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For a dining experience that is an exercise in the sensuous, the savory and the sweet, look no further than The Gables, a romantic restaurant in Beach Haven, New Jersey. Regardless of whether you choose the Prix Fixe Tasting Menu, or dine a la carte, candlelit dining at The Gables Inn and Restaurant makes any day a special occasion.

Meals are brilliantly orchestrated by our chef. Every dish manages to wow, comfort and excite. Presentations are lovely without being pretentious.

Menus change daily; culinary inspiration is drawn from whatever impeccably fresh ingredients are at their best that morning. Produce from local New Jersey farms, micro greens from Blue Moon Acres, Buckingham, Pennsylvania, Niman Ranch organic meats, D’Artagnan organic poultry, fresh diver scallops from Long Beach Island’s surrounding waters, Prince Edward Island mussels, and lobsters exclusively from Maine, take pride of place. We also take pleasure in presenting a selection of award-winning wines from NJ’s Valenzano Winery to enhance your enjoyment.

The two sample Prix Fixe menus that follow suggest the scope of our chef ’s artistry, but a visit in person is the only way to really appreciate it! We hope to be able to welcome you soon.

HOUSE CURED WILD SALMON GRAVLAX WITH SHAVED FENNEL, TANGERINE AND MICRO CILANTRO SALAD

POACHED BLACK SEA BASS "ACQUA PAZZA" WITH TRI COLOR CHERRY TOMATO BROTH, FRESH MARJORAM AND GRILLED PANELLA BREAD

INDIVIDUAL BAKED LASAGNA WITH ROASTED EGGPLANT AND LAMB BOLOGNESE

BUTTER POACHED MAINE LOBSTER WITH A SAVORY HERB WAFFLE, BRAISED SWISS CHARD AND ROASTED GARLIC LOBSTER JUS

CARAMELIZED BANANA TARTLET WITH RUM CURRANT ICE CREAM AND CARAMEL SAUCE

TIMBALE OF POACHED MAINE LOBSTER, SUMMER MELON AND VANILLA BEAN EMULSION

GRILLED SWORDFISH MEDALLIONS WITH GARLIC BRAISED BROCCOLI RABE, GREEN OLIVES AND OVEN ROASTED TOMATOES

HAND MADE POTATO GNOCCHI WITH ROASTED EGGPLANT, HEIRLOOM TEARDROP TOMATOES AND TOASTED PINE NUTS

GRILLED LOIN OF VENISON WITH  JUNIPER SCENTED SAVOY CABBAGE, POTATO GALETTE AND  CHERRY ESSENCE

CRÈME FRAICHE PANNA COTTA WITH SHORTBREAD CRUST AND STRAWBERRY COULIS