FLIGHTS
Three 2oz. pours, no substitutions. Our Vermouth & Port Flight are 1oz. pours. Scan the QR code or more information on these wines!
RED FLIGHT
2022 Cape May Red Blend
2022 Cape May Merlot
2022 Cape May Syrah
16
WHITE FLIGHT
2025 Cape May Pinot Grigio
2024 Cape May White Blend
2025 Cape May Chardonnay
16
VINTNER SELECT
2024 Estate Barrel Fermented Chardonnay
2022 Cape May Cabernet Sauvignon
2021 CM3
18
VERMOUTH & PORT FLIGHT
Isaac Smith White Port
Isaac Smith Red Port
Isaac Smith Vermouth
18
Cape May Pinot Grigio
On the nose, pear & salt water taffy, palate of kiwi & white peach with a round finish with hints of stone fruit and minerality.
12
25
31
Cape May White Blend
100% Vidal Blanc. Blend of 50% fermented in stainless steel & 50% fermented in concrete eggs for 5 months. Notes of kiwi, honeydew, apricot, honey & finishing with calm acidity.
12
24
30
Cape May Chardonnay
On the nose, apple skin & ocean mist, full body with fresh picked gala apple on the palate. Finishing with subtle effervescence, light grape skin tannin and notes of petrol.
12
25
31
Estate Barrel Fermented Chardonnay
Lemon, limestone, elegant oak aromas, textured mouthfeel influenced by terroir driven salinity and elevated oak. Aged 11 months in 25% new French oak, 25% once used French oak & 50% neutral French oak.
16
38
Red
cape may red blend
Pomegranate, all spice, integrated acid & tannin with caramelized oak. Blend of 32% Syrah, 22% Cabernet Sauvignon, 19% Merlot, 15% Cabernet Franc & 12% Chambourcin. Aged two years in neutral oak.
Cape May Merlot
Concentrated red fruit and barrel essence on the nose, palate of maraschino cherry & melted chocolate. Finish of cocoa powder, smooth tannins and a lingering vanilla influence. Aged in used French oak for 30 months.
13
27
33
Cape may Syrah
Blueberry, vanilla, rich, dark fruit with hints of licorice & full body on the palate, with a finish of supple tannins balanced by medium high acidity with notes of mocha & baking spices. Aged 30 months in 10% new French & 90% neutral French barrels.
14
28
34
Cape May Cabernet Sauvignon
Cooked cherries, soft vanilla, elderberry, gravelly & woody tannins. Aged two years in 25% new French oak & 75% second fill French oak.
15
32
38
CM3
Plum, anise, blueberry compote, hints of cocoa & lingering barrel tannin. Aged three years in 50% new oak. Blend of 36% Syrah, 31% Merlot, 18% Cabernet Franc & 15% Cabernet Sauvignon.
18
45
SEMI-SWEET & SWEET
isaac smith apple
Bright, fruit forward with light notes of apple.
Lighthouse blush
Sweet apple peel, ripe yellow peach, watermelon with a burst of acidity. Blend of 50% Chenin Blanc, 28% Cabernet Franc, 14% Cayuga & 8% Chardonnay.
Lighthouse white
Honeydew melon, apple peel, strawberry & cantaloupe with a quiet acidity. Blend of 60% Albariño and 40% Riesling.
9
20
PORT & VERMOUTH
Isaac Smith Red Port
Coffee bean, prune, raisin, dark chocolate & a burst of cherry.
14
29
Isaac Smith White Port
Caramel apple, apricot, sweet lemon tea & honey sweetness.
14
29
ISAAC SMITH VERMOUTH
Chamomile, Earl Grey tea & baked apple, orange & wildflower finishing with citrus rind and raw honey. ⅔ Fortified Barrel Aged Vidal & ⅓ Dry Vidal Wine.
14
34
SPECIALTY DRINKS
Water and canned soda available at the Wine Bar for purchase
Mocktail
Head to our Wine Bar for today's seasonal offering!
13
Cape May Cocktail
Our Isaac Smith White Port added to our seasonal mocktail.
16
TAPAS MENU
Heads up, our Tapas Kitchen closes 30 minutes before the winery. Food orders can be placed at our Tapas Window, located outside near the patio and vineyard. Scan the QR code below for today's specials!
* = Gluten free option available, please note when ordering
SEASONAL CHARCUTERIE & CHEESE PLATE *
One-year sheep's milk Manchego, Calkins Creamery reserve cave aged cheddar & Salchichon de Vic Salami (Spanish salami) served with house-made lavender-truffle honey, sliced apples, pepitas, Marcona almonds, caper berries, cornichons, assorted olives & sliced bread. No substutions please.
28
THREE CHEESE BOARD *
One-year sheep's milk Manchego, sheep's milk Gouda & Garrotxa, semi-soft goat cheese aged in caves, served with house-made lavender truffle honey, sliced apples, pepitas, Marcona almonds, caper berries, cornichons, assorted olives & sliced bread. No substutions please.
28
Mixed cheese & charcuterie board *
Serrano Ham, one-year sheep's milk Manchego, sheep's milk Gouda, house-made lavender-truffle honey, sliced apples, pepitas, Marcona almonds, caper berries, cornichons, assorted olives & sliced bread. No substutions please.
28
Lobster slider *
Butter-poached lobster, celery mayo & chives on a buttery toasted potato roll. One per order.
14
CRISPY HOT NASHVILLE CHICKEN SLIDER
Chicken thigh, cirtus-herb mayo, jalapeño coleslaw, bread & butter pickle on a toasted potato roll. One per order.
7.50
Crab Cake Slider
Maryland-style crab cake, pickled red onion & lime aioli on a buttery toasted potato roll. One per order.
12
Mediterranean Octopus
Octopus, Chorizo de Bilbao, Taggiasca olives, roasted potatoes & sofrito.
15
Ahi Tuna Poke Tacos *
Three crispy wonton tacos with Hawaiian-style marinated raw Ahi Tuna, avocado, pineapple, fennel, ginger & scallions.
18
Traditional House-Made Hummus *
Israeli salad, crispy chickpeas & zaatar spice served with toasted pita.
12
SEASONAL BRIE *
Creamy brie on freshly sliced baguette topped with Chef's choice of seasonal ingredients. See daily specials for today's offering.
8
Rotating Featured Flatbread *
See our daily specials for today's offering.
16.50
17.50 for our Gluten Free option
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EASTER SUNDAY BRUNCH
Hop on over to Cape May Winery for Easter Brunch on Sunday, April 5 from 11AM–2PM!
We’re serving up a festive twist on our classic tapas menu—just order at the counter and fill your table with brunch bites, springtime sips and good vibes.
What’s on the drink menu? Think mimosas, mocktails, sangria and of course, your favorite glasses and bottles of Cape May wine.
Bringing the whole crew? Parties of 8 or more, please give us a ring to reserve your spot: (609) 884-1169. For groups 7 and under, seating is first come, first served. It’s going to be egg-cellent—see you there!
EASTER BRUNCH MENU
AVOCADO TOAST smashed avocado, tomatoes, hard boiled egg, roasted asparagus, cucumber, radish & pea tendrils on multi-grain toast
BRIOCHE FRENCH TOAST berries, candied walnuts, maple syrup & vanilla whipped cream
CRAB CAKE BENNY crab cakes with poached eggs, topped with lobster hollandaise sauce & hackleback caviar
SPANISH SKILLET chorizo, black beans, pickled red onion, melted monterey jack cheese, avocado, egg & salsa roja served with a crispy tortilla
SALMON TOAST house-cured salmon, dill crème fraîche, pickled red onion, crispy capers & cucumber on multi-grain toast
HOUSE-CURED SMOKED BACON
CURRENT HOURS
OPEN DAILY
SUNDAY THROUGH THURSDAY 12-5PM
FRIDAY & SATURDAY 12-6PM
Please note, last call for the Wine Bar is 15 minutes prior to closing and our Tapas Kitchen closes nightly 30 minutes before the winery.
What does Estate and Stone Series mean?
Estate represents the wines crafted from grapes grown at one of our vineyards
here in Cape May, New Jersey. Our Stone Series are wines that have been aged
in concrete eggs. Learn more about our wines during our Traditional Wine Tastings (hosted Monday-Friday) or Educational Wine Tastings (Saturdays).
Ask our Wine Associates for more information on our Estate & Stone Series wines!
March 6, 2026