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

2019 Mad Batter Art Shows in the Gallery Room, the Main Dining Room, and the Terraces

Nov 7 - Dec 7: Opening Nov 10, 3-5 PM

• Lori Erdley - Cape May Rainbow Mosaics
• Sydnei Smithjordan - Skateboards
• Kathy Fallon - Photography

Dec 7 - Jan 2: Opening Dec 8, 3-5 PM

• Artists Guild of the Cape / Stan Sperlak

2019 Events

Fri Dec 13 Wine Dinner - Holiday Menu with Hawk Haven and Cape May Winery

Mad Batter Holiday Wine Dinner
December 13, 2019 7:30 PM

Goat Cheese, Fig Jam, & Prosciutto Crostini,
topped with Parmigiano Regiano crisps
HH Riesling 2018
CM Riesling

Prawn Bisque with Truffle Foam
HH Chardonnay 2017
CM Barrel Fermented Chardonnay

Arugula, Duck Confit, & Quail Egg Salad with pecorino,
toasted hazelnuts, homemade croutons, and raspberry vinaigrette
HH Proprietor's Red Blend 2017
CM Pinot Noir

Braised Frenched Lamb Shank au jus, served with roasted garlic mashed Yukon potatoes, and purple broccoli
HH Talon 2016
CM Merlot

Buche De Noel topped with gingerbread cake and cherry sauce
HH White Port
Isaac Smith Red Port

wines presented by the local vineyards
Hawk Haven Vineyard & Winery, Rio Grande, NJ
Cape May Winery, Cape May, NJ
$75 per person
Tickets available at the Mid-Atlantic Center for the Arts 609-884-5404
www.capemaymac.org

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Mad Batter New Year’s Eve 2019

Appetizers
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 *
Shrimp, Crab & Crayfish Cocktail with whipped avocado, pico da gallo, and creole remoulade *
Seafood Crepes with shrimp and crab in a creamy brandy sauce
Vegan Crab Cake with vegan remoulade

Soups and Salads
Mad Batter Clam Chowder *
Lobster Bisque with crème fraiche and sherry
Vegan Sausage, White Bean & Escarole Soup *
Holiday Salad of mixed greens, pomegranate, mandarin orange, red onion, blue cheese, and roasted hazelnuts,
tossed in honey-citrus vinaigrette
Mixed Greens with blue cheese fig and roasted grapes, tossed in apple cider vinaigrette *
Apple Salad of arugula and watercress with Granny Smith apples, dried cherries, crispy onions, shaved pecorino cheese, and cranberry vinaigrette *

Entrees
Seafood Risotto *
with lobster, crab, shrimp, scallops, spinach, and peas in a truffle oil-white wine sauce
Pan Seared Halibut *
with orange beurre blanc, lobster mashed potatoes, and grilled asparagus
Pan Seared Scallops *
with a champagne and caviar remoulade, served over and shrimp and vegetable rice pilaf
Whole Red Snapper *
with lemon garlic rub, served over chorizo paella
Cranberry-Honey Glazed Duck Leg Confit
with sweet potato and cranberry nut stuffing, grilled asparagus
Braised French Lamb Shank Au Jus *
roasted garlic Yukon mashed potatoes and grilled asparagus
Grilled Filet of Beef Tenderloin
topped with crab and blue cheese, over a red wine demi, served with confit fingerling potatoes,
balsamic glazed cipollini onions, and grilled asparagus
Vegan Wellington
eggplant, portobello mushroom, roasted pepper, spinach, vegan cheddar, and basil, baked in puff pastry,
and served atop roasted tomato sauce with vegan mozzarella
Vegan Twin Filet
in a roasted shallot vegan demi, with vegan scalloped potatoes and grilled asparagus
Vegan Tower *
portobello mushroom, vegan mashed potato, sautéed broccoli rabe, roasted tomato sauce

Desserts
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 over crème anglaise *

*gluten free items

4 course dinner $75, tax and gratuity not included
(includes appetizer, soup or salad, entrée, dessert)
Live Music 7 – 12 midnight with Jim Doran