october 2004
Lunch Menu
Sunday Brunch Menu
Sunday Grille Menu



Dinner Menu
Appetizers
Soup
Roast Seasonal Pumpkin Topped With Molasses Chantilly Cream

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

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

Ravioli Of Braised Rabbit
Open Faced Ravioli of Braised Rabbit, Wild Mushrooms, White Truffle Oil & Aged Parmesan

Barbeque Pork Char Siu Spring Roll
Succulent Barbeque Pork Spring Roll Served With Sweet & Sour Plum Sauce

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 & Maytag bleu cheese tossed in a caper & whole grain mustard dressing

Heirloom
Salad of Heirloom Tomatoes with Gorgonzola, Micro Greens & Herbs & Finished With A Pistachio Vinaigrette

October Harvest
Sliced Serrano Ham Served With Arugula & Frisse Greens, Toasted Hazelnuts, Goats Cheese, Figs & Finished With Dried Cheery Vinaigrette


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

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 A

Dusted Halibut
Fennel Dusted Alaskan Halibut Presented With Roasted Baby Fall Vegetables, Fingerling Potatoes & Finished With An Aromatic Vegetable Broth

Free Range Buffalo
Grilled 8 oz. Free Range Filet of Buffalo Presented With Seasonal Vegetables, Parsnip Mash Potatoes, Finished With A Vanilla Lingonberry Sauce & Topped With Frizzled Leeks

The Pig & The Fig
Grilled Niman Ranch Chop of Pork With Oven Roasted Truffle-Honey Figs, Sautéed Seasonal Greens, Mashed Potatoes & Finished With A Fig Pan Sauce

Steak Shao Shing
Grilled 14 oz. Hand Cut Organic Australian New York Strip in a Sichuan Pepper-Corn Shao Shing Wine Sauce With Creamed Spinach & Served With House Pomme Frites

Oven Roasted Chicken
Oven Roasted Free Range Chicken Served With Goat Cheese Grits, Sautéed Wild Mushrooms & Finished With A Lemongrass-Thyme Game Glace



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