June 2004
Sunday Brunch Menu
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
Smokin Salmon
smoked salmon served with freshly griddled corn cake, cre'me fraiche, capers & served with fennel-red onion slaw
Banana Brioche French Toast
house baked brioche french toast with cinnamon-caramel bananas & finished
with warm maple syrup
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
Umm...... Donuts
freshly prepared donuts presented with cinnamon & powdered sugar dustings
Crab Cake
saute'ed crab cake served on a bed of roasted asparagus, mixed greens &
finished with a roasted red pepper sauce
Gingerbread Pancake
gingerbread pancake topped with saute'ed cinnamon-gala apple & finished with vanilla chantilly cream
Rhode Island Littlenecks
sweet rhody littleneck clams oven roasted in tomato-garlic sauce with charred
corn & presented with grilled rosemary bread
Grilled Prawn
grilled prawns served on salad of baby greens, gorgonzola cheese, toasted
pine nuts & finished with an aged balsamic vinaigrette
Poached Egg & Salmon
two poached eggs served with smoked salmon, roasted asparagus & finished
with sauce bearnaise
Filet & Eggs
6 oz. grilled petite filet of black angus beef with white truffle butter
& black truffle eggs (your choice) served with roasted potato gratin
& seasonal vegetable
Sunday Quiche
Server will advise
Daily Omelette
Server will advise
The Sunday Drink
david bruce napa valley petite syrah
villa frattina fruili sauvignon blanc
sparkling wine
mimosa
orange juice
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