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Caprice
Caprice
275 Tremont StBoston, 02116
617 292-0080
| Dinner | ||
| Appetizers | ||
| Creamy Butternut Squash Spiced Creme Fraiche, Chive |
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| Chopped Greek Salad Great Feta, Melon, Oregano Vinaigrette |
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| Mixed Green Salad Shaved Red Onion, Chery Tomatoes,Dijon Sherry Vinaigrette |
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| Baby Beet Salad Goat Cheese, Arugula, Lemon Vinaigrette |
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| Cane Skewered Grilled Shrimp Baby Butter Lettuce, Grilled Pineapple Salsa, thyme Honey |
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| Crispy Fried Calamari Gremolata, Jalapeno Peppers,Cilantro aioli |
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| Mezze for Two Chef's Selection of Cheese, Proscuitto, Capicollo, Dried Cherry Chutney |
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| Prince Edward Island Mussels White Wine -Tomato Broth, Bruschetta. |
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| Thin - Crusted Neapolitan Pizza Fresh Mozzarella, Pomodoro, Basil |
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| Grilled Quail Salad Arugula, Fennel, Lentil salad, Port Reduction. |
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| Entrees | ||
| Seafood Risotto Shrimp, Mussels, Clams, Calamari, saffron-Tomato Broth |
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| Grilled Striped Bass Warm Fingerling Potato Salad, Aioli |
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| Orecchiette and Pancetta Exotic Mushrooms, Parmesan, Truffle Cream |
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| Pan Roasted Chicken Breast Apple- Fennel slaw, Mustard Seed Jus |
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| Marinated Strip Steak Cripsy Fries, Herb Garlic Butter, Watercress-Shallot Salade |
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| Grilled Lamb T-bones braised swiss chard, Flageolets, Rosemary Cream |
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| Linguini and Clams White Wine Lemon Broth, Parmesan Bread Crumbs |
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| Lobster Ravioli Garlicky Broccoli Rabe, Sage Brown Butter, Pecorino |
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| Peppered Filet Mignon Roasted Garlic Mashed Potatoes, asparagus, Balsamic Reduction |
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| Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions. | ||
| 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 anachovy | ||
| Vietnamese Shrimp Toasts 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 lamb's lettuce | ||
| Deep Fried Oysters with remoulade | ||
| Turkish Lamb Kebob, 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 w/ 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 onion | ||
| 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 Onion | ||
| 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 Mussels | ||
| Mezze or Tapas Display | ||
| Antipasto | ||
| Mediterranean Platter with grilled pita bread and hummus | ||
| Tea Sandwiches on assorted breads | ||
| Curried Chicken Salad | ||
| Cucumber and Water Cress | ||
| Lobster Salad with Avocado and Lime | ||
| Smoked Salmon and Cucumber | ||
| Egg Salad with chives | ||
| Roast Tenderloin and Water Cress | ||
| 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 and port | ||
| 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, fresh sprouts | ||
| Salads | ||
| Wedge of Iceberg with roasted beets, smoked bacon and chunky stilton dressing | ||
| Mesclun with creamy sherny vinaigrette, spicy spanish pumpkin seeds apple chips | ||
| Traditional Caesar Salad 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 | ||
| Arugula Salad with shaved crimini mushrooms, olive oil, balsamic and shaved asiago | ||
| Appetizers | ||
| Country Style Pate 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, chick peas 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 Demi - Glace On Toast, Horseradish Persillade | ||
| Oxtail Agnolotti In Brodo with parsnip puree and horseradish persillade | ||
| Maine Crab Cake with water cress salad and lemon - basil mayonnaise | ||
| 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, Sicky Rice, Mint and Thai Basil, Lemon Grass, Coconut Broth | ||
| Grilled Turkey Breast marinated In Mint and Chills 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 Syrup | ||
| Saffron Couscous Crusted Salmon Fillet 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 Spaëtzle, Wilted Spinach, and Spicy Mustard Sauce | ||
| Grilled Pork Tenderloin, Heirloom Apple-bacon-cranberry Compote, Potato Pierogis | ||
| Parsley Crusted Rack of Lamb, 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 Potatoes, 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 | ||
| Portuguese-style Grilled Pork with Fried Potatoes, Chourico, Black Kale and Clams | ||
| Braised Lamb Tagine with Mint Couscous, Chick Peas, 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 callion 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 Cake 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 Potato Roasted with Rosemary and Garlic | ||
| Potato Rösti | ||
| Oven Roasted Yukon Gold Potatoes with Lemon and Rosemary | ||
| Risotto or Risotto Cakes | ||
| Soft Polenta with Parmesan or Gorgonzola | ||
| Red Lentil and Parsnip Purée | ||
| Potato Mousseline | ||
| Apple and Pumpkin Crepes with Aged Cheddar | ||
| Niùoise 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) | ||
| Glazed Haricots Verts, Yellow Beets and 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) | ||
| Gratinéed 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 Niùoise | ||
| 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 | ||
| Hierloom 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 | ||
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| Prix Fixe - Dinner Menu | ||
| For Parties of 16 or More Prices Are Exclusive of Gratuity and Tax; 3 Course Dinners - From $45 to $ 55; 4 Course Dinners From $55 to $65 | ||
| Amuse Bouche | ||
| chef's choice | ||
| Appetizers | ||
| 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 - Crusted Neapolitan Pizza | ||
| Grilled Quail Salad, Arugula | ||
| Entrees | ||
| Seafood Risotto | ||
| Grilled Striped Bass | ||
| Orecchiette and Pancetta | ||
| Pan Roasted Chicken Breast | ||
| Marinated Strip Steak | ||
| Linguini and Clams | ||
| Lobster Ravioli | ||
| Peppered Filet Mignon | ||
| Desserts | ||
| Changes Periodically | ||
| Vanilla Bean Crème Brulee | ||
| Fruit Sorbet | ||
| Molten Chocolate Cake, Hazelnut Icecream | ||
| Cocktails | ||
| choice of 1 glass per person | ||
| Jacobs Creek, Chardonnay ï01 | ||
| Jacobs Creek, Merlot ï01 | ||
| Additional Option Cocktail Hour |
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| Party Platters | ||
| Domestic and Imported Cheeses, Seasonal Fruit Garnish served with Assorted Crackers | ||
| Vegetable Crudite with Green Onion Dip | ||
| Cocktails | ||
| 1 Glass Champagne / Pp Duc De Valmer, Brut | ||
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Fax:
617-451-1455Hours:
Sun-Thu: 9pm-2am Fri-Sat: 8pm-2amNeighborhood:
Downtown, North EndPhone:
617-292-0080Location(s)
- Caprice
- 275 Tremont St
- Boston, MA, 02116
- United States
