I am still having trouble processing the fact that the dining experience I had last night was not…read morein some remote, vacation destination like Santa Barbara, Paris, or Venice. When I looked around me at the dining room, it did not seem possible that I could be sitting 4 miles away from where I live, or 7 miles away from the house I grew up in. Cape May Court House has never been known for upscale dining; but Provence just arrived here, and I want to thank them for elevating my hometown and bringing some culture and elegance to the South Jersey Shore.
We were able to book a reservation because this wonder has not yet been discovered by the summer vacationers from PA, but once NYC gets wind of this place, I know we will not be so lucky. In the meantime, however, I have Provence as an option, and I could not be more euphoric.
The Chef's name is Adam Bowen, and he brings to you a six-course tasting menu. The service is exactly perfect in theory, but still has some small issues to work out in practice. This is because this restaurant and B&B just arrived on the planet, and we cannot hold such a new establishment to the same standard as, say, Peter Shields or the Ebbitt Room, who have been serving Cape May diners for decades. What the new servers lack in execution is made up for by Kal, the maître d', who is clearly perfecting the front of the house during Provence's infant stages.
Last night was the very first night of the new menu, which changes every two to three weeks, so I was expecting some trial-and-error, some slight imperfections, or missteps. What I got was this:
A gorgeous Amuse of Cucumber and Leek Vichyssoise poured over Crabmeat with Mint and Avocado Foam which was followed by "The Bread Course"--something that tasted like a perfect Caprese Salad and a perfect Bruscietta had a baby in heaven. It wasn't either of these things, of course; it was Soft Crostini served with Basil Oil, notes of Boursin Cheese, and Roasted Red Peppers. Then came the first course.
It was Octopus, but it was unlike any Octopus you've ever had. It was a Terrine--served cold--with Lemon Foam, Honeyed Hazelnuts, Piquillo Peppers, Frizzled Chickpeas, and a Tomato Marmalade. By this point, I was starting to understand the breathtaken reviews I had read about this restaurant.
Course 2 was an absolutely perfect. Risotto with impossibly tender Lamb and Summer Peas. Think Ricotta infused with Lemon and Basil, Mushrooms, and Carrots, in a Green Sauce. Stunning and perfect.
For dinner, you choose between the Chilean Sea Bass with Roasted Beets, Cucumbers, and Green Garlic or the Pork Cheek Bourguignon with White Beans, Fennel, and Parsnips. This fish will have you making pleasant sounds. The Pork Cheek may have been the most stunning bite of the night, but who knows when you have been bombarded by flavor since the beginning.
The Dessert Course by Chef Allison Seelaus was the perfect end to the perfect meal. Again, you choose between the light and fresh Honey Mascarpone Peach served with Almond Oats and White Wine Reduction or the decadent but approachable Espresso Chocolate Fudge with an Espresso-Mocha Mousse and a Coffee Macaron.
This place is BYOB, so don't forget to plan your pairings accordingly when you are ready to have your mind blown by Cape May Court House's new Fine Dining Explosion. You'll see.
