Sample Caprice Menu

CAPRICE


First
OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam
MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen
KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel
CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion

Seconds
SHELLFISH “CHOWDER” Lobster salad, consommé vello, fennel, crème fraÎche froth
ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam
SEARED FOIE GRAS Carrot cake French toast, bourbon syrup, crème fraÎche ice cream

Vegetables
SPRING Cipollini panna cotta, fiddlehead ferns, nasturtium flowers, morels, sweet lime ver jus
ASPARAGUS White asparagus velouté, roasted asparagus & fennel salad, ice cream & black salt
PÂTE À CHOUX GNOCCHI Ricotta milk, nettle, green garlic, fava beans, spring onion, ferns

Seafood
ALASKAN HALIBUT Artichoke, Artichoke, Artichoke, chrysanthemum fume, wild ramps
DAY BOAT SCALLOPS Foie gras, fiddlehead ferns, morels, pea leaves, green garlic pea puree
MAINE LOBSTER “CEREAL” ($12 supplement) Parsnip vanilla milk, parsnip chips, hearts of palm, tat soi

Meat
PINE LAND’s BEEF ($8 supplement)
NY sirloin, braised short rib, & sauté of bone marrow, horseradish potato, arugula rabe
OREGON SPRING LAMB Fava beans, fava leaves, marble potatoes, olive, local asparagus, cipollini
KUROBUTA Apple licorice smoke, Brooks cherries, Parisian cress, salsify, sugo, Rioja gastrique

Cheese
ST. ANDRE Blueberry & strawberry, green almonds, basil blossom, brioche
BUCHERET Mt. Tam honey, bee pollen, pear pâte de fruit, banana bread

Sweets
CHOCOLATE Peanut Butter & chocolate mousse, caramelized banana, “pop rocks”
BLACKBERRIES Angel food cake, mascarpone, orange ice cream, citrus pearls, eau de vie
CHERRY CLAFOUTIS Long pepper ice cream float, cherry gel

Three course ~56, four course ~66, five course ~74
Six course ~84, seven course ~94
* All items available a la carte upon request
*18% service added to parties five or larger Please, no substitutions
Executive Chef Gregg Sessler
Sous Chefs Ryan Wilson & Michael Robertson, Pastry Chef Kristin Lane

Photos Caprice Archive

Introduction of Chef Mike Robertson

Hi I'm Chef Mike!


I work at the Caprice in beautiful Tiburon located just across the bay from Angel Island and picturesque San Fransisco. The restaurant looks directly at the Golden Gate Bridge.

Welcome to my blog!