February 2004
Sunday Grille Menu
Appetizers
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
Fog
salad of humboldt fog goats cheese with baby greens of lola rosa & oak lettuces & finished with an herb vinaigrette
Smokin Salmon
smoked salmon served with freshly griddled corn cake, cre'me fraiche, capers & served with fennel-red onion slaw
Sweet & Spicy Calamari
flash fried fresh squid finished with sweet & spicy sauce, toasted
peanuts, green onion & cilantro
Perfect Caper House Chop
a perfect chop mix of watercress, iceberg, tomato, avocado, bacon &
maytag bleu cheese tossed in a caper & whole grain mustard
Grilled Pizza
grilled pizza with roasted yellow peppers, portobello mushrooms, goats
cheese, fresh basil & caramel shallots
Entrees
Burger
10 oz. black angus burger, grilled & served with honey balsamic onions, garden tomato & lettuce & pomme frites
Grilled Yellow Fin Tuna
grilled yellow fin tuna, spice rubbed & served with ginger blood orange
buerre blanc & mashed potatoes
Flounder
pan seared atlantic flounder served atop saute'ed spinach, mashed potato
& finished with a caper berry, golden raisin & pine nut sauce
Medallions of Elk
grilled medallions of elk tenderloin served with mashed potatoes, seasonal vegetables & finished with a vanilla-cherry glace'
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
Duck Salad
pan seared duck breast served atop spinach-mizuna & frisse greens, toasted pecans, goats cheese & finished with a sherry-cherry vinaigrette
Sunday Wine Features
montecillo spanish gran reserva rioja 1995
coppola napa valley chardonnay 2002
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