The Caprice Dinner Menu

PDF format of Daily Menu

Lunch / Brunch - Friday, Saturday and Sunday 12:00pm
Dinner every day 5:00pm


epi bread 2

& butter

tsar nicoulai caviar 59

reserve (1/2 oz.)

oysters¹ GF ½ dz 22 / dz 42

mignonette vinaigrette

baked oysters¹ (6) 24

spinach, panko

clam's escargot 18

garlic butter, pangrattato

spicy steamed mussels² GF 19

nduja calabrian chili shallot garlic sauce


no cream of asparagus soup 9

italian pot stickers 18

savory sausage, ginger, vegetables

smoked salmon avocado crisp¹ 18

sesame vinaigrette

chilled asparagus GF 14

pt. reyes blue cheese, pine nuts

tuna carpaccio¹ 18

chives, jalapeño, arbequina extra virgin olive oil, ponzu

crab, smoked salmon crostini² 19

avocado, arbequina evoo drizzle

toy box tomatoes 14

avocado, croutons, red onions, balsamic vinaigrette

caesar¹ salad 16 | add crab +15

pine nuts, parmigiana reggiano, pesto base

lettuce trio 14

arugula, romaine, red leaf, tomato, onions, croutons, avocado

foggy wharf crab salad 29

wonton crisps, soy sesame oil vinaigrette

farro arugula salad 16

tomato, reggiano, radish, pistacio, lemon oil


served à la carte

abalone doré² (2) 69 | extra abalone 33

sea bass² 32

seaweed sauté in a garlic soy-butter

branzino² GF 34

refreshing lemon herb oil

seared scallops² GF 39

chive lemon butter

salmon² 29

soy sesame oil glaze, on a bed of chopped lettuce

gnocchi 29

dungeness crab, spinach fondue cheese sauce

caprice burger 19

epi bread, grilled onions, cheddar cheese, ketchup

kurobuta tomahawk pork chop² GF 49

colorado lamb chops² GF (4) 77 | (3) 59 | (2) 39

bone-in filet mignon² GF 69

seared in its natural juices, rosemary garlic

the chef recommends medium rare unless otherwise specified

Prix Fixe Steak Dinner - $49

mixed green salad 10

sizzling prime ribeye steak 39

greater omaha certified angus beef seared in its natural juices, yukon gold potatoes, zucchini mash


any three vegetairan sides makes an entrée

yukon gold potatoes, zucchini mash 9

brussels sprouts GF 9

cremini mushrooms GF 9

herbs, garlic

haricot vert GF 9

lemon butter

lightly creamed spinach GF 9

olive oil crispy roasted mixed vegetables & potatoes GF 9

Lunch / Brunch Special
Friday, Saturday and Sunday 12 noon to 4:00 pm

in addition to our regular menu

mary's hot clam 8

tito's vodka, hot clam and tomato juice, mary spices, chili rim, red jalapeño


crab melt 24

avocado, red onions, cheese

crispy italian bacon panini 19

tomato, avocado, cheddar cheese

caprice burger 19

epi bread, grilled onions, cheddar cheese, ketchup


crab omelette 28

scallions, spinach, white cheddar

asparagus omelette 24

scallions, spinach, white cheddar

vegetable omelette 24

mixed vegetables, cheddar cheese


served with olive oil crispy roasted mix vegetables & potates

crab benedict deconstructed 28

dungeness crab, hollandaise

eggs benedict 24

italian bacon, spinach, hollandaise

eggs on avocado, farro crostini 19 | add italian bacon 5

smoked salmon scramble 24

on epi toast


lotsa blueberry pancakes 16

hot maple butter


two eggs 6

avocado, farro crostini 9

pancetta (italian bacon) 8

olive oil crispy roasted mix vegetables & potatoes 9


we accept visa/mastercard/american express/discover

We cannot guarantee that the food served in this restaurant is suitable for patrons with severe allergies.
Food served here may include, among other things, peanuts, tree nuts, soy, gluten, flour, salt, sugar, dairy, milk, eggs, wheat, meat, poultry, raw oysters, seafood and shellfish.

¹ Served raw or undercooked or contain raw or undercooked ingredients.
² Containing raw or undercooked meats, poultry, seafood, shellfish, raw oysters or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

GF item is prepared free of gluten ingredients; however, our kitchen is not gluten free.

Executive Chef J C Becerra
Chef Federico Carrillo
Restaurant Design by Jennifer Dal Bozzo