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 2019
AMUSE BOUCHE
CLASSIC STUFFED FILO
Whipped Garlic Potatoes, Feta and Oregano
FIRSTS
ROASTED KABOCHA SQUASH SOUP WITH TARRAGON GNOCCHI
Glazed Chestnuts, White Truffle Oil, Micro Opal Basil
(Chablis - William Fevre - France | 2014)
BLACKBERRY and PORT GLAZED ROASTED QUAIL
Chevre-Parmesan Polenta, Green Onion Tempura, Syrah Demi-Glace
(Rhone Blend - Domaine de Fondreche, “Cuvée Persia” - Côtes-du-Ventoux | 2012)
WILD MAINE LOBSTER RAVIOLI [$5 supplement]
Saffron Ricotta, Shallots, Mascarpone, Lemon Zest, in Meyer Lemon and Brown Butter
(Patz & Hall, “Hyde Vineyard” - Carneros, CA | 2013)
SECONDS
OREGON FOREST MUSHROOM WELLINGTON
Phyllo Puff Pastry Wap, Chanterelle and Hen Of The Woods Mushrooms, Braised Leeks, Manchego,
Sauce Provencal of Garlic, Herbs De Provence, Tomatoes and White Wine
(Chardonnay - Varner, “El Camino” - Santa Barbara | 2014)
HERB CRUSTED RACK OF WILD BOAR
Whiskey Poached Apples, Cipolini Onions, Wilted Winter Greens,
Rosemary-Chevre Duchess Potatoes, Pinot Noir Reduction
(Grenache - Gramercy Cellars, “The Third Man”, Columbia Valley, Washington | 2014)
MISO GLAZED WILD BLACK COD
Creamed Parsnip, Wild Mushroom Fricassee, Sesame Bokchoy, Soy-Sake-Citrus Ponzu
(Pinot Noir - Colene Clemens Vineyard “Margo” - Chehalem Mountains, Oregon | 2014)
DESSERT
VALENCIA ORANGE MOUSSE WITH CHOCOLATE GANACHE
Bergamot Chantilly Cream, Crushed Pistachio, Chocolate Tattoo
(Champagne - Pierre Morlet, Grand Réserve 1er Cru, Avenay-Val-D’Or, France / NV)
$95 per person | Wine Pairing $45
menu subject to change due to availability
.