May 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

A May Prince
Steamed Prince Edward Island Mussels Served in Sauce of Tomato & Green Garlic Confit, Cream & Served With Grilled French Bread

Chevre Ravioli
Ravioli Filled With Fresh Fava Beans, Spring Peas, Morel Mushrooms, Asparagus, Ramps, Imported Chevre Cheese, Finished With Fresh Pea Tendrils

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


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 Warm Goat
A Warm Goat Cheese Topped Crouton Served With A Salad of Baby Field Greens, Fresh Spring Peas & Finished With An Herb Vinaigrette

Greens of May
Baby Spinach Salad With Arugula, Toasted Pecans, Stilton Cheese, Serrano Ham, Dried Cranberries & Finished With A Raspberry 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

Duo Of Salmon
Pan Seared Wild Alaskan Salmon With Ragout of Beluga Lentils With Smoked Scottish Salmon, Sautéed Baby Spinach & Finished With A Zinfandel Sauce

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

A Spring Chicken
Roasted Free Range Chicken Breast With Sautéed Morels, Roasted Ramps, Asparagus, Mashed Potatoes & Finished With A Roasted Chicken Jus

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

Thai Prawn
Grilled Prawn Served With Baby Bok Choy, Greens, Coconut Basmati Rice & Finished With A Sweet Red Curry Sauce

Buffalo Hanger Steak
Grilled Buffalo Hanger Steak Presented With Roasted Morels, Ramps, Mashed Potatoes, Served With A Veal Glace & Topped With Black Truffle Butter

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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