February 2004
Lunch Menu
Sunday Brunch Menu
Sunday Grille Menu


Dinner Menu
Appetizers
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

Tacos Del Langosta
inspired by the dish of the baja peninsula, flour tortillas are fried crisp, generously stuffed with lobster meat & presented with a trio of sauces, pico de galla, tomatillo & papaya, garnished with cre'me fraiche & avocado

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

Vegetable Sui Mai
steamed vegetable dumplings of spinach, wild mushrooms, napa cabbage, ginger, scallions & served with a cool citrus sauce & spicy shanghai dipping sauce

The Prince Remains
prince edward island mussels steamed & served in a broth of vermouth-leek cream & garnished with grilled french bread crisps

Sweet & Spicy Calamari
flash fried fresh squid finished with sweet & spicy sauce, toasted peanuts, green onion & cilantro



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

The Love of February
the "love" is three composite salads of red endive with buttermilk-bleu cheese dressing & tiny crouton, roasted red beets & golden raisin, toasted walnuts & a raisin balsamic drizzle & micro greens with a pomegranate balsamic dressing

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

Grilled Free Range Pork Tenderloin
grilled tenderloin of free range pork served with honey brined caramel pork belly, apple jack-gala apple saute', mashed potatoes, spinach & kale greens & finished with a vanilla-apple cider glace

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

Crispy Cantonese
whole (yes that's whole) crispy cantonese style yellow tail snapper served with steamed basmati rice, the perfect caper kim chee & finished with a caramel ginger sauce

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

A Wild King
line caught red wild king salmon, pan seared & served with mashed potatoes, saute'ed spinach, frizzled leeks & finished with a rouge verjus sauce

Venison Chop
10 oz. double chop of free range new zealand venison served with fig-balsamic cippolini onions, parsnip gratin, haricot verts & a spiced veal redux

The Lobster & The Chicken
free range chicken breast stuffed with lobster & mascarpone cheese & saute'ed spinach, served on fresh house turned truffled fettuccine & roasted asparagus


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