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 115

reserve 1 oz

oysters¹ GF ½ dz 22 / dz 42

mignonette vinaigrette

clam's escargot 18

garlic butter, pangrattato

spicy steamed mussels² GF 19

nduja calabrian chili shallot garlic sauce


italian pot stickers 18

savory sausage, ginger, vegetables

smoked salmon crudo¹ 18

avocado, wonton crisp, 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

no cream of asparagus soup 10

caesar¹ salad 16 | add crab +15

pine nuts, parmigiana reggiano, pesto base

lettuce trio 15

kale, 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

australian sea bass² 32

seaweed sauté in sesame soy-butter

salmon² 32

soy sesame oil glaze, on a bed of chopped lettuce

branzino² GF 34

refreshing lemon herb oil

scallops² GF 32

basil, garlic, pine nut pesto

gnocchi 32

dungeness crab, spinach fondue cheese sauce

kurobuta tomahawk pork chop² GF 49

colorado lamb chops² GF (3) 59 | extra chop 19

bone-in filet mignon² GF 69

seared in its natural juices, rosemary garlic

the chef recommends medium rare unless otherwise specified

Lunch / Brunch

served any time

crab melt 28

avocado, red onions, cheese

crispy italian bacon panini 22

tomato, avocado, cheddar cheese

vegetarian sandwich 19

italian herbs, pesto, white cheddar cheese

eggs benedict deconstructed 29

dungeness crab, bacon, hollandaise

french onion omelette 24

caramelized onions, pt. reyes blue cheese

crab omelette 29

scallions, spinach, white cheddar

vegetable omelette 24

cheddar cheese

lotsa blueberry pancakes with italian bacon 28

crème fraîche


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 chive

lightly creamed spinach GF 9

roasted vegetables GF 9

italian herbs, extra virgin olive oil


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