July 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
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
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
Baby Caesar
caesar salad with baby green romaine lettuce, aged parmesan cheese, micro
crouton & topped with white anchovies
Summer's 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
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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