March 2004
Lunch Menu
Sunday Brunch Menu
Sunday Grille Menu
Dinner Menu
Appetizers
Crispy Shrimp
jumbo shrimp, wrapped in shredded filo fried crisp and served with avocado
relish and blood orange vinaigrette
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
Tacos Del Langosta
inspired by the dish of the baja peninsula, flour tortillas are fried crisp,
generously stuffed with lobster meat & presented with a trio of sauces,
pico de galla, tomatillo & papaya, garnished with cre'me fraiche &
avocado
Crunchy Oyster
panco breaded oyster, flash fried & served with a roasted pepper rouille
& the perfect caper remoulade
Towers Of Ahi
nori and pastry wrapped rare yellow fin tuna, flash fried and presented
in towers with spicy ginger aioli and vidalia-yuzu vinaigrette
Taylor Bay Provencal
live taylor bay scallops steamed provencal style with tomatoes, garlic, capers, olives & fresh basil
Sweet & Spicy Calamari
flash fried fresh squid finished with sweet & spicy sauce, toasted
peanuts, green onion & cilantro
Salads
Perfect Caper House Chop
a perfect chop mix of watercress, iceberg, tomato, avocado, bacon &
maytag bleu cheese tossed in a caper & whole grain mustard
A Taste Of Spring
hydro mache, frisse, english peas, fava beans & sugar snap peas with chevre cheese & a sherry-herb vinaigrette
Arugula & Spinach
salad of arugula, baby spinach & spanish cabrales bleu cheese finished
with a fig balsamic vinaigrette
Entrees
Pan Crusted Sea Scallops
pan seared diver scallops in brown butter pan sauce served with whipped
golden potato & saute'ed spinach
White Truffle Lamb
roast new zealand baby rack of 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
The Lacquered Alaskan
pan seared sweet lacquered alaskan halibut served with forbidden black
rice, asparagus & finished with a carrot ginger sauce
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
Saute' Of Skate
saute'ed skate with sauce of capers, red grapes & a fennel essence, saute'ed spinach & a fennel gratin
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
Venison Chop
10 oz. double chop of free range new zealand venison served with roasted
fingerling potatoes, haricot verts & finished with a port-lingonberry
sauce
The Lobster & The Chicken
free range chicken breast stuffed with lobster & mascarpone cheese
& saute'ed spinach, served on fresh house turned truffled fettuccine
& roasted asparagus
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