June 2006
Lunch Menu
Appetizers
Soup Of The Day
Server Will Advise
Towers of Ahi
Nori & Pastry Wrapped Yellow Fin Tuna, Fried Crisp & Presented In Towers Atop Chili Aioli & Served With Vidalia-Yuzu Vinaigrette Tossed Salad Of Mesclun Greens
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
Sweet & Spicy Calamari
Flash Fried Fresh Squid, Lightly Seasoned & Finished With A Sweet &
Spicy Chili Sauce, Toasted Peanuts, Green Onion & Cilantro
Entrees
"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 Black Angus Flank Steak Surrounding Baby Spinach, Bleu Cheese & Tossed With Bleu Cheese Vinaigrette
Grilled Vegetable Salad
Balsamic Marinated & Grilled Portobello Mushrooms, Peppers, Eggplant
& Squash With Goats Cheese, On Baby Greens Mixed With Balsamic Vinaigrette
June Pasta
House Oreccheitte Pasta Tossed With Yellow & Red Vine Ripened Tomatoes,
Fresh Basil, Garlic & Topped With Porcini Oil & Aged Parmesan Cheese
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
Mozzarella Magic
Grilled Serrano Ham Wrapped House Made Mozzarella Cheese On Bed Of Micro
Arugula & Heirloom Tomatoes & Finished With A 12 Year Balsamic
Vinegar & Spanish Unfiltered Extra Virgin Olive Oil
Crab Tostado
Crisp Corn Tostado Topped With Jumbo Lump Crab Meat, Crème Fraiche, Avocado,
Baby Arugula, Cheddar Cheese & Finished With Papaya Seed Vinaigrette
Black Angus Filet
Grilled 5 oz. Black Angus Filet Of Beef Tenderloin On Bed Of Sugar Snap
Peas, Crimini Mushrooms, Apple Wood Smoked Bacon, Great Hill Bleu Cheese
& Finished With 12 year Balsamic Vinegar-Extra Virgin Olive Oil
Smoked Salmon Flatbread
Wild Scottish Smoked Salmon Flatbread With A Caper-Chive Crème Fraiche
& Topped With Baby Green Salad With An Herb Vinaigrette
Baguette Sandwiches
Chicken Salad
In Herbed Mayo With Toasted Walnuts & Golden Raisins
Albacore Tuna Salad
In Chived Mayo
Focaccia Sandwiches
Goat Cheese & Black Olive Tapanade
Finished With Roasted Peppers, Baby Greens
Warm Black Forest Ham & Brie
Served Warm With Spinach & Whole Grain Mustard
Grilled Black Angus Flank Steak
With Horseradish Mayo
Soup & ½ Sandwich
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