Cappy's Dinner Menu Items

Front 1

Crispy Shrimp and Brussels Sprouts

Back 1

Panko crusted gulf shrimp and Brussels tossed in sweet & spicy Kimchi vinaigrette.

Hint 1

Front 2

Gulf Shrimp Nachos

Back 2

Crisp tortilla chips, topped with sautéed gulf shrimp, pico de gallo, and manchego cheese baked and finished with poblano cream, fresh cilantro, and thinly sliced Serrano peppers.

Hint 2

Front 3

Jumbo Lump Crab Cake Appetizer

Back 3

¼ lb. jumbo lump crab cake, panko crusted and sautéed, served over field greens with a guava lime vinaigrette, finished with chipotle aioli and lime cream, topped with guacamole.

Hint 3

Front 4

Char-Grilled Gulf Oysters

Back 4

Freshly shucked gulf oysters on the half shell topped with garlic-herb butter and grilled, served over rock salt.

*** Served by the ½ dozen- however, the amount is subject to the size of the oysters

Hint 4

Front 5

Chicken & Duck Liver Pâté

Back 5

Finished with a four-pepper jelly and micro greens, served with toast points.

Hint 5

Front 6

Endive and Gorgonzola Salad

Back 6

Chopped Belgian endive, granny smith apple, candied spiced pecans, Gorgonzola dolce, and creamy walnut dressing, topped with a cherry tomato half and chives.

Hint 6

Front 7

Grilled Market Salad

Back 7

Field greens tossed in champagne vinaigrette on reduced balsamic vinegar, served with haricot verts, baby golden and red beets, candied walnuts, goat cheese, and grilled fruit (changes daily).

Hint 7

Front 8

Iceberg Lettuce Wedge

Back 8

Crisp Iceberg lettuce topped with Stilton dressing, Stilton (English blue cheese) crumbles, tomatoes, hickory smoked bacon,and red onions.

Hint 8

Front 9

Kale Salad

Back 9

Kale, Grana Padano, dried cherries, and pine nuts, tossed in lemon-soy vinaigrette.

Hint 9

Front 10

Cup of New Orleans Gumbo

Back 10

Traditional dark roux gumbo with chicken, andouille sausage, shrimp and okra, served with rice and finished with green onion.

Hint 10

Front 11

Texas Field Greens (“House Salad”)

Back 11

Field greens tossed in house dressing, garnished with cherry tomatoes, candied spiced pecans, and goat cheese.

Optional Dressings: vegetable ranch, creamy walnut, Stilton blue cheese, honey-lemon vinaigrette, and oil and balsamic vinegar.

Hint 11

Front 12

Caesar Salad

Back 12

(OFF MENU)

Chilled hearts of romaine lettuce tossed in Caesar dressing topped with parmesan croutons, parmesan cheese, and crumbled hard boiled eggs.

***Caesar dressing does not contain raw egg, but does contain anchovies

Hint 12

Front 13

Center Cut Beef Tenderloin

Back 13

7 oz. oak grilled beef tenderloin over scalloped sweet potato, potato, and parsnip au gratin (Monterrey jack cheese). Served with sautéed maple and balsamic glaze Brussels sprouts and bacon. Topped with sage butter and parsnip chips.

Hint 13

Front 14

Ribeye Steak

Back 14

15 oz. oak grilled ribeye served over Israeli cous cous,charred cauliflower, and cipollini onions. Topped with bone marrow butter and edible flowers.

Hint 14

Front 15

Prime Rib

Back 15

*** Served Only Friday and Saturday

12 oz. dry rubbed and fire roasted prime rib served with chef’s choice of vegetables and roasted garlic mashed potatoes, finished with a pink peppercorn au jus.

Hint 15

Front 16

Out of the Blue

Back 16

6 oz. fresh catch from the Atlantic, Pacific, or Gulf of Mexico

Sauce: Citrus beurre blanc, or ginger soy if requested

Sides: Garlic mashed potatoes, and chef vegetables

Hint 16

Front 17

Grilled Rack of Lamb

Back 17

Three grilled bone in pieces of Australian lamb (about 6 oz.). Served over a roasted eggplant, butter bean, tomato, and pork ragout with a spiced carrot puree. Garnished with fried kale.

Hint 17

Front 18

Potato Crusted Halibut

Back 18

Roasted Halibut topped with crushed lemon pepper chips,served over a bed of julienne zucchini, squash, carrots, and spinach. Finish with citrus beurre blanc and herb oil.

Hint 18

Front 19

Pork Milanese

Back 19

Pork pounded thin and crusted with fresh breadcrumbs and herbs and sautéed, served over arugula and roasted tomatoes Finished with Grana Padano and a lemon soy vinaigrette.

Hint 19

Front 20

Jumbo Diver Scallops

Back 20

3 pan seared U-8 diver scallops over potato gnocchi with a chorizo and tomato sauce, topped with field greens tossed in a charred lemon vinaigrette. Garnished with toasted almonds.

Hint 20

Front 21

Pan Roasted Chicken

Back 21

Pan roasted chicken (1/2 chicken; breast and leg quarter)served over roasted fennel, fava beans, baby carrots, golden beets, and beech mushrooms finished with a natural pan sauce and cherub tomatoes.

Hint 21

Front 22

Sautéed Skuna Bay Salmon

Back 22

6 oz. Canadian Salmon, sautéed and served medium rare over lobster mashed potatoes(cold water lobster tail, garlic mashed potatoes, sour cream, and green onion) and an asparagus corn succotash. Finished with citrus beurre blanc, micro greens and cherry tomatoes. Our Salmon at lunch, brunch and dinner is craft raised Skuna Bay Salmon (Canadian).

Hint 22

Front 23

Prince Edward Island Mussels

Back 23

1lb. of Prince Edward Island mussels in a garlic white wine sauce, served with toasted ciabatta bread and hand cut fries tossed with fresh parsley and grated Grana Padano.

Hint 23

Front 24

Fried Shrimp and Oysters

Back 24

4 jumbo shrimp (corn flour crusted) and 4 Gulf oysters (corn flake and corn flour crusted) deep-fried until golden brown, and served with dirty rice (made with chicken liver, duck fat, and blackened seasoning), and chef’s vegetables. Sauce: Chipotle remoulade

*** All oysters (10) is no additional charge

*** All shrimp (6) is a $6 additional charge

Hint 24

Front 25

Mustang Chicken

Back 25

6 oz. marinated chicken breast encrusted with fresh grated horseradish, parmesan cheese, fresh herbs, and panko (Japanese) bread crumbs, sautéed and finished with a Dijon cream sauce (mustang sauce) and roasted red pepper coulis. Served with mashed potatoes and vegetables.

Hint 25

Front 26

New Orleans Gumbo

Back 26

Traditional dark roux gumbo with chicken, andouille sausage,gulf shrimp and okra, served with rice and topped with one jumbo shrimp, a 2 oz. piece of blackened drum and green onions.

Hint 26

Front 27

Heights Burger

Back 27

½ lb. 50% chuck 50% brisket burger with your choice of aged cheddar or Gorgonzola cheese, and hickory smoked bacon, grilled to order on a toasted sweet sourdough bun, served with lettuce, tomato, red onions and pickles. Burgers at night are served with fries only.

Hint 27

Front 28

Jumbo Lump Crab Cake Entree

Back 28

¼ lb. jumbo lump crab cake sautéed and served over a chipotle aioli and lime cream, topped with guacamole. Served with a small field green salad tossed in a guava lime vinaigrette, finished with shredded carrots, red and golden beets.

Hint 28

Front 29

Red Snapper “On the Half Shell”

Back 29

Oven roasted red snapper served on the half shell (skin and scales on one side), topped with a Pontchartrain sauce (brown butter and blue lump crab meat), finished with green onions. Served with dirty rice and chef’s vegetables.

***Scales are not meant to be eaten- servers must note this to the guest

Hint 29

Front 30

Roasted Vegetable Plate

Back 30

(OFF MENU)

Medley of seasoned and roasted local vegetables drizzled with garlic oil and balsamic reduction.

*** Lunch, brunch, and dinner- must ask the kitchen/expo if it is available to be prepared

Hint 30