La Verandah

The chef is from France and sauces are this restaurant's crowning achievement.

From the authentic gravlax in a mustard dill sauce to filet mignon in a port wine demi gaze, you'll savor the sauce as much as the main ingredient. The Atlantic City Press food critic raved about the roasted duck, with its sauce of cherries and Grand Marnier.

La Verandah is in the restored Hotel Alcott and although the dining room is pretty, ask for a table on the verandah. You'll get a nice sea breeze while you dine.

The restaurant is only open from Memorial Day through mid September.

Chilled Lobster Cocktail With ripe avocado...14 Chilled Crabmeat Cocktail Maryland jumbo lump, lemon tarragon sauce and cocktail sauce...12 Gravlax Cured salmon, capers with mustard dill sauce...10 Salmon Victoria Encrusted with crispy potatoes served with fresh steamed asparagus and sweet pepper corail sauce...22 Chilean Sea Bass Grilled fillet served over al dente angel hair pasta tossed in saffron sauce...26 Red Snapper Grilled fillet with the roasted fennel Pastis Liquore Flambé...22 Grouper Grilled fillet served over fennel salad in a delicate citrus dressing...22 Petite Bouillabaisse Du Chef An array of fresh seafood, steamed potatoes, cheesy crouton roille and accompanied with chefs' fresh vegetable medley...27 Prime Dry Aged New York Strip Steak 16 ounce dry aged beef served with potatoes au gratin and fresh steamed asparagus...36 Char Grilled Filet Mignon Topped with shitake mushrooms in a port wine demi glaze sided with potatoes au gratin and chefs' fresh vegetable medley...26 Roast Rack of Lamb Crown rack with essence of thyme sauce, tarragon mashed and chefs' fresh vegetable medley...28 Grilled Chicken Breast Grilled boneless breast marinated in lemon/lime zest served with vegetable mousse...19 Roast Breast of Duck Boneless breast of duck marinated with Grand Marnier and black cherry sauce served with sautéed spinach and vegetable mousse...26