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GRADUATION WEEKEND DINNER MENU 2023
FIRSTS
SOUP DU JOUR 12
WILD AHI TARTARE (FIJI), Avocado, Yuzu Tobiko, Hand-Cut Chips 20 / 37
BABY SQUID & Lemon Butter Served Over Polenta 20
WILD CRAB CAKES (Maryland), Microgreens & Rémoulade 20
SAUTÉED SHRIMP, Spicy Garlic Butter, Lemon 16
BABY ARTICHOKE CROSTINI, Burrata, Currant-Pine Nut Relish, Parmigiano 17
PROSCIUTTO CROSTINI, Burrata, Green Peas, Asian Pear, Parmigiano 18
TOMATO TARTE TATIN, Puff Pastry, Tomato Confit, Chèvre, Olives, Pesto 18
SALADS
BUTTER LETTUCE, Herbs, Pine Nuts, Balsamic Vinaigrette 12
CLASSIC GREEK SALAD, Tomato, Cucumber, Olives, Capers, Feta, Lemon-Herb Vinaigrette 16
MAIN DISHES
LASAGNA, Eggplant, Mozzarella, Ricotta, Basil, Marinara 24
PASTA RIBBONS & MEATBALLS, Wagyu Meatballs, Roasted Tomato Marinara, Burrata Mozzarella 30
PASTA RIBBONS & PESTO, Grilled Salmon, Asparagus, Mushrooms, Parmigiano 34
BUTTERNUT SQUASH RISOTTO, Grilled Shrimp, Roquefort, Brussels Sprouts, Mushrooms, Pecans, Sage 36
ORGANIC QUINOA, Vegetables, Almonds, Feta, Olives, Sweet Pepper Coulis [Chicken +6; Salmon +14] 25
CHICKEN BREAST, Wrapped in Prosciutto, Parmigiano, Pesto & Sage, Charred Corn Fregola, Porcini Mustard 32
LOCH DUART SALMON, Braised Artichokes & Corn Succotash, Salsa Verde 38
WILD YELLOWFIN TUNA (Fiji), Sesame, Spinach, Soybean, Ponzu 44
LAMB CHOPS (Australia), Quinoa, Chimichurri, Olive Tapenade 46
PRIME BRANDT FARMS FLAT IRON STEAK (10oz), Roquefort and Herb Butter, Choice of Side 44
PRIME BRANDT FARMS FILET MIGNON (7oz), Bordelaise Sauce, Choice of Side 54
SIDES
Broccolini & Garlic / Baby Artichokes & Lemon / Smashed Potatoes & Herb Salsa / Cauliflower Gratin
Asparagus & Balsamico / String Beans & Almonds / Fries & Aioli / 10 each
We cook with only fresh organic meats; no hormones or antibiotics. We source fresh wild fish daily.
Thank you for joining us, and congratulations graduates!