June 2005
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

Anchor Steamed Mussels
Anchor Steam Ale Steamed Prince Edward Island Mussels Served in Sauce With Fresh Mexican Chorizo Sausage, Onions, Garlic & Tomato, Finished With Grilled French Bread

Rock Shrimp Gazpacho
Florida Rock Shrimp In A Perfect Caper Gazpacho With Yellow Tomatoes, Cucumber, Red Peppers, Fresh Mango, Topped With an Avocado-Herb Sorbet & Presented With Tortilla Crisps

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 & Cilantro


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

Fig & Stilton
A Classic Summer Blend of Fresh California Figs Served On Baby Organic Head Lettuce, Toasted Pistachios, Imported English Stilton Cheese & Finished With A Sherry-Pistachio Vinaigrette

June's Bounty
The Summer's Salad Trio of Fresh Corn & Peas With A Basil Vinaigrette, Napoleon of Summer Tomatoes & Goats Cheese With Extra Virgin & Aged Balsamic Vinegar & A Wax Bean Salad With Tiny Crouton Crisp Tossed 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

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

Summer Snow
Deep Water Snowy Grouper, Pan Seared & Served With Steamed Basmati Rice, Sautéed Spinach & Finished With A Chipolte Corn Relish & 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

A Double Corn Chicken
Oven Fried Free Range Chicken Breast Served With Cheddar Cheese Infused White Corn Grits, Wax Beans With Basil Butter & Finished With A Creamed Corn Sauce

Steak Shao Shing
Grilled 14 oz. Hand Cut Organic New York Strip in a Sichuan Pepper-Corn Shao Shing Wine Sauce With Creamed Spinach & Served With House Pomme Frites

Pig & The Fig
Organic Free Range Chop of Pork Served With A Brulee of California Figs, Wild Boar Bacon Tossed Haricot Verts, Mashed Potatoes, A Veal Redux & Finished With A Drizzle of Aged Balsamic Syrup

Thai Prawn
Grilled Prawn Served With Baby Bok Choy, Greens, Coconut Basmati Rice & Finished With A Sweet Red Curry Sauce

Buffalo Hanger Steak
Grilled Buffalo Hanger Steak Presented With Summer Black Truffles, Green Garlic Mashed Potatoes, Haricot Verts & Finished With A Drizzle of White Truffle Oil



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