Capi's

Tapas, small plates, bites, appetizers, hors d'oeuvres, snacks...grazing, nibbling, noshing...dining and sharing...so many words that describe the Capi's experience.  Capi Peck and Brent Peterson, co-owners, and their partners Stephanie Caruthers and Robin McCreight, have spent many years pleasing palates at Capi's sister restaurant, Trio's.  Our menu at Capi's was inspired by traditional Spanish tapas restaurants, and we've given that theme the Trio's treatment.  Flavors of the world, local ingredients when possible, and that same "Trio's Family" vibe you've come to enjoy at Trio's are what you'll discover at Capi's. 
 
Food evokes emotion, and here at Capi's food is our passion.  We want you, our guests, to experience our passion, and share it with your friends and family.  Order a small plate all for yourself, or two or three, and have a great meal. Order six for the table and share.  Don't want to share--go for the Big Plates.  Explore the menu and feast with your eyes as well as your mouth.  Complement your meal with your favorite wine from our extensive wine list.  Have a well- crafted cocktail.  Most of all, we want you to share the passion!

Weekend Brunch Menu - SATURDAY AND SUNDAY - click here

DAILY SPECIALS

Tuesday, March 9, 2010

LUNCH SPECIAL        10.5
Ancho Cakes with Shrimp & a corn cream sauce served with the house green salad

SOUPS        cup 4.   bowl 5.

1. Vegetable
2. Portabello Mushroom & Roasted Garlic

  
Pizza of the Day      8.

NAPOLI -- marinara, pesto, roma tomato, Greek olives, parmesan and gorgonzola cheeses   

 
Bruschetta of the Day    5.

1. roasted red and yellow bell peppers, capers, basil and gorgonzola

2.  grilled shrimp, mushrooms, tomato, bacon

Artisan Cheese Selections

Blueberry Stilton -- English ripe blue cheese with blueberries
Aged Gouda -- Netherlands
Caramelized Onion & Shallot Cheddar -- England

DINNER BIG PLATE SPECIAL  18.

Hangar Steak marinated with soy, ginger, garlic, sherry and mustard grilled and topped with a mushroom demi-glace served with garlic mashed potatoes and broccoli

CATCH PLATE   17.

Pan sauteed Steelhead Trout with a mango-pineapple salsa, a pumpkin seed cilantro rice and cilantro cream garnish
(this trout is red like salmon, but milder)

STANDARD OFFERINGS:

SMALL PLATES

       
        Daily Soup  - 4. cup 5. bowl

Guacamole à la Capi - 7.5 (for 2)
tomatillos, avocado, roasted roma tomato, lime, roasted garlic, jalapeño, shallots, spices with fresh blue corn and jalapeño-corn tortillas

Queso Fundido - 8. (for 2)
melted jack & goat cheeses, roasted Poblano chile & honey drizzle with fresh blue corn and jalapeño-corn tortillas

Fried Green Tomatoes & Shrimp Remoulade - 10.
soul tapas with Trio's famous remoulade sauce

Artisan Cheese Sampler - 15. (for 2-4)
trio of artisan cheeses, port-soaked apricots & cherries, olive tapenade fig preserves, apples, grapes, ciabatta and lahvosh

Cuban Picadillo - 8. (for 2)
ground sirloin, roma tomato, garlic, raisins, olives, onion, apples, roasted peppers & Poblano chile, jack cheese - with local flour tortillas

Chicken Kebobs Stavros - 7.
marinated chicken skewered with mint leaves & onion with a chopped Greek Salad

Bruschetta - 5.
four rustic baguette slices, grilled, with toppings of the day ~ ask your server

Gambas al Ajillo - 8.
six large Gulf shrimp, lots of garlic, lemon, herbs, chile de árbol

True Blue Crab Cake - 7.
Atlantic blue crab, ciabatta crumbs, shallots - with lemon aioli

Tuna Tataki - 9.
wonton stack, wasabi & soy splashed tuna, avocado salad, tahini drizzle

Calamari Picante - 7.
light cornmeal crust, chile lime dippng sauce and lemon aioli

Salad Plates

Peck's Special Salad - 8 - small 6.
leaf & romaine lettuce, roasted  chicken, apple wood smoked bacon, toasted almonds, and the original vinaigrette from the Hotel Sam Peck

Trio's Chicken Salad - 9.
fresh chicken salad, tarragon, walnuts with fresh fruit and homemade banana bread

Capi's Caesar - 7. - small 5.
romaine, creamy chipotle Caesar dressing, cornbread croutons, cotija cheese
with cornmeal-crusted crisp calamari - 9.5
with roasted chicken breast - 9.5

The Carmen Miranda - 9. - small 6.5
tequila & citrus marinated grilled chicken, organic local lettuces, jicama, clementines, cotija cheese, ancho chile-dusted pumpkin seeds, dried cherries, citrus vinaigrette

Shanna's Sweet Home Salad - 8. - small 5.
spinach, fried green tomatoes, apple wood smoked bacon, sweet grape tomatoes, sweet onion, buttermilk-gorgonzola dressing

Gingered Tuna Laniai - 12.                                                                                                                                                        
pan-seared sesame crusted tuna, local organic lettuces, golden pineapple salsa, avocado, ginger vinaigrette

Sandwich Plates

        Available until 3:00 Tuesday - Friday
        Served with fresh fruit or homemade potato chips.  Substitute soup of the day for fruit or chips - add 1.

The Casanova - 8.5
grilled zucchini & portobello mushrooms, roasted red bell peppers, grilled onion, melted provolone, basil aioli on country Italian bread

Pork Adobo Wrap - 8.5
adobo marinated grilled pork tenderloin, spinach tortilla wrap, cotija cheese, red onion, chopped tomatoes, chipotle aioli

El Matador - 9.
marinated & grilled beef tenderloin, gorgonzola cheese, housemade red onion marmalade, leaf lettuce, mayonnaise on ciabatta

La Fortuna - 8.5
grilled chicken breast, bacon, grilled onion, melted provolone, leaf lettuce, roma tomato, chipotle mayonnaise, country Italian bread

After Five Small Plate Entrees          

Petite Beef Tenderloin Celeste - 12
4 oz. grilled fillet, port wine demi-glace, herb compound butter

Sea Scallops Stella - 11.
trio of large scallops, vanilla bean & Peruvian pink salt dust, vanilla vodka cream

Truffled Vegetable Pot Pie- 9.
pearl onions, butternut squash, fennel, garlic, Pacific mushroom medley, potatoes, parsnips, white truffle & herb bechamel, toasted hazelnuts, puff pastry cap

Baja Fish Tacos - 12.
lighly battered & fried Mahi Mahi, local flour tortillas, chipotle aioli, pico de gallo, lime, avocado

After Five Big Plate Entrees 

Beef Tenderloin Celeste  17.
4 oz grilled fillet, port wine demi-glace, herb compound butter with small sides of Wld Mushroom Risotto and Catalan Spinach

Big Brent's Beef Tenderloin      25.
8 oz. grilled fillet, port wine demi-glace, herb compound butter, wild mushroom risotto, Catalan spinach 

Pork Adobo Wrap   12.
roasted pork, adobo marinade, spinach tortilla wrap, cotija cheese, lettuce, red onion, chopped tomatoes, cipotle aioli, white cheddar grits

Fresh Catch of the Day      market price
Ask about today's fresh fish entree feature

Shanna's Big Plate Special            market price
Our chef's weekly feature using the freshest ingredients available

After Five Sides

Lorri's Favorite Mac & Cheese - 6. (for 2)
orrecchiete, white cheddar, Gruyère, béchamel, ciabatta crumbs

Wild Mushroom Risotto - 5.5
arborio rice, fresh foraged mushroom medley, white wine, parmesan reggiano

Catalan Spinach - 3.
fresh spinach, golden raisins, toasted pine nuts, olive oil, hint of garlic

Potatoes McCreight - 4.
roasted seasonal fingerling potatoes, garlic herb butter

Fried Green Tomatoes - 4.5
cornmeal dusted just like Mama's - with a side of remoulade sauce

Magical Mushrooms - 5.
portobellos, olive oil, garlic, sherry, fresh thyme, asparagus, pasilla chiles

Grilled Market Vegetables - 3.5
fresh seasonal vegetables, herb-infused olive oil & balsamic spritz

Asparagus - 3.
with shaved Parmigiano Reggiano

Weekend Brunch Menu     Every Saturday & Sunday     11 pm - 3 pm

Entrées

Huevos Rancheros 8.95
two eggs prepared to your liking, local corn tortilla, black beans, smoked salsa roja,avocado-tomatillo salsa verde - with roasted new potatoes

Petit Jean Benedict 9.
toasted English muffin, Arkansas Petit Jean ham, two poached eggs, hollandaise - with roasted new potatoes & seasonal fresh fruit

Big Boy Sloan Benedict 10.5
toasted English muffin, 4 oz. grilled beef tenderloin, two poached eggs, hollandaise, tobacco fried onions - with herb roasted new potatoes  

Robin's Egg Benedict 9.5
grilled Portobello mushroom caps, wilted fresh spinach, tomato, two poached eggs, hollandaise - with seasonal fresh fruit 

Eggs Scandinavia 9.75
toasted English muffin , Norwegian smoked salmon, two poached eggs, hollandaise, fresh dill, capers - with herb roasted new potatoes

Bubby's French Toast 7.25
Boulevard's challah bread, vanilla & cinnamon, warm maple syrup

Old World Cheese Blintzes 8.25
three plump blintzes crowned with sour cream & strawberry preserves

Piedmont Crêpes 9.
two crêpes, savory chicken, Monterey Jack cheese, lime, red bell pepper, hint of jalapeño with avocado, sour cream and tomato-cilantro concasse garnish - with seasonal fresh fruit

Stella's Apple Crêpes 8.
three delicate crêpes, Granny Smith apples cooked in butter & brandy

NYC Bagel & Smoked Salmon 10.
toasted bagel, 3 ounces of Norwegian smoked salmon, dill-caper cream cheese, tomato, red onion, capers

Sides - add what you like

apple wood smoked bacon (3 strips) 1.5
sausage links (3) 1.5
roasted new potatoes 1.5
white cheddar cheese grits 1.50
seasonal fresh fruit with yogurt poppyseed dressing 2.5
toasted bagel with cream cheese 1.5
toasted English muffin with strawberry preserves or honey 1.25

We also offer a limited selection of our Small Plates plus all of our great salads.

Plus, Brunch Favorites from the Bar:  Prosecco, Mimosa, ChamPom, and Bloody Mary   $5