November 2004
Sunday Grille Menu
Appetizers
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
Smokin' Salmon'
Smoked Salmon Served With Freshly Griddled Corn Cake, Crème Fraiche, Capers & Served With Fennel-Red Onion Slaw
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
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
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
Pear & Goat
Baby Spinach Salad With Warm Toasted Walnut Crusted Goats Cheese, Red Pears,
Belgian Endive & Finished With A Lavender Honey Walnut Vinaigrette
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
Crab Cake
Sautéed Crab cake Served on A Bed of Roasted Asparagus, Mixed Greens &
Finished With A Roasted Red Pepper Sauce
Entrees
The Goose & Burger
10 oz. Grilled Black Angus Burger, Grilled & Served With Pan Seared Foie Gras, Honey Balsamic Onions, Garden Tomato & Lettuce & House Pommes Frites
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
Steak Shao Shing
Grilled 14 oz. Hand Cut Organic New York Strip in a Sichuan Pepper-Corn Shao Shing Wine Sauce With Creamed Spinach & Served With House Pomme Frites
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
Truffle 'D Prawn
Warm Truffle Honey Roasted Prawns on A Salad of Baby Greens, Toasted Pine
Nuts, French Feta Cheese Tossed with A Six Year Old Balsamic Vinaigrette
& Finished With A Squeeze of Fresh Lemon
Beef Short Rib
Braised Beef Short Rib Served With Mashed Potatoes, Seasonal Vegetables & Savory Beef Jus
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