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

VALENTINE’S DAY 2020

FRIDAY 2/14/20

 

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AMUSE BOUCHE

 

STUFFED FILO

whipped garlic potato, feta, oregano

 

FIRST

 

JERUSALEM ARTICHOKE SOUP

toasted hazelnuts, spinach pesto, truffle oil

(Sauvignon Blanc: Spottswoode, “Estate Vineyard”  - St. Helena, CA | 2017)

 

FRESH DUNGENESS CRAB SALAD

jicama, green apple, baby radish, fennel, ginger-lime dressing

(Chardonnay:  Vine Cliff “Los Carneros”  - Napa | 2017)

 

WILD DIVER SEA SCALLOPS (Maine)

pan seared scallops, sunchoke purée, charred sage, balsamic brown butter

(Sancerre:  Raimbault et Fils, Sancerre du Pré Semelé  - France | 2018)

 

MAIN

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NINE-LAYER VEGETABLE LASAGNA
mandolin potatoes, zucchini, eggplant, tomato confit, porcini mushroom, parmesan
shaved brussels sprouts, panko, provençal sauce with chanterelles
(Syrah: Balletto “Estate Syrah”  - Russian River Valley | 2014)

 

MISO GLAZED WILD ALASKAN BLACK COD

creamed parsnip purée, chinois-marinated eggplant, sauteed baby bok choy, sake-mirin sauce

(Riesling: Schlumberger, “Grand Cru Saering”  - Alsace, France | 2013)

 

HERB-RUBBED SLOW-ROASTED RACK OF LAMB
root vegetable purée, cipollini onions, roasted apricot, veal bordelaise

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

 

FINALE

 

PROFITEROLES

one grand marnier, one chocolate, raspberry sorbet

(SPARKLING:    Schramsberg, Blanc de Blancs, Brut - North Coast, CA  | NV)

 

$95 per person | Wine Pairing $45 per person

menu subject to change due to availability

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