CAPRICE

MENU

 

If you have any questions about our menu, please ask one of our servers.

We have fresh produce, meat, and fish delivered daily.  We do not freeze our food because we take cooking seriously.

 

 

C A P R I C E

New Year’s Eve Menu 2020

 

 

AMUSE BOUCHE

 

TOMATO VARIATIONS ON TOAST

Marinated Fresh & Roasted Heirlooms, Tomato Relish, Parmesan

 

FIRST

 

ROASTED ASPARAGUS SOUP WITH TOASTED HAZELNUTS

White Truffle Oil, Micro Opal Basil

(Chablis - William Fevre  - France | 2014)

 

BLOOD ORANGE BURRATA AND FENNEL SALAD

Coriander Seeds, Roasted Ginger & Kumquat Beets, Lavender, Chestnut Honey Vinaigrette

(Viognier: Jaffurs Cellars,  “Bien Nacido Vineyard” - Santa Barbara, CA  | 2017)

 

WILD PRAWNS WITH BUTTERNUT SQUASH AND BACON

White Beans, Cardamom, Lime, Pumpkin Seeds  [$5 supplement]

(Patz & Hall,  “Hyde Vineyard”  - Carneros, CA |  2013)

 

MAIN

 

WILD OREGON MUSHROOM CREPES

Chanterelle and Hen Of The Woods Mushrooms, Braised Leeks, Baby Artichokes, Manchego

Pencil Asparagus, Camembert Bechamel

(Chardonnay - Varner,  “El Camino” - Santa Barbara  | 2014)

 

PAN ROASTED BLUE NOSE SEA BASS

Bloomsdale Spinach, Chanterelles, Shallots, Sunchoke Purée, Lemon-Tarragon Butter

(Grenache - Gramercy Cellars,  “The Third Man”, Columbia Valley, Washington  | 2014)

 

BRANDT FILET MIGNON

Rosemary Potatoes Gratin, Cippolini Onions, Baby Carrots, Roasted Pear, Burgundy & Veal Demi-Glace

(Pinot Noir: Colene Clemens Vineyard, “Margo” - Chehalem Mountains,  Oregon | 2014)

 

FINALE

 

RICOTTA AND HAZELNUT CHEESECAKE

Candied Hazelnuts, Frangelico, Cherry-Raspberry Compote

(Champagne - Pierre Morlet, Grand Réserve 1er Cru, Avenay-Val-D’Or, France  / NV)

 

$95 per person | Wine Pairing  (a full glass with each course) $45

menu subject to change due to availability

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