PARTY SIZE
DATE
TIME

Dinner 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 10.75 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   9.75 9.75
ESCARGOTS WITH GARLIC, BUTTER, AND BRANDIED MUSHROOMS   12.95 12.95
DUNGENESS CRAB CAKE WITH ROASTED RED PEPPER COULIS   9.75 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   29.50 29.50
        ADD A DOUBLE CHOP   9.50 9.50
PORK TENDERLOIN MARSALA WITH POTATO PANCAKE, GREEN BEANS & BABY CARROTS   18.95 18.95
SEARED SCALLOPS PROVENCAL WITH LEMON MASHED POTATOES AND GRILLED ASPARAGUS   23.95 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   25.50 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  
A BAY AREA TRADITION SINCE 1956  
   
   
EASTER BRUNCH  
HOURS:  11:00 - 2:30   
   
SPECIALTY COCKTAILS                                                                   
MIMOSA 10
CLASSIC BLOODY MARY 10
PERSUASION (CHAMPAGNE, COINTREAU, AND POM) 10
EASTER PUNCH WITH POMEGRANATE, ORANGE, AND PINEAPPLE JUICES 3
   
FIRST COURSE  
LOBSTER CREPE WITH BRANDIED MUSHROOMS 18
GRAVLAX WITH CAPERS, TOMATO, ONIONS, CREAM CHEESE, AND BAGEL 15
GRILLED ARTICHOKES WITH TARRAGON AIOLI 10
FRIED CALAMARI WITH REMOULADE AND COCKTAIL SAUCE 12
MIXED GREENS WITH WHITE BALSAMIC, PECANS, AND GORGONZOLA 10
CREAM OF ASPARAGUS SOUP WITH LEMONGRASS OIL 8
CAESAR SALAD 9.5
   
ENTREES  
BRIOCHE FRENCH TOAST WITH MAPLE SYRUP AND FRUIT 13
CAPRICE BENEDICT WITH CRAB CAKES, POTATOES, AND FRUIT 22
RIBEYE STEAK AND EGGS WITH POTATOES, AND FRUIT 29
DUCK WAFFLES WITH CONFIT, DUCK-MUSHROOM GRAVY, POTATOES, AND FRUIT 16
FAIRFAX OMELET WITH POTATOES AND FRUIT 14
CORNED BEEF HASH WITH POACHED EGGS, POTATOES, AND FRUIT 16
BEEF WELLINGTON WITH GRUYERE-POTATO GRATIN AND GREEN BEANS 32
PETRALE SOLE MEUNIERE WITH BRUSSELS SPROUTS AND WILD RICE 24
DAYBOAT SCALLOPS PROVENCAL WITH LEMON MASHED POTATOES, AND ASPARAGUS 27
LINGUINI WITH BACON, ENGLISH PEAS, PARMESAN, AND CREAM 17
   
SIDES 6
BACON   
HERB ROASTED POTATOES  
SEASONAL FRUITS   
   
DESSERTS  
CHOCOLATE TRIO WITH "SNOOKER'S CAKE," MOUSSE, AND CHOCOLATE -LAVENDER ICE CREAM 15
MEYER LEMON TART WITH SHORTBREAD AND SWISS MERINGUE 9
TAHITIAN VANILLA CREME BRULEE WITH CARAMELIZED BANANAS 8
ICE CREAM SUNDAE 6
WARM APPLE CRISP WITH VANILLA ICE CREAM 9
   
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 and
Sunday Brunch from 11:00 - 2:30

Banquet phone number: 707-559-8082

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