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Plated Dinners Plated Dinner Entrees All entrees include your choice of salad & starch, Chef’s choice of seasonal vegetable & Artisan bread with compound butter Pricing will be per person and depend on changes in market values POULTRY Stuffed Chicken Chicken breasts stuffed with Fontina cheese, Prosciutto, mushrooms, herbs & sautéed in Chicken Provencal Braised for three hours in rich chicken stock with fresh tomatoes, olives & mushrooms. Finished with a light cream sauce. Rosemary & Lemon Game Hens One half Cornish game hen roasted with rosemary branches and fresh lemons & topped with a rich pan sauce Chicken Ballotines Tenderized chicken breast stuffed with sun-dried tomatoes, fresh basil & toasted pine nuts, then sauced with a lemon beurre blanc Chicken Fettuccine Alfredo with roasted garlic cream sauce, spinach, and pine nuts Asiago Chicken Chicken Breasts are stuffed with Asiago cheese & prosciutto and then oven-roasted, served with orange cream sauce Chicken Tortellini Francine Grilled chicken breast, cheese-filled tortellini, celery, & toasted walnuts, topped with a rich sherry cream sauce Seared Duck Breast with Port Wine Reduction served medium rare BEEF Slow-Roasted Prime Ribs of Beef Choice Angus beef encrusted with our own Spice Rub, and served with your choice o f creamy horseradish, cabernet demi glace, or red wine au jus Filet Mignon Pan-seared and oven-roasted to medium rare, served with a classic Béarnaise sauce Brisket of Beef Braised all day in beef stock & red wine until fork tender, served with Marchand de Vin sauce Bacon-Wrapped Angus Top Sirloin Six ounce choice cut, wrapped with smoked bacon and served with fresh tomato coulis Beef Bourguignon Tender beef tips braised with red wine, tomatoes & beef stock Baron of Beef Slow-roasted and carved table side, this herb-encrusted classic is mouth-watering tender. Served with au jus or peppercorn sauce Osso Buco Tender veal, braised to perfection and served with Gremolada Veal Chops with Mushroom Ragout Thick cut chops with fresh mushrooms, shallots, tomatoes, herbs, white wine, & veal demi glace PORK Pork Tenderloin Medallions Cooked to perfection, these medallions are stuffed with fresh basil, roasted pine nuts, sautéed apples, and mushrooms, finished with port wine sauce CaPear Baby Backs The finest half-rack of ribs, roasted all day in CaPear’s own Sweet & Savory Sauce. Amazingly tender. The Haystack Chop Two bone-in chops with caramelized onion “stack,” seasoned with a plum & balsamic sauce reduction Pork Osso Buco Classic veal dish replaced with prime pork shanks, braised in sweet wine & served with dried cherry chutney Wild Mushroom & Pecan Stuffed Chops 2” bone-in chop stuffed with house-made pecan and wild mushroom stuffing…”Southern Delight!” Chipotle Glazed Pork Loin Apricot and chipotle chili glazed loin, roasted in its own juices to medium doneness. Bourbon Glazed Spiral Ham Sweet bourbon and molasses with green peppercorns, perfect with rice Moroccan Spice Rub Pork Loin with Stone Ground Mustard CaPear signature Spice Rub, combined with slow-roasted pork loin Braised Cooked all day, until “falling off the bone.” Delicious with fresh artisan breads and savory condiments SEAFOOD Seafood is only available in season and purchased at the discretion of the Chef for freshness and flavor Blue Markea Prawns with Mango Chive Oil Imported from the Sea Scallops with Lemon Curd & Crème Fraiche Pan-seared to perfection and topped with fresh lemon curd & crème fraiche Roast Salmon en Papillote Wrapped in parchment paper, fresh salmon is roasted to a medium doneness with fresh tomato ragout and wild rice Poached Salmon with Lemon Tarragon Sauce Atlantic caught salmon poached in sauvignon blanc wine and finished with a rich & buttery lemon sauce. Crab-Stuffed Halibut with Beurre Blanc & Roasted Garlic North African Shrimp Piri Piri (Hot chili sauce with lemon, cilantro, parsley, garlic, & olive oil) Creole Shrimp Scampi Filè Gumbo Shellfish Bouillabaisse Lime Cilantro Shrimp & Halibut Skewers King Crab Legs with Three Sauces Swordfish with Burnt Almond Butter Sea Bass Gratin with Gruyere Smoked Salmon Gravlax STARCH SIDES Smashed Fresh Lemon Risotto Wild Rice Pilaf Penne with Sun-Dried Tomato, Gorgonzola Cheese, and Pine Nuts Twice-Baked Potatoes with Gruyere & Prosciutto Parmesan Polenta with Tarragon Potatoes Dauphenoise Herb-Roasted Baby Reds Mixed Dried Mushroom Pilaf with Brown Stock Mediterranean Shell Pasta SALADS CaPear Signature Salad Fresh mixed greens, pears, toasted pecans, and blue cheese, dressed with house-made pomegranate vinaigrette Spinach Crisp spinach leaves, thin-sliced red onion, mandarin oranges, cottage cheese, and almonds with a raspberry orange vinaigrette Moroccan Spice Mixed greens, red grapes, spiced cashews, parmesan cheese, and avocados with our honey curry dressing CaPear Caesar Romaine lettuce, parmesan cheese, hard-cooked egg, Tamari pepitas, and focaccia croutons Greek with Feta Romaine lettuce, marinated tomatoes, red onion, kalamata olives, cucumbers, and feta vinaigrette The Wedge Iceberg lettuce wedges, tomatoes, green onions, crisp bacon, and creamy blue cheese dressing Asian Noodle Salad Balsamic Italian Red leaf and romaine lettuce, toasted focaccia, tomatoes, Asiago cheese, and olives in a basil balsamic vinaigrette Tossed Cobb Romaine lettuce, diced chicken, avocado, bacon, hard-cooked egg, scallions, and tomatoes, tossed in creamy blue cheese dressing Chipotle Salmon* Caesar Romaine lettuce, parmesan cheese, hard-cooked egg, Tamari pepitas, roasted salmon with chipotle Caesar dressing Crab Louie* Crisp iceberg lettuce, sweet crab meat, hard-cooked egg, and tomato wedges with classic Crab Louie dressing Chop* Green leaf lettuce, salami, onion, tomato, olives, and mozzarella cheese tossed with a creamy Italian vinaigrette *Add $2.00 per person for our specialty salads Pasta and potato salads are available as well. DESSERTS Bouchons Petite decadent chocolate cakes with cream and fresh mint Chocolate Strawberries Jumbo strawberries dipped in dark & milk chocolates Petite Tartlets Golden caramelized pear and walnut tartlets Nanaimo Bars Assorted bites of classic, cappuccino, peanut butter, and Irish cream nanaimos Chocolate Truffles Hand-rolled curry & mango, lemon & thyme or espresso truffles Cheesecakes Bite-sized cheesecakes with assorted seasonal fruit compotes Éclairs Dark rum chocolate mousse and Bavarian cream-filled éclairs Baklava Triangles Layers of phyllo pastry and nuts soaked in spiced syrup Double-Layered Brownies Rich chocolate base with a mixed nut and caramel topped brownie |
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