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Dinner Menu  (Scroll Down for Brunch Menu)

 

SPECIALTY COCKTAILS                      11                                          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  
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 ORANGE VODKA,  LIME, AND CRANBERRY  
MARIN MANHATTAN WITH MAKER'S MARK, SWEET VERMOUTH, LUXARDO CHERRY, AND DASH OF BITTERS  
   
FIRST COURSE  
OYSTERS ON THE HALF SHELL WITH POMEGRANATE MIGNONETTE 16.50 16.50
CRISPY CALAMARI WITH COCKTAIL SAUCE AND REMOULADE 11.75 10.75

CARPACCIO OF BEEF TENDERLOIN WITH FIELD GREENS, EXTRA VIRGIN OLIVE OIL, AND MANCHEGO 12.25

12.25
CREAM OF ASPARAGUS SOUP WITH LEMONGRASS OIL  7.95 7.95
PAN-ROASTED CASTROVILLE ARTICHOKES WITH TARRAGON AIOLI   10.75 9.75
ESCARGOTS WITH GARLIC, BUTTER, AND BRANDIED MUSHROOMS   12.95 12.95
DUNGENESS CRAB CAKES WITH ROASTED RED PEPPER COULIS   16.95 9.75
LOBSTER CREPE WITH BRANDIED MUSHROOMS AND LOBSTER CREAM SAUCE   17.50  17.50
ROASTED BEET TOWER WITH HERB GOAT CHEESE, HEARTS OF PALM, AND WHOLE GRAIN MUSTARD VINAIGRETTE   9.50 9.50
BUTTER LETTUCE SALAD, MANGO VINAIGRETTE, GORGONZOLA, DRIED CRANBERRIES, AND TOASTED PECANS  9.75 9.75
CAESAR SALAD WITH TRADITIONAL DRESSING, REGGIANO, AND CROUTONS   9.75 9.75
   
ENTREES  
QUINOA WITH CORN, GRILLED PORTOBELLA MUSHROOMS & ASPARAGUS, AND HONEY-SCALLION VINAIGRETTE   16.75 16.75
CREAMY MAC & CHEESE WITH FONTINA, GRUYERE, BLACK FOREST HAM, AND ASPARAGUS   13.95 13.95
TIGER PRAWN LINGUINI WITH BASIL-GARLIC PESTO   21.95 21.95
HERB ENCRUSTED RACK OF LAMB WITH MINT-BALSAMIC SAUCE, GRUYERE-POTATO GRATIN, AND SWISS CHARD   31.95 29.50
        ADD A DOUBLE CHOP   9.50 9.50
PORK TENDERLOIN MARSALA WITH POTATO PANCAKE, GREEN BEANS & BABY CARROTS   19.95 18.95
SEARED SCALLOPS PROVENCAL WITH LEMON MASHED POTATOES AND GRILLED ASPARAGUS   25.95 23.95
CHEESEBURGER ON BRIOCHE BUN WITH HAVARTI, TOMATO, GRILLED ONIONS, AND FRIES   14.95 14.95
GRILLED WILD COHO SALMON WITH SUNDRIED TOMATO SAUCE, SPINACH, AND PURPLE POTATOES   26.95 26.95
BRAISED LAMB SHANK WITH LEMON MASHED POTATOES AND RED CABBAGE   21.75 21.75
HALIBUT FILET WITH DILL CAPER SAUCE, QUINOA, AND ASPARAGUS   28.95 28.95
PETRALE SOLE ALMONDINE WITH MARCONA ALMONDS, BRUSSELS SPROUTS, AND JASMINE & WILD RICE   21.75 21.75

WIENERSCHNITZEL WITH BRAISED RED CABBAGE, AND POTATO PANCAKE   26.50

25.50
FILET MIGNON WITH ZINFANDEL SAUCE, TRUFFLE OIL, GRUYERE-POTATO GRATIN, AND GREENS BEANS   30.95 30.95
FILET AND LOBSTER (TURF AND SURF) WITH GRUYERE-POTATO GRATIN AND SPINACH   57.95 57.95
   
SIDES   6 6.00
SAUTEED MUSHROOMS ♦  CREAMED SPINACH ♦  BRUSSELS SPROUTS ♦   
GRUYERE-POTATO GRATIN  ♦  POTATO PANCAKES ♦  LEMON MASHED POTATOES  
$29.95 Midweek Special:  tuesdays - thursdays  
3 course dinner:  
Soup du jour or mixed green salad  
Sole Almondine with wild & jasmine rice and Brussels sprouts  
or  
Wienerschnitzel with braised red cabbage and potato pancake  
sorbet duet  
(no coupons with the midweek special)  
   
CORKAGE: $25/ 750 ML BOTTLE (one bottle maximum per each two guests)  
18% GRATUITY ON PARTIES OF 5 OR MORE  
SPLIT ENTREES $8  

 

SUNDAY BRUNCH    
HOURS:  11:00 - 2:30   
   
SPECIALTY DRINKS                                                                 
MIMOSA  11
CLASSIC BLOODY MARY 10
PERSUASION (CHAMPAGNE, COINTREAU, AND POM) 11
STRAWBERRY LEMONADE 3
   
FIRST COURSE  
BOSTON CLAM CHOWDER 8.95
LOBSTER CREPE WITH BRANDIED MUSHROOMS 17.50
PAN ROASTED ARTICHOKES WITH TARRAGON MAYONNAISE 9.75
CRISPY CALAMARI WITH REMOULADE AND COCKTAIL SAUCE 10.75
MIXED GREENS WITH WHITE BALSAMIC, PECANS, AND GORGONZOLA 9.75
ASPARAGUS SOUP WITH CITRUS OIL 7.95
CAESAR SALAD  9.75
       ADD A GRILLED MARY\'S ORGANIC CHICKEN BREAST 7.95
   
ENTREES  
BRIOCHE FRENCH TOAST WITH MAPLE SYRUP AND FRUIT 12.95
CAPRICE BENEDICT WITH CRAB CAKES, POTATOES, AND FRUIT 21.95
RED BELL PEPPER, MUSHROOM, SPINACH, AND HAVARTI CHEESE OMELET WITH POTATOES AND FRUIT 15.95
CORNED BEEF HASH WITH POACHED EGGS, POTATOES, AND FRUIT 15.95
SMOKED SALMON SCRAMBLE WITH CRÈME FRAICHE, HERBS AND CHIVES; POTATOES AND FRUIT 16.95
RIBEYE STEAK AND EGGS WITH POTATOES AND FRUIT 23.95
BACON, LETTUCE AND TOMATO SANDWICH WITH FRIES 13.95
8 oz PAINTED HILLS NATURAL BEEF®  CHUCK BURGER WITH HAVARTI, GRILLED ONIONS,  14.95
     TOMATOES, PICKLES, AND FRIES  
PETRALE SOLE MEUNIERE WITH BRUSSELS SPROUTS AND WILD RICE 21.75
DAYBOAT SCALLOPS PROVENCAL WITH LEMON MASHED POTATOES AND ASPARAGUS 23.95
LINGUINI AL PESTO WITH PRAWNS 21.95
CHICKEN CORDON BLEU WITH MASHED POTATOES, GREEN BEANS, AND BABY CARROTS 19.95
SHRIMP LOUIE WITH HARD BOILED EGG, AVOCADO, TOMATOES, AND KALAMATAS 23.95
   
SIDES 6.00
BACON   
HERB ROASTED POTATOES  
SEASONAL FRUITS   
   
DESSERTS  
MIXED BERRY AND PEAR SORBETS WITH POACHED PEAR AND CINNAMON SYRUP 8.00
MEYER LEMON TART WITH SHORTBREAD AND SWISS MERINGUE 9.00
TAHITIAN VANILLA CRÈME BRULEE WITH CARAMELIZED BANANAS 8.00
ICE CREAM SUNDAE 6.00
WARM APPLE CRISP WITH VANILLA ICE CREAM 9.00
   
18% GRATUITY ADDED TO PARTIES OF FIVE OR MORE  

The Caprice Restaurant

Thecapricerestaurant@gmail.com
2000 Paradise Drive
Tiburon, CA, 94920
415.435.3400/tel
415.435.8034/fax
Open Seven Nights a Week from 5:00 to 10:00

Banquet phone number: 707-559-8082

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