna
jmckenna@congresshall.com

Press/Media Inquiries:

Lisa Johnson (609) 788-8548
lisa@lisajohnsoncommunications.com

Blue Pig Tavern:

(609) 884-8422
Click to Reserve on OpenTable

reach us by phone:

(609) 884-8422

Directions

Blue Pig Tavern

200 Congress Place

Cape May, New Jersey 08204

(609) 884-8422

IT'S EASY TO FIND US

The Blue PIg Tavern is located within the historical Congress Hall Hotel. The hotel is located right in the heart of the Historic District, right across the street from the beach and the Washington Street Mall.

Valet Parking
Breakfast & Lunch: 1 hr. complimentary valet parking.

Dinner: 2 hr. complimentary valet parking.

from google maps:

View Google Map & Enter Your Starting Point

from specific points

From the Garden State Parkway
approx. 10 minutes

Take the Parkway to the end, Exit \"0\", to 109 South, Follow Route 109 over a large then a small bridge. This becomes Lafayette Street. Follow Lafayette Street through two traffic lights to the end. Lafayette will end at Jackson Street where there is a green liquor store called \"Colliers\". Turn left onto Jackson Street and immediately turn right onto Mansion Street. Continue to stop sign and turn left onto Perry Street. Make first right onto Congress Place and turn left into hotel reception area.

From the Cape May Lewes Ferry
approx. 15 minutes

From the Ferry Terminal in North Cape May, follow the signs for Route 109 South and the Garden State Parkway. Take Route 109 South over the Cape May bridge onto Lafayette Street. Follow Lafayette Street approximately 1.5 miles until you dead end at Jackson Street. Turn left onto Jackson Street and immediately turn right onto Mansion Street. Continue to stop sign and turn left onto Perry Street. Make first right onto Congress Place and turn left into hotel reception area.

From New York
approx. 3 hours

Exit Manhattan to New Jersey Turnpike. Take the N.J. Turnpike South to Exit 11 for the Garden State Parkway. Take the G.S. Parkway to end, Exit \"0\", to 109 South, Follow Route 109 over the Cape May bridge onto Lafayette Street. Follow Lafayette Street approximately 1.5 miles until you dead end at Jackson Street. Turn left onto Jackson Street and immediately turn right onto Mansion Street. Continue to stop sign and turn left onto Perry Street. Make first right onto Congress Place and turn left into hotel reception area.

From Washington/Baltimore
approx. 3 hours

95 North to Delaware Memorial Bridge, take bridge to Route 40 East. Follow Route 40 to Route 55 South to end (at Route 47 South). Route 47 South to Garden State Parkway South. G.S. Parkway to end, Exit \"0\", to 109 South, Follow Route 109 over the Cape May bridge onto Lafayette Street. Follow Lafayette Street approximately 1.5 miles until you dead end at Jackson Street. Turn left onto Jackson Street and immediately turn right onto Mansion Street. Continue to stop sign and turn left onto Perry Street. Make first right onto Congress Place and turn left into hotel reception area.

From Philadelphia
approx. 1 hour 45 minutes

Walt Whitman Bridge to 42 South, to Atlantic City Expressway East. Take the A.C. Expressway to the Garden State Parkway south. G.S. Parkway to end, Exit \"0\", to 109 South, Follow Route 109 over the Cape May bridge onto Lafayette Street. Follow Lafayette Street approximately 1.5 miles until you dead end at Jackson Street. Turn left onto Jackson Street and immediately turn right onto Mansion Street. Continue to stop sign and turn left onto Perry Street. Make first right onto Congress Place and turn left into hotel reception area.

Loading...
Loading...