April 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

Taylor Bay
Fresh Taylor Bay Scallops Sautéed in the Shell & Served With Fresh Salsa Verde

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

Yellow Fin Tartare
A Beautiful Stack of Spiced Yellow Fin Tuna With Fresh Papaya, Crème Fraiche, Avocado, Micro Greens Tossed With A Blood Orange-Ginger Vinaigrette & Finished With A Spiced Tuile

Ravioli Of Veal Cheek
Braised Cheek of Veal Ravioli Served With A Decadent Veal Braising Glace, Drizzled With White Truffle Oil & Finished With 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

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

April's Salad
April's Salad of Arugula & Flat Parsley Mixed With Sautéed Mix of Wild Mushrooms Tossed With Sherry Vinaigrette & Finished With Aged Spanish Mahon Cheese


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

Chicken Parisian
Whole Roast Rosemary-Garlic Rubbed Baby Chicken Served With Lemon Scented Spinach, House Pomme Frites With Truffle Aioli & Finished With A Roasted Chicken Jus

Sweet Miso Black Cod
Pan Seared Sweet Miso Alaskan Black Cod Served With Forbidden Black Rice, Wilted Baby Bok Choy, Winter Greens, Sugar Snap Peas, Sweet Pea Tendrils & Finished With A Ginger-Lemon Grass Broth

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 A

Atlantic Flounder
Seared Atlantic Flounder Served With Asparagus, Mashed Potatoes, Finished With A Champagne-Lobster Sauce Infused With Chervil Scented Concasse of Tomatoes

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

Organic Chop Of Veal
Grilled Organic Chop of Free Range Veal Served With Asparagus, Mashed Potatoes, Wild Mushrooms Finished With A Red Wine Redux & A Veal Glace

A Wild Boar
Grilled Tenderloin of Domestic Wild Boar Served With Sweet Potato Mashed, Sugar Snap Peas & Finished With A Spiced Veal Glace



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