MAD BATTER
Cape May’s original gourmet restaurant is still serving great food with a fun vibe (and the best breakfasts in town!)
Some menu highlights
Where Is It? JUST half a block from the beach and the Washington Street Mall on gorgeous Jackson Street, in the Carroll Villa Hotel (see page 296). Why Should I Go? THE Mad Batter has been serving delicious and innovative food for more than 30 years. Customers who have waited in line for breakfast are now returning for the experience with their children. And no wonder! Breakfasts here are almost a religious experience – don’t get us started on that irresistible basket of warm, flavored breads! Dinner options are always inventive, and the seafood is extraordinary. Typical entrées include award-winning jumbo lump crabcakes, a filet and crabcake combination, juicy steaks, chicken, and fresh fish specials daily. Even if you’re not planning a full dinner, enjoy a scrumptious dessert on the beautiful European-style front porch.
Anything Else I Need To Know? THE Mad Batter recently completed a complete overhaul of its bar, moving it to the other side of the room and doubling its size. For those of you who sometimes like a less formal dinner at the bar, this is a great new spot to try! Eating in the sky-lit dining room or the secluded garden terrace is a special treat
(that you should enjoy often!). And the terrace is perfect for intimate weddings and parties. The Mad Batter is open year round – be sure to check often to see what special events are planned throughout the year, and find out why it’s been a Cape May tradition for four decades.
ORANGE & ALMOND FRENCH TOAST A rich batter of heavy cream, eggs, fresh orange juice and almonds. CHESAPEAKE BAY BENEDICT Poached eggs on toasted English muffin with jumbo lump crabmeat and caper hollandaise. Waldorf chicken croissant Chicken, apples, grapes, walnuts, celery, red onion tossed in a creamy waldorf dressing, on a croissant. MARYLAND CRAB CAKES Two award-winning jumbo lump crab cakes with sweet potato hash and whole grain mustard sauce. PEAR SALAD Watercress and Belgian endive with port poached pear, gorgonzola, candied walnuts, port wine vinaigrette. SautÉed Jumbo Sea Scallops Served on lobster raviolis with sage-pecan butter and wild mushrooms.
mad batter « 19 jackson street, cape may « (609) 884-5970 « www.madbatter.com