July 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
Lobster Ravioli
maine lobster in a fresh pillow ravioli with aged parmesan cheese, mascarpone
cheese, asparagus, sweet peas, concasse of tomatoes & finished with
tarragon butter
The Thai Prince
steamed prince edward island mussels served in a sweet thai-coconut curry sauce & presented with grilled nan bread
Andalusian Kobe
a spanish tapa style saute' of kobe flat iron beef served with savoy cabbage
wrapped & flash grilled fresh mozzarella, finished with a pan sauce
of anchovy, garlic, capers, sweet roasted peppers & extra virgin-balsamic
drizzle
Sweet & Spicy Calamari
flash fried fresh squid, lightly seasoned & 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
Baby Caesar
caesar salad with baby green romaine lettuce, aged parmesan cheese, micro
crouton & topped with white anchovies
Summer Fare
summer salad of a perfect caper mix of organic hydro lettuce & micro
sprouts, mission figs, spanish cabrales bleu cheese, toasted hazelnuts
& finished with a fig balsamic vinaigrette
Entrees
Pan Crusted Sea Scallops
pan seared diver sea 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
Horseradish Crusted Flounder
lightly seasoned horseradish crusted atlantic flounder served with a fresh summer roasted corn sauce, mashed potatoes & roasted asparagus
Spice Rubbed Ahi
spice rubbed sushi grade yellow fin tuna, grilled rare & served with mashed potatoes, saute'ed spinach, olive oil poached tomatoes, kalamata olives, crisps of garlic-thyme jus
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
Veal Chop
organic free range 12 oz. chop of veal served with a zen sauce duo of truffled
veal glace' & white truffle oil drizzle, served with mashed potatoes
& roasted asparagus
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
The Chicken & Fig
oven roasted free range chicken served with a toasted pine nut & basil cous-cous, garlic lemon spinach & finished with a quince-fig pan sauce
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