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Menus and Wine

The Bistro lunch menu changes seasonally and the dinner menu changes monthly, to accommodate new ideas and the freshest ingredients. Seasonal changes are made to menus on a regular basis. Please do contact the Bistro for up to date menu information at 503.236.6457 or email us at info@caprialandjohnskitchen.com

Breakfast Menu
Lunch Menu
Dinner Menu
Dessert Menu
Happy Hour and Bar Menu
Cocktails and Wine at the Bistro



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BREAKFAST MENU - to be announced June 1st, 2008




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LUNCH MENU

APPETIZERS, SOUPS & SALADS

NORTHWEST STEAMER CLAMS steamed in dry sherry, butter, roasted garlic, crème fraîche, red chili flakes, and fresh thyme, served with a garlic croustade 12.50

RISOTTO FRITTERS Parmesan and aged cheddar risotto, breaded and deep-fried, served with roasted red pepper dipping sauce 8-

SOUP OF THE DAY Cup 3.00 Bowl 4.50

SOUP & SEASONAL GREEN SALAD served with housemade bread 7.25

SEASONAL GREEN SALAD with orange-sesame, lemon caper, or caramelized sherry dressing 4.95

GRILLED ROMAINE SALAD housemade lardons, fried parsnips, bleu cheese, and Caesar dressing (contains raw egg) Half 6- / Whole 12

ENTREES AND SANDWICHES

HOT-AS-HELL CHICKEN ~ Locally grown grilled breast, simmered in a sweet chili sauce and fresh cilantro, served atop Chinese noodles tossed in fiery peanut sauce. 10.50

SPRING PASTA ~ Roasted asparagus, artichoke hearts, and tarragon tossed with spaghetini and topped with parmesan bread crumbs. 11-
Add pancetta and anchovy breadcrumbs for 2-

SESAME ENCRUSTED TUNA on basil ginger rice salad with cucumber and pickled onion, finished with crispy wontons. 9.95

JOHN’S SMOKED CANADIAN- STYLE BACON SANDWICH with fontina, arugula and cured tomato spread, drizzled with balsamic vinaigrette on semolina parmesan bread, served with house-cut French fries or a seasonal green salad. 9.95

WESTMORELAND REUBEN served open-faced, layered with corned beef, sauerkraut, melted Gruyère, and housemade Thousand Island, served with house-cut french fries or a seasonal green salad. 10.75

BISTRO BURGER ~ Natural ground beef with housemade pickles and relish,
crispy fried onions, lettuce and aïoli on our own herb-salted bun, served with house-cut French fries or a seasonal green salad 9.50 with cheese 10.25 with smoked bacon add 1.50

Sandy Marley, Sous Chef





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DINNER MENU

APPETIZERS

NORTHWEST STEAMER CLAMS steamed in dry sherry, butter, roasted garlic, crème fraîche, red chili flakes, and fresh thyme, served with a garlic croustade 12.50

MELANGE OF CHEESES served with housemade crackers, toasted hazelnuts, seasonal fruit, and fruit compote 11-

RISOTTO FRITTERS Parmesan and aged cheddar risotto, breaded and deep-fried, served with roasted red pepper dipping sauce 8-

WILLAPA BAY OYSTERS encrusted in cornmeal and pan-fried, served with spicy slaw and roasted green onion aïoli 9-

POTATO CAKE pan-fried, topped with smoked salmon and housemade horseradish yogurt 11-

SEARED WILD GULF PRAWNS marinated in housemade green curry, served on a bed of Thai vermicelli noodle salad, drizzled with sambal oil 11.50

SOUP seasonal selection of the evening 7.50

GRILLED ROMAINE SALAD housemade lardons, fried parsnips, bleu cheese, and Caesar dressing (contains raw egg) Half 6- / Whole 12-

BUTTER LETTUCE SALAD Butter lettuce tossed with lemon caper dressing, topped with Pecorino Romano cheese and crispy onions 6.50

ROASTED BEET SALAD tossed with arugula in a preserved lemon vinaigrette, topped with local chèvre and spicy candied pecans 8-

ENTREES


SEASONAL SPECIAL-market price

HAND CUT LINGUINI tossed with arugula pesto and clams, finished with ricotta salata cheese 20-

POTATO GATEAU with local Gouda cheese topped with artichoke salsa verde and deep-fried sunchokes 18-

GRILLED FLAT IRON STEAK topped with roasted shallot schmear, served over buttermilk bacon mashers and drizzled with Vin Cotto reduction 25-

LAMB STEAK grilled and served on a Lemon Scented Fava Bean Puree topped with a Mint Chimichurri sauce 22-

SEASONAL FISH resting on Roasted Potatoes and Spinach, topped with Oil Cured Tomato Relish and finished with a Parsley Garlic Vin Blanc 26-

SAUTEED PRAWNS with Parisenne Style Herb Gnocchi, crowned with a watercress salad, drizzled with Dijon dressing 24-

CONFIT DUCK LEGS coated with Rhubarb Glaze on corona beans and Grilled Endive salad 23-


Caprial and John Pence, Chef/Owners
Sandy Marley, Sous Chef



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DESSERT MENU

MEYER LEMON CRÈME BRULÉE Velvety smooth custard infused with fresh meyer lemon zest, served with a shortbread cookie

CHOCOLATE TURTLE TORTE Pecans and caramel baked in a sweet pastry crust, topped with chocolate-Kahlúa mousse and a thin layer of ganache, served with caramel and chocolate sauces

SPICED ANGEL FOOD CAKE Lightly spiced angel food cake topped with sautéed Red D’anjou pears and drizzled with honey

WHOOPIE PIE Mascarpone mousse studded with Grand Marnier soaked dried sour cherries, sandwiched between two chocolate cake rounds topped with fresh whipped cream.

COCONUT CAKE Individual coconut cake, served warm and topped with lime ice cream and macadamia nut brittle

 

DESSERTS $8.00

Ice Creams and Sorbets $5.00

Rachel Goebert, Pastry Chef




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HAPPY HOUR MENU

(Tuesday-Saturday 5-6:30pm, Friday & Saturday8-10pm)

Pork spare ribs tossed in a Dijon barbeque sauce 4-

Fries with house smoked salt and pepperoncini aïoli 3-

Risotto fritters with tangy red pepper coulis 3-

Cumin spiced hummus with crostini and chili oil 4-

Cilantro lime pork stuffed wonton with sweet chili sauce 4-

Small Plate Trio 10-

WINES AND BEER

La Bete, Aligote Or 3-

Kiss Chasey, Australian White 3-

Murvue, Spanish Blend 3-

Terra Rosa, Malbec 3-


Crater Lake, Golden 2.50

Boulder, Hazed and Infused 2.50

Fishtail Ales, Mudshark 2.50


ALL WELL DRINKS 5-




 

BAR MENU (Tuesday - Saturday, 5pm-Close)

BISTRO SOUP~of the evening 7.50

NORTHWEST STEAMER CLAMS~steamed in dry sherry, butter, roasted garlic, crème fraîche, red chili flakes, and fresh thyme, served with a garlic croustade 12.50

MELANGE OF CHEESES~served with housemade crackers, toasted hazelnuts, seasonal fruit, and fruit compote 11-

RISOTTO FRITTERS~Parmesan & aged cheddar risotto breaded and deep-fried, served with roasted red pepper dipping sauce 8-

WILLAPA BAY OYSTERS~encrusted in cornmeal and pan-fried,
served with spicy slaw and roasted green onion aioli 9-

BISTRO SMOKED SALMON~on braised leeks and a housemade cracker, topped with Caprial’s tarragon scented Greek yogurt 11-

SEARED WILD GULF PRAWNS~marinated in housemade green curry, served on abed of Thai vermicelli noodle salad, drizzled with sambal oil 11.50

GRILLED ROMAINE SALAD housemade lardons, fried parsnips, bleu cheese, and Caesar dressing (contains raw egg) Half 6- / Whole 12-

WESTMORELAND REUBEN~served open-faced, layered with corned beef, sauerkraut, melted Gruyére, and housemade Thousand Island,served with house-cut French fries or a seasonal green salad 10.75

BISTRO BURGER~Strawberry Mountain ground beef with house- made pickles and relish, crispy fried onions, lettuce and aïoli on our own herb-salted bun, served with house-cut French fries or a seasonal green salad 11.00 with cheese add .50 with smoked bacon add 1.50



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COCKTAILS

Bistro Bloody Mary~ Hot Monkey vodka, topped with our housemade bloody mary mix, served over ice with a salted rim

Satsuma Scotch Old Fashioned~ Brandy soaked cherries and satsuma oranges muddled with bitters and sugar cubes, topped with Dewers and finished with soda

Raspberry Lemon Drop~ Absolut Citron muddled with fresh lemons, shaken with a splash of Chambord and lemon juice, served up with a sugared rim

Grapefruit Crush~ Cascade Mountain Gin, fresh squeezed grapefruit juice, served on the rocks with a splash of bitters and squeeze of lime

Winter Cosmo~ Absolut Kurant and triple sec muddled with fresh limes and topped with white cranberry juice

Sparkling Ruby~ Monopolowa vodka and triple sec muddled with fresh oranges, shaken with Pom pomegranate juice, topped with Bugey Cerden Sparkling Rose

 

All Cocktails $9.00

 

WINES BY THE GLASS (Over 150 types of wine by the bottle)

White Wine by the Glass

10 Champagne, POP Pommery 11.75
11 Cremant de Loire, Guery 8.50
12 Gewurztraminer, Maison Humbrecht 8.50
13 Chardonnay, Blockheadia 8.50
15 Rousillon, La Préceptorie 7.50
16 Dry Riesling, Lemelson 8.50
17 Pinot Gris, Adelsheim 8.00

Red Wine by the Glass

20 Pinot Noir, Patty Green Res. 12.00
21 Bordeaux, Chateau La Croix de Jaugue 8.50
22 Walla Walla Cabernet Sauvignon Blend Cali 9.00
23 Chianti, Poggio Vignoso 6.50
24 Merlot, Rodney Strong 8.50
25 Sangiovese Blend, Nemorino 8.00
26 Petite Sirah, Guenoc 7.00
27 Gamay, Clos Roche Blanche 6.50


Champagne & Sparkling Wine

702 Bruno Paillard Brut Rosé Fr 73.75
703 Gosset Grande Reserve NV Fr 75.00
704 Veuve Clicquot NV Fr 67.00
705 Moët & Chandon Millesime Blanc’99 79.00
706 Taittinger Brut NV Fr 56.50
707 Schramsberg Blanc de Noir 46.00
708 Roederer Estate Brut CA 33.00
709 Argyle Blanc de Blanc OR 42.00
710 Domaine Carneros Brut Ca 31.00
711 Veuve Clicquot NV Fr (375 ml) 36.00
712 Gosset Grande Res. Fr (375 ml) 40.00

Beer on Tap

Fishtale, Mudshark Porter4.50
Boulder Beer, Hazed & Infused 4.50
Klamath Basin, Crater Lake Golden 4.50



Bottled Beer
Wandering Aengus Dry Cider 8.50
Sessions Lager (11oz.) 2.95
N/A Bitburger 2.00

Soda & Water

Coke, Diet Coke, Rootbeer, & Sprite 1.25
Assorted Fruit Juices 2.50
The Republic of Tea, Darjeeling 3.00
Voss Sparkling Water (12.6oz.) 2.25

 

 

 

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