Capers Restaurant Menu

large shrimp from our southern gulf coast spiced with cajun seasonings and cream finished, then pooled over roasted yellow pepper grits. delicious!

a blend of garden fresh vegetables and creamy cheese with just a touch of jalapeno for spice. served with crispy pita chips.

plump crawfish and lump crab pair up to make these fabulous treasures. served on chipotle remoulade with mango relish.

thick cuts of tilapia filet, fried and served in tortilla shells filled with "special" slaw and pico digallo.

fontina, ricotta, mozzarella, romano, and parmesan cheeses stuffed in pasta pockets. herb encrusted and flash fried. served with lemon-tomato marinara.

crisp homemade potato chips served with bleu cheese fondue.

large gulf shrimp with shiitake mushrooms, caramelized onions and roasted red bell peppers over andouille goat cheese grit cakes with lemon meuniere.

large shrimp bathed in spicy boil and served with housemade cocktail sauce.

a succulent artichoke from the mid coastal region of california filled with a savory blend of mushrooms and herb treated bread crumbs. then, topped with lump crab and parmesan and glazed in the broiler. served on a pool of our signature crawfish cream sauce.

your server will describe today's creations.

baby field greens, arugula, strawberries, mandarin oranges, spiced pecans and maytag bleu cheese. drizzled with balsamic reduction sprinkled with parmesan-reggiano.

crisp greens tossed with homemade croutons, shredded parmigiano reggiano, and our signature caesar dressing.

fresh romaine wedge with caramelized onions, maytag bleu cheese, crisp bacon, tomato chop; served with bleu cheese dressing.

baby spinach topped with crispy fried shrimp and roasted red bell peppers, served with applewood-bacon vinaigrette.

buttermilk battered fried shrimp served with creamed corn, shaved prosciutto and spicy tomato marmalade, accompanied by creamy garlic white cheddar mashed potatoes.

fresh atlantic salmon served with black bean salsa and wild rice casserole.

chicken breast lightly treated with seasoned flour, pan sauteed and finished with a lemon caper picatta sauce. served with pasta tossed with alfredo.

the most tender cut of beef. our beef is heavily aged angus and hand cut daily. we lightly season our steaks and char grill them to your specifications. served on a pool of our famous crawfish cream sauce. served with creamy garlic roasted mashed potatoes.

traditional nicoise of baby spinach and arugula, garnished with green beans, new potatoes, tomatoes and purple onions. topped with a grilled salmon filet.

herb-encrusted grouper filet finished with a dijon caper sauce on a bed of fresh spinach paired with wild rice casserole.

grouper filet served over sauteed spinach. garnished with bronzed artichokes and drizzled with a light lemon caper sauce.

tenderloin of pork marinated and grilled. complimented with pearl onion jam and creamy garlic white cheddar mashed potatoes.

a thirteen ounce portion of this favorite, most flavorful steak. char grilled to perfection. served with creole crawfish compound butter and hand-battered onion rings.

saute of shrimp with shiitake mushrooms and caramelized onions with white wine butter over the best creamy white cheddar grits.

breast of chicken stuffed with goat cheese and basil with green onion and wild mushroom demi-glace over a wild rice casserole.

parmesan-encrusted walleye. pan sauteed and presented on a pool of crawfish tails, mushrooms, and cajun cream sauce, accompanied with creamy white cheddar cheese grits.

with chocolate ganache.

with cream cheese frosting.

with a chocolate glazed graham cracker crust.

fresh arkansas strawberries atop homemade shortbread and topped with fresh whipped cream, served in a martini glass.

with cranberries.