September 2007
Go To Bar Bites 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 Warm Goat
A Fabulous Dish To Share! Warm Goats Cheese With Roasted Garlic, Kalamata Olive Tapenade, Roasted Peppers, Caponata & Finished With Lemon & Fresh Parsley

Wild Salmon And Crab Roll
Crispy Wild King Salmon, Shrimp and Crab Roll With Organic Baby Greens, Yuzu Vinaigrette, Presented With Wasabi, Chili Aioli and Pickled Ginger

Steak Tartare
Tartare of Black Angus Beef With Capers, Aged Parmesan, Micro Mustard Greens, Truffle Oil & A Fried Organic Egg Served on A Round of Crisp Sourdough

Butternut Agnolotti
House Pasta Filled With Roasted Butternut Squash, Aged Parmesan Cheese, Mascarpone Cheese Finished With A Velvet Sage-Chicken Glace

Sweet & Spicy Calamari
Lightly Seasoned & Flash Fried Fresh Squid, Finished With A Sweet & Spicy Chili Sauce, Toasted Peanuts, & Green Onion



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

Heirloom & Motz
Freshly Pulled House Made Mozzarella Cheese, Wrapped in Serrano Ham & Grilled Served With Micro Arugula and Served on a Bed of Heirloom Tomatoes With 12 Year Balsamic & Extra Virgin Olive Oil

Fall Trio
Salad Trio of Roasted Beets With Dried Cranberry, Aged Balsamic, Butter Lettuce With Organic Roquefort Dressing & Pecans & Wax Bean-Haricot Verts With Smokey Vidalia Vinaigrette

Duck Confit
A Classic French Salad of Duck Confit, Frissee Greens, Baby Spinach, Chanterelle Mushrooms, Aged Parmesan & Double Truffle Vinaigrette

"The Perfect Caper" Cobb
Watercress, Iceberg, Tomato, Avocado, Bacon, Egg & Point Reyes Blue cheese, Tossed in Caper Whole Grain Mustard Vinaigrette & topped With All Natural Chicken Breast



Entrees
Pan Crusted Sea Scallops
Grilled Diver Scallops on House Linguine With Porcini Mushrooms & Finished With Aged Parmesan Cheese

Duck A Deux Facons
Crispy Confit Of Duck & Garlic Marinated Breast Of Duck With Wilted Worden Farms Organic Greens With Lentil-Pancetta Vinaigrette, Mashed Potato & Finished With Garlic-Thyme Jus

Pan Seared Crab Cake
Pan Seared Crab Cake With Roasted Pepper Sauce, Roast Asparagus and Served With A Salad of Organic Greens

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 Classique
Pan Seared All Natural Chicken Breast, Pancetta-Wild Mushroom Pan Sauce, Mashed Potatoes & Aged Balsamic Wilted Swiss Chard

A Floridian In France
Sautéed Key West Prawns Served Caper Provencal, Oven Roasted Tomatoes, Capers, Roasted Garlic, Olives, Mashed Potatoes

Wild Striped Bass
Crusted Mid Atlantic Wild Stripe Bass, Baby Brown Basmati Rice, Seasonal, Haricot Verts-Wax Beans & Herbed Fish Nage

Grilled Tourdenos Of Beef Tenderloin
Grilled Petite Medallions of Black Angus Beef Tenderloin, Mashed Potatoes, Seasonal Vegetables & A Roasted Shallot Jus

Eggplant Parmesan
Classic Eggplant Parmesan, Fresh House Mozzarella, House Spaghetti, Sautéed Spinach

Rioja Braised Kobe Short Rib
Boneless Kobe Beef Short Rib, Rioja Braised With Butternut Gnocchi, Frizzled Leeks

Moules Au Verte
House Spaghetti Pasta, White Wine Steamed Prince Edward Island Mussels, With our Green Sauce

Miso Salmon
Wild White Miso Infused Salmon, Baby Brown Basmati Rice With Coconut, Asparagus & Aromatic Broth



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