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.
RESERVATIONS
Phone: 909-793-8787
OPENING HOURS
Mon-Sat 11:30AM - 9:00PM
Friday 11:30AM - 9:30PM
closed Sunday
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
.