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
Thursday, September 2, 2010
Lunch Special
Pesto & Chicken Linguine - linguine tossed with white wine, garlic, pesto, Roma tomatoes, onions and grilled chicken - garnished with shave parmesan and served with cheese toast 9.5
SOUPS cup 4. bowl 5.
1. Cool Cucumber & Avocado
2. Southwestern Poblano vegetable
PIZZA OF THE DAY 8.
Greek Pizza- marinated chicken, spinach, feta, artichokes
BRUSCHETTA OF THE DAY 5.
1. Goat cheese, Mandarin oranges, dried cherries, sunflower seeds, walnut oil
2. Grilled shrimp, melted jack cheese, tomato & bacon relish
ARTISAN CHEESE SELECTIONS
1. Blueberry Stilton - England
2. Petite Basque ( sweet & firm, made with sheeps milk) - France
3. Humbolt Fog (goat cheese) - California
DINNER PLATE SPECIAL 16.
Colors of Fall Pork Tenderloin- pan-seared pork tenderloin topped with an orange marmalade & horseradish cream sauce - served with mashed sweet potatoes and broccoli
CATCH PLATE SPECIAL 19.
Grilled Halibut - Wild Caught Pacific halibut grilled and served over a composed warm salad of locally grown corn, green beans and white beans tossed with a tomato & bacon vinaigrette
EVERY DAY AT CAPI'S:
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 - 7.5
marinated chicken skewered with mint leaves & onion with a chopped Greek Salad
Bruschetta - 5.5
four rustic baguette slices, grilled, with toppings of the day ~ ask your server
Gambas al Ajillo - 8.5
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 - 7.5
light cornmeal crust, chile lime dippng sauce and lemon aioli
Salad Plates
Peck's Special Salad - 9. - small 6.5
leaf & romaine lettuce, roasted chicken, apple wood smoked bacon, toasted almonds, and the original vinaigrette from the Hotel Sam Peck
Trio's Chicken Salad - 9.5
fresh chicken salad, tarragon, walnuts with fresh fruit and homemade banana nut 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 Lanai - 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
Blueberry Lamb Tenderloin 13.
4 oz. medallions, blueberry-cabernet demi-glace
Sea Scallops Stella - 11.
trio of large scallops, vanilla bean & Peruvian pink salt dust, vanilla vodka cream
Portobello Paparazzi 9.
grilled portobello mushroom cap, olive oil & balsamic marinade, wilted fresh
spinach,Parmesan mashed potatoes, herb roasted Roma tomato, chive oil
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 Parmesan Mashed Potatoes and Catalan Spinach
Big Brent's Beef Tenderloin 25.
8 oz. grilled fillet, port wine demi-glace, herb compound butter, Parmesan Mashed Potatoes, Catalan spinach
Blueberry Lamb Tenderloin 25.
6 oz. medallions, blueberry-cabernet demi-glace, Wild Mushroom Risotto, Grilled Asparagus
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
Parmesan Mashed Potatoes 3.
Fried Green Tomatoes - 4.5
cornmeal dusted just like Mama's - with a side of remoulade sauce
Grilled Market Vegetables - 3.5
fresh seasonal vegetables, herb-infused olive oil & balsamic spritz
Asparagus - 3.5
with shaved Parmigiano Reggiano
Weekend Brunch Menu Every Saturday & Sunday 11 pm - 3 pm
Entrées
Huevos Rancheros 9.
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 10.
toasted English muffin, Arkansas Petit Jean ham, two poached eggs, hollandaise - with roasted new potatoes & seasonal fresh fruit
Big Boy Sloan Benedict 11.
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 10.
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
Piedmont Crêpes 9.5
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
Emily's Pancakes short stack (2) 6. tall stack (3) 8.5
We can make ‘em plain, but we're sure you'll want to dress them up with a flavor:
blueberry chocolate chip banana Capi's housemade granola Combine two flavors for an extra dollar
Fresh Fruit Fandango 10.
NYC Bagel & Smoked Salmon 10.
toasted bagel, 3 ounces of Norwegian smoked salmon, dill-caper cream cheese, tomato, red onion, capersseasonal fresh fruit, organic vanilla yogurt, Capi's housemade granola with cashews, almonds, pecans and
sunflower seeds . . .ask your server for today's fruit selection
We can make ‘em plain, but we're sure you'll want to dress them up with a flavor:
blueberry chocolate chip banana Capi's housemade granola Combine two flavors for an extra dollar
