January 2004
Sunday Brunch Menu
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
A New Prince
prince edward island mussels steamed & served in a broth of vermouth-leek
cream & garnished with grilled french bread crisps
Oyster
panco coated & fried washington state oysters served with caper remoulade
& spicy chili dipping sauces, garnished with frisse greens
Smokin Salmon
smoked salmon served with freshly griddled corn cake, cre'me fraiche, capers
& served with fennel-red onion slaw
Banana Brioche French Toast
house baked brioche french toast with cinnamon-caramel bananas & finished
with warm maple syrup
Filet & Eggs
6 oz. grilled petite filet of black angus beef with white truffle butter
& black truffle eggs (your choice) served with crispy potato gratin
& seasonal vegetable
Fog
salad of humboldt fog goats cheese with baby greens of lola rosa &
oak lettuces & finished with an herb vinaigrette
Sunday Quiche
asparagus, crimini mushrooms, roasted peppers & goats cheese served
with a salad of mesclun greens
Grilled Scallops
grilled diver scallops with spinach, capers, ricotta salata finished with
extra virgin olive oil vinaigrette
Daily Omelette
Server will advise
The Sunday Drink
wolf blass australian shiraz
coppola diamond series chardonnay
sparkling wine
mimosa
orange juice
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