January 2004
Lunch Menu
Sunday Brunch Menu
Sunday Grille Menu
Dinner Menu
Appetizers
Roasted Butternut-Pear Soup
roasted seasonal soup of pears & butternut squash, garnished with goat
cheese foam
Crispy Shrimp
jumbo shrimp, wrapped in shredded filo fried crisp and served with avocado
relish and blood orange vinaigrette
The Perfect Caper Pate'
pan roasted chicken liver pate' served with mission fig-vidalia onion relish
& pear chutney accompanied with crisps of french bread & caper
berries
Roasted White Asparagus
roasted belgian white asparagus served with freshly shaved parmesan cheese,
brown butter & drizzled with white truffle oil
Towers Of Ahi
nori and pastry wrapped rare yellow fin tuna, flash fried and presented
in towers with spicy ginger aioli and vidalia-yuzu vinaigrette
Sweet & Spicy Calamari
flash fried fresh squid finished with sweet & spicy sauce, toasted
peanuts, green onion & cilantro
A New Prince
prince edward island mussels steamed & served in a broth of vermouth-leek
cream & garnished with grilled french bread crisps
Salads
Perfect Caper House Chop
a perfect chop mix of watercress, iceberg, tomato, avocado, bacon &
maytag bleu cheese tossed in a caper & whole grain mustard
January New
january's salad of slow roasted beet carpaccio, mizuna & spinach greens, spanish cabrales cheese & toasted pecans finished with black raspberry balsamic vinaigrette
Fog
salad of humboldt fog goats cheese with baby greens of lola rosa & oak lettuces & finished with an herb vinaigrette
Entrees
Pan Crusted Sea Scallops
pan seared diver scallops in brown butter pan sauce served with whipped
golden potato & saute'ed spinach
Roast Baby Rack Of Lamb
roast new zealand baby rack of lamb served atop salad of baby greens, with
gorgonzola cheese, toasted hazelnuts, aged 12 year balsamic-extra virgin
vinaigrette & finished with a drizzle of white truffle honey
Flounder
pan seared atlantic flounder served atop saute'ed spinach & a gratin
of potato & leeks & finished with a caper-golden raisin & pine
nut sauce
Duck A Deux Facons
crispy confit of duck & garlic marinated breast of duck with wilted
winter greens with lentil- pancetta vinaigrette, mashed potato & finished
with garlic-thyme jus
Steak Shao Shing
grilled 12 oz. black angus new york strip in a sichuan peppercorn sauce
scented with cantonese shao shing wine served with house pomme frites
The Prawn
whole grilled canaveral prawns presented atop house parpadelle, with slow
roasted tomato-mascarpone & lobster sauce
Medallions Of Elk
grilled medallions of elk tenderloin served with mashed potatoes, seasonal vegetables & finished with a vanilla-cherry glace'
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