What a year this has been! As we reflect on the past twelve months, there are so many peak moments we are grateful for. From epic and meaningful celebrations to wonderful additions to our team, this year has sparkled with the joys of symbiotic collaboration and the exhilaration of creating unforgettable experiences for you.
In preparation for the next wave of events, our Executive Chef, Ethan Paige, has been cooking up a delectable storm here in Capers’ kitchen, creating a seemingly endless stream of new dishes he—and we!—can’t for you to taste. To whet your appetite, here is a sampler of six of those dishes we’re excited about—for vegetarians, carnivores, and omnivores alike—with commentary direct from Chef Ethan. Consider this glimpse a mere visual amuse-bouche of the array of tantalizing new options we’ll be offering you in the new year.
Hors d’Oeuvres
"Gold Bar" Yukon Gold Potato Plank with Vodka Creme Fraiche, Amber Caviar, Edible Gold Leaf, Dill
This hors d’oeuvre embodies luxury and refinement with a heavy emphasis on quality and balance. It tastes as rich as it looks and sounds.
Smoked, Lacquered Lamb Belly with Rutabaga Puree, Crispy Shallots, Pea Cress
For this bite, our team focused on developing an intricate, complex depth of flavors through the layering, application, and concentration of technique, time, and texture.
First Course Salads
Little Gems with Cured Olive Crumbs, Citrus Supremes, Shaved Fennel, Shaved Black Radish, Vinegar-Roasted Chioggia Beets, Sourdough Crisps, Shaved Grana Padano, Mint, Fennel Fronds, Banyuls Vinaigrette
This salad is a celebration of the seasons transitioning into Fall and Winter. Root vegetables, citrus, and preserved and aged items are showcased with a contrast of cool, crisp, fresh herbs, fennel, and young lettuce.
Frisee Caesar with Parmesan Reggiano Snow, Focaccia Croutons, 5-Minute Egg, Crispy Capers
A fresh take on a familiar classic, our Frisee Caesar draws inspiration from Frisee aux Lardons. Prominently featuring a jammy egg, we replace bacon with crunchy local focaccia croutons toasted in garlic confit oil and crispy fried capers.
Entrees
Prime Bone-In Filet Mignon with Cipollini Agrodolce, Pommes Robuchon, Fried Brussels Sprouts
Bold and decadent, rich and proud, this steak makes a confident statement that practically leaps off the butcher block. The deeply caramelized cipollini onions lend depth and texture to balance the sweet and sour Italian agrodolce sauce. Crispy Brussels sprouts, coarse sea salt flakes, and ultra-buttery, sieved Yukon Gold potatoes provide a strong supporting cast to the star of this dish: the ample, Prime Bone-In Filet Mignon steak.
Ricotta Gnudi with Chervil Cream, Chanterelles, Caramelized Red Pearl Onion Petals, Cauliflower, Fennel Fronds, Parmesan Reggiano
This whimsical, handmade pasta dish, punctuated by the appearance of golden chanterelle mushrooms, is dressed with chervil cream sauce—a rich, clean, herb-accented matrix featuring components that have been added very deliberately and thoughtfully to tell a story.
We hope you have enjoyed this tiny taste of Chef Ethan’s newest menu items. We’ll be revealing many more in the weeks and months to come, and can’t wait to hear which are your favorites! We would love the opportunity to create your specifically customized dream menu. Contact us to get the conversation started. Cheers to a delicious new year!
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