Island Palm Grill
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Island Palm Grill
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A review of a fine dining Cape May, New Jersey restaurant serving up Creole-Caribbean-Asian Fusion fare.
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| The restaurant ratings and reviews have been established on the basis of personal visits by the restaurant editor of New Jersey Leisure Guide and/or other reliable sources who have made a visit to the restaurant and/or feed back from our viewers. | |||||||||||||||
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Restaurant Review |
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Executive Chef and co-owner, David Kruse, a CIA graduate who previously worked with Bobby Flay at Mesa Grill in NYC, is a master at turning turning out well prepared, imaginative dishes with fresh ingredients. The specials, change weekly and offers a limited but varied and well planned menu to chose from. The popular favorites are; Plantain Crusted Grouper with Mango ginger sauce, Jicama and cabbage slaw; Grilled Wild Boar Loin with Maple brined Boar sirloin, spiked apple cider rosemary demi, horseradish smash and grilled apples; and The Island Palm Paella with Shrimp, mussels, scallops, lobster, chorizo, chicken, roasted peppers, saffron rice. The desserts are done in house, and if available, try The Fruit crisp, or the Crème Brulee offerings, such as the espresso cinnamon and banana and coconut crepes with warm chocolate ganache. |
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