Cuisine:

• American
• Regional
• Others
• New American
• Sea food

Ebbitt Room, The Description:
Though visually in sync with the Victorian elegance of Cape May and the 1879 landmark hotel where it is housed, The Ebbitt Room is nonetheless an anachronism---albeit a tasty one. The New American cuisine is creative and appealing with clean, seasonal flavors. Every course is carefully considered---the result is dishes such as calamari with lime-ginger aïoli and organic baby greens; seared New York State foie gras served with warm golden raisin polenta, fig jam and red wine reduction; and pistachio-dusted local scallops with scallion and crab barley, tomato jam and a lush brown butter sauce. The operative word on the menu is "local," which refers to Atlantic coastal fish such as hake, cod, tilefish and black bass. The wine list is thoughtfully chosen to complement the seafood-heavy bill of fare. Among the treasures of mostly French and California vintages are Buil & Giné, Verdejo, Nosis, Rueda, Spain 2004 and Cable Bay, Sauvignon Blanc, Marlborough 2005. The desserts feature wondrously gooey treats such as steamed sticky toffee pudding with vanilla bean ice cream, but consider also the serious cheese plate with its selections such as Tomme de Savoie from France and Bucheron from Italy.


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