August 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

A Prince Of Summer
Steamed Prince Edward Island Mussels, Served In A Confit of Pernod-Leek Cream & Finished With Grilled French Bread

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

A Warm August 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

Osetra Caviar ½ Oz. of Russian Osetra Caviar Presented On A Chilled Marble Slab With Freshly Griddled Corn Cakes, Crème Fraiche, Red Onion & Traditional Egg Condiments


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 And A Blue Goat
A Classic Summer Blend of Fresh California Figs Served On A Trio of Greens-Mizuna, Arugula & Spinach With Toasted Hazelnuts & Finished With Fig-Balsamic Vinaigrette

August Caesar... Deconstructed
Baby Romaine Caesar, Deconstructed & Served With An Egg in the Hole, Grated Parmesan & White Anchovy


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

White Truffle Lamb
Roast Half Rack Of Domestic Niman Ranch 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

Soba Halibut
Pan Seared Alaskan Halibut Served Atop Ginger Scented Soba Noodles, Snopeas, 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

Chicken & Fig
Rustic Grilled Free Range Chicken Breast Presented With Grilled, Sweet Figs & Served With Mashed Potatoes, Summer Greens & Finished With An Aged Fig Balsamic Reduction

A Pig In Provence
Organic Free Range Chop of Pork Served With A Garlic Braised Cassoulet Of Flageolet Beans & Garlic Sausage, Finished With Sautéed Kale

Summer's Ravioli
Plentiful Amounts Of Maine Lobster & Red Shrimp Served In A House Rolled Ravioli Filled With Mascapone Cheese, Oven Tomato Sauce & Topped With Pecorino-Romano Cheese

Kobe Short Rib
An Asian Spiced Braised Kobe Beef Short Rib Served With Forbidden Black Rice, Gai Lan & Finished In A Mild Yellow Curry Sauce



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