410 Bank Street

An island atmosphere envelopes this highly acclaimed yet casually elegant Cape May restaurant. No matter that the place has won scads of awards from power eaters like New York Times and Zagat reviewers...the only thing serious about this restaurant is the food.

Some people trek from Manhattan to Cape May just to eat here. And, the New York Times notes. "It's worth it!" Zagat calls the French / Caribbean /New Orleans menu a "tastebud explosion."

The award winning cuisine by Chef Henry Sing Cheng is served with panache on a romantic, French West Indian inspired verandah and garden. Get bread pudding for dessert - Paul Prudhomme loves it.

Blackened Sea Scallops fresh local Captain's catch with a Louisiana remoulade sauce Gulf Stream Crab Terrine three layers of Jump Lump Crabmeat, fresh tomatoes and avocado Home Smoked Cowboy Steak thinly sliced, served with a red pepper coulis and green chili relish dipping sauce Bayou Oyster Stew fresh Louisiana pan-seared oyster stew. Atlantic Swordfish with a champagne crabmeat cream sauce Cape May Yellow-Fin Tuna with Chef Sing's signature Barbadian black bean sauce Chilean Sea Bass Creole encrusted with fresh herbs and ground pecans, served with a shrimp and crawfish Creole sauce Cajun Shellfish Gumbo File Lobster, sea scallops, shrimp and crab ina rich dark roux gumbo New Orleans BBQ Shrimp large, fresh gulf shrimp sautéed in the shell, "barbecue" style, in a rich spicy and authentic Voodoo beer sauce Mesquite Grilled Lobster Tail served with Mardi Gras beurre blanc Blackened Prime Rib coated in Sing's spices, applewood roasted, pan-blackened, served with mashed potatoes and fresh corn chilli Chef Sing's Roast of the Night Chef's selection of prime meat, fowl or game, limited quantity. Come early! Also See Frescos