October 2005
Lunch Menu
Appetizers
Soup Of The Day
Server Will Advise
Towers of Ahi
Nori and Pastry Wrapped Yellow Fin Tuna, Fried Crisp & Presented in
Towers Atop Chili Aioli & Served With Vidalia-Yuzu Vinaigrette Tossed
Salad of Mesclun Greens
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
Sweet & Spicy Calamari
Flash Fried Fresh Squid, Lightly Seasoned & Finished With A Sweet &
Spicy Chili Sauce, Toasted Peanuts, Green Onion & Cilantro
Entrees
"The Perfect Caper" Cobb
Watercress, Iceberg, Tomato, Avocado, Bacon, Egg & Bleu cheese,
Tossed in Caper Whole Grain Mustard Vinaigrette & topped With Grilled Chicken
Grilled Flank Steak & Baby Spinach Salad
Marinated Black Angus flank Steak surrounding Baby Spinach, Bleu Cheese & tossed with Bleu Cheese Vinaigrette
Grilled Vegetable Salad
Balsamic Marinated and Grilled Portobello Mushrooms, Peppers, Eggplant
& Squash with Goats Cheese, on Baby Greens Mixed with Balsamic Vinaigrette
Vinaigrette
October Pasta
House Torchio Pasta Tossed In A Mascapone-Butternut Cream Finished With Freshly Grated Parmesan Cheese
Duck Salad
Pan Seared Honey Garlic Marinated Duck Breast Served on Salad Of Baby Mesclun Greens, Toasted Pecans,
Dried Cherries, Goats Cheese & Finished With A Cherry Vinaigrette
Grilled Yellow Fin Tuna
Grilled Ahi Tuna On Bed of Wilted Fall Greens With Baked Polenta &
Served With A Fresh Caponata & Lemon Butter
Crab Tostado
Crisp Corn Tostado Topped With Jumbo Lump Crab Meat Crème Fraiche Avocado,
Baby Arugula, Cheddar Cheese & Finished With Papaya Seed Vinaigrette
Pear, Endive & Baby Spinach
A Fall Trio of Salad Greens Served With A Toasted Walnut Vinaigrette, Black
Forest Ham & Finished With Aged Gruyere Cheese
Black Angus Beef
Grilled Black Angus Beef Tenderloin Served With Roasted Baby Potatoes,
Haricot Verts & Finished With A Truffle Honey Drizzle
Baguette Sandwiches
Chicken Salad
In Herbed Mayo with Toasted Walnuts & Golden Raisins
Albacore Tuna Salad
In Chived Mayo
Focaccia Sandwiches
Goat Cheese & Black Olive Tapanade
Finished With Roasted Peppers, Baby Greens
Warm Black Forest Ham & Brie
Served Warm With Spinach & Whole Grain Mustard
Grilled Black Angus Flank Steak
With Horseradish Mayo
Soup & ½ Sandwich
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