February 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
The Prince Remains
prince edward island mussels steamed & served in a broth of vermouth-leek
cream & garnished with grilled french bread crisps
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
Crab Cake
saute'ed crab cake served on a bed of baby greens, asparagus & finished
with a roasted red pepper sauce
Sunday Quiche
goats cheese, asparagus, spinach & roasted peppers served with a salad of mesclun greens
Gingerbread Pancake
gingerbread pancake topped with saute'ed cinnamon-gala apple & finished with vanilla chantilly cream
Sweet & Spicy Calamari
flash fried fresh squid finished with sweet & spicy sauce, toasted
peanuts, green onion & cilantro
Mediterranean Prawn
jumbo head on canaveral prawn grilled & served with mesclun greens, feta cheese, kalamata olives, grape tomatoes & finished with an herb vinaigrette
Perfect Caper House Chop
a perfect chop mix of watercress, iceberg, tomato, avocado, bacon &
maytag bleu cheese tossed in a caper & whole grain mustard
February Pasta
house rigatoni pasta with fresh tomato, basil, olives & fresh mozzarella
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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