"One of the top 25 chefs at the Shore."
- Atlantic City Magazine
"Best Cape May Restaurant"
- Atlantic City Magazine
""Superb", "Creatively prepared dishes", "Memorable""
- New York Times
"Freshest, highest quality ingredients"
- Philadelphia Daily News
"Town's most beloved restaurant" and
"Some of the most spectacular food in Cape May"
- The Philadelphia Inquirer
"The Ebbitt Room has service that's "Swiss level",
so you're virtually guaranteed a perfect evening."
- Zagat Guide
Ebbitt Room Hours
Sunday - Thursday: 5:00pm - 9:00pm
Friday & Saturday: 5:00pm - 10:00pm
Bar Snacks available Saturday & Sunday from 3:00pm until close
The Ebbitt Room enforces a ‘Smart Casual' dress code.
While our wish is for all of our guests to be completely comfortable, we do encourage
collared shirts for gentlemen and equivalent attire for ladies.
Reservations are required.
For parties of 6 or more, a credit card is required at the time of booking. We ask that any dinner reservations be cancelled at least 24 hours prior to the reservation. Cancellations within 24 hours of the reservation are subject to a cancellation fee of $20 per person.Reserve a Table
Ebbitt Room Menus
Oysters on the Half Shell20 / 39
Classic Mignonette, Cocktail Sauce
Tomatillo Aguachile, Yuzu Kosho, Radish, Kumquat
Blue Fin Tuna Tartare21
Prosciutto, Herb Pesto, Pine Nuts, Crostini
Beach Plum Farm Deviled Eggs14
Chef’s Daily Preparations
Maine Lobster Caesar18
Romaine Lettuce, Parmesan, Caesar Dressing
Palm Hearts, Cara-Cara Orange, Carrots, Red Dulse, Radish
Crushed Peas, Ricotta, Mint, Butter
Tomato, Celery, Red Onion, Preserved Lemon Oil, Labneh
Calabrian Chili Butter, Pecorino, Za’atar Bread Crumb
Tempura Fried Calamari14
Pickled Peppers, Creamy Ginger Aioli
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.
Cape May Scallops39
English Pea Cous-Cous, Mint, Tasso Ham, Morels
Miso Glazed Atlantic Halibut38
Sauteed Spinach, Carrot Puree, Beetroot Molasses
Blue Fin Tuna40
Olives, Tomato, Caper, Haricot Vert, Herb Jus
Braised Wagyu Beef Cheeks38
Potato Puree, Farm Greens, Horseradish Cream, Madeira Jus
Beach Plum Farm Pork Milanese36
Shaved Veggie Salad, Pickled Shallots, Yuzu Mustard Aioli
Elysian Farms Lamb Chops59
Apricot Chutney, Turmeric Yogurt, Cucumber Tabouleh
Aged Peking Duck Breast38
Baby Bok Choy, Parsnip, Spring Pea Puree, Rhubarb Compote
8oz Filet Mignon48
Delta Asparagus, Roasted Potato, Red Miso Bearnaise Sauce
Daily Vegetarian Special28
Always Changing Seasonal Preparation
Garlic Herb Butter, Saffron Aioli
Chimichurri, Apricots, Pecorino
Salsa Bravas, Creme Fraiche
Charred Snap Peas12
Mint, Sweet Chili Lime Vinaigrette
Simple Farm Salad10
Lobster Mac & Cheese18
Beach Plum Farm Broccolini10
Chili Citrus Aioli
Baby Bok Choy10
"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold."
Key Lime Pie10
Vanilla Whipped Cream, Graham Cracker Crust
Sweet Ricotta Doughnuts10
Cinnamon Sugar, Apple Cider Caramel
Ginger Snap Crust, Toffee, Caramelized Banana
Home Made Ice Creams and Sorbets8
All of our pastries are made in house and feature farm fresh eggs from Beach Plum Farm.
Absolut Pear Vodka, Elderflower Liqueur, Pear Nectar, Cranberry Juice
Banhez Mezcal, Carpano, Campari, Orange Twist
Jalapeno Pineapple Margarita14
Cazadores Tequila, Lime, Orange, Pineapple Puree
Alibi Gin, Honey, Lemon
Carpano, Makers Mark Bourbon, Amarena Cherry
Chef's Choice - 35
BIG TABLE FARM, ROSÉ OF PINOT NOIR, OREGON, 2017
FRANCIS COPPOLA, CHARDONNAY, DIRECTOR’S CUT, CALIFORNIA, 2017
SOUTHERN RIGHT SAUVIGNON BLANC, SOUTH AFRICA, 2018
WOODWORK, PINOT NOIR, CENTRAL COAST, CALIFORNIA, 2016
OLD PEARL, CABERNET SAUVIGNON, CALIFORNIA, 2017
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.
Playing Live in the Ebbitt Room
An alumnus of New York’s famed High School of the Performing Arts, Ken Richardson studied at the New School for Jazz and Contemporary Music. He has worked and/or toured with esteemed company like Mariah Carey, Whitney Houston, Dionne Warwick, Kenny Rogers, Keith Sweat, Babyface, Gerald Levert, Eddie Levert, GQ, Queen Latifah, Natalie Cole, Bruno Mars, and Stevie Wonder.
Ken has been inspired by various styles of music and can play them all. You can count on hearing songs by Billy Joel and Elton John, Elvis, James Taylor, as well as The Eagles, Sinatra, and the best of Motown.
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
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 Point
From Specific PointsFrom The Garden State Parkway | From The Cape May Lewes Ferry | From New York | From Washington/Baltimore | From Philadelphia