The Caprice Dinner Menu

PDF format of Daily Menu

Monday, Tuesday, Wednesday, Thursday 5-8
Friday, Saturday, Sunday 12-8


epi bread 2

& butter

tsar nicoulai caviar 59

reserve (1/2 oz.)

oysters¹ GF ½ dz 22 / dz 39

mignonette vinaigrette

baked oysters¹ (6) 24

spinach, panko

clam's escargot² 18

garlic butter, pangrattato

spicy steamed mussels² 19

nduja calabrian chili shallot garlic sauce


no cream of asparagus soup 12

italian pot stickers 18

savory sausage, ginger, vegetables

smoked salmon avocado crisp¹ 18

soy, garlic, chili flakes, sesame oil

tuna carpaccio¹ 19

chives, jalapeño, arbequina extra virgin olive oil, ponzu

crab smoked salmon crisp² 22

avocado, arbequina evoo drizzle

chilled asparagus GF 14

pt. reyes blue cheese, pine nuts


toy box tomatoes 14

avocado, croutons, red onions, balsamic, pesto base

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 34

seared scallops² GF 39

chive lemon butter

branzino² GF 34

refreshing lemon herb oil

salmon² 34

soy sesame oil glaze, on a bed of chopped lettuce

sea bass² 34

white ine lemon caper butter sauce

gnocchi 25

cremini mushroom, garlic herb cream sauce

gnocchi 29

dungeness crab, spinach fondue cheese sauce

cremini mushroom panini melt 17

italian herbs, raw milk white cheddar cheese

caprice burger 19

epi bread, grilled onions, cheddar cheese, ketchup

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

kurobuta tomahawk pork chop² GF 49

bone-in filet mignon² GF 69

seared in its natural juices, rosemary garlic

the chef recommends medium rare unless otherwise specified

Special - Sizzling Prime Ribeye Steak² 39

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


any three vegetairan sides makes an entrée

brussels sprouts GF 9

haricot vert GF 9

lemon butter

lightly creamed spinach GF 9

cremini mushrooms GF 9

herbs, garlic

yukon gold potatoes, zucchini mash 9

olive oil crispy roasted mixed vegetables & potatoes GF 9

Bayside Brunch / Lunch Specials
served anytime

Irish Cappuccino 10

jamison irish whiskey, coffee, milk foam float


served with olive oil crispy roasted mix vegetables & potates

crab benedict deconstructed 29

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

Italian Momlettes

cheese 19

raw milk white cheddar cheese with epi toast


add 10

crab scallions, spinach

add 8

smoked salmon, scallions

add 6

cremini mushrooms

add 6


add 6

lightly creamed spinach

add 6

mixed vegetables & potatoes


add olive oil crispy roasted mixed vegetables & potatoes 5

crab melt 24

avocado, red onions, white cheddar cheese

crispy italian bacon 19

tomato, avocado, cheddar cheese

cremini mushroom melt 17

italian herbs, raw milk white cheddar cheese

caprice burger 19

epi bread, grilled onions, cheddar cheese, ketchup


lotsa blueberry pancakes 16

hot maple butter


two eggs GF 6

avocado, farro crostini 9

italian bacon 8

olive oil crispy roasted mix vegetables & potatoes GF 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