February 2006
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 February Goat
A Fabulous Dish To Share! Warm Goats Cheese With Roasted Garlic, Kalamata Olive Tapenade, Roasted Peppers, Caponata & Finished With Lemon & Fresh Parsley

Lobster Tacos
A Savory Lobster Spring Roll Filled With Winter Vegetables & Presented Cold Water Lobster in Crisp Flour Shell With Avocado Relish, Crème Fraiche & Presented With a Trio of Salsa, Papaya, Pico de Gallo & Tomatillo Salsa

Grilled Quail
Grilled Domestic Quail Stuffed With Serrano Ham & Served With Roast Apples, Frissee, Pine Nuts & Garnished With A Sweet Potato Nest & Finished With A Cider Vinaigrette

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


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

Worden Red leaf
Worden Farms Organic Red Leaf Salad With Ricotta Salata Cheese & Finished With A Citrus-Fennel Vinaigrette

February Trio
February's Salad Trio of Lavender & Peppercorn Crusted Cherve Cheese, Baby Organic Roasted Beets With Balsamic Soaked Currants & Organic Baby Arugula With Spiced Pecans & A Fig Balsamic 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

Keys Sword
Grilled Eco-Friendly, line Caught Florida Keys Sword Fish With Spicy Worden Farm Bok Choy, Coconut Infused Forbidden Black Rice & Finished With A Honey-Ginger Buerre Blanc

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

A Pig In Blue
Grilled Free Range Organic Niman Ranch Pork Chop With Organic Fresh Ground Blue Grits With Goat-Cheddar Cheese, Spiced Braised Pork Belly, Worden Farms Organic Kale & Finished With A Vadalia Onion Jus

John Dory
Pan Seared New Zealand John Dory Served With Mashed Potatoes, Wild Mushrooms, Leek Confit & Finished With A Vanilla Brown Butter Pan Sauce

Roast Chicken Fettuccini
Pan Roasted Organic Chicken Breast On House Fettuccini With Parsley Pesto, Golden Tomatoes, Baby Eggplant Parmesan & Finished With A Roasted Tomato Sauce

Buffalo Short Rib
Braised Buffalo Short Rib Presented Atop Mashed Potatoes With A Roasted Winter Vegetable Sauce & Presented With A Celeriac Crisp



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