The Caprice Restaurant on FacebookThe Caprice Restaurant on Pinterest
PARTY SIZE
DATE
TIME

 

Open for Lunch and Dinner on February 14th.

(Scroll Down to Bottom of Page to View our Valentine's Menus)

A BAY AREA TRADITION SINCE 1956  

~~~~~~~~~~~~~~~~~

Dinner Menu (Not available on February 14th)

 
SPECIALTY COCKTAILS                                                                11.00
FRENCH 75 WITH DUNKIRK SPIRIT GIN, CITRUS, AND SPARKLING WINE  
STRAWBERRY MOJITO WITH STRAWBERRIES, MINT, AND DRAGONBERRY RUM  
PERSUASION WITH CHAMPAGNE, COINTREAU, AND POMEGRANATE JUICE  
TIBURON SUNSET WITH BACARDI RUM, PASSION FRUIT LIQUEUR, AND PINEAPPLE & ORANGE JUICES  
HOLY GIMLET WITH ST.GEORGE MT. TAM GIN, ST. GERMAIN, AND LIME  
CAPRICE COSMOPOLITAN WITH SMIRNOFF VODKA,  LIME, TRIPLE SEC, AND CRANBERRY  
MARIN MANHATTAN WITH MAKER'S MARK BOURBON, NOILLY PRAT SWEET VERMOUTH, LUXARDO CHERRY, AND BITTERS
SAILOR'S DELIGHT WITH MYERS'S RUM, KING'S GINGER LIQUEUR, AND LIME  
   
FIRST COURSE  
OYSTERS ON THE HALF SHELL WITH POMEGRANATE MIGNONETTE 16.50
CRISPY CALAMARI WITH COCKTAIL SAUCE AND REMOULADE 12.75
CARPACCIO OF BEEF TENDERLOIN WITH FIELD GREENS, EXTRA VIRGIN OLIVE OIL, AND MANCHEGO 12.25
BRENTWOOD CORN SOUP WITH LEMONGRASS OIL 7.95
ESCARGOTS WITH GARLIC, BUTTER, AND BRANDIED MUSHROOMS 12.95
DUNGENESS CRAB CAKES WITH ROASTED RED PEPPER COULIS 16.95
LOBSTER CREPE WITH BRANDIED MUSHROOMS AND LOBSTER CREAM SAUCE 18.25
CAESAR SALAD WITH TRADITIONAL DRESSING, REGGIANO, AND CROUTONS
9.75
BUTTER LETTUCE SALAD, MANGO VINAIGRETTE,  GORGONZOLA, PLUMS, AND TOASTED PECANS 9.75
ROASTED BEET TOWER WITH HERB GOAT CHEESE, HEARTS OF PALM, AND WHOLE GRAIN MUSTARD VINAIGRETTE 9.50
CREAMY MAC & CHEESE WITH FONTINA, GRUYERE, BLACK FOREST HAM, AND ASPARAGUS

9.95
   
ENTREES  
WIENERSCHNITZEL WITH BRAISED RED CABBAGE, POTATO PANCAKE, AND APPLE SAUCE

26.50

TIGER PRAWN LINGUINI WITH BASIL-GARLIC PESTO 22.95
FILET MIGNON WITH ZINFANDEL SAUCE, TRUFFLE OIL, GRUYERE-POTATO GRATIN, AND GREENS BEANS 30.95
HERB ENCRUSTED RACK OF LAMB WITH MINT-BALSAMIC SAUCE, GRUYERE-POTATO GRATIN, AND SWISS CHARD 31.95
        ADD A DOUBLE CHOP 9.50
PORK TENDERLOIN MARSALA WITH POTATO PANCAKE, GREEN BEANS & BABY CARROTS 20.95
SEARED SCALLOPS PROVENÇAL WITH LEMON MASHED POTATOES AND GRILLED ASPARAGUS 25.95
GRILLED CHEESEBURGER ON BRIOCHE BUN WITH HAVARTI, TOMATO, GRILLED ONIONS, AND FRIES 14.95
SAFFRON RISOTTO WITH CHORIZO, DAYBOAT SCALLOPS, PRAWNS, MUSSELS, AND CLAMS 31.95
GRILLED WILD SALMON FILET WITH SUNDRIED TOMATO SAUCE, PURPLE POTATOES, AND SPINACH SAUTE 26.75
QUINOA WITH CORN, GRILLED PORTOBELLA MUSHROOMS & ASPARAGUS, AND HONEY-SCALLION VINAIGRETTE 16.75
HALIBUT FILET WITH DILL CAPER SAUCE, QUINOA, AND ASPARAGUS 28.95
PETRALE SOLE ALMONDINE WITH MARCONA ALMONDS, BRUSSELS SPROUTS, AND JASMINE & WILD RICE 22.75
FILET AND LOBSTER (TURF AND SURF) WITH GRUYERE-POTATO GRATIN AND SPINACH 57.95
   
SIDES 6.00
SAUTEED MUSHROOMS ♦  CREAMED SPINACH ♦  BRUSSELS SPROUTS ♦   
GRUYERE-POTATO GRATIN  ♦  POTATO PANCAKES ♦  LEMON MASHED POTATOES  
   
CORKAGE: $25/ 750 ML BOTTLE (one bottle maximum per each two guests)  
18% GRATUITY ON PARTIES OF 5 OR MORE  
SPLIT ENTREES $8  
   
PLANNING AN EVENT?  CHECK OUT THE FIREPLACE ROOM DOWNSTAIRS!  
   
   
   
   
   

Happy Valentine's Day!


On February 14th we will serve lunch from 11:30 to 2:00 and dinner from

4:00 to 11:00.  The lunch menu is a 3 course prix fixe for $49 and includes a mimosa or sparkling wine.  The dinner is a 4 course prix fixe for $95 and includes a glass of sparkling wine.

 


Valentine's Lunch Menu:


 

Carrot-Ginger Soup

Mixed Greens with gorgonzola, pears, and pecans

Gnocchi with brown butter sage

Heirloom beet salad with herbed goat cheese and asparagus

-----------

Tiger prawn louie

Eggs benedict with crab cakes or canadian bacon

Rib Eye Steak and Eggs

Linguini al pesto with grilled mary's organic chicken breast

Saffron risotto with prawns and scallops

Grilled tuna with tropical salsa

------------

Black & white chocolate mousse with raspberries

Sorbet duet

Butterscotch creme brulee

Crepes Suzette

~59~

 

 

Valentine's Dinner Menu

Gravlax fleur and sevruga caviar

------------

Asparagus soup 

Duck confit crepe

Mixed Greens with gorgonzola, pears, and pecans

Gnocchi with brown butter sage

-----------

Beef Wellington

Lobster Ravioli

Saffron risotto with prawns and scallops

Sauteed Halibut with dill-caper sauce

------------

Black & white chocolate mousse with raspberries

Sorbet duet

Butterscotch creme brulee

Crepes Suzette

~95~

The Caprice Restaurant

Thecapricerestaurant@gmail.com
2000 Paradise Drive
Tiburon, CA, 94920
415.435.3400/tel

Open Seven Nights a Week from 5:00 to 10:00

Banquet phone number: 707-559-8082

Home  |  Planning Your Events  |  Menus  |  Reservations  |  Directions  |  Contact Us  |  Gift Certificates
© The Caprice 2014  |  site by EIGHT25MEDIA