April 2004
Lunch 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
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
Spring Ravioli
spring ravioli of goat & mascarpone cheeses, morel mushroom, fresh
ramps, asparagus, fava beans & fresh peas
The Perfect Thai Stix
savory crab and shrimp stuffed spring roll, deep fried & served with a sauce duo of sweet chili dip & ginger-citrus sauce
Warm Marinated Goats Cheese
french chevre, marinated & served with micro arugula, roasted pepper
salad, duo of tepenade, roasted garlic, white bean salad & grilled
french bread
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
Baby Spinach
baby spinach with ricotta salata, fennel, capers tossed in an extra virgin-lemon
vinaigrette
Spring's Swing
april's salad of kentucky limestone bibb lettuce with red & gold marinated baby beets, buttermilk bleu
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 Roasted Fish
nightly whole roasted fish served in citrus ginger broth, coconut basmati rice, hawaiin red sea salt & seasonal vegetables
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
The Bass & Mushroom
porcini dusted wild stripped bass, pan seared & served with tomato
leek fondue, mashed potatoes, saute'ed spinach & frizzled leeks
Free Range Chop
free range grilled chop of pork served with white cheddar polenta souffle
with fennel & bacon, seasonal vegetables & finished with a cherry
Cabernet jus
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
Free Range Supreme of Chicken
pan seared supreme of chicken served with wild roasted ramps, morel mushrooms, asparagus, mashed potatoes & finished with a pancetta pan sauce
Top of Page
To Caper Archives
