June 2004
Lunch Menu
Brunch 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
Shanghai Quail & Confit
grilled asian infused quail accompanied by micro green salad with spiced
quail confit, fresh lotus root crisps, toasted peanuts & finished by
sauce quartet of spicy peanut salsa, sweet thai chili, cilantro garlic
& sweet soy
Rhode Island Littlenecks
sweet rhody littleneck clams oven roasted in a tomato-garlic sauce with charred corn & presented with grilled rosemary bread
The Lobster Cocktail
a sultry lobster-tini of layered maine lobster, papaya, avocado & mango
with a papaya seed cre'me & citrus scented sun fluor sprouts
Sweet & Spicy Calamari
flash fried fresh squid finished with sweet & spicy chili 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
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
June's Bounty
salad trio of fresh heirloom tomatoes with goats cheese, aged balsamic & extra virgin olive oil drizzle, sugar snap pea salad with pancetta shallot vinaigrette & tiny crouton & salad of micro greens with summer corn & basil 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
June Grouper
market grouper, pan roasted & served with lobster mashed potatoes, asparagus, chipolte-corn relish & finished with lemon butter
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
Kobe Flat Iron
grilled domestic kobe beef flat iron steak served on salad of mesclun greens,
with asparagus, shitake mushrooms, haricot verts, sun fluor sprouts &
lotus root crisps tossed with ginger sesame vinaigrette
Niman Ranch Chop
pomegranate infused free range chop of pork with grilled pineapple, seasonal
vegetable, toasted macadamia forbidden black rice & finished with a
pomegranate glace du veau
Saute' of Atlantic Flounder
saute' of atlantic flounder with house turned truffle fettuccine with fresh
peas, fava beans & asparagus served with a flounder pan sauce
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
Free Range Chicken, Under The Brick
free range supreme of chicken brick roasted & served with a "pan" provencal sauce of capers, green provencal olives, garlic, tomatoes & anchovy finished with mashed potatoes & sugar snap peas
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