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

Spring Ravioli
A Savory Lobster Spring Roll Filled With Winter Vegetables & Presented May’s Ravioli With Fresh Morel Mushrooms, Ramps, Asparagus, English Peas, Mascapone Cheese, Aged Parmesan Cheese & Topped With White Truffle Oil

A Spring Prince
Steamed Prince Edward Island Mussels With Roasted Tomato-Garlic-Basil Cream, Concasse Of Tomatoes & Finished With Grilled French Bread

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

Mozzarella Magic
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

May's Green
Imported French Cherve Goats Cheese Salad With Organic Field Greens, Fresh Peas & Finished With An Herb Vinaigrette


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

Organic Buffalo Ribeye
Grilleed Organic Buffalo Ribeye Steak With Brown Butter Tossed Brussel Sprouts, Worden Farms Red Potato, Tossed Peacans With Organic Roquefort Cheesse & Served With Roasted Shallot Glaze

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

Niman Ranch Pork Chop
Grilled Organic Niman Ranch Pork Chop Served With Wilted iceberg lettuce With English Peas, Mashed Potatoes & Finished With A Whole Grain Mustard

Thai Prawn
Sautéed Thai Prawn With A Sweet Red Curry Sauce, Coconut Infused Forbidden Black Rice & Sautéed Baby Bok Choy

Spring Chicken
Pan Roasted Organic Chicken Breast Served With Spring Ramps, Morel Mushrooms, Mashed Potatoes, Asparagus & S erved With A Roasted Chicken Jus With Pancetta Crisps

Snowy Grouper
Pan Seared Deep Water Grouper Served With A Chipolte Corn Relish, Sautéed Spinach, Mashed Potatoes & Finished With Lemon Butter



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