March 2004
Sunday Brunch Menu
Smokin Salmon
smoked salmon served with freshly griddled corn cake, cre'me fraiche, capers & served with fennel-red onion slaw
Banana Brioche French Toast
house baked brioche french toast with cinnamon-caramel bananas & finished
with warm maple syrup
Arugula & Spinach
salad of arugula baby spinach & spanish cabrales bleu cheese finished
with a fig balsamic vinaigrette
Umm...... Donuts
freshly prepared donuts presented with cinnamon & powdered sugar dustings
Crab Cake
saute'ed crab cake served on a bed of baby greens, asparagus & finished with a roasted red pepper sauce
Gingerbread Pancake
gingerbread pancake topped with saute'ed cinnamon-gala apple & finished with vanilla chantilly cream
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
Roasted Asparagus & Eggs
pan roasted asparagus served with fried eggs, aged parmesan, grilled rosemary bread & finished with a meyer lemon-extra virgin olive oil drizzle
The Sunday Caviar
fresh russian osetra caviar served with chives, cre'me fraiche, potato
blinis, red onion & egg furnishings
Filet & Eggs
6 oz. grilled petite filet of black angus beef with white truffle butter & black truffle eggs (your choice) served with crispy potato gratin & seasonal vegetable
The Wild King
Pastry wrapped wild king salmon with fresh herbs, roasted asparagus, roast
fingerling & finished with lemon caper sauce
March Pasta
house fettuccine pasta with grilled diver scallops, goats cheese, fava
beans, english peas, asparagus & finished with an herb broth
Sunday Quiche
Server will advise
Daily Omelette
Server will advise
The Sunday Drink
gregg norman australian shiraz
villa frattina fruili sauvignon blanc
sparkling wine
mimosa
orange juice
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