For years Old Grange Restaurant passed from one operator to another offering short-lived mediocre dining. Then last year along came well-known Philadelphia restauranteur, Tony Clark, and Old Grange joined the list of best restaurants in the Cape May area.
The restaurant recently opened for the 2012 season with a new approach: five course prix fixe dinners offered at reasonable prices.
On our recent visit my wife and I were offered an amuse-bouche, a choice of two soups, a choice of two salads, a choice of four entrees along with three family style side dishes and a choice of two desserts.
The amuse-bouche was a wasabi deviled egg and since neither of us care for eggs, as a substitute we were offered a plate of marinated cauliflower. We're light eaters so we skipped the soup course, either New Jersey Clam Chowder or Minestrone. The lettuce wedge salad was served with tomato and cucumber slices and a blue cheese dressing loaded with chunks of blue cheese.
One of the four entree choices was Teres Major in a red wine sauce. I've never heard of Teres Major, so I asked for an explanation, and then tried it. Our server explained that it was a beef cut second only to beef filet in tenderness. I received two inch thick medallions, medium rare as requested, and he was right: it was very tender and tasty, and certainly imaginative. My wife chose Seared Scallops with Celery Root Crema and Crispy Celery Root Chips. She was very happy with her choice. With our entrees came Sauteed Haricots Verts, Glazed Rosemary Carrots and Silky Potato Puree. The potato puree was indeed silky and the other vegetables were crisp, not overdone. The glaze made the carrots so tasty I had a second helping.
Finally, dessert. We chose strawberry shortcake, and it was like your mother used to make: real biscuit, not the usual sponge cake, with sliced srtrawberries and real whipped cream. Delicious!
The restaurant is a BYOB, but local Hawk Haven Vineyard wines are available by the bottle. In addition, a complimentary glass of beer from Flying Fish Brewery is offered. Our waiter told us that the menu will be varied and if you provide your email address, the restaurant management will keep you advised.
The decor is attractive colonial style. Service was very attentive and professional. There's plenty of free parking outside.
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