May 2004
Lunch Menu
Brunch Menu
Grille 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 seared 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 aioli and vidalia-yuzu vinaigrette tossed salad of
mesclun greens
The Prince Of May
fresh roasted price edward island mussels, served with a green garlic confit,
a sherry-thyme cream & finished with grilled french bread
A Warm Goat.... Dressed
warm french chevre, marinated & served with roasted green garlic, roasted
red pepper salad, duo of tepenade, white bean salad & grilled rosemary
bread
Crab's Cool Stack
stack of jumbo lump crab, papaya & avocado presented in a nora albarino-peach
broth, topped with a crispy pistachio tuile with a garnish of late spring
pea tendrils
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
Summer Prelude
an early summer salad of baby arugula, frisse greens, asparagus, shaved parmesan, micro crouton & finished with a zen truffle vinaigrette of white and black truffles
Hydro Head
locally grown organic baby hydro head lettuces of red oak, green oak &
lola rosa tossed with spanish cabrales bleu cheese, toasted pecans &
finished with 6 year old balsamic vinaigrette
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
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
Oh Miso!
miso infused wild alaskan salmon, pan seared to caramel perfection, presented
with forbidden black rice & a sweet cucumber kobe chili salad
Free Range Chop
free range grilled chop of pork served with an apple jack-granny smith
apples & a sauce de veau, mashed potatoes & a warm salad of summer
greens, fresh late harvest peas & crisp apple smoked bacon
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
The New Zealand Wreck
pan roasted new zealand wreck fish served atop a crispy cake of potatoes
& artichokes & served with saute'ed green garlic, kalamata olives,
asparagus, capers basil & fished with a roasted yellow tomato broth
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
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