March 2005
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

New England Littlenecks
Steamed Cape Littleneck Clams Served With an Oven Roasted Tomato-Chipolte Chile Sauce & Finished With A Roasted Garlic Parmesan Crostini

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 & Cilantro

Lobster Sui Mai
Steamed Cantonese Lobster & Vegetable Dumplings Served With Apricot Lemon Sauce & Thai Salsa

Forest Mushroom Ravioli
Open Faced Wild Forest Mushroom Ravioli With Mascarpone Cheese, White Truffle Oil & Finished With Shaved Aged Parmesan Cheese


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

Vine Ripened Tomatoes
Fresh Vine Ripened Tomatoes With Grilled House Pulled Mozzarella, Spanish Serrano Ham With Salad of Micro Arugula, 12 Year Balsamic & Spanish Unfiltered Extra Virgin Olive Oil Drizzle

March Fog
March's Salad of Humboldt Fog Goats Cheese, Organic Baby Head Lettuce & Micro Greens, Toasted Pistachios & Finished With A Sweet Raisin 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

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

Crispy Cantonese
Whole Crispy Fish, Done Cantonese Style Presented With Caramel Ginger Sauce, Kimchee & Steamed Basmati Rice

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

Dusted Halibut
Porcini Mushroom Dusted Wild Alaskan Halibut Served With Mashed Potatoes, Sautéed Spinach, Topped With Frizzled Leeks & Finished With A Tomato Leek Fondue

Steak Shao Shing
Grilled 14 oz. Hand Cut Organic New York Strip in a Sichuan Pepper-Corn Shao Shing Wine Sauce With Creamed Spinach & Served With House Pomme Frites

Free Range Chicken
Free Range Organic Chicken Breast, Oven Roasted & Served With A Gorgonzola-Fontina Polenta, Asparagus & Finished With Moscato Soaked Currants & A Lemon Caper Pan Sauce

Organic Ranch Pork Chop
Free Range, Organic Niman Ranch Pork Chop Served on A Bed Of Fennel Confit, Sautéed Granny Smith Apples & Endive, Mashed Potatoes & Finished With A Whole Grain Mustard Sauce

Chop Of Elk
Grilled Chop of All Natural New Zealand Elk Presented With A Sweet Potato Soufflé, Haricot Verts & Finished With A Bourbon-Cherry Jus



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