Winter 2009
Starters
JUMBO LUMP CRAB CAKE FENNEL, CLEMENTINE 13 SPRINGROLL CHICKEN CONFIT, SMOKED GOUDA, CABBAGE, PEACH MARMALADE 14 HEIRLOOM PUMPKIN SOUP QUINCE PUREE, PUMPKIN SEEDS 7.50
VIDALIA ONION BISQUE
MINIATURE BRIE CHEESE SANDWICH AND SMOKED BACON 7.50 CAESAR HEARTS OF ROMAINE, WHITE ANCHOVIES, PARMESAN CRISP, BRIOCHE CROUTONS 7.50 add chicken, smoked salmon, or chilled gulf shrimp 4.50 BABY ASIAN LETTUCES BLOOD ORANGE, HAZLENUT, CRANBERRY VINAIGRETTE 7.50
Sandwiches THE CAPITOL GRILLE BURGER CONFIT ONIONS, TOMATOES, POINT REYES BLUE CHEESE 12.50 or traditional accompaniments and choice of cheese 11.50 PULLED PORK BBQ COLESLAW, HOUSE MADE PICKLE, MEMPHIS BBQ SAUCE 11 CATFISH B.L.T. BENTON’S BACON, HEIRLOOM TOMATO, SPICY AIOLI 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, ambrosia, smoked bacon-charred onion-potato salad or southern coleslaw
Capitol Grille Business Lunch any main dish with soup or seasonal salad $20
any sandwich with a soup or seasonal salad $15 Main Dishes
LEMON SOLE SALSIFY, ROMANESCO, CHANTERELLE, SHERRY VIN BLANC 16 BEEF TENDERLOIN BROCCOLI, ROASTED TOMATO, MITAKE MUSHROOM, BAY LAUREL JUS 18 AMERICAN KOBE BEEF HANGER STEAK SALAD AVOCADO, TOMATO, SCREENED EGG, BLUE CHEESE, WHITE BALSAMIC VINAIGRETTE 13 CHICKEN BREAST ANSON MILLS GRITS, CHORIZO, ASPARAGUS, THYME JUS 16 PARPADELLE PASTA ENGLISH PEAS, OVEN ROASTED TOMATOES, BENTON’S PROSCIUTTO, AGLIO OLIO, MONTASIO 16
TO BETTER ACCOMMODATE YOUR NEEDS, PLEASE LET US KNOW OF ANY FOOD ALLERGIES
W.Tyler Brown, Executive Chef
Steven Hartman, Chef De Cuisine
Trey Cioccia, Sous Chef
Please turn cellular telephones on vibrate while in the dining room.
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