The Chalfonte
Skip to Content
Skip to Content

301 Howard Street, Cape May, NJ 08204 | 609-884-8409 | info@chalfonte.com | Facebook Instagram Pinterest

The Magnolia Room logo

 

The Magnolia Room serves delicious meals in season (May through September). Our veranda on a summer evening is the outstanding dinner location in Cape May!

The Magnolia Room will reopen for dinner on Thursday, May 21st.

While dinner reservations are recommended, seating is often available indoors for walk-in guests and The King Edward Bar offers a menu of lite bites with no reservations required.

Breakfast reservations are welcome but not required. Online reservations are available for parties of up to 12 guests. Larger parties are welcome to call 609-884-8409 and choose option 3 and our staff will happily assist you with making a reservation.

Breakfast at the Magnolia Room

from 8 am to 12 noon

Mains

Banana Chia Pudding Parfait - $13
Granola, Fruit, Yogurt, Peanut Butter

Challah Bread French Toast - $14
Marinated Strawberries, Vanilla Cream, Toasted Almonds

Chalfonte Breakfast - $14
2 eggs, Fried or Scrambled, Bacon or Sausage, Potatoes, White Wheat or Sourdough (+$1)

Daily Omelette - $15
Chef’s Selection 3 Egg Omelette with Toast and Arugula Salad

Breakfast Sandwich - $14
2 Fried Eggs, Bacon or Sausage or Mushroom, Cheddar Cheese, Sesame Bun or Bagel (+$2)

Smoked Salmon Bagel - $17
Herbed Cream Cheese, Sourdough Toast, Cucumbers, Tomato, Pickled Onion, Hard Egg

Chickpea Toast- $13
Chickpea Puree, Pico de Gallo, Fresh Cheese, Sunny Egg

Cocktails

Bloody Mary - $11
Tito's Vodka, Bloody Mary Mix, garnished with olives

Mimosa - $11
Champagne and Orange Juice

Cocktail of the Week - $12
A thoughtfully curated, seasonal cocktail crafted each week

Kids

Chalfonte Breakfast - $10
1 Fried Egg, Bacon or Sausage, Potatoes, White, Wheat or Sourdough (+$1)

Single Pancake - $6
Add Blueberries or Chocolate Chips for +$1

Yogurt Parfait - $8
Vanilla Yogurt and Seasonal Fruit

Drinks

Coffee - $3
Hot Tea - $3
Orange, Cranberry, Pineapple, Grapefruit juice - $3
Milk - $3

Sides

Potatoes - $5
Bacon/Sausage/Mushrooms - $5
White or Wheat Toast - $3
Fruit - $9

Late Spring Dinner Menu

Appetizers

Cream of Mushroom Soup $13
Mushroom and Scallion Toast

Deviled Eggs $14
3 Traditional, 3 Artichoke-Caper Relish

Roasted NJ Bay Oysters $19
Wild Ramp Butter, Parmesan, Hot Sauce

Shaved Ham Croquettes $14
Whole Grain Honey-Dijon

Pimento Cheese Dip $12
House Pickles, Saltines

Salads

Little Gem $13
Spring Onion, Radish, Sunflower Seeds, Sourdough Crunch, Mint, Creamy Lemon Dressing

Roasted Beet $15
Strawberry, Arugula, Feta, Pistachio, Citrus Vinaigrette

Fingerling Potato $14
Bacon, Hard Egg, Arugula, Radish, Bacon Vinaigrette

Entree

Fried Chicken $31
Cabbage Slaw, Cheddar Biscuit, Hot Sauce

Lump Crab Cakes $40
Potato Puree, Asparagus, Cajun Remoulade

Pan Seared Flounder $38
Fennel, Leek and Potato “Gratin”, Roasted Carrot, Brown Butter

Local Catch MP

Pork Tenderloin Cutlet $35
Cheddar Grits, Arugula Salad, Spicy Green Apple Puree

NY Strip Steak $46
Asparagus, Fried Potato, Pink Peppercorn Sauce

Spring Vegetable Ragout $28
Asparagus, Mushroom, Carrot, Leeks, Potato, Chickpea Fritter, Herb Jus

Children's Menu

Carrots & Cucumbers $6
Served with ranch

Pasta $16
with Butter and Cheese

Entrees served with a side $16
Fried Chicken Bites
Crab Cake
Grilled Shrimp
Cheeseburger

 

Helen sitting on the porch with a basket of bread Dot and Lucille on the porch

Above: Helen on the Chalfonte porch. Dot and Lucille in 2009.

A Family Tradition

The dining room’s southern flavor arrived by way of Miss Clementine Young and her daughter Helen Dickerson in the 1920's. Acclaimed for her skill as well as her spirit, the late Miss Helen Dickerson presided over the Magnolia Room kitchen for more than 60 years, serving “soul food with its Sunday clothes on.” Helen’s Southern fried chicken was featured on the Food Network show Tyler’s Ultimate and The Phil Donahue Show.

Helen lovingly worked side by side with her two daughters, Dot Burton & Lucille Thompson for more than 50 of those years. The sisters carried on the family legacy of culinary excellence after their mother's passing up until Dot’s passing in 2015 and Lucille’s retirement in 2020.

Their voices and laughter still echo throughout the kitchen as the chicken simmers and the handmade biscuits rise.

For almost a century, our restaurant patrons have enjoyed Helen, Dot and Lucille's recipes.