March 2004


Sunday Grille Menu
Appetizers
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

Smokin Salmon
smoked salmon served with freshly griddled corn cake, cre'me fraiche, capers & served with fennel-red onion slaw

Arugula & Spinach
salad of arugula baby spinach & spanish cabrales bleu cheese finished with a fig balsamic vinaigrette

Sweet & Spicy Calamari
flash fried fresh squid finished with sweet & spicy sauce, toasted peanuts, green onion & cilantro

Crunchy Oyster
panco breaded oyster, flash fried & served with a roasted pepper rouille & the perfect caper remoulade

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

The Sunday Caviar
fresh russian osetra caviar served with chives, cre'me fraiche, potato blinis, red onion & egg furnishings


Entrees
Burger
10 oz. black angus burger, grilled & served with pan seared foie gras, honey balsamic onions, garden tomato & lettuce & pomme frites

The Wild King
Pastry wrapped wild king salmon with fresh herbs, roasted asparagus, roast fingerling & finished with lemon caper sauce

Mediterranean Prawn
grilled prawn on salad of baby greens, red onion, olive, grapes, tomato, pine nuts & french feta finished with an herb vinaigrette

Beef Short Rib
braised hoisin scented black angus beef short rib served with roasted shallot mashed potatoes & seasonal vegetables

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

Duck Salad
pan seared duck breast served atop spinach-mizuna & frisse greens, toasted pecans, goats cheese & finished with a sherry-cherry vinaigrette

Roast Baby Rack of Lamb
roast new zealand baby rack of lamb served atop salad of baby greens with button chanterelles, toasted hazelnuts, aged parmesan aged 12 year balsamic-extra virgin vinaigrette & finished with a drizzle of white truffle honey


Back To March Menu


To Caper Archives