Herb Crusted Tilapia and sautéed Gulf Coast shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis
A green Bell Pepper stuffed with Ground Chuck, sautéed Onions Spices and Basmati Rice and topped with our Homemade Lemon Tomato Marinara and served with grilled Vegetables
Medallions of Pork Pan Seared and served in a rich Mushroom Sauce with Marsala over Fettucini
Grilled Breast of Chicken seasoned with Southwestern Spices and topped with a Pineapple Chipolte Salsa and served with Jalapeno Rice and Black Beans
Handrolled Enchiladas filled with Shrimp, peppers, cheeses, spices and paired with Jalapeno Rice and Black Beans.
Plump Breast of chicken lightly breaded and sautéed with olive oil, shallots and garlic. finished with fresh lemon juice and capers. Served with a butter garlic fettuccine tossed with Parsley
Market at Capers and Capers Restaurant will be closed for Thanksgiving November 27th. We will reopen for normal business hours on Friday November 28th
Filet of Pork scaloppini pan sautéed with flour and spices, Served with a rich Brown Sauce made with Madeira and Mushrooms served over Andouille Goat Cheese Grits.
Freshly Sautéed Breast of chicken light crisp with a rich Madeira sauce with Mushrooms over Fettuccine.
A rich Cajun Gravy made with the Holy Trinity and long simmered with Louisiana Gulf Crawfish Tails. Large Plump Shrimp are added with Basmati Rice
Freshly Seasoned and Grilled Pork Tenderloin served on a bed of Wild Rice Casserole and topped with Hot Pineapple Salsa with Peppers and Purple Hull Peas
Breast of Chicken stuffed with Prosciutto, Spinach and Boursin Cheese panko breaded and lightly sautéed and served with Twice Baked Mashed Potatoes
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