March 2006
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

A Warm March Goat
A Fabulous Dish To Share! Warm Goats Cheese With Roasted Garlic, Kalamata Olive Tapenade, Roasted Peppers, Caponata & Finished With Lemon & Fresh Parsley

A Curried Prince
A Savory Lobster Spring Roll Filled With Winter Vegetables & Presented Steamed Prince Edward Island Mussels in A Mild Spiced Green Curry Sauce Finished With Grilled Garlic Flatbread

Veal Sweetbreads
Pan Seared Veal Sweetbreads With Warm Asparagus & Wild Mushroom Salad With A Truffle-Zinfandel Vinaigrette & Finished With A Sauterne Reduction

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


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

Worden Baby Head
Organic Worden Farms Baby Head Lettuce With French Cherve Micro Crouton & Finished With Herb Vinaigrette

March Mozzarella
Grilled Serrano Ham Wrapped House Made Mozzarella Cheese on Bed of Micro Arugula & Heirloom Tomatoes & Finished With A 12 Year Balsamic Vinegar & Spanish Unfiltered Extra Virgin Olive Oil


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

Porcini Dusted Blue Nose
Porcini Mushroom Dusted Blue Nose Bass Served With Mashed Potatoes, Wilted Worden Farms Greens Finished With Tomato-Leek Fondue & Frizzled Leeks

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

A Pig N'Cider
Grilled Free Range Organic Cider Brined Niman Ranch Pork Chop With Parsnip Mashed Wilted Savoy Cabbage & Finished With A Brandy Sauce

Aromatic Salmon
Steamed Organic Salmon Served With Forbidden Black Rice, Baby Worden Farms Bok Choy & Wild Mushrooms in An Aromatic Broth & Served With A Crispy Lobster Stick

Roast Chicken Fettuccini
Pan Roasted Organic Chicken Breast On House Fettuccini With Parsley Pesto, Golden Tomatoes, Baby Eggplant Parmesan & Finished With A Roasted Tomato Sauce

Elk Chop
Grilled Domestic Elk Chop Served With Organic Beets, New Potato & Finished With A Sauce de Foie Gras



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