410 Bank St.
Cape May, NJ 08204
Price Of Entrées: $25-$37
BYOB
Booking Advised
Not Handicap Accessible
Accept V, MC, AE, D
On-Site Parking
No Takeout
Kids’ Menu
Why Should I Go? Stephen and Janet Miller, who spent a decade working on movie scripts and production, know that a good film will transport its viewer. The restaurant they opened together in 1984 manages to do the same thing. Those who walk through the garden and porches of the wisteria vine-covered cottage that is 410 Bank Street are made to feel as though they’re about to dine “on a private yacht,” as one critic said. The food, influenced by the cuisine of France, New Orleans and the Caribbean, is just as transporting. Combining the flavor palettes of these regions onto one menu might sound risky but, judging from the great number of customers who have traveled from New York just to give 410 Bank Street a go, it works. And besides, Stephen and Janet have never been ones to shy away from risk. After wrapping production of Jaws III, they shelved their English degrees, left their Manhattan life behind, and realized their dream of turning a two-story Victorian into one of Cape May’s most beloved culinary institutions. We’re grateful they did, and you will be, too.
Insider Tip: 410 Bank Street is the recipient of the international Five-Star Diamond Award, and in 2011, voted “Best Restaurant in South Jersey” by the annual reader’s poll in New Jersey Monthly. After your award-winning meal, stop by Cape May Stage, which is next door, for an award-winning show. 410 Bank Street offers pre-theater dinner specials, so you can make a night of it.
Menu Highlights
Blackened Sea Scallops
With Louisiana remoulade sauce.
Gulf Stream Crab Terrine
Layers of jumbo crab, fresh avocado and Jersey tomato.
Macadamia-Encrusted Mahi-Mahi
In a vanilla rum sauce.
Canyon-Caught Swordfish
With lobster and crab, Champagne cream sauce.
Blackened Prime Rib
Fruit-wood smoked, slow-roasted and blackened to order.
New Orleans Voodoo Shrimp
Chef Sing takes the Cajun classic into the realm of black magic.
Chilean Sea Bass Creole
Hugged with fresh herbs and ground pecans in a shrimp and crawfish étouffée sauce.
Anne’s Bread Pudding
With caramel bourbon sauce. Called “better than the best of New Orleans.”
