Starters

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

Appetizers

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

Entrées

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

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 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

Sandwiches

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

Omelettes

crab omelette 28

scallions, spinach, white cheddar

asparagus omelette 24

scallions, spinach, white cheddar

vegetable omelette 24

mixed vegetables, cheddar cheese

Eggs

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

Dolce

lotsa blueberry pancakes 16

hot maple butter

Sides

two eggs 6

avocado, farro crostini 9

pancetta (italian bacon) 8

olive oil crispy roasted mix vegetables & potatoes 9

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

2022-09