No cuisines specified
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
Granola and fresh fruit
Infused yogurt with granola and fresh berries
Warm butter croissant served with a bowl of fresh fruit
With dried cherries, served with milk and brown sugar
Smoked salmon lox presented with minced egg, capers and chive mascarpone
Choice of dry cereal served with milk, choice of toast, croissant or housemade muffin.
White, wheat, rye or english muffin
Original, herb, strawberry or blueberry
Allow 10-12 minutes to bake
Two eggs any style, choice of ham, bacon or sausage. Choice of home-style potatoes or hash browns and toast.
One egg, choice of ham, bacon or sausage. Fresh fruit and toast
Fluffy three egg omelet with steak, onions, mushrooms and swiss cheese. Served with choice of ham, bacon or sausage. Choice of home-style potatoes or has browns and toast
Fluffy three-egg omelet with sauteed spinach, onions and feta cheese. Served with choice of ham, bacon or sausage. Choice of home-style potatoes or hash browns and toast
Fluffy three-egg omelet with your choice of two: bacon, pit ham, chicken, sausage, cheese gouda, mozzarella, provolone, swiss, cheddar, or feta, spinach, mushrooms, broccoli, black olives, tomatoes, onions or peppers. Served with either ham, bacon or sausage. Choice of home-style potatoes or hash browns and toast.
Two eggs and canadian bacon atop an english muffin. Covered with a warm hollandaise sauce.
A 6 oz seared sirloin with two eggs, home-style potatoes or hash browns and toast.
Scrambled eggs mixed with prosciutto, spinach, tomatoes and red onion. Atop home-style potatoes and covered with melted provolone cheese. Served with toast
Scrambled eggs mixed with fresh salmon, capers, red onion and tomatoes. Atop home-style potatoes and covered with melted smoked gouda. Served with toast
House made buttermilk biscuits smothered in our own sausage and bacon gravy.
Three pancakes with syrup and butter. Add blueberries, strawberries or, sweet chocolate chips, pecans $9.00. Served with choice of ham, bacon or sausage.
Three multi-grain pancakes covered with a banana foster delight. Served with choice of ham, bacon or sausage
Fluffy waffle with syrup and butter. Served with choice of ham, bacon or sausage
Fluffy waffle mixed with bananas and nuts. Served with a choice of ham, bacon or sausage
With blueberry coulis. Served with choice of ham, bacon or sausage.
Reviews powered by
Steve E.(via Yelp)
September 4, 2013
Seriously. If you want a super large, hearty, "value for your money" breakfast then ditch the idea of Perkins or Scott's (where they burns scrambled eggs...
Menu for Capers Restaurant provided by Allmenus.com
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