January 2004
Sunday Grille Menu
Appetizers
Smokin Salmon
smoked salmon served with freshly griddled corn cake, cre'me fraiche, capers & served with fennel-red onion slaw
Roasted White Asparagus
roasted belgian white asparagus served with freshly shaved parmesan cheese,
brown butter & drizzled with white truffle oil
A New Prince
prince edward island mussels steamed & served in a broth of vermouth-leek
cream & garnished with grilled french bread crisps
Fog
salad of humboldt fog goats cheese with baby greens of lola rosa & oak lettuces & finished with an herb vinaigrette
Oyster
panco coated & fried washington state oysters served with caper remoulade
& spicy chili dipping sauces, garnished with frisse greens
Entrees
Burger
10 oz. black angus burger, grilled & served with honey balsamic onions, garden tomato & lettuce & pomme frites
Flounder
pan seared atlantic flounder served with lemon-caper pan sauce, mashed potatoes & saute'ed spinach
Grilled Scallops
grilled diver scallops with spinach, capers, ricotta salata finished with extra virgin olive oil vinaigrette
Lobster Mac & Cheese
large shell pasta topped with lobster & a combination of cheeses make
this a fantastically decadent dish
New York
grilled 14 oz. new york strip served with mashed potatoes, asparagus &
finished with a rosemary jus
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
Duck Salad
pan seared duck breast served atop mesclun greens, toasted pecans, goats cheese & finished with a sherry-cherry vinaigrette
Sunday Wine Features
wolf blass australian shiraz 2002
coppola napa valley chardonnay 2002
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