Capers Restaurant

Mixed greens tossed in a peach champagne vinaigrette with shaved red onion, sunflower seeds, manchego and fresh seasonal berries

Spinach and arugula on a pesto floor, drizzled with lemon and herb oil, adorned with pickled onions, toasted walnuts and goat cheese surrounded by and chef's choice of vegetable. Oven-roasted beets

Fire-grilled lamb chops upon a bed of mixed greens tossed with an apple rosemary dressing, candied pecans, red onion and fresh berries

Dressed with our bacon vinaigrette, toasted almonds, gorgonzola, cherry tomatoes, roasted garlic cloves and spicy carmelized onions

Fresh lake superior whitefish with an herb parmesan panko breading, beside wild rice and chef's choice of vegetable

Oven-broiled filet of salmon finished with a blood orange chive sauce, alongside wild rice pilaf and chef's choice of vegetable.

Oven-roasted lobster tail served atop herb linguine with tiger shrimp, shallots and cherry tomatoes. Tossed in a classic beurre blanc and garnished with seasoned pistachios and fresh parmesan

Ahi tuna pan-seared to order with a lemon hibiscus rub accompanied by wild rice pilaf and and chef's choice of vegetable

Spicy marinated chicken sauteed with onions, broccoli, michigan cherries and cashews around coconut ginger curry rice.

Pan-seared breast of chicken with a smoked gouda prosciutto bechamel, garlic-whipped potatoes and chef's choice of vegetable

Butternut squash-filled pillows tossed in a saffron cream sauce

A classic risotto made with a medley of wild mushrooms, leeks and pecans crowned with a grilled portobello cap.

Oven-broiled with a garlic rosemary crust crowned with flash-fried leeks, alongside herb-whipped potatoes and chef's choice of vegetable

Fire-grilled with fresh herbs. Presented atop a bed of cashew scallion risotto with a light saute of spinach, roasted red pepper and garlic cloves.

Breast of muscovy duck oven-roasted to your liking, adorned with a michigan cherry merlot sauce. Served with wild rice pilaf and chef's choice of vegetable

16-Ounce bone-in rib-eye fire-grilled to order with a sun-dried tomato gorgonzola fondue, alongside garlic-whipped potatoes and chef's choice of vegetable

8-Ounce center-cut tenderloin of beef oven-broiled with fresh chopped herbs in a shiitake madeira bordelaise with garlic herb-whipped potatoes and chef's choice of vegetable.

Petit 4-ounce filet of tenderloin pan-seared to your liking with fresh herbs, paired with golden-seared sea scallops and tied together by a honey bourbon compound butter.

Wonton chips dressed with sesame-encrusted ahi tuna, mango salsa and sriracha sour cream. Garnished with a wasabi vinaigrette slaw.

The landmark's blue crab cakes with an arugula salad, tossed in lemon juice and olive oil, beside a sauce of honey and stone-ground mustard

Set upon toasted sourdough crostini with a honey drizzle.

Creamy brie wrapped in a flaky puff pastry shell with michigan-grown dried cherries, served with herb-baked crostini.

Golden-seared sea scallops with garlic-infused olive oil and a dark balsamic reduction.

Choice of 2 flavors: fresh basil & white wine topped with balsamic reduction, sun-dried tomatoes, and toasted almonds or michigan ale & aged gouda topped with bacon onion jam. Each served with artisan crackers