Ebbitt Room Menus
RAW BAR
Oysters on the Half Shell20 / 39
classic mignonette, cocktail sauce
Classic Shrimp Cocktail20
louis sauce, lemon
Blue Fin Tuna Tartare21
prosciutto, herb pesto, pine nuts, crostini
TO SHARE
Anna’s Housemade Focaccia6 / with Burrata +9
rosemary, sea salt, olive oil
Charcuterie Boards5 for 28
grain mustard, roasted nuts, olives, crostini
Cheese Boards5 for 28
artisan jams, roasted nuts, fresh fruits, crostini
SEASONAL
Beach Plum Farm Deviled Eggs14
chef’s daily preparations
Char-Grilled Oysters18
calabrian chili butter, pecorino, za’atar bread crumb
Beetroot & Carrot Salad15
feta, puy lentils, pears, almonds, labneh, seeds & sprouts
Venison Carpaccio23
arugula, mustard seed, yuzu-miso aioli, figs, pecorino
BBQ Pork Ribs22
date molasses, pomegranate, scallion
Rabbitt Ragu Pasta25
black truffle, guanciale, fennel pollen
Herb Caesar Salad15
romaine, lemon zest, croutons, parmesan dressing
Vegetables
Roasted Baby Carrots14
medjool date yogurt, fall honey
Brussel Sprouts14
balsamic, pecorino romano, black pepper
Fried Potatoes12
malt vinegar aioli, togarashi spice
Cheesy Potato Puree14
fontina, smoked bacon, chives
Simple Farm Salad12
herb vinaigrette
The Ebbitt Room is committed to sustainable and seasonal cuisine, sourcing from our very own Beach Plum Farm and the coastal regions of New Jersey.
Mains
Cape May Scallops41
late summer corn risotto, english peas, tasso ham
Branzino Almondine39
haricot vert, almonds, chanterelles, brown butter lemon sauce
Swordfish42
sweet potato puree, brussel sprouts, jalapeño bacon jam
14oz Koji Rubbed Veal Chop58
ginger spiced apples, potato puree, miso mustard jus
Braised Beef Cheeks46
tomato guajillo sauce, jasmine rice, radish herb salad
Beach Plum Farm Chicken37
carmelized cippolini, creamy polenta, agro-dulce
Local Duck Breast42
beetroot puree, gai lan broccoli, soy caramel reduction
8oz Filet Mignon42
beach plum farm veggies, roasted potatoes, red miso bearnaise sauce
Chef's Daily Vegetarian Special28
always changing seasonal preparation
Desserts*
"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold."
~Judith Olney
Vahlrona Chocolate Cheesecake13
Chocolate Graham Cracker, Raspberry Sauce, Whipped Cream
Sweet Ricotta Doughnuts13
Lavender Caramel
Key Lime Pie13
Vanilla Bean, Whipped Cream
Home Made Ice Creams and Sorbets10
All of our pastries are made in house and feature farm fresh eggs from Beach Plum Farm.
*Menu prices and menu items are subject to change without prior notice.
Specialty Cocktails - 15*
Hemingway Daiquiri
Rum, Maraschino Liqueur, Fresh Grapefruit, Lime
Beach Plum Farm Mojito
Rum, Beach Plum Farm Mixed Berries, Beach Plum Farm Mint, Lime, Sugar, Club
Cape May Mule
Vodka, Ginger Beer, Strawberries, Lime
Pineapple- Jalapeño Margarita
Tequila, Lime, Orange, Jalapeño, Pineapple
Smokehouse Margarita
Mezcal, Agave, Lime, Orange, Pinot Noir Floater
Specialty Martinis - 16*
Beach Plum Farm Cucumber Martini
Saki, Cucumber, Lime, Mint
Basil Lemon Drop Martini
Vodka, Lemoncello, Lemon, Basil
Pear Martini
Vodka, Elderflower Liqueur, Pear, Cranberry
Blood Orange Martini
Vodka, Blood Orange, Sparkling Wine
Virgina Cosmo
Vodka, Strawberries, Orange Liqueur, Cranberry
Classics*
Blue Cheese Martini18
Grey Goose Vodka, Hand Stuffed Blue Cheese Olives
Sazerac15
Rye Whiskey, Peychaud’s Bitters, Cane Sugar, Absinthe, Lemon
Negroni15
Gin, Carpano, Campari, Orange
Pimms Cup15
Pimms, Strawberries, Cucumber, Mint, Sprite
The Virginia Paloma15
Tequila, Agave, Lime, Grapefruit
Bees Knees15
Gin, Honey, Lemon, Yellow Chartreuse
Sparkling Cocktails - 15*
Aperol Spritz
Aperol, Prosecco, Club, Orange
Kir Royale15
Chambord, Raspberries, Twist, Sparkling Wine
French 75
Gin, Lemon, Sparkling Wine
Pear And Cranberry Bellini15
Pear, Cranberry, Elderflower, Champagne
Non-Alcoholic Refreshments - 6*
Duche de Longueville
N/A French Sparkling Cider
Ginger Mint Mule
Ginger Beer, Lime, Mint
Please visit the Ebbitt Room to view our range of spirits available, as well as our award-winning wine list.
*Menu prices and menu items are subject to change without prior notice.
About Chef Jason Hanin
A graduate of The Culinary Institute of America in New York, Executive Chef Jason Hanin has been at the helm of several successful restaurants across the country. He rejoined Cape Resorts in 2017 as the Executive Chef of The Ebbitt Room in the Virginia Hotel. Chef Jason was first part of the Cape Resorts family in 2011, when he was the Executive Chef at Chelsea Prime at The Chelsea Hotel in Atlantic City. Prior to joining The Ebbitt Room, Jason was the Multi-Unit Brand Chef at Blue Plate Oysterette, an upscale, casual seafood restaurant and raw bar in Santa Monica and West Hollywood. His résumé is long and impressive, and includes working with celebrity Chef Robert Irvine in Atlantic City, opening Dune Restaurant in Margate, assisting at the James Beard Awards in 2002, and running one of the top steak houses in the country, Barclay Prime in Philadelphia. A South Jersey native, he is happy to be back at the Jersey Shore where he calls the beach his home.
The Ebbitt Room was honored with the 2019 Award of Excellence by Wine Spectator Magazine.
Open Table recognized the Ebbitt Room in the 2019 Diners' Choice Awards for most booked, best ambiance, healthy, romantic, vibrant bar scene and more.
The Ebbitt Room
25 Jackson Street
Cape May, New Jersey 08204
609-884-5700
directions
The Ebbitt Room is located within The Virginia 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.
Complimentary Parking is provided for all Ebbitt Room guests.
View Google Map & Enter Your Starting PointFrom Specific Points
From The Garden State Parkway | From The Cape May Lewes Ferry | From New York | From Washington/Baltimore | From Philadelphia