November 2004
Sunday Brunch Menu
Banana Brioche French Toast
House Baked Brioche French Toast With Cinnamon Caramel Bananas & Finished
With Warm Maple Syrup
Gingerbread Pancake
Gingerbread Pancake Topped With Sautéed Cinnamon-Gala Apple & Finished With Vanilla Chantilly Cream
Smokin Salmon'
Smoked Salmon Served With Freshly Griddled Corn Cake, Crème Fraiche, Capers
& Served With Fennel-Red Onion Slaw
The Perfect Caper Pate'
Pan Seared Chicken Liver Pate' Served With Mission Fig-Vidalia Onion Relish,
Pear Chutney & Accompanied With Crisps of French Bread & Caper
Berries
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
Taylor Bay
Steamed Taylor Bay Scallops Served With A Puree Of Provencal Sauce
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
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
Ravioli Of Braised Rabbit
Open Faced Ravioli of Braised Rabbit, Wild Mushrooms, White Truffle Oil & Aged Parmesan CRAB CAKE Sautéed Crab cake Served on A Bed of Roasted Asparagus, Mixed Greens & Finished With A Roasted Red Pepper Sauce
Crab Cake
Sautéed Crab cake Served on A Bed of Roasted Asparagus, Mixed Greens &
Finished With A Roasted Red Pepper Sauce
Filet & Eggs
6 oz. Grilled Petite Filet of Black Angus Beef With White Truffle Butter
& Black Truffle Eggs (Your Choice) Served With Roasted Fingerling Potato
& Seasonal Vegetable
Sunday Quiche
Server Will Advise
Daily Omelette
Server Will Advise
The Sunday Drink
DAVID BRUCE NAPA VALLEY PETITE SYRAH
VILLA FRATTINA FRUILI SAUVIGNON BLANC
SPARKLING WINE
BELLINI- MIMOSA
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