November 2004
Lunch Menu
Sunday Brunch Menu
Sunday Grille Menu



Dinner Menu
Appetizers
Soup
A Silky Warm Roasted Magenta Beet Soup Finished With Goat Cheese Foam

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

Taylor Bay
Steamed Taylor Bay Scallops Served With A Puree Of Provencal Sauce

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

A Cured Angus
Gran Marnier Cured Tenderloin of Black Angus Beef Presented With Micro Sprouts, Black Pepper Oil & Topped With A Fried Quail Egg

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

Pear & Goat
Baby Spinach Salad With Warm Toasted Walnut Crusted Goats Cheese, Red Pears, Belgian Endive & Finished With A Lavender Honey Walnut Vinaigrette

November Bounty
The Bounty's Three Composite Salads of Frisse With Butter Milk Bleu Cheese Dressing & Tiny Crouton, Roasted Red Beets & Golden Raisin & Pomegranate Vinaigrette, Seasonal Bean Salad With A Pancetta-Shallot 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

The Atlantic Flounder
Pan Roasted Atlantic Flounder Served Atop Sautéed Spinach & A Gratin of Potato & Leeks & Finished With a Caper-Golden Raisin & Pine Nut Sauce

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

Singapore Prawn
Grilled Sweet Chili Prawns Served With Coconut Infused Steamed Basmati Rice, Sweet Red Curry & Sautéed Seasonal Vegetables

Grilled Free Range Pork Tenderloin
Grilled & Marinated Tenderloin of Free Range Pork Served With Sautéed Winter Greens, Mashed Potatoes, Wild Mushrooms & Finished With A Reduction of Veal Glace

Spiced Squab
Spice Rubbed Oven Roasted Squab Served With Caramelized Foie Gras, White Grit Soufflé & Finished With A Caramel Ginger-Calvados Sauce

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

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



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