The Merion Inn –Cape May Restaurant Weekend November 3-6 Special RW Menu--Appetizer, Entrée and Dessert for $35.00 (plus tax and gratuity)

Appetizers RED WINE POACHED PEARS WITH STILTON CHEESE, spiced nuts, baby greens, tossed with Champagne vinaigrette ROASTED RED AND GOLDEN BEET SALAD WITH GOAT CHEESE pickled red onions, radishes, arugula, creamy horseradish dressing CAESAR SALAD WITH HOUSE GARLIC CROUTONS, SHAVED PARMESAN, WHITE ANCHOVIES (optional) CAPE MAY SALTS raw local oysters with red wine-shallot mignonette GRILLED OCTOPUS served with white bean purée and salad of roasted red peppers, spring mix and crispy chickpeas MERION CLAMS CASINO TOPPED WITH BACON FRIED CHESAPEAKE OYSTERS WITH CHIPOTLE-LIME RÉMOULADE sliced jalapeños ROASTED WILD MUSHROOMS WITH WHIPPED RICOTTA white truffle oil, creamy polenta, red wine demi-glace, TANDOORI-RUBBED LAMB CHOP WITH GREEK COUSCOUS, SALAD WITH FETA served with harissa-mint yogurt sauce FRENCH ONION SOUP TOPPED WITH MELTED CHEESE JERSEY SHORE CLAM CHOWDER or SOUP OF THE DAY Entrées PAN-SEARED CAPE MAY SCALLOPS baby lima bean-corn succotash with bacon, potato gratin, brown butter GRILLED FAROE ISLAND SALMON blistered heirloom tomatoes, new potatoes, asparagus, whole grain mustard cream sauce

GRILLED SWORDFISH Kalamata olive tapenade, Parmesan risotto, sautéed spinach, tomato broth

MARYLAND CRAB CAKES roasted red pepper-thyme beurre blanc, corn and tomato salsa, choice of sides MERION CRAB IMPERIAL choice of sides “NO FRILLS” SEAFOOD: FLOUNDER, SCALLOPS, SHRIMP OR SHRIMP-SCALLOP COMBO choice of sides BRAISED BEEF SHORT RIBS roasted carrots, spinach, whipped potatoes, fig-Port demi-glace GRILLED PORK CHOP roasted shallot-cranberry demi-glace, baby kale, whipped potatoes LAMB RAGU OVER PAPPARDELLE caramelized onions, radicchio, gorgonzola dolce VEGETABLES TAKE CENTER STAGE! SWEET VIDALIA ONION STUFFED WITH ZUCCHINI AND YELLOW SQUASH, AZTEC RICE & PEAS 18 (eat your vegetables -- make Mom happy :) served with asparagus, sautéed spinach, crispy fried onions, piped potatoes purée, pignoli nut pesto Pescatarians and Carnivores: Add a 4 oz. portion of grilled salmon; grilled shrimp or grilled chicken breast Desserts

KEY LIME PIE WITH GRAHAM CRACKER CRUST AND WHIPPED CREAM MERION STRAWBERRY SHORTCAKE IN A MINI TRIFLE BOWL WITH ALMOND BISCUIT AND WHIPPED CREAM CRÈME BRULÉE CHEESECAKE WITH SOUR CREAM GLAZE CHOCOLATE POTS DE CREME WITH WHIPPED CREAM WARM CINNAMON BREAD PUDDING WITH CARAMEL SAUCE AND PUMPKIN ICE CREAM ICE CREAM OR SORBET WITH A LEMON SHORTBREAD COOKIE

106 Decatur Street, Cape May, NJ Reservations 609.884.8363 or www.merioninn.com (for more details about Cape May Restaurant Week visit www.cmrestaurantweek.com)