October 2005
Lunch Menu
Sunday Brunch Menu



Dinner Menu
Appetizers
Roasted Butternut & Pear Soup
Seasonal Roast Butternut Squash & Pear Soup Topped With Black Pepper Mascapone Cheese

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

The October Oyster
A Fabulous Dish To Share! Warm Goats Cheese With Roasted Garlic, Kalamata Half Dozen Raw Market Oysters Topped With A Salsa Trio of Cucumber-Tomato, Sweet Onion & A Citrus Habanero & Finished With Yuzu Tobiko

Cured Angus
Gran Marnier Cured Black Angus Beef Tenderloin Served With A Micro Cilantro-Papaya Salad, Galangal Aioli & Finished With A Spicy Orange-Sesame Vinaigrette

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

Osetra Caviar
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

White Asparagus
Salad of White Asparagus & Frissee Greens Topped With A Fried Organic Egg, Micro Croutons, Bacon Crisps & Finished With A Red Wine Vinaigrette

October Harvest
October's Harvest Salad of Roasted Beets, Anjou Pears & Endive With Toasted Walnut Vinaigrette & Presented With A Round of Humboldt Fog Goats Cheese


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

Whole Roasted Pompano
Whole, Yes Whole Roasted Atlantic Pompano Served With A Four Cheese Polenta, Haricot Verts & Presented In A Yellow Tomato-Fennel 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

Garlic Roasted Chicken
Rustic Garlic Roasted Chicken Served With Wild Mushrooms, Mashed Potatoes, Haricot Verts & Finished With A Roasted Chicken Jus

A Tuscan Tuna
Grilled Yellow Fin Tuna Served Tuscan Style With Mashed Potatoes, Sautéed Spinach, Raisin-Caper-Olive Caponata & Finished With Lemon Butter

Buffalo Short Rib
Pasilla Chili Braised Organic Buffalo Short Rib Served With Mashed Potatoes & Blood Orange Scented Root Vegetables

Wild Boar Chop
Grilled Free Range Organic Chop Of Wild Boar With Savoy Cabbage & Bacon, Candied Yams & Finished With Cippolini Onions & Calvados Jus



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