February 2007
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
Wild Mushroom Ravioli
Open Faced Wild Mushroom Ravioli Finished With Truffle Cheese Fonduta &
Fresh Herbs
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
Foie Gras Club
A Dish like no other! Freshly Baked, Open Faced Brioche Club With Crispy
Pancetta, Tomato-Roasted Apple Jam & Topped With Pan Seared Foie Gras
& Micro Greens
Kobe Tounge
Braised Tounge Of Kobe Beef With Warm Cipollini Onion-Bacon Vinaigrette,
Frisee Greens & Finished with Horse Radish Creme Fraiche
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
Heirloom & Motz
Freshly Pulled House Made Mozzarella Cheese, Wrapped in Serrano Ham &
Grilled Served With Micro Arugula and Served on a Bed of Heirloom Tomatoes
With 12 Year Balsamic & Extra Virgin Olive Oil
February's Love Of Beets
Roasted Beets Presented With Tuile Of Pecans, Pink Peppercorn & Lavender
Spiced Chevre Cheese, Micro Bulls Blood Greens & Raisin Vinaigrette
Wild Mushroom Salad
European Wild Mushrooms, Frissee Greens, Endive, White Asparagus, Truffle
Cheese & A Truffle 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
Pan Roasted Chicken
Pan Seared Free Range Chicken Breast Served With House Made Gnocci With
Serrano Ham, Broccolini, Garlic & Cream
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
Duo Of Rabbit
Duo Of Organic Rabiit With Fricassee With Wild Mushrooms, Grilled Marinated
Loin Of Rabbit, Mashed Potatoes, Wilted Greens & Finished With A Rabbit Jus
Black Angus Short Rib
Braised Black Angus Short Rib With Parsnip Mashed Potatoes & Served
With Braising Sauce
A Wild Stripe
Pan Seared Wild Stripe Bass With Fettuccine, Wilted Greens, Ricotta Salata
Cheese & Finished Withg Olive-Caper Butter
Crispy Cantonese
Cantonese Style Fried Crispy Fish... The WHOLE Fish... Served With House
Kimchee, Steamed Basmati Rice & Caramel-Ginger Sauce
Filet Of Buffalo
Grilled Filet Of Organic Buffalo, Blackberry Veal Reduction, Roasted Sun
Chokes & Celeriac Served With Broccolini
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