609-884-5970 Reservations

Our Cape May, New Jersey restaurant features happy hour daily from 3:00-6:00 and guests get to enjoy half priced drinks. Every night there is live music or fun events. Join us for a night on the town.

Sundays are Open Mic 7 - 10 PM

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Music Every Night 

  • Fri-Sat-Sun     7 - 10 PM
  • Mon-Tues-Wed-Thurs     6:30-8:30 PM                

Carroll Villa, NJ   










November 27th  Open Mic


November 28th  Jimm Ross

November 29th Honey Hawks

November 30th Dan Barry

December 1st     Andy reeves

December 2nd    Geno White

December 3rd     Joe & Mike

December 4th     Open Mic


December 5th     Gordon Vincent

December 6th     Barry Tischler

December 7th     The Squares

December 8th     Mike Flannigan

December 9th     Hevee Levee

December 10th   C Lynne

December 11th   Open Mic


December 12th  Jimm Ross

December 13th  Honey Hawks

December 14th  Dan Barry

December 15th  Andy Reeves

December 16th  Jim Doran

December 17th  Robin & Amy

December 18th  Open Mic


December 19th  Gordon VincentCarroll Villa, NJ

December 20th  Barry Tischler

December 21st   The Squares

December 22nd  Mike Flannigan

December 23rd   Robin & Amy

December 24th        Closed Christmas

December 25th         Closed Christmas


December 26th  Jimm Ross

December 27th  Honey Hawks

December 28th  Dan Barry

December 29th  Andy Reeves

December 30th  Nismah

December 31st  Jim Doran

January 1st    Open Mic


We have art on exhibit at the Mad Batter year-round in our dining room and gallery room. All artwork is for sale.

2016 Mad Batter Art Shows in the Gallery Room, the Main Dining Room, and the Terrace

November 3 - December 8   Artist's Reception November 13, 3 - 5 PM

  • Lori Erdley - Mosaics
  • Matt Loeber - Photography

December 8 - January 5   Artist's Reception December 11, 3 - 5 PM

  • Cape May Photo Club
  • Robin Huber - Mosaics
  • Betty Campbell - Pastels & Hand Turned Woodcrafts


 Upcoming events


Dec 9 - Wine Dinner - 5 course dinner paired with wines $75

  • Fried Scallop with melted leeks and caviar remoulade
  • Cream of Cauliflower Soup with aged cheddar
  • Kale Salad tossed with dates, toasted almonds, tangerine, pomegranate, and cranberry vinaigrette
  • Veal Osso Buco with creamy scalloped potatoes and slow roasted ragu, topped with gremolata
  • Chocolate Bottom Red Velvet Cheesecake


Mad Batter New Year’s Eve 2016


 Short Rib Taco with corn tortilla, topped with cilantro cream, jalepeno cabbage, queso fresco, and pico de gallo

Shrimp and Mussels in white wine -tomato broth, with shallots, garlic butter, and homemade hot sausage

Tuna Tartare with orange-ginger - sesame drizzle, served on a fried wonton with wasabi pea dust

Grilled Vegan Sausage with cranberry sweet potato salad

Soups and Salads

Mad Batter Clam Chowder

Lobster Bisque with crème fraiche and sherry

Vegan Butternut Squash Soup

Roasted Beet Salad with baby greens, red onion, blood oranges, goat cheese fritters, and pomegranate-white balsamic vinaigrette

Baby Greens with spicy nut mix, grapes, caramelized pear, and champagne vinaigrette (vegan)

Apple Salad- arugula and watercress with Granny Smith apples, dried cherries, crispy onions, shaved pecorino cheese, and warm cider vinaigrette


 Shrimp and Lobster Scampi tossed with fettuccine, olive oil, garlic, white wine, lemon juice, parsley, and red pepper flakes

Pan Seared Scallops with red wine beurre blanc, wild mushroom risotto, and vegetable

Whole Branzino stuffed with shrimp and sweet potato hash, peppers, onion, and chorizo sausage, toped wit jalapeño cream

Crab Puff Pastry Purse with spinach, ricotta cheese, lump crabmeat, and roasted red pepper sauce

Grilled Filet Mignon Stack with artichoke and crab, topped with toasted Asiago and pan fired whiskey demi, served with horseradish mashed potatoes, and vegetable

Rack of Lamb grilled with cherry rhubarb sauce, served with roasted baby red skins and crispy brussel sprout sauté

 Roasted Duck Leg with white bean cassoulet

Vegan White Bean Cassoulet with vegan sausage


 White Chocolate Macadamia Mousse

Eggnog Cheesecake

Lemon Sorbet

Dark Chocolate Brownie with vanilla brandy ice cream.

Chocolate Pear Puddle-honey port spiced poached pear stuffed with cranberries and pecans, dipped in chocolate and served over  crème anglaise


4 course dinner $75, tax and gratuity not included

(includes appetizer, soup or salad, entrée, dessert)

Live Music 7 – 12 midnight with Jim Doran