July 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

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

Vietnamese Spring Roll
Pork & Vegetable Filled & Fried Crisp Traditional Spring Roll Served With A Contemporary Chili-Peach Dipping Sauce

A Warm July Goat
A Fabulous Dish To Share! Warm Goats Cheese With Roasted Garlic, Kalamata Olive Tapenade, Roasted Peppers, Caponata & Finished With Lemon & Fresh Parsley

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

Summer's Fare
July's Summer Salad Of Mizuna Greens With Aged Balsamic, Heirloom Tomatoes, Sweet White Corn & Finished With A Parmesan Tuile


Entrees
Pan Crusted Sea Scallops
Pan Seared Diver Sea Scallops In a brown butter Pan Sauce Served with Whipped golden potato & Sautéed Spinach

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

Summer Free Range
Pan Seared Free Range Chicken Served With Basil Risotto & A Summer Ratatouille of Zucchini, Eggplant, Tomato & Yellow Squash

Soba Halibut
Pan Seared Alaskan Halibut Served Atop Ginger Scented Soba Noodles, Snow Peas, Crunchy Sprouts & Finished With A Black Bean Broth

Steak Shao Shing
Grilled 14 oz. Center Cut Black Angus 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

Grilled Prawn
Grilled Prawns Served Atop Roasted Marble Potatoes, Haricot Verts, Spanish Serrano Ham & Finished With A Lemon-Garlic Butter

Grilled Tenderloin Of Buffalo
Grilled 8 oz. Tenderloin of Free Range Buffalo Served With Mashed Potatoes, Spiced & Roasted Lavender-Vanilla Infused Stone Fruit & Finished With A Red Wine Redux



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