June 2004
Lunch Menu
"The Perfect Caper" Cobb
watercress, iceberg, tomato, avocado, bacon, egg & bleu cheese tossed
in caper whole grain mustard vinaigrette & topped with grilled chicken
Grilled Flank Steak & Baby Spinach Salad
marinated flank steak surrounding baby spinach, bleu cheese & tossed
with bleu cheese vinaigrette
Grilled Vegetable Salad
balsamic marinated and grilled portobello mushrooms, peppers, eggplant
& squash with french feta cheese on baby greens mixed with balsamic
vinaigrette
June Pasta
house rigatoni topped with grilled chicken & tossed with roasted garlic, crimini mushrooms, goats cheese & asparagus
Duck Salad
pan seared honey garlic marinated duck breast served on a salad of baby
mesclun greens, toasted pecans, dried cherries, goats cheese & finished
with a cherry vinaigrette
Grilled Scallop Salad
grilled diver scallops on baby spinach & arugula with fennel, capers,
extra virgin olive oil-lemon juice drizzle, topped with ricotta salata
cheese
Crab Tostado
crisp corn tostado topped with jumbo lump crab meat, cre'me fraiche, avocado,
baby arugula, cheddar cheese & finished with a papaya seed vinaigrette
Filet & Tomato Stack
grilled 5 oz. black angus filet of beef served with stack of vine ripened tomato, heirloom tomato, red onions, gorgonzola cheese & fresh mozzarella cheese topped with julienne herbs aged balsamic vinaigrette & finished with match stick potatoes
Burger Of The Day
server will advise
Baguette Sandwiches
Ham & Brie
whole grain mustard & watercress
Chicken Salad
in herbed mayo with toasted walnuts & golden raisins
Albacore Tuna Salad
in chived mayo
Focaccia Sandwiches
Vine Ripened Tomato
with mozzarella cheese, fresh basil & balsamic drizzle
Grilled Flank Steak
with horseradish mayo & vine ripened tomatoes
Soup & Half Sandwich
Soup Of The Day
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