February 2005
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

February's Prince
Steamed Prince Edward Island Mussels Served With A Vermouth Cream-Leek Confit & Presented With Grilled French Bread

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 & Cilantro

Lobster Sui Mai
Steamed Cantonese Lobster & Vegetable Dumplings Served With Apricot Lemon Sauce & Thai Salsa

Grilled Sichuan Quail
Tangy Marinated Quail With Spicy Peanut Sauce Presented on Salad of Baby Greens With Cucumber, Carrots, Fried Yucca Sticks & Finished With A Soy-Ginger Vinaigrette


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

Vine Ripened Tomatoes
Fresh Vine Ripened Tomatoes With Grilled House Pulled Mozzarella, Spanish Serrano Ham With Salad of Micro Arugula, 12 Year Balsamic & Spanish Unfiltered Extra Virgin Olive Oil Drizzle

February's Love
French Chevre Goats Cheese Rolled In Trio of Black, Green & Pink Peppercorns, With Roasted Baby Red Beets With Toasted Hazelnuts & Sweet Raisin Balsamic Vinaigrette & A Composite Salad of Mache & Radicchio With A Citrus Vinaigrette


Entrees
Pan Crusted Sea Scallops
Pan Seared Diver Sea Scallops In a brown butter Pan Sauce Served with Whipped golden potato & Sautéed Spinach

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

Crispy Cantonese
Whole Crispy Fish, Done Cantonese Style Presented With Caramel Ginger Sauce, Kimchee & Steamed Basmati Rice

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 A

Keys Sword
Eco-Friendly, Rod & Reel Caught Florida Keys Swordfish, Grilled & Served With Asparagus, Coconut-Papaya Basmati Rice & Finished With A Curry-Peach Buerre Blanc

Steak Shao Shing
Grilled 14 oz. Hand Cut Organic New York Strip in a Sichuan Pepper-Corn Shao Shing Wine Sauce With Creamed Spinach & Served With House Pomme Frites

Lobster & The Chicken
Free Range Organic Chicken Breast Stuffed With Lobster Spinach & Mascarpone Cheese Served On Bed Of Fresh Truffled Pappardelle Pasta

Organic Ranch Pork Chop
Free Range, Organic Niman Ranch Pork Chop Served With Wilted Savoy Cabbage, Wild Boar Bacon, Mashed Potatoes & Finished With A Calvados Jus

Free Range Buffalo
Grilled Free Range Tenderloin of Buffalo Served With A Goat Cheese Infused Yucca Root Mash, Wilted Greens & Finished With A Blackberry-Zinfandel Jus



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