The Caprice Dinner Menu
PDF format of Daily Menu
Lunch / Brunch - Friday, Saturday and Sunday 12:00pm
Dinner every day 5:00pm
Starters
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
Appetizers
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
Entrées
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
Sides
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
WATER ON REQUEST ONLY
GRATUITY IS NOT INCLUDED
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
2022-06