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Caprice
275 Tremont St
Boston, MA 02116
Uber
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Main Menu
Appetizers
Creamy Butternut Squash
$6.00
spiced creme fraiche, chive.
Chopped Greek Salad
$7.00
great feta, melon, oregano vinagrette.
Mixed Green Salad
$6.00
shaved red onions, cherry tomatoes, dijon sherry vinagrette.
Baby Beet Salad
$8.00
goat cheese, arugula, lemon vinagrette.
Cane Skewered Grilled Shrimp
$10.00
baby buttered lettuce, grilled pineapple, thyme honey.
Crispy Fried Calamari
$9.00
gremolata, jalapeno peppers, cilantro aioli.
Mezze For Two
$14.00
chef's selection of cheese, prosciutto, capicollo, dried cherry chutney.
Prince Edward Island Mussels
$10.00
white wine broth, tomato broth, bruschetta.
Thin Crust Neapolitan Pizza
$8.00
fresh mozzarella, pomodoro, basil.
Grilled Quail Salad
$12.00
arugula, fennel, lentil salad, port reduction.
Country Style Plate
with cornichons, dijon mustard and walnut bread.
Cold Torchon Of Foie Gras
seasonal fruit compote, brioche toasts, upland cress.
Grilled Calamari
with grilled tomato bread, chickpeas and garlic aioli.
Seared Rare North African Spiced Tuna
with napa cabbage slaw, orange vinaigrette.
Native Oysters On The Half Shell
with spanish sherry wine mignonette.
Roasted Beets
with ash aged goat cheese and little herb salad.
Cold Poached Lobster
with celery root remoulade and egg garnish.
Peppered Sweetbreads And Demiglace
on toast, horseradish persillade.
Oxtail Agnolotti In Brodo
with parsnip puree and horseradish persillade.
Maine Crab Cake
with watercress salad and lemon, basil mayonnaise.
Antipasto
Mediterranean Platter
with grilled pita bread and hummus.
Tea Sandwiches
on assorted breads.
Curried Chicken Salad
Cucumber Watercress
Lobster Salad
with avocado and lime.
Smoked Salmon And Cucumber
Egg Salad
with chives.
Roast Tenderloin And Watercress
Soups
Classic French Onion Soup
gratinee, with gruyere.
Spanish Roasted Garlic And Almond Soup
with parsley oil and grilled crouton.
Cauliflower And Leek Vichyssoise
with thin crouton, hot or chilled seasonally.
Wild Mushroom Soup
with sherry soup.
Lobster Stew
with corn broth and bacon, summer only.
Tuscan Seafood Stew
with bread and tomato.
Coconut And Red Curry Soup
with chicken, lime, thai basil and fresh sprouts.
Salads
Wedge Of Iceberg
Wedge Of Iceberg
with roasted beets, smoked bacon and chunky stilton dressing.
Mesclun
with creamy sherry vinaigrette, spicy spanish pumpkin seeds and apple chips.
Traditional Caesar
with hearts of romaine, croutons, fresh anchovies.
Belgian Endive
with grapefruit, avocado and lobster with creme fraiche dressing.
Warm Spinach Salad
with roasted sliced duck breast, three pepper curry vinaigrette.
Passed Hors D'oeuvres - Hot
Pan - Fried Maine Crab Cakes
with lemon chive mayonnaise.
Potato Blinis
caviar, creme fraiche.
Grilled Shrimp
marinated in olive oil, fennel and pernod.
Scallops Wrapped In Bacon
Creamed Leek And Scallion Pizza
with lobster.
Scallop Wrapped In Japanese Eggplant
with miso.
Torchon Of Foie Gras
fruit chutney, on brioche toast.
Sesame Crusted Shrimp
with yellow curry, green apple dipping sauce.
Caramelized Onion Tart
with anchovy.
Vietnamese Shrimp Toast
with sour hot dipping sauce.
Catalan Style Pizza
with tomato, swiss chard, pine nuts and golden raisins.
Spanish Cod And Potato Croquettes
with lemon basil aioli.
Warm, Herbed Goat Cheese Tartine
with roasted beats and lambs lettuce.
Deep Fried Oysters
with remoulade.
Turkish Lamb Kabob
with yogurt, traditional garnishes on pita.
Neapolitan Pizza
with basil and reggiano.
Fried Calamari
with remoulade.
Passed Hors D'oeuvres - Cold
Smoked Fish On Buttered Rye
with baby lettuce, capers and red onion.
Steak Tartare On Pumpernickel Toasts
with red onions capers and anchovies.
Smoked Salmon Rosettes
with dill creme fraiche and capers on a rye crostini.
Chilled Shrimp
with cocktail sauce.
Lobster Salad
with avocado and lime chive mayonnaise on brioche toast.
Figs Wrapped In Prosciutto
seasonal.
Pear, Stilton And Walnut Wrapped In Parma Ham
fall.
Fresh Spring Rolls
with spiced pork, mango, watercress, sweet and sour dipping sauce.
Roasted Portabella Carpaccio
stuffed with truffled caramelized onions.
Turkish Tuna
sesame and avocado kofte on seeded shortbread.
House Cured Salmon
with cucumber, dill and lemon, pepper mayonnaise on rye.
Seared Rare Beef Sirloin
horseradish, cornichons, capers, pumpernickel toast.
Stationary Hors D'oeuvres
Chilled Shrimp
traditional cocktail sauce, lemon.
Beluga, Ossetra, Or Sevruga Caviar
brioche toast points, egg garnish, diced red onions.
Imported And Domestic Cheeses
seasonal fruit garnish, assorted crackers.
Assorted Pates
with diced red onion, cornichons, baguettes and mustards.
Vegetable Crudites
with green onion dip.
Smoked Salmon Or House Cured Salmon
pumpernickel toasts, egg garnish, capers, horseradish sauce.
Fondue
with torn bread, cornichons, fingerling potatoes.
Raw Bar
cocktail sauce, mignonette, lemons and horseradish.
Apples And Smoked Mozzarella
Mezze Or Tapas Display
Entrees
Seafood Risotto
$17.00
shrimp, mussels, clams, calamari, saffron tomato broth.
Grilled Striped Bass
$22.00
warm fingerling potato salad, aioli.
Orecchiette And Pancetta
$17.00
exotic mushrooms, parmesan, truffle cream.
Pan Roasted Chicken Breast
$19.00
apple fennel slaw, mustard seed jus.
Marinated Strip Steak
$22.00
crispy fries, herb garlic butter, watercress shallot salad.
Grilled Lamb T Bone
$24.00
braised swiss chard, flagolets, rosemary cream.
Linguine With Clams
$18.00
white wine lemon broth, parmesan bread crumbs.
Lobster Ravioli
$20.00
garlicky broccoli rabe, sage brown butter, pecorino.
Peppered Filet Mignon
$26.00
roasted garlic mashed potatoes, asparaus, balsamic reduction.
Poultry
Roasted Statler Chicken Breast
stuffed with prosciutto, ricotta salata and walnuts, soft polenta, green beans, balsamic candied garlic sauce.
Grilled And Braised Baby Chicken
half, tomato sesame jam, spinach, rice pilaf.
Grilled Duck Breast And Braised Leg
macomber turnips, braised endive, cider sauce.
Red Curry Roasted Duck
sticky rice, mint and thai basil, lemongrass, coconut broth.
Grilled Turkey Breast
marinated in mint and chilis with yellow noodles and mushrooms.
Turkey Schnitzel With Spaetzle
stewed chard, cornichos and dijon mustard.
Chicken Statler Breast
with potato mousseline, pea ragout and demi glace.
Grilled Duck Breast And Braised Leg
with dried figs, swiss chard and chick pea pancake.
Boneless Chicken Breast
braised, green olives, white wine, prunes, red onions, wild rice pilaf.
Fish
Pan Seared Salmon
with candied radishes, broccoli rabe and curried carrot soup.
Saffron Couscous Crusted Salmon Filet
with tomato leek confit.
Pan Fried Ocean Catfish
warm potato haricot vert hazelnut salad, basil vinaigrette.
Miso Marinated Cod Steak
with roasted daikon, baby bok choy, soy beans, tamari.
Garlic And Rosemary Studded Monkfish
stew of fennel, tomatoes and french lentils.
Pan Roasted Cod In Pancetta
celery root, fennel, apple slaw, grape verjus.
Pan Seared Skate
with smoked paprika aioli, roasted potatoes and arugula.
Pan Seared Sea Scallops
with braised greens, stewed beans, brown butter leek sauce.
Rare Tuna
with flageolet beans, slow roasted tomatoes and olive tapenade.
Artic Char
with french lentils, truffled cauliflower and lemon braised mushrooms.
Pan Fried Red Snapper
with warm salad of boiled potatoes, green beans and artichokes.
Pan Fried Catfish, Coleslaw
hush puppies, succotash, homemade pickles, remoulade.
Lemon Grass Steamed Chilean Sea Bass
chilis and herbs, tomatoes, shiitakes, sticky sesame rice cake.
Meats
Rabbit
with pan fried spaetzle, wilted spinach and spicy mustard sauce.
Grilled Pork Tenderloin
heirloom apple bacon cranberry compote, potato pierogis.
Parsley Crusted Rack Of Lime
red potatoes, haricot verts, baby carrots, leeks, garlic.
Aged Sirloin "au Poivre"
with spinach, tomato and sweet potato gratin.
Grilled Double Pork Loin Chop
with cacciatore peppers and spicy roasted potatoes.
Pan Seared Rib Eye
with wild mushrooms, armagnac, demi glace, potatoes anna.
Grilled Sliced Sirloin
with glazed carrots, beets and haricot verts, herb sauce.
Grilled Sliced Sirloin
with seared mushrooms, asparagus, onions, potato mousseline.
Rack Of Lamb
with cassoulet of heirloom beans, mire poix, and rosemary.
Grilled Flank Steak
with spicy roasted poatoes, arugula, spanish cabrales cheese.
Juniper Marinated Venison Steak
with pan gravy and apple pumpkin cheddar crepe.
Grilled Flank Steak
with tomato caper green olive relish and corn flour cake.
Grilled Sirloin
with mashed potatoes, grilled portabellas and asparagus.
Portugese Style Grilled Pork
with fried potatoes, chourico, black kale and clams.
Braised Lamb Tagine
with mint couscous, chickpeas, dried fruits, preserved lemons.
Veal Osso Bucco
with porcini risotto, wild mushrooms and truffled veal broth.
Vegetarian Entrees
Herb Risotto
baked in a tomato on a bed of stewed greens.
Seven Vegetable Tagine In A Spicy Broth
with scallion couscous.
Black Eyed Peas
stewed tomatoes, brown rice, smoked gouda, and sour cream.
Soft Parmesan Polenta
with ragout of tomato and wild mushrooms.
Risotto Cake
with warm yellow beet vinaigrette.
Crepes
filled with peas and carrots, wild mushrooms, gruyere and tomatoes.
Spinach And Potato Cakes
with cumin cheddar fondue.
Potato Mousseline
with truffled compote of white onion, wild mushrooms, asparagus.
Roasted Winter Squash
with wild rice, roasted mushrooms, quatre epices, red wine shallot sauce and manchego cheese, fall / winter.
Starch
Red Bliss Potatoes
with rosemary and garlic.
Potato Rosti
Oven Roasted Yukon Gold Potatoes
with lemon and rosemary.
Risotto Or Risotto Cakes
Soft Polenta
with parmesan or gorgonzola.
Red Lentil And Parsnip Puree
Potato Mousseline
Apple And Pumpkin Crepes
with aged cheddar.
Nicoise Style Chick Pea Polenta Fries
Chive Crepe
filled with peas and carrots.
Spinach And Potato Pie
Sweet Potato, Tomato And Spinach Gratin
Potato And Thyme Gratin
Potato, Bacon And Hazelnut Gratin
Basmati And Green French Lentil Pilaf
Turkish Rice And Vermicelli Pilaf
with onions.
Bean Cassoulet
with mire poix and rosemary.
Lentils Du Puy
with mire poix.
Roasted Parsnips
Truffled Cauliflower Gratin
Potato Pierogis
Assorted Pastas And Risottos
Vegetables
Grilled Asparagus (spring)
Grilled Haricots Verts
yellow beets, cand carrots with marjoram.
Stewed Greens
with garlic, lemon and olive oil (chard, mustard and or spinach).
Compote Of Green Beans
oven roasted tomatoes, and corn with basil (late summer).
Gratineed Italian Radicchio
with goat cheese.
Artichokes Braised
with bacon, wine and aromatics.
Ratatouille
Braised Endive
Seared Wild Mushrooms
Fennel, Apple And Celery Root Slaw
Green Beans Nicoise
Spring Pea Ragout (spring)
Seared Asian Greens
with hoisin and sesame.
Roasted Daikon Radish
Pan Seared Broccoli Rabe
with garlic and balsamic.
Desserts
Molten Chocolate Cake
with brandied cherries and creme anglaise.
Chocolate Cloud Cake
with mousse and cinnamon whipped cream.
Cream Tart
with berries and spiced red wine syrup.
Pear Upside Down Gingerbread Cake
with whipped creme fraiche (fall / winter).
Chocolate Bread Pudding
with vanilla ice cream.
Thin Candied Lemon And Lemon Curd Tart
with blackberry coulis and chantilly cream.
Heriloom Apple Crostada
with caramel sauce and cinnamon ice cream (fall/winter).
Chocolate Or Almond Financier
Coffee Infused Custard Tart
with whipped creme fraiche and cream.
Coconut Tart
with passion fruit sauce.
Individual Ginger Puddings
with ginger syrup and lime custard.
Espresso And Licorice Granita
with orange biscotti.
Strawberry Rhubarb Shortcake
with strawberry sorbet and creme fraiche (spring).
Chocolate Fondue Station
bananas, pineapple, oranges, strawberries, poundcake.
Prix Fixe Dinner Menu - Amuse Brouche
for parties of 16 or more prices are exclusive of gratuity and tax, 3 course dinners from $45 to $55, 4 course dinner from $55 to $65.
Chef's Choice
Prix Fixe Dinner Menu - Appetizers
for parties of 16 or more prices are exclusive of gratuity and tax, 3 course dinners from $45 to $55, 4 course dinner from $55 to $65.
Creamy Butternut Squash Soup
Chopped Greek Salad
Mixed Green Salad
Baby Beet Salad
Cane Skewered Grilled Shrimp
Crispy Fried Calamari
Mezze Platter For Two
Prince Edward Island Mussels
Thin Crust Neapolitan Pizza
Grilled Quail Salad, Arugula
Prix Fixe Dinner Menu - Entrees
for parties of 16 or more prices are exclusive of gratuity and tax, 3 course dinners from $45 to $55, 4 course dinner from $55 to $65.
Seafood Risotto
Grilled Striped Bass
Orecciette And Pancetta
Pan Roasted Chicken Breast
Marinated Strip Steak
Linguine And Clams
Lobster Ravioli
Peppered Filet Mignon
Prix Fixe Dinner Menu - Desserts
changes periodically. for parties of 16 or more prices are exclusive of gratuity and tax, 3 course dinners from $45 to $55, 4 course dinner from $55 to $65.
Vanilla Bean Creme Brulee
Fruit Sorbet
Molten Chocolate Cake
hazelnut icecream.
Prix Fixe Dinner Menu - Cocktails
choice of 1 glass per person. for parties of 16 or more prices are exclusive of gratuity and tax, 3 course dinners from $45 to $55, 4 course dinner from $55 to $65.
Jacobs Creek, Chadonnay, '01
Jacobs Creek, Merlot, '01
Additional Option
$13.00
cocktail hour.