Lunch Menu 2008
Small Plates
Jumbo Lump Crab Cakes rhubarb, celeriac, cucumber $13 Lentil Soup braised pork belly and tomato confit $7.50 Vidalia Onion Bisque miniature brie cheese sandwich and smoked Virginia bacon $7.50 Caesar hearts of romaine, white anchovies, parmesan crisp, brioche croutons $7.50 add chicken, smoked salmon, or gulf shrimp $4.50 Simple Salad of Organic Greens champagne, goat cheese, pine nuts $7.50 Lola Rossa apple, blue cheese, pumpkin seed, port and rosemary emulsion $7.50
Sandwiches The Capitol Grille Burger confit onions, oven cured tomatoes, Point Reyes blue cheese $12.50 or traditional accompaniments and choice of cheese $11.50 Southern French Dip roasted pork loin, arugula, caramelized onion, cider jus $11 Grilled Mahi- Mahi Sandwich remoulade, pickled red onion, tomato $11 Grilled Pimiento Cheddar Cheese brioche, fried green tomato, green goddess $10
The “Rueben” smoked chicken, apple kraut, manchego, Russian dressing $11 The Club shaved country ham, smoked turkey, Swiss, hoop cheddar $11.50 All sandwiches are served with your choice of crispy fries, fresh fruit, smoked bacon-charred onion-potato salad or southern cole slaw
Main Dishes
Roasted Atlantic Salmon white bean, roasted tomato, arugula, truffle emulsion $15 Grilled 10 oz. New York Strip Steak frits, house made ketchup, foie gras truffle butter $18 American Kobe Beef Hanger Steak Salad avocado, tomato, screened egg, blue cheese, white balsamic vinaigrette $13 Chicken Breast whipped olive oil potato puree, braised pearl onions, foraged mushrooms $16 Parpadelle Pasta English peas, oven roasted tomatoes, Benton’s proscuitto, aglio olio, montasio $16
Desserts
Keylime Raspberry Swirl Keylime pie swirled with raspberry on a graham cracker crust
Espresso Fudge Cake Rich chocolate flourless cake infused with strong espresso topped with caramel ice cream Passionfruit Cheesecake Smooth cheesecake flavored with tart passionfruit with white chocolate accents Milk Chocolate Crème Brulee Milk chocolate custard topped with caramelized sugar and fresh strawberriey slices
Capitol Grille Business Lunch
any entrée with a soup or seasonal salad $20
any sandwich with a soup or seasonal salad $15
Executive Chef, Tyler Brown
Executive Sous Chef, David Bolton
Sous Chef, Steven Hartman
All wines are 2 oz pours
Desserts Listed Above $7.00
Please turn cellular telephones on vibrate while in the dining room.
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