January 2007
Lunch Menu



Dinner Menu
Appetizers
Crispy Shrimp
Jumbo Prawns, Wrapped in Shredded Fillo, Fried Crisp & Served With Avocado Relish & Blood Orange Vinaigrette

The Perfect Caper Pate'
Chicken Liver Pate' Served With Mission Fig-Vidalia Onion Relish, Pear Chutney & Accompanied With Crisps Of French Bread & Caper Berries

A Warm January Goat
A Fabulous Dish To Share! Warm Goats Cheese With Roasted Garlic, Kalamata Olive Tapenade, Roasted Peppers, Caponata & Finished With Lemon & Fresh Parsley

Celeriac Soup
A Wonderful Winter Soup of Celeriac Topped With Fresh French Winter Black Truffles

Towers Of Ahi
Nori and Pastry Wrapped Yellow Fin Tuna, Flash Fried Crisp & Presented Atop Spicy Aioli & Served With Vidalia-Yuzu Vinaigrette Tossed Salad Of Mesclun Greens

Sweet & Spicy Calamari
Lightly Seasoned & Flash Fried Fresh Squid, Finished With A Sweet & Spicy Chili Sauce, Toasted Peanuts, & Green Onion

Osetra Caviar
Russian Osetra Caviar Presented On A Chilled Marble Slab With Freshly Griddled Corn Cakes, Crème Fraiche, Red Onion & Traditional Egg Condiments

Foie Gras Club
A Dish like no other! Freshly Baked, Open Faced Brioche Club With Crispy Pancetta, Tomato-Roasted Apple Jam & Topped With Pan Seared Foie Gras & Micro Greens


Salads
Perfect Caper House Chop
A Perfect Chop Mix of Watercress, Iceberg, Tomato, Avocado, Bacon & Great Hill Bleu Cheese tossed in a Caper & Whole Grain Mustard Dressing

Heirloom & Motz
Freshly Pulled House Made Mozzarella Cheese, Wrapped in Serrano Ham & Grilled Served With Micro Arugula and Served on a Bed of Heirloom Tomatoes With 12 Year Balsamic & Extra Virgin Olive Oil

January Salad
January's Salad of European Wild Mushrooms, Frissee Greens, Endive, White Asparagus, Truffle Cheese & a Truffle Vinaigrette


Entrees
Pan Crusted Sea Scallops
Pan Seared Diver Sea Scallops In A Brown Butter Pan Sauce Served With Whipped Golden Potato & Sautéed Spinach

Duck A Deux Facons
Crispy Confit Of Duck & Garlic Marinated Breast Of Duck With Wilted Worden Farms Organic Greens With Lentil-Pancetta Vinaigrette, Mashed Potato & Finished With Garlic-Thyme Jus

White Truffle Lamb
Roast Half Rack Of Domestic Niman Ranch 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

Double Truffle Chicken
Pan Seared Free Range Chicken Breast Served With Velvet Piopini Mushrooms, Aged Parmesan Cheese, White Asparagus, Black & White Orzo & Finished With A Double Truffle Jus

Steak Shao Shing
Grilled 14 oz. Center Cut Black Angus New York Strip In A Sichuan Pepper-Corn Shao Shing Wine Sauce With Creamed Spinach & Served With House Pomme Frites

Blue Nose Bass
Pan Seared New Zealand Blue Nose Bass With Fennel Mash, Sauteed Spinach And Finished With A Yellow Tomato-Saffron Fondue

Black Angus Short Rib
Braised Black Angus Short Rib With Parsnip Mashed Potatoes & Served With Braising Sauce

Miso Black Cod
Miso Marinated Pacific Black Cod With Coconut Basmati Rice, Baby Bok Choy, Lemongrass Ginger Broth & Finished With A Spicy Chili Oil

Venison Chop
Grilled Double Chop of Domestic Venison With Wild Mushrooms, French Winter Black Truffle Risotto & Finished With A Red Wine-Veal Reduction



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