August 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 Decadence
a lobster cocktail with layers of avocado, main lobster & lemon basil micro greens, wrapped in crisp pastry, topped with cre'me fraiche & a dollop of russian osetra caviar, finished with an apricot-peach vanilla broth
A Spicy Prince
steamed prince edward island mussels served in a savory tomato broth with spicy italian sausage & topped with grilled rosemary 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
Fare
salad of grower special mix of organic hydro lettuce & micro sprouts,
mission figs, spanish cabrales bleu cheese, toasted hazelnuts & finished
with a fig balsamic vinaigrette
Summer's Harvest
salad trio of frisse greens with micro crouton & house garlic-ranch dressing, a wax bean-bacon & bleu cheese dressing salad & to finish a salad of roasted beets, toasted peacans & golden raisins.
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
A Wild Stripe
pan seared mid atlantic wild striped bass, porcini dusted & served with mashed potatoes, sautéed spinach, topped with frizzled
leeks & finished with tomato-leek fondue
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
Aromatic Salmon
steamed columbia river wild king salmon with oyster mushrooms, baby bok
choy, leeks & asparagus, served with forbidden black rice, a ginger
lemon grass broth & topped with a lobster shrimp stix
Niman Ranch Chop
grilled niman ranch free range 12 oz. pork chop with roasted summer corn
& white cheddar souffle', summer vegetable & finished with saute'ed
peaches & a vanilla jus
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 & The 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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