May 2007
Go To Bar Bites 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
A Spring Ravioli
Open Faced Ravioli With Fresh Spring Peas, Fresh Fava Beans, Asparagus,
Wild Mushrooms, Spring Ramps Finished With Mascarpone Cheese & White
Truffle Oil Drizzle
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
Foie Gras-'Southern Style
A Southern Style Preparation of Pan Seared Foie Gras Served With Fresh Anson Mills Yellow Grits and
Finished With A Roasted Berry-Balsamic Veal Reduction
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
Heirloom & Motz
Freshly Pulled House Made Mozzarella Cheese, Wrapped in Serrano Ham &
Grilled Served With Micro Arugula and Served on a Bed of Heirloom Tomatoes
With 12 Year Balsamic & Extra Virgin Olive Oil
May's Greens
May's Fresh Greens of Baby Arugula, Radicchio & Watercress With Toasted
hazelnuts & Finished With Gorgonzola Vinaigrette
"The Perfect Caper" Cobb
Watercress, Iceberg, Tomato, Avocado, Bacon, Egg & Blue cheese, Tossed
in Caper Whole Grain Mustard Vinaigrette & topped With All Natural
Chicken Breast
Duck Salad
Pan Seared Honey Garlic Marinated Duck Breast Served on Salad Of Baby Mesclun
Greens, Toasted Pecans, Dried Cherries, Goats Cheese & Finished With
A Cherry Vinaigrette
Entrees
Pan Crusted Sea Scallops
Grilled Diver Scallops on House Linguine With Porcini Mushrooms & Finished
With Aged Parmesan Cheese
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
Mammas's Chicken & Grits
Pan Seared Free Range Chicken Breast Served With Fresh Anson Mills Cheddar
Grits, Wilted Summer Greens & Finished With A Summer Corn Sauce
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
Alaskan Halibut
Pan Seared Alaskan Halibut With English Peas, Sugar Snap Peas With Mashed
Potatoes & Finished With A Fresh Herb Sauce
Grilled Black Angus New York
Grilled 7 oz. Black Angus New York Strip With Mashed Potatoes, Seasonal
Vegetables & Finished With A Salsa Verde
Green Curry Scallops
Three Grilled Diver Scallops Served Atop Roasted Coconut Infused Forbidden
Black Rice, Roasted Asparagus & Finished in Green
Grilled Keys Shrimp Pasta
Grilled Keys Shrimp On House Fettuccine With Fresh Herbs, Spring Peas and A Touch of Cream
Baked Cannelloni
House Made Ricotta & Spinach Stuffed Cannelloni With Mozzarella Cheese
& Finished With Tomato Sauce & A Fontina Béchamel Sauce
Pan Seared Crab Cake
Pan Seared Crab Cake With Roasted Pepper Sauce, Roast Asparagus and Served With A Salad of Organic Greens
Wild Keys Shrimp
Grilled Wild Key West Shrimp With Lobster Mashed Potatoes, Chipotle Corn
Relish, Asparagus & Finished With Lemon Butter
Udon Kobe
Grilled Marinated Kobe Hangar Steak Served With Udon Noodles Tossed With
Wild Mushrooms & Asparagus Served With A Sauce Duo of Yuzu & Panca
Chile-Topped With Organic Sprouts
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