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Caprice

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kitchen temporarily closed
  • $$$$
  • French, Mediterranean, Small Plates/Tapas
  • 275 Tremont St, Boston MA02116 42.349727 -71.06545
  • (Btwn Hollis & Common St)
  • google maps Subway Directions
  • Phone: (617) 292-0080

Dinner

Appetizers

Creamy Butternut Squash Spiced Creme Fraiche, Chive   6.00
Chopped Greek Salad Great Feta, Melon, Oregano Vinaigrette   7.00
Mixed Green Salad Shaved Red Onion, Cherry Tomatoes, Dijon Sherry Vinaigrette   6.00
Baby Beet Salad Goat Cheese, Arugula, Lemon Vinaigrette   8.00
Cane Skewered Grilled Shrimp Baby Butter Lettuce, Grilled Pineapple Salsa, thyme Honey   10.00
Crispy Fried Calamari Gremolata, Jalapeno Peppers, Cilantro aioli   9.00
Mezze for Two Chef's Selection of Cheese, Proscuitto, Capocollo, Dried Cherry Chutney   14.00
Prince Edward Island Mussels White Wine -Tomato Broth, Bruschetta.   10.00
Thin - Crusted Neapolitan Pizza Fresh Mozzarella, Pomodoro, Basil   8.00
Grilled Quail Salad Arugula, Fennel, Lentil salad, Port Reduction.   12.00

Entrees

Seafood Risotto Shrimp, Mussels, Clams, Calamari, saffron-Tomato Broth   17.00
Grilled Striped Bass Warm Fingerling Potato Salad, Aioli   22.00
Orecchiette and Pancetta Exotic Mushrooms, Parmesan, Truffle Cream   17.00
Pan Roasted Chicken Breast Apple- Fennel slaw, Mustard Seed Jus   19.00
Marinated Strip Steak Crispy Fries, Herb Garlic Butter, Watercress-Shallot Salade   22.00
Grilled Lamb T-bones braised swiss chard, Flageolets, Rosemary Cream   24.00
Linguini and Clams White Wine Lemon Broth, Parmesan Bread Crumbs   18.00
Lobster Ravioli Garlicky Broccoli Rabe, Sage Brown Butter, Pecorino   20.00
Peppered Filet Mignon Roasted Garlic Mashed Potatoes, asparagus, Balsamic Reduction   26.00
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions.

Passed Hors D' Oeuvres - Hot

Pan - Fried Maine Crab Cakes with lemon - chive mayonnaise   
Potato Blinis. Caviar, Creme Fraiche    
Grilled Shrimp marinated In Olive Oil, Fennel and Pernod    
Scallops Wrapped In Bacon    
Creamed Leek and Scallion Pizza with lobster   
Scallop Wrapped In Japanese Eggplant with miso   
Torchon of Foie Gras, Fruit Chutney On Brioche Toast    
Sesame Crusted Shrimp with yellow curry - green apple dipping sauce   
Caramelized Onion Tart with anchovy   
Vietnamese Shrimp Toasts with sour - hot dipping sauce   
Catalan - Style Pizza with tomato, swiss chard, pine nuts and golden raisins   
Spanish Cod and Potato Croquettes with lemon - basil aioli   
Warm, Herbed Goat Cheese Tartine with roasted beats and lamb's lettuce   
Deep Fried Oysters with remoulade   
Turkish Lamb Kebob, Yogurt, Traditional Garnishes On Pita    
Neapolitan Pizza with Basil and Reggiano   
Fried Calamari with remoulade   

Passed Hors D' Oeuvres -Cold

Smoked Fish On Buttered Rye with baby lettuce, capers and red onion   
Steak Tartare On Pumpernickel Toasts with red onions capers and anchovies   
Smoked Salmon Rosettes w/ dill creme fraiche and capers on a rye crostini   
Chilled Shrimp with cocktail sauce   
Lobster Salad with avocado and lime - chive mayonnaise on brioche toast   
Figs Wrapped In Prosciutto seasonal   
Pear, Stilton and Walnut Wrapped In Parma Ham fall   
Fresh Spring Rolls with spiced pork, mango, watercress, sweet and sour dipping sauce   
Roasted Portabella Carpaccio stuffed with truffled caramelized onion   
Turkish Tuna, Sesame and Avocado Kofte On Seeded Shortbread    
House Cured Salmon with cucumber, dill and lemon - pepper mayonnaise on rye   
Seared Rare Beef Sirloin, Horseradish, Cornichons, Capers, Pumpernickel Toast    

Stationary Hors D' Oeuvres

Chilled Shrimp, Traditional Cocktail Sauce, Lemon    
Beluga, Ossetra, or Sevruga Caviar, Brioche Toast Points, Egg Garnish, Diced Red Onion    
Imported and Domestic Cheeses, Seasonal Fruit Garnish, Assorted crackers    
Assorted Pates with diced red onion, cornichons, baguettes and mustards   
Vegetable Crudites with green onion dip   
Smoked Salmon or House Cured Salmon, Pumpernickel Toasts, Egg Garnish, Capers, Horseradish Sauce    
Fondue with torn bread, cornichons, fingerling potatoes   
Raw Bar, Cocktail Sauce, Mignonette, Lemons and Horseradish    
Apples and Smoked Mussels    
Mezze or Tapas Display    

Antipasto

Mediterranean Platter with grilled pita bread and hummus   
Tea Sandwiches on assorted breads   
Curried Chicken Salad    
Cucumber and Water Cress    
Lobster Salad with Avocado and Lime   
Smoked Salmon and Cucumber    
Egg Salad with chives   
Roast Tenderloin and Water Cress    

Soups

Classic French Onion Soup, Gratinee with gruyere   
Spanish Roasted Garlic and Almond Soup with parsley oil and grilled crouton   
Cauliflower and Leek Vichyssoise with thin crouton (hot or chilled seasonally)   
Wild Mushroom Soup with sherry and port   
Lobster Stew with corn broth and bacon (summer only)   
Tuscan Seafood Stew with bread and tomato.   
Coconut and Red Curry Soup with chicken, lime, thai basil, fresh sprouts   

Salads

Wedge of Iceberg with roasted beets, smoked bacon and chunky stilton dressing   
Mesclun with creamy sherry vinaigrette, spicy spanish pumpkin seeds apple chips   
Traditional Caesar Salad with hearts of romaine, croutons, fresh anchovies   
Belgian Endive with grapefruit, avocado and lobster with creme fraiche dressing   
Warm Spinach Salad with roasted, sliced duck breast, three pepper - curry vinaigrette   
Arugula Salad with shaved crimini mushrooms, olive oil, balsamic and shaved asiago   

Appetizers

Country Style Pate with cornichons, dijon mustard, and walnut bread   
Cold Torchon of Foie Gras, Seasonal Fruit Compote, Brioche Toasts, Upland Cress    
Grilled Calamari with grilled tomato bread, chick peas and garlic aioli   
Seared Rare North African Spiced Tuna with napa cabbage slaw, orange vinaigrette   
Native Oysters On The Half Shell with spanish sherry wine mignonette   
Roasted Beets with ash - aged goat cheese and little herb salad   
Cold Poached Lobster with celery root remoulade and egg garnish   
Peppered Sweetbreads and Demi - Glace On Toast, Horseradish Persillade    
Oxtail Agnolotti In Brodo with parsnip puree and horseradish persillade   
Maine Crab Cake with water cress salad and lemon - basil mayonnaise   

Poultry

Roasted Statler Chicken Breast stuffed with prosciutto, ricotta salata and walnuts, soft polenta, green beans, balsamic - candied garlic sauce   
Grilled and Braised Baby Chicken Half, Tomato Sesame Jam, Spinach, Rice Pilaf    
Grilled Duck Breast and Braised Leg, Macomber Turnips, Braised Endive, Cider Sauce    
Red Curry Roasted Duck, Sticky Rice, Mint and Thai Basil, Lemon Grass, Coconut Broth    
Grilled Turkey Breast marinated In Mint and Chills with yellow noodles and mushrooms   
Turkey Schnitzel with Spaetzle, Stewed Chard, Cornichons and Dijon Mustard    
Chicken Statler Breast with potato mousseline, pea ragout and demi - glace   
Grilled Duck Breast and Braised Leg with dried figs, swiss chard and chick pea pancake   
Boneless Chicken Breast Braised, Green Olives, White Wine, Prunes, Red Onions, Wild Rice Pilaf    

Fish

Pan-seared Salmon with Candied Radishes, Broccoli Rabe and Curried Carrot Syrup   
Saffron Couscous Crusted Salmon Fillet with Tomato-Leek Confit   
Pan Fried Ocean Catfish, Warm Potato-haricot Vert-hazelnut Salad, Basil Vinaigrette    
Miso-marinated Cod Steak with Roasted Daikon, Baby Bok Choy, Soy Beans, Tamari   
Garlic and Rosemary Studded Monkfish, Stew of Fennel, Tomatoes and French Lentils    
Pan Roasted Cod In Pancetta, Celery Root, Fennel, Apple Slaw, Grape Verjus    
Pan Seared Skate with Smoked Paprika Aioli, Roasted Potatoes and Arugula   
Pan Seared Sea Scallops with Braised Greens, Stewed Beans, Brown Butter-Leek Sauce   
Rare Tuna with Flageolet Beans, Slow Roasted Tomatoes and Olive Tapenade   
Artic Char with French Lentils, Truffled Cauliflower and Lemon Braised Mushrooms   
Pan Fried Red Snapper with Warm Salad of Boiled Potatoes, Green Beans and Artichokes   
Pan Fried Catfish, Coleslaw, Hush Puppies, Succotash, Homemade Pickles, Remoulade    
Lemon Grass Steamed Chilean Sea Bass, Chilis and Herbs, Tomatoes, Shiitakes, Sticky Sesame-rice Cake    

Meats

Rabbit with Pan-Fried Spaëtzle, Wilted Spinach, and Spicy Mustard Sauce   
Grilled Pork Tenderloin, Heirloom Apple-bacon-cranberry Compote, Potato Pierogis    
Parsley Crusted Rack of Lamb, Red Potatoes, Haricot Verts, Baby Carrots, Leeks, Garlic    
Aged Sirloin "au Poivre" with Spinach, Tomato and Sweet Potato Gratin   
Grilled Double Pork Loin Chop with Cacciatore Peppers and Spicy Roasted Potatoes   
Pan-seared Rib-eye with Wild Mushrooms, Armagnac Demi-Glace, Potatoes Anna   
Grilled, Sliced Sirloin with Glazed Carrots, Beets and Haricot Verts, Herb Sauce   
Grilled Sliced Sirloin with Seared Mushrooms, Asparagus, Onions, Potato Mousseline   
Rack of Lamb with Cassoulet of Heirloom Beans, Mire Poix, and Rosemary   
Grilled Flank Steak with Spicy Roasted Potatoes, Arugula, Spanish Cabrales Cheese   
Juniper marinated Venison Steak with Pan Gravy and apple - Pumpkin-Cheddar Crepe   
Grilled Flank Steak with Tomato-Caper-Green Olive Relish and Corn Flour Cake   
Grilled Sirloin with Mashed Potatoes, Grilled Portabellas and Asparagus   
Portuguese-style Grilled Pork with Fried Potatoes, Chouriço, Black Kale and Clams   
Braised Lamb Tagine with Mint Couscous, Chick Peas, Dried Fruits, Preserved Lemons   
Veal Osso Bucco with Porcini Risotto, Wild Mushrooms and Truffled Veal Broth   

Vegetarian Entrees

Herb Risotto Baked In a Tomato On a Bed of Stewed Greens    
Seven Vegetable Tagine In a Spicy Broth with scallion Couscous   
Black-eyed Peas, Stewed Tomatoes, Brown Rice, Smoked Gouda and Sour Cream    
Soft Parmesan Polenta with Ragout of Tomato and Wild Mushrooms   
Risotto Cake with Warm Yellow Beet Vinaigrette   
Crepes filled with Peas and Carrots, Wild Mushrooms, Gruyere and Tomatoes   
Spinach and Potato Cake with Cumin-Cheddar Fondue   
Potato Mousseline with Truffled Compote of White Onion, Wild Mushrooms, Asparagus   
Roasted Winter Squash with Wild Rice, Roasted Mushrooms, Quatro Epices, Red Wine Shallot Sauce and Manchego Cheese (Fall/Winter)   

Starch

Red Bliss Potato Roasted with Rosemary and Garlic   
Potato Rösti    
Oven Roasted Yukon Gold Potatoes with Lemon and Rosemary   
Risotto or Risotto Cakes    
Soft Polenta with Parmesan or Gorgonzola   
Red Lentil and Parsnip Purée    
Potato Mousseline    
Apple and Pumpkin Crepes with Aged Cheddar   
Niçoise Style Chick Pea Polenta Fries    
Chive Crepe filled with Peas and Carrots   
Spinach and Potato Pie    
Sweet Potato, Tomato and Spinach Gratin    
Potato and Thyme Gratin    
Potato, Bacon and Hazelnut Gratin    
Basmati and Green French Lentil Pilaf    
Turkish Rice and Vermicelli Pilaf with Onions   
Bean Cassoulet with Mire Poix and Rosemary   
Lentils Du Puy with Mire Poix   
Roasted Parsnips    
Truffled Cauliflower Gratin    
Potato Pierogis    
Assorted Pastas and Risottos    

Vegetables

Grilled Asparagus (spring)    
Glazed Haricots Verts, Yellow Beets and Carrots with Marjoram   
Stewed Greens with Garlic, Lemon and Olive Oil (Chard, Mustard and/or Spinach)   
Compote of Green Beans, Oven Roasted Tomatoes and Corn with Basil (Late Summer)   
Gratinéed Italian Radicchio with Goat Cheese   
Artichokes Braised with Bacon, Wine and Aromatics   
Ratatouille    
Braised Endive    
Seared Wild Mushrooms    
Fennel, Apple and Celery Root Slaw    
Green Beans Niçoise    
Spring Pea Ragout (spring)    
Seared Asian Greens with Hoisin and Sesame   
Roasted Daikon Radish    
Pan Seared Broccoli Rabe with Garlic and Balsamic   

Desserts

Molten Chocolate Cake with Brandied Cherries and Creme Anglaise   
Chocolate Cloud Cake with Mousse and Cinnamon Whipped Cream   
Cream Tart with Berries and Spiced Red Wine Syrup   
Pear Upside Down Gingerbread Cake with Whipped Creme Fraiche (Fall/Winter)   
Chocolate Bread Pudding with Vanilla Ice Cream   
Thin Candied Lemon and Lemon Curd Tart with Blackberry Coulis and Chantilly Cream   
Heirloom Apple Crostata with Caramel Sauce and Cinnamon Ice Cream (Fall/Winter)   
Chocolate or Almond Financier    
Coffee Infused Custard Tart with Whipped Creme Fraiche and Cream   
Coconut Tart with Passion Fruit Sauce   
Individual Ginger Puddings with Ginger Syrup and Lime Custard   
Espresso and Licorice Granita with Orange Biscotti   
Strawberry-rhubarb Shortcake with Strawberry Sorbet and Creme Fraiche (Spring)   
Chocolate Fondue Station, Bananas, Pineapple, Oranges, Strawberries, Poundcake    

 

Prix Fixe - Dinner Menu

For Parties of 16 or More Prices Are Exclusive of Gratuity and Tax; 3 Course Dinners - From $45 to $ 55; 4 Course Dinners From $55 to $65

Amuse Bouche

chef's choice

Appetizers

Creamy Butternut Squash Soup    
Chopped Greek Salad    
Mixed Green Salad    
Baby Beet Salad    
Cane Skewered Grilled Shrimp    
Crispy Fried Calamari    
Mezze Platter for Two    
Prince Edward Island Mussels    
Thin - Crusted Neapolitan Pizza    
Grilled Quail Salad, Arugula    

Entrees

Seafood Risotto    
Grilled Striped Bass    
Orecchiette and Pancetta    
Pan Roasted Chicken Breast    
Marinated Strip Steak    
Linguini and Clams    
Lobster Ravioli    
Peppered Filet Mignon    

Desserts

Changes Periodically

Vanilla Bean Crème Brulee    
Fruit Sorbet    
Molten Chocolate Cake, Hazelnut Ice cream    

Cocktails

choice of 1 glass per person

Jacobs Creek, Chardonnay ‘01    
Jacobs Creek, Merlot ‘01    
Additional Option Cocktail Hour  pp  13.00

Party Platters

Domestic and Imported Cheeses, Seasonal Fruit Garnish served with Assorted Crackers   
Vegetable Crudite with Green Onion Dip   

Cocktails

1 Glass Champagne / Pp Duc De Valmer, Brut   

 

International Burger Bar

Appetizers

Add Sauces $1

French Fries    3.75
Sweet Potato Fries    4.75
Hand Cut Onion Rings    4.50
Chicken Fingers    8.75
Buffalo Fingers with bleu cheese & celery sticks   9.00
Chicken Wings    8.25
Buffalo Wings with bleu cheese & celery sticks   8.75
Mozzarella Sticks with marinara sauce   6.25
Sampler chicken fingers, wings, mozzarella sticks, french fries & onion rings   12.75
with buffalo wings add   1.25
Sliders 3 mini - burgers with french fries   7.00
add cheese   .50

Salads

Dressings: Vinaigrette, Ranch, Bleu Cheese, French, Russian, Honey Dijon, Greek, Caesar, Parmesan Peppercorn. Add Chicken $2

House fresh lettuce blend, tomato, cucumber, onion, carrot, bell peppers & celery   8.00
Caesar crispy romaine lettuce, shredded romano cheese & croutons   8.50
Greek crispy romaine lettuce, tomato, cucumber, red onion, feta, olives & pepperoncinis   9.00

Burgers

Fresh 10oz, 10di Certified Beef Served With Your Choice Of French Fries Or Side Salad, Add Onion Rings $1

Classic American lettuce, tomato, onion & pickles   8.00
add cheese   .50
American Turkey Burger lettuce, tomato, onion & pickles   7.50
add cheese   .50
The Texan bbq sauce, bacon, lettuce, tomato & onion   9.00
add cheese   .50
Tex Mex Blue spicy buffalo sauce, bleu cheese, lettuce, tomato & onion   8.50
Spicy Mexican salsa, jalapenos, cheddar cheese, side sour cream & guacamole   9.00
Italian pizza burger, marinara sauce, provolone cheese, & stewed tomato   8.50
German sauerkraut, pickles & cheddar cheese   8.50
Irish sliced deep fried potato wedges, lettuce, tomato & onion   8.50
Greek greek dressing, feta cheese, lettuce, tomato, cucumber & onion   8.75
Russian russian dressing, lettuce, tomato, pickles & bacon   9.00
Jamaican spicy jerk seasoning, lettuce, tomato, pickles & bacon   9.00
Japanese teriyaki sauce, sauteed mushrooms, peppers & onions   8.50
Swedish swedish marinade & sliced deep fried potato wedges   8.25
Aussie lettuce, tomato, pickles & onion ring   8.50
add cheese   .50
American Veggie Burger lettuce, tomato, onion & pickles   7.50
add cheese   .50
Your Choice Of Bun - White Or Wheat Wrap For All Hamburgers & Chicken Sandwiches

Chicken Sandwiches

Served With Your Choice Of French Fries Or Side Salad. Add Onion Rings $1, Add Cheese $0.50

Original chicken breast, lettuce, tomato, onion & pickle   7.75
Ranch ranch dressing, bacon, lettuce, tomato & onion   7.75
Parm crispy chicken breast, marinara sauce, provolone cheese   8.00
add pasta   2.00
These Items Are Cooked To Order. Consuming Raw Or Undercooked Meats May Increase Your Risk Of Food Borne Illness. We Also Ask That You Notify Your Server Of Any Food Allergies.

 

Caprice
275 Tremont St
Btwn Hollis & Common St
(617) 292-0080
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