Chef Sessler

Fall Menu 2010

2010-10-06T10:14:00.000-07:00

Here is my fall menu for Cava. Lots of fun local harvest items here! Great fresh stuff thanks to Chef Evan Hennesssey and Chuck at Tuck Away Farms in Lee, NH! Evan and I have been hands on harvesting our produce pumpkins to peppers.

Cava Fall 2010

BOCADILLOS & PINCHOS

DARK CHOCOLATE, SEA SALT & PISTACHIO OIL ~6
GOLDEN PINEAPPLE, LIME, POMEGRANATE MOLASSES ~6
ROASTED MEDJOOL DATES, MANCHEGO, SERRANO HAM ~8
MUSSELS ESCABECHE, SHERRY VINAIGRETTE, GARLIC ~8

MODERN/ TRADITIONAL TAPAS

BOSTON MARROW SQUASH SOUP, APPLE, FENNEL ~6
SAUTÉED BASQUE OLIVES & MARCONA ALMONDS ~5
PATATAS BRAVAS, GARLIC AIOLI, HERBS & SEA SALT ~6
SERRANO HAM & MAHON CHEESE CROQUETAS, ROMESCO ~8
RICOTTA GNOCCHI, BRUSSELS SPROUTS, CHANTERELLES ~8
CHICKPEA “FRIES”, HARISSA, CUCUMBER YOGURT, MINT ~6
FRIED EGG, SMOKED LOBSTER, POTATO CHIP, ARTICHOKE ~16
18 MONTH JAMON SERRANO SM ~10 / LG ~18
BIELLESE SPICY SPANISH STYLE CHORIZO SM ~10/ LG ~18
TUNA CRUDO, MANGO, PURPLE SHISO, YUZU ~10
MONKFISH, GIGANDE BEANS, CAPER BERRIES, SOFRITO ~12

SMALL PLATES

MEZZE: HUMMUS, TABBOULEH, BABA GHANOUJH ~16
PAELLA DE CAVA, CORNISH GAME HEN, FALL VEGETABLES ~16

DAY BOAT SCALLOP & MANGALITSA PORK BELLY,
ROASTED PEAR & FENNEL, ROSEMARY ~14

COCOA RUBBED MEYER ANGUS BEEF,
BUTTERNUT SQUASH, CIPOLLINI, CHOCOLATE, NIBS ~16

HERB ROASTED RABBIT TENDERLOIN & FOIE GRAS,
HUCKLEBERRY, MEADOWS MIRTH FARMS CARROTS ~19

CHEESES/ SWEETS

QUESO DE MURCIA, PECAN, FIG, CINNAMON ~9
QUESO DE VALDEON, MEYER LEMON, CHESTNUT HONEY ~9
CAVA’S CHEESE PLATE COMBINATION ~16
PUMPKIN CAKE, PUMPKIN CUSTARD, BROWN SUGAR STREUSEL ~8
CAVA’S TRADITIONAL FLAN, CANDIED PEANUTS ~8
KRISTIN’S FAMOUS CHURROS WITH “HOT CHOCOLATE” ~8

Cava Summer Photos 2010

2010-10-06T09:39:00.000-07:00

Scallop with endive & apricot

Garlic prawn soup

Pork belly, watermelon & tomato bellies

Pineapple, lime, pomegranate molasses

Cava Update

2009-07-09T04:19:00.000-07:00

KRISTIN, JOHN, BRIDGET

SERRANO, ARTICOKE, ROMESCO

OUTSIDE CAVA

SQUID WITH INK

THE CAVA KITCHEN

I must say I have been a little busy to manage my blog. The last five months has been a little crazy with the birth of Aiden on March 3. Not to mention that Cava has been extremely busy. I have relativly little to show (food photos) so far. I will try to get motivated on the camera as our menu is always changing at Cava.

cheers!

Fosters Write Up

2008-12-16T16:20:00.000-08:00

Cava brings wine, tapas to Port City

By CHARLES McMAHON
cmcmahonfosters.com cmcmahon@fosters.com

Article Date: Wednesday, November 19, 2008

Cava, the Port City's first wine and tapas bar, has opened on Commercial Alley. Owner John Akar, right, and Chef Gregg Sessler.(John Huff/Staff photographer)
PORTSMOUTH — From Blue Hawks to business owners, two local men have joined forces to bring the Port City its first wine and tapas bar, Cava, located on Commercial Alley.John Akar and Gregg Sessler, former Exeter High School graduates, always knew they wanted to start a restaurant together. Starting out as teenagers working at the Beach House Restaurant in Hampton Beach, the duo have had their hand in the hospitality business for quite some time."We always had the dream of opening up a restaurant," Akar said.Following high school, the two went their separate ways and after years of doing their own thing, teamed up to bring a bit of Mediterranean flavor to local patrons. Sessler worked on the West Coast as the executive chef at the Caprice Restaurant in San Francisco, while Akar worked in management for Agave Mexican Bistro in Newburyport, Mass.A chance find on craigslist for the property located on Commercial Alley sparked the two to bring the West Coast appeal of tapas to the East Coast.Akar considers Cava one of the first actual wine bars in the city and said while most restaurants only offer wine by the glass, his business will offer it by the taste, half glass and full glass.Cava will also specialize in high-end martinis, he said, and will continue to constantly recreate the wine list."It will be constantly changing and evolving," Akar said.The concept of tapas is all about small portions capable of being shared by patrons, he added. The food menu will have a Mediterranean feel, mixed with some Lebanese, Greek, Turkish and Spanish flavor."You can go light or you can have a full meal," he added.Saturday's grand opening went off without a hitch, said Akar. Customers turned out in force, sparking an hour wait for a table."The place was packed," he said. "People really loved the downstairs bar area because it's not only just a great place to hang out and have a glass of wine, but it provides a city feel."The business will also offer a special toothpick menu from 3:30 p.m. to 5:30 p.m., where diners can choose from color coded appetizers for an affordable price.The majority of the food is homemade and is made right in front of customers lucky enough to score a seat at the chef's table, said Sessler.Akar plans on heading up the back of the house business, while Sessler will busy himself preparing the many dishes.The establishment is capable of seating nearly 50 patrons and in the warm season will open up the outside seating area.To check out what Cava has to offer visit, http://www.cavatapasandwinebar.com/.

Portsmouth Herald Business Profile

2008-12-16T16:16:00.000-08:00

By TOBY HATCHETT
business@seacoastonline.com

December 05, 2008 6:00 AM

PORTSMOUTH — Cava, the tapas bar and restaurant, opened last week in downtown Portsmouth. Word of mouth on the new establishment is spreading fast.
Cava is the name of a Spanish sparkling wine. Cava also means "cave" in Spanish. But when you go to Portsmouth's Cava think Spain, Portugal, Lebanon, northern Africa, southern Italy and so on.

AT A GLANCE
Cava
Owners: John Akar and Gregg Sessler
Location: 10 Commercial Alley, Portsmouth
Phone: 319-1575
Hours: Open 7 days a week - 3:30-5:30 p.m., afternoon tapas; 5:30-9 p.m., Sunday through Thursday; 5:30-10 p.m., Friday and Saturday.

The owners, John Akar and Gregg Sessler, were best chums way back in high school in Exeter.
Sessler's fiancee, Kristin Lane, is the pastry chef. Lane found the listing for the property on Craigslist. At the time, Akar was bartending at Agave, another Portsmouth restaurant, and Sessler was still in San Francisco.
"The mezze plate is all of my father's recipes," said Akar. "He's Abdallah Akar and from Lebanon. You can't get more authentic than this, and already it's one of our most popular items on the menu.
"It was always our dream to open a restaurant in Portsmouth," said Akar. "The timing was just perfect for us to make it happen now."
Akar and Sessler began working in restaurants when they were 16. Sessler attended Paul Smith Culinary School near Lake Placid, N.Y., then went on to work and own a restaurant in San Francisco. Akar got his business degree at the University of New Hampshire.
Now, the two are united in their new and first venture as a team.
"We thought about this for a long time," said Sessler. "The aim was great food at a nice price point. You can come sample tapas in the afternoon for $1 and $2, and taste some great wines."
Cava serves its fine selection of wine in three sizes, tasting, half glass and full glass.
"This is really catching on," said Akar. "People just like it. Last week a couple lined up 10 tastes and made notes."
Even the specialty drink list bears the names of those involved with the restaurant — from Akar's signature marguerite to a drink invented by their contractor, and one by Bridget Sullivan, girlfriend of Akar and a bartender and manager.
Four can sit at the chef's table at the cooking station. Customers can watch Sessler and his staff prepare everything, from start to finish, as well as chat with the chefs.
There are 48 seats. In the spring, there will be 26 outdoor seats on the patio.
"We did the design ourselves, with help from friends, of course," said Akar. "I think we're the first restaurant in Portsmouth to have floor glass. We're also very proud of our downstairs bar and seating area."
Both Akar and Sessler stress their goal for Cava was to make it a comfortable, inviting environment where people know each other. The menu — which features small plates, medium plates and small bites — is large and varied, changing frequently.
Akar said the wine list will change every two to three weeks, so wine patrons can keep on coming in to sample and drink new wines.
"This is a very big wine town," said Akar. "It supports three very fine wine stores, and this is great for us.
"One of the reasons we wanted to be here is that Portsmouth is such a vital restaurant town," he said.
Sessler loves the idea of serving tapas. He said the variety available in this type of cuisine is immense. It can be whatever you imagine based on the availability of ingredients, from local to those from the Mediterranean region.
"We've spent so much time on the Seacoast," said Akar, who has been a bartender at the Oar House and other restaurants. "Our clientele already know us, and they are helping to spread the word."
Sessler, who spent the last five years in San Francisco, said he is thrilled with the level of sophistication he is finding now in Portsmouth.
"The time just couldn't be better for us to open Cava," said Sessler. "I know people say the economy is bad and it is, but it's not bad for our restaurant, and we believe it will work and be a success.
"I think we fill a gap in some of the cuisine offered," said Sessler. "There's room for lots of good restaurants in Portsmouth. We're thrilled to be here now."

Cava Opens!

2008-12-16T15:59:00.001-08:00

Cava opens quietly on November 14th

Cava's Opening Menu

Small Bites or “Bocadillos” served on rustic crostini

White Anchovies & Olive Tapenade ~ 6
Shaved Manchego & Serrano Ham ~ 6
Roasted Tomato & Garlic ~ 6
Dark Chocolate, Sea Salt & Pistachio Oil ~ 6
Seared Foie Gras & Quince Paste ~18

Tapas Modern & Traditional

Marinated Olives & Marcona Almonds ~4
Chickpeas & Sautéed Spinach with Spicy Chorizo ~ 6
Fried Potatoes with Herbs & Sea Salt ~ 6
Roasted Butternut Squash Soup, Spiced Marshmallow, Cocoa Nib ~ 8
Maine Crab Croquettes, Lemon Garlic Aioli ~8
Nelson Farm’s Baby Greens, 50 yr. Sherry Vinaigrette, Black Pepper Crackers ~ 7
Roasted Medjool Dates stuffed with Manchego & wrapped in Ham ~ 8
Chickpea “Fries” Smoked Paprika Aioli ~ 6
Roasted Artichoke with Serrano Ham & Romesco ~10
Beau Soleil Oysters with Citrus Pearls & Mignonette Sea Foam (3) ~9 (6) ~17
Mezze: Hummus, Marinated Feta, Tabbouleh, Baba Ghanoujh, Olives, Pita ~16

Small Plates: Seafood

Sautéed Prawns with Garlic, Garlic & Garlic ~10
Butter Fried Scallop, Sunchoke, Crispy Pork Belly ~12

Small Plates: Meats

Grilled Snake River Kobe “Slider” with Baby Greens and Smoked Jalapeño Ketchup ~10
Paella de Cava, Chicken & Spicy Chorizo, Saffron (prepared fresh every half hour) ~14
Grilled Beef Sirloin, Sautéed Chanterelle Mushroom, Chive & Citrus Gremolata ~18
Oregon Spring Lamb Loin, Hummus, Garbanzo Bean & Lemon Salad, Yogurt, Olives ~15

Sweets & Cheeses

Marinated Smoked Idiazábal Cheese with Rosemary ~ 6
Verde Capra Blue & Cana de Cabra with Honey Comb ~10
Traditional Flan (Cava’s own secret recipe) with Candied Peanuts ~ 8
Kristin’s Famous Churros with “Hot Chocolate” ~ 8

20% Gratuity Added to Parties 6 or more
Chef/Proprietor: Gregg Sessler
General Manager/ Proprietor: John Akar

Cava Construction Pics Finally

2008-12-16T15:43:00.001-08:00

Cava Construction has finished!

In fact we have been open for a full month now...been a little busy sorry!

Here are some pics of the construction.

Thanks to all that worked on Cava

Wood Wrights General Contractors

Willete Fine Furniture

Caswell Mechanics

NevTec

Power Pro Electric

Viking Welding

Dan the Painter

Rockingham Electric

Altenative Sales

Bridge Road Signs

Cava in October

2008-10-05T07:13:00.000-07:00

OK so it is now October. Lots of new things are happening everyday. The site is crazy with sheet rockers, metal workers, construction guys, electricians and even applicants. We have recieved a huge response of chefs, bartenders and servers over the past weeks and we thank everyone for coming out! It pains me, but I won't be putting any pictures up on the blog until after we are open. However I am taking many of the process (and it is a process).

Look for Cava to open to the public by the begining to mid November!

Cheers Gregg

New Floor!

2008-09-26T05:39:00.000-07:00

These are some of the photos from this past week. My best friend Jim and I slapped this down together. I will never look at tile flooring the same again. Jim does it professionally and his help and experience created a beautiful piece of art!

The Italian Stone was run off the existing tile in the kitchen. Creating the lines you see here.

The tile went down slower than expected. With so many cuts and angles.

The floor glass was fun. We had to reset it twice to get the tile flush.

It was well worth it. It looks like it fell out of the sky.

All grouted! Waiting for sealer and a bar!

Bar Frames Arrive

2008-09-11T15:57:00.000-07:00

Steve & Tom hard at work finishing the basement bar's frame.

John with his new bar...frame placed in its new home in front of the exposed foundation.

The Kitchen counter! My four seats.

All waiting for our Mahogany.

WE GOT OUR PERMIT

2008-09-08T17:46:00.000-07:00

Things are a GO! We secured a building permit and have gotten the thumbs up for a liquor permit. John and I have hired a team of professionals Today was the First big day as a full crew of plumbers, the Nev Tec guys, the Electricians at Power Pro and Dan and his crew ripped into 10 Commercial Alley! It was loud with lots of metal grinding, jack-hammering, welding, cutting holes in the roof, floors and walls.

The Kitchen

John with his Hood! 9/8/08
A proud moment arrived in one piece from Vermont and The Pros at NEV TEC. After a few drawings the town gave the thumbs up on a design that went through the drawing board a few times.

Our Plumbers Love Us! The Men at Caswell Mechanics Fuck'n Rock, bottom line!

John spent so much time with the hood they were inclined to put his name on it...It cost him an extra $2000 dollars but well worth it. The hood runs the three stories to the roof.

The first bar frame is in and ready to be dressed with the African Mahogany. (In about three weeks)

Construction July 24th

2008-07-24T13:27:00.001-07:00

Michele Willson's Photos

2008-07-15T10:21:00.000-07:00

These are some professional photos by Michele Willson form 2007.

Visit her site... http://www.creativeshake.com/profile.html?MyUrl=Micheleleewillson

San Francisco Chronicle Restaurant Round Up 2008

2008-07-14T11:04:00.000-07:00

San Francisco Chronicle
Restaurant roundup
Thursday, May 22, 2008

The Caprice
2000 Paradise Dr. (near Mar West), Tiburon; (415) 435-3400. Chef Gregg Sessler has elevated the menu to match the stunning views. Heavy emphasis on seafood; desserts can be a weak point. Intimate dining room. - M.B. Dinner Tues.-Sun. Rating: TWO AND A HALF STARS-- $$$$-- Noise Rating: TWO BELLS

http://sfisonline.com/cgi-bin/article.cgi?f=/c/a/2008/05/22/NS0S10MAT7.DTL

Pacific Sun Review July 7, 2006

2008-07-14T10:50:00.000-07:00

Pacific Sun 7/7/2006

http://www.pacificsun.com/restaurants/restaurant_review.php?id=000816

A Room with a ViewSeasons change, great tastes don't at Caprice

by Lois MacLean

Caprice, 2000 Paradise Dr., Tiburon Map locationPhone: (415) 435-3400Hours: Fri-Sun 5-8pm, Tue-Thu 5:30-9:30 Price code: $$$It's summer, glorious summer on the bay our breathtaking, eve-changing, so-easy-to-take-for-granted expanse of salty waves and sea breezes. Many of us see it every day, yet sometimes forget to notice the large and small dramas as life unfolds on the water. Fog tumbles in over the bridge bringing cool relief from searing temperatures; sails shimmer in the sunshine; patient fisherfolk pull crab and fish up and in from the chilly chop of the rocks. It doesn't get much better than this.
At the east end of the Tiburon walking path, just beyond Elephant Rock, The Caprice has been dishing up dinners and vistas of the bay for 43 years. The dŽcor is simple and timeless, as it should be. White tablecloths and shining wine glasses; silvery candle holders and wooden chairs simply set the stage for the main event of the view. Which is as it should be.
Sitting cantilevered over Raccoon Strait with Angel Island, a slice of the city, Tiburon harbor, Belvedere and a peek at the bridge rising in the distance who gives a fig for new trends in interior decoration?
Gregg Sessler, the young chef who took the helm in the kitchen last October, has reworked the menu, weaving in his previous experience at Marche aux Fleurs to create a cuisine he describes as contemporary American with a French flair. His menu, a simple list of salads, appetizers and entrŽes, incorporates a complex variety of produce and unusual ingredients into his creations.
We started with an iced platter of six Pacific Northwest Cold Water Oysters ($14), served on the half shell. Each had been dabbed with a few eggs of Osetra caviar, whose salty, seaworthy tang provided perfect contrast for the bivalves against a squeeze of lemon and a tiny spoonful of sweet Londer GewŸrztraminer sorbet. I thought the price reasonable for a half dozen, but wished the oysters hadn't varied from tiny to large in size, which made them confusing to share around a table of four.
We also liked Sessler's take on a Caesar salad, incorporating frisŽe and Endigia endive ($9) with Parmesan polenta croutons and a creamy, lemony Caesar vinaigrette. Another refreshing salad, also a noteworthy departure from the norm, is of Orchard Farms mache ($10), strewn with chewy farro berries, sugar plum tomatoes, red torpedo onion and fromage blanc in an herbal verbena thyme dressing.
Brentwood white corn and summer tomato gazpacho ($9) paired two different soup purŽes, one palest yellow and the other tomato red, poured simultaneously into a wide, white bowl, so that they formed a yin-yang spectrum of sour and salty against sweet flavors. But the soups were served in scanty portion for the price, barely covering the bottom of the bowl.
As an amuse bouche after the salads, our server brought us tiny white demitasse cups of chilled cantaloupe soup kissed with Riesling. Small complimentary tastes are always a thoughtful touch, especially since the prices at Caprice are steep for Marin.
From the brief selection of appetizers, one of our party chose black pepper-encrusted ahi ($12), seared rare and sliced against a cool backdrop of marinated cucumbers and pea sprouts with citrus sushi rice and avocado dressing. Another assayed a Sausalito watercress and duck confit salad ($14), a second plate that seemed skimpy for the price. A circle of artichoke slices and shredded duck bound with a bland Meyer lemon and roasted shallot dressing was crowned by a froth of green watercress leaves. It needed more punch. Both were acceptable portions for appetizers; however, being listed on the menu as second courses set us up to expect the portions to be more in the small-plate range.
On the other hand, entrŽes are quite generous and equally creative. I shared a third of my delicately pan-seared Atkins Ranch lamb loin ($28) with a companion and still had plenty for myself. The accompaniments of a potato gratin kissed with truffles and cream, tiny French green beans and dark, chewy mushroom morsels that popped with pungent flavor were all spot-on. The plate was napped in a slightly sweet jus reduction, and scattered with powdered pistachios.
Pan-roasted Alaskan halibut ($29), gloriously golden crisp above and snowy and tender below, swam atop a bed of sautŽed purple amaranth leaves draped over halved purple potatoes. This pretty composition was napped in a Champagne vinaigrette flavored by bits of shellfish and flecked with green herbs. Tastes were shared all around.
The wine list at Caprice includes eight wines by the glass ranging between $8.50 for a 2005 Renard rosŽ from California and $12 for 2001 Mount Eden Vineyards Pinot Noir from the Santa Cruz Mountains. Caprice offers the option of a $15 flight of any three. Bottles from the regular list begin at $32 for the rosŽ or $36 for a 2003 MacLean Napa Valley Sauvignon Blanc or a 2004 McManus Petite Sirah, and top out at $120 for a 2002 Twomey Napa Valley Merlot. There's a separate Cellar Select list, with bottles from $125 to $300, and prices for magnums and double magnums soaring even higher.
Desserts do not really measure up to the standard set by the savory courses. Cinnamon cream torte ($9) tasted like homemade cinnamon graham crackers layered with whipped cream. Three tiny scoops of coffee ice cream and a spoonful of blackberry compote didn't add enough pizazz to elevate this above the mundane. Chocolate galette ($9), discs of chocolate layered with something sweet that looked curdled, like cream that had been whipped too long, tasted OK with its sprinkle of toasted almonds and cherries, but still seemed amateurish in execution. There are also artisan cheeses, which may prove to be the better choices, paired with glasses of dessert wine and port.
I've always liked Caprice, in part because of the smashing views, and also because it's relatively quiet, which is becoming more and more unusual in dinner houses. Throughout this visit, service was friendly, attentive and professional. Gregg Sessler is off to a running start. With a little fine tuning, and more attention to the after dinner sweets, his reinvented Caprice should be set for success.

Summer Squash

2008-07-13T21:00:00.001-07:00

Anna's Cool Finds Review

2008-07-13T20:57:00.000-07:00

This is a local bloggers opinion of The Caprice. Some good photos of the food and lots of links to Marin Food.

http://mtkilimonjaro.blogspot.com/2008/05/eating-pieces-of-art.html

Marin IJ Review

2008-07-13T20:38:00.000-07:00

Marin Independent Journal

New chef brings grass-roots food to The Caprice
Leslie Harlib
04/06/2006

http://www.marinij.com/dining/ci_3680664

A CAPRICE IS a whim, a sudden impulse, a desire. It's a playful word that, in a restaurant name, implies a fanciful, lighthearted dining experience.
In many ways, culinary caprice is exactly what The Caprice, a Tiburon fixture for 45 years, is all about. The smallish, high-priced menu is about French/California cuisine that manifests the philosophy and personality of the chef behind it.
For more than eight years, executive chef Carl Peschlow ran the restaurant; he left two years ago to purchase and run the Sweden House Bakery in downtown Tiburon.
Following Peschlow's departure, The Caprice (owned by Chong Cook of Tiburon and San Francisco) has been through several changes of executive chef. In autumn 2005, the kitchen settled down under the bright young toque of Gregg Sessler, formerly of Marche aux Fleurs in Ross and the Mountain Home Inn in Mill Valley.
Sessler's turning out seasonal menus that emphasize sustainably grown produce from local farms and farmers markets. He uses free-range meats and wild-caught seafood as much as possible.
Prices are still high; expect to spend $9 to $18 for an appetizer and $23 to $30 for a main dish. What you're paying for, in addition to top-notch ingredients cooked to showcase their natural flavor, is location. Downtown Tiburon is one of Marin's gold coasts. The Caprice sits on a jut of land overhanging the bay, with spectacular views of the Golden Gate Bridge and Angel Island. The site alone must be worth millions.

That said, how to think of a restaurant like The Caprice? Yes, it's fine dining. It's not fancy, however. There's a simpleness, a cleanliness to the space and to the experience that's devoid of the unctuous or stentorian approach to food that I often find in restaurants pitching haute cuisine. I love The Caprice's freshness. Huge windows offer great views no matter where you sit. An inviting fire near the entrance is welcoming, especially on a rainy night. Tables are cloaked in thick white linens, then dressed with heavy flatware, large, delicate wine glasses, fresh flowers. The experience is pure class without fuss.
Even the servers match the d}cor. They're friendly without intrusion. Ours was well aware of what went into each menu item when we asked for details. She made a point of finding out where the tender, piping hot, delicately crusted rolls came from (they were so good, so, well, feminine, we had to know if they were baked in-house). She would unobtrusively check back to see how we're doing, but never hovered - professional in a well-oiled way.
Was I as impressed with the food as with the service? I did enjoy my one recent dinner. Overall, it was a fun meal, as well as a filling one. There were elements that I loved, such as those rolls, and an amuse bouche (a little mouth surprise) from the chef of a slice of house-smoked steelhead trout on a homemade potato chip with a dab of green garlic cr me fraiche. But was it a good enough meal to go down in my memory annals of fine Marin dining?
There were moments. I did find the farmer's market vegetable risotto ($23) one of the best I've ever had. I normally don't order risottos, finding them, typically, overpriced oatmeal for adults. Sessler's, however, was an art project. Perfectly moist grains of Italian rice soaked up sweet butter and Parmesan cheese flavor, annealing into a creamy, soothing and savory porridge. The rice was liberally punctuated with baby carrots, asparagus as thin as embroidery thread, slivers of broccoli and fresh peas. Each piece of vegetable was big enough to make every bite distinct and a little different, which was great. Truffle oil, added as a finish, perfumed the whole dish with earthiness and complexity. I'd go back just for this, with a glass of wine.
In retrospect, what resonated most with me, was The Caprice's seasonality of foods and the excellent quality of the ingredients. In terms of layers of flavor, depth, or "wow" factor, I've had more complex experiences in some neighborhood Thai restaurants. But Sessler and his staff turn out beautiful plates, and certainly this restaurant is a lovely place to spend a festive evening out.
Of the starters, we were intrigued by saut}ed rosemary prawns ($13) with roast treviso (a type of radicchio) stuffed with Bella Sorrela cheese and prosciutto. What arrived were two plump, sweetly grilled prawns resting on salty, robust rolls of meat, cheese and caramelized leaf. The combination was at once sophisticated and accessible. If I were watching a French art film in someone's chateau I might like a bucket of these to snack on in lieu of popcorn.
More ordinary was a salad of baby dandelion greens ($10) with blood orange emulsion, hazelnuts and fromage blanc. It sounded intriguing, yet came across as flat. The dandelion leaves were so young, large and tender, they tasted like spinach doing a mild imitation of Marlon Brando in "The Wild One." There were fewer hazelnuts than fingers on my hands and just a couple of dollops of cheese. To be Scroogy about prices, we got much better value from the prawn starter.
An entr}e of butter poached shellfish ($30) was a beautiful plate of food. A tangle of fat, homemade-tasting pappardelle, mild and filling, bristled with mussels, clams, shrimp, a couple of fat day-boat scallops (boy, were they clean-tasting), tender fava beans, strips of spring onion and lots of fresh peas. The sauce whispered mildly, and sparingly, of cream, wine and an overabundance of fresh herbs. This mixture is really about the taste of the shellfish. Complexity was in the visuals, not the flavors.
Of the meats, an order of roasted Maple Leaf Farm duck breast ($27) was attractively presented as a fan of medium-rare, rosy poultry, balanced by saut}ed broccolini, cipollini onions softened into an umber marmalade and a maple-tinged sweet potato pancake. In theory, this combo sounded terrific. In reality I found the dish too sweet. If you can eat an oxymoron, this would be it: a dessert of savory components that should have balanced each other more dramatically than they did.
Other menu choices: Dungeness crab and Maine lobster bisque ($8); seared yellow fin tuna with grilled citrus-infused sushi rice, avocado and mache; New Bedford day-boat scallop with Anna potatoes, Swiss chard, sunchoke and pancetta puree ($27); roast rack of venison with Bloomsdale spinach and fennel potato gnocchi ($32); and Washington steelhead al mattone with fiddlehead fern and Easter radish salad, roast shallot dressing ($26).
More sweet flavor than I prefer also characterized two desserts ($9 and $10). Orange tuiles, ultra-thin cookies rolled into crackly tubes and stuffed with citrus cream, sounded refreshing, but were candylike in their sugary intensity. Scharffen-Berger chocolate was at the heart of a molten chocolate cake that in texture was gloriously oozy and looked suitably dark. Again, though, it had just enough sugar flavor to neuter the bitterness I long for in this type of confection.
Caprice's wine list offers eight vintages by the glass. In keeping with the emphasis on local ingredients, all the wines are from California. The two-page list of bottles ranges in price from $21 to $460; most are under $100.
Frankly, I was surprised at the list's skimpiness. Many Marin restaurants, even neighborhood hang-outs, are getting downright exciting when it comes to wine. They offer 20 or more vintages by the glass, along with flights, and even 2-ounce pours, so experimenting with wine and food becomes an integral part of dining out. By contrast, Caprice's program seems behind the times - especially given the restaurant's contemporary and heartfelt commitment to freshness, locality and playfulness when it comes to food.
The Caprice may be holding on so tightly to its 45-year legacy it's missing the boat on embracing the 21st century. Sessler as chef, with his imagination and grass-roots intentions, is a good choice; I have no doubt he will flourish and become increasingly skillful over time. I'd like to see a friendlier range of wines and find a menu that makes it easier to come in and have a glass of wine and a small plate to sample what's new. Some diners might have a hard time committing to $160 dinner for two if it's not a special occasion - or they've never tried the restaurant before.
I look forward to seeing how this venerable Marin fine dining restaurant will evolve under Sessler's enthusiastic stewardship.

Review
The Caprice
Address: 2000 Paradise Drive, Tiburon
Phone: 435-3400
Web site: www.thecaprice.com
Cuisine: French/California cuisine
Service: Well-trained, attentive, friendly
Recommended dishes: Saut}ed rosemary prawn with grilled treviso lettuce, prosciutto and Bella Sorrela cheese; farmer's market vegetable risotto; butter-poached shellfish with pappardelle, fava beans, spring onions, English peas
Liquor selection: Full bar, two-page wine list
Heart-healthy and vegetarian selections: Yes
Parking: Free nearby street parking
Wheelchair access: Yes
Hours: Mondays to Thursdays starting at 5:30 p.m.; Fridays through Sundays starting at 5 p.m.

San Francisco Chronicle Dining Update May 25, 2006

2008-07-13T20:36:00.000-07:00

DINING UPDATE
The Caprice
Michael Bauer
Thursday, May 25, 2006

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/05/25/NSG70J0NGR1.DTL

Views and great food are generally mutually exclusive. Many places, such as the Waterfront on the Embarcadero and the Carnelian Room 52 stories above the Financial District, have tried, but something always seems to go haywire. If President Bush wanted to make his administration really useful, he'd commission a study to find out why this happens, thus ending his term on a useful note.
The Caprice in Tiburon, which opened in 1963 but has been under different ownership for the past decade, certainly has the views. It overlooks Angel Island, Sausalito and San Francisco. Yet in my 20 years in the Bay Area, I've found the kitchen to be as choppy as the waters outside the picture windows.
Until now. Maybe it won't last, but chef Gregg Sessler, who has been onboard since October, has crafted a menu that can stand up to the big boys.
A recent night's meal started with escargot ($14), which hasn't been seen on many menus since the 1960s, when the Caprice opened and many of the current patrons were placing their children in school. Like the interior, which features large windows right on the water, the 80-seat dining room and the crowd looks like something from a fancy cruise ship. One woman had what could easily have been a $200,000 strand of pearls around her neck, and another was wearing a diamond so big I'd swear it could guide fogbound ships into port.
Sessler gives the snail a 21st century twist with hen-of-the-wood mushrooms that camouflage the snails like a forest, brightened with green herb beurre blanc. There are also a couple of quarter-size puddles of garlic foam that perfume the place like Gilroy.
Sessler adds an unexpected note to shrimp ($13), skewering them on a sprig of rosemary beside two crisscrossed bouquets of grilled treviso wrapped in salty prosciutto and Bella Sorela, a raw-milk cow's cheese that imparts a pleasant creaminess. Underneath, the plate is drizzled with an artistic swirl of green olive oil and rich, sweet balsamic vinegar.
Other appetizers include Hog Island oysters with Gewurztraminer sorbet ($14) and a simple, delightful salad of baby head lettuces ($10) with asparagus, shaved radish, fromage blanc, almonds and green onion vinaigrette.
The eight main courses include venison rack ($32). The two ribs are seared to form a substantial crust, roasted, cut in two and splayed over a molded disk of pancetta and sage-scented hash brown potatoes, then covered with a dense mat of spinach.
Pan-roasted halibut ($29) is sprinkled with fennel pollen and arranged on a raft of pencil-thin asparagus and pontoons of roasted purple potatoes. Leeks and preserved lemon add complexity to the already enticing blend.
Sessler also creates shellfish saute with asparagus and pea risotto ($30), roast duck breast with braised potatoes and black truffle vinaigrette ($27), and a special vegetarian option with pasta, asparagus, wild nettles and chervil almond pesto ($23).
The chef is cooking at a three-star level, but the desserts tarnish the impression: They're simplistic and don't seem worth the price. The ice creams and sorbets ($9 for three) -- we had banana and blueberry sorbet and vanilla ice cream -- were fine if you wanted something sweet, but served in three little ramekins on a larger plate, they looked pedestrian. The pound cake tower ($9) was more like a walk-up. The small, dry square was cut into three thin slices with a few berries and whipped mascarpone sandwiched in between.
Other options include a chevre cheesecake ($9) and the expected warm chocolate ganache cake ($10). The choices and execution made me wonder why a kitchen takes such pains to hit a home run on the savory courses and then walks on dessert.
Service could use a little sharpening to compete, too. While the staff is pretty good at describing the menu and getting the food to the table in a timely fashion, the waiters miss the finer points. For example, when one patron got up to go to the bathroom and dropped her napkin on the floor without noticing, instead of replacing it, the waiter simply scooped it up and dropped it in a heap on the table in front of her chair.
Yet even with the mistakes, it's easy to imagine that with a little more effort, Caprice could be the place that disproves the maxim. Maybe we won't need Bush's help after all.
Michael Bauer, mbauer@sfchronicle.com
2000 Paradise Drive (near Mar West), Tiburon; (415) 435-3400. Dinner
5:30-9:30 p.m. nightly. Full bar.
Reservations and credit cards accepted. Free lot and complimentary valet
parking on weekends.

Overall: TWO AND A HALF STARS
Food: TWO AND A HALF STARS
Service: TWO STARS
Atmosphere: THREE STARS
Prices: $$$$
Noise Rating: TWO BELLS
RATINGS KEY
FOUR STARS: Extraordinary
THREE STARS: Excellent
TWO STARS: Good
ONE STAR: Fair
(box): Poor

($) Inexpensive: entrees $10 and under
($$) Moderate: $11-$17
($$$) Expensive: $18-$24
($$$$) Very Expensive: more than $25
Prices area based on main courses. When entrees fall between these
categories, the prices of appetizers help determine the dollar ratings.

ONE BELL: Pleasantly quiet (under 65 decibels)
TWO BELLS: Can talk easily (65-70)
THREE BELLS: Talking normally gets difficult (70-75)
FOUR BELLS: Can only talk in raised voices (75-80)
BOMB: Too noisy for normal conversation (80+)

Chronicle critics make every attempt to remain anonymous.
All meals are paid for by the Chronicle.
Star ratings are based on a minimum of three visits.
Ratings are updated continually based on a least one revisit.

CAVA Logo

2008-07-12T11:57:00.001-07:00

CAVA Tapas & Wine Bar Pre-Construction Photos

2008-07-11T21:30:00.001-07:00

From Market Street down the Alley on the right at the tree starts the courtyard.

Our Courtyard area seating for 24 in the summer.

Kitchen Area. Stove and cooking area to the left of room against the brown wall. The main entrance is just to the right past the bucket. Out to the courtyard.

John & Bridget walk through the kitchen area into the bar area. To the right the courtyard is through the french door opening. Under the saw horse the will be a 40x60 inch floor grade piece of blue glass.

Looking back through the main bar area out to Commercial Alley downtown Portsmouth.

Exposed foundation in the Cava.

CAVA Tapas & Wine Bar

2008-07-11T20:56:00.000-07:00

CAVA Tapas & Wine Barl

ARE YOU KIDDING ME?!!!

SO....I HAVE JUST TAKEN THE PLUNGE INTO OWNERSHIP WITH MY GOOD FRIEND JOHN AKAR!

It's a dream come true. Cava will be a reality.

John Akar my partner and I have just recieved the generous funding to start or dream of owning our own restaurant the blog will document the restaurant from opening to operation.

Crazy! John has Portsmouth all stirred up with the news of a new hot spot serving tapas and finally a real wine bar.

More Later............
Cava's "Cava" Basement

Main Bar Area

Looking Back on Main Bar Area into the kitchen

Kitchen Area

June Menu

2008-06-24T16:16:00.000-07:00

Caprice

FIRSTS
OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam ~14
LOLA ROSA LETTUCE Sicilian pistachios, dark cherry balsamic, cherries, black pepper tuile ~12
KAMPACHI Sashimi, sea bean, icicle radish, lemon oil, chive blossom ~12
CRAB & PORK BELLY Braised pork belly, bacon vinaigrette, apricot, wild arugula~14
SECONDS
CARROT & GINGER BROTH fennel squid caviars, shiso, carrot froth ~12
ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam ~15
SQUASHES Lemon verbena panna cotta, onion sprouts, wild arugula, olive oil ~14
SEARED FOIE GRAS Carrot cake French toast, bourbon syrup, crème fraÎche ice cream ~18
ENTREES
PÂTE À CHOUX GNOCCHI Ricotta milk, arugula, asparagus, morels, spring onions ~14/24
ALASKAN HALIBUT Spelt, Mediterranean cucumber & fennel salad, olives, sea beans ~32
DAY BOAT SCALLOPS Morels, pea leaves, fiddlehead ferns, green garlic pea purée ~32
PINELAND FARM’S NY SIRLOIN Porcini mushrooms, summer truffle, artichoke, Romano beans ~38
OREGON SPRING LAMB Garbanzo beans, toasted couscous, purslane, garlic chips, Greek yogurt~34
KUROBUTA PORK Apple licorice smoke, pickled plums, salsify, cipollini, Rioja gastrique ~34
CHEESES
ST ANDRE Blueberry & strawberry, almonds, basil blossom, brioche ~12
BUCHERET Mt. Tam honey, bee pollen, pear pâté de fruit, banana bread ~12
SWEETS
CHOCOLATE CAKE Espresso, chai ice cream, coffee mousse, biscotti, caramel ~10
BERRIES Angel food cake, mascarpone, orange ice cream, citrus pearls ~10
BEIGNETS Pistachios, Muscat braised apriums, peach frozen yogurt ~10

4 Course Tasting ~64* 5 Course Tasting ~76*
Chef’s 7 Course Menu ~94*

Executive Chef Gregg Sessler
Sous Chefs Ryan Wilson & Michael Robertson, Pastry Chef Kristin Lane

2008-05-26T19:16:00.000-07:00

Flat Stan Meets the Staff

2008-05-26T15:57:00.000-07:00

Flat Stan made a Stage appearance in The Caprice kitchen in mid May! Stan was quite the helper. Thanks Stan you're all right with us.

May Menu 2008

2008-05-26T14:29:00.000-07:00

CAPRICE

First
OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam
MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen
KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel
CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion

Seconds
SHELLFISH “CHOWDER” Lobster salad, consommé vello, fennel, crème fraÎche froth
ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam
SEARED FOIE GRAS Carrot cake French toast, bourbon syrup, crème fraÎche ice cream

Vegetables
SPRING Cipollini panna cotta, fiddlehead ferns, nasturtium flowers, morels, sweet lime ver jus
ASPARAGUS White asparagus velouté, roasted asparagus & fennel salad, ice cream & black salt
PÂTE À CHOUX GNOCCHI Ricotta milk, nettle, green garlic, fava beans, spring onion, ferns

Seafood
ALASKAN HALIBUT Artichoke, Artichoke, Artichoke, chrysanthemum fume, wild ramps
DAY BOAT SCALLOPS Foie gras, fiddlehead ferns, morels, pea leaves, green garlic pea puree
MAINE LOBSTER “CEREAL” ($12 supplement) Parsnip vanilla milk, parsnip chips, hearts of palm, tat soi

Meat
PINE LAND’s BEEF ($8 supplement)
NY sirloin, braised short rib, & sauté of bone marrow, horseradish potato, arugula rabe
OREGON SPRING LAMB Fava beans, fava leaves, marble potatoes, olive, local asparagus, cipollini
KUROBUTA Apple licorice smoke, Brooks cherries, Parisian cress, salsify, sugo, Rioja gastrique

Cheese
ST. ANDRE Blueberry & strawberry, green almonds, basil blossom, brioche
BUCHERET Mt. Tam honey, bee pollen, pear pâte de fruit, banana bread

Sweets
CHOCOLATE Peanut Butter & chocolate mousse, caramelized banana, “pop rocks”
BLACKBERRIES Angel food cake, mascarpone, orange ice cream, citrus pearls, eau de vie
CHERRY CLAFOUTIS Long pepper ice cream float, cherry gel

Three course ~56, four course ~66, five course ~74
Six course ~84, seven course ~94
* All items available a la carte upon request
*18% service added to parties five or larger Please, no substitutions
Executive Chef Gregg Sessler
Sous Chefs Ryan Wilson & Michael Robertson, Pastry Chef Kristin Lane

May Photos

2008-05-10T10:21:00.000-07:00

Early April Photos

2008-04-05T10:23:00.000-07:00

Pastry Photos

2008-04-02T10:31:00.001-07:00

Chocolate & Raspberry

Kristin was asked to produce a wedding cake .
Her first wedding cake! Chocolate Torte with Chocolate
Cake, peanut butter cream and white choclate fondant.

Starwberries & rhubarb
creme brulee, sicilian pistachio 25 yr. balsamic

80% Butter Brioche

"Wonder" Kristin

Rustic bread

Kristin "Challa" -Easter Bread

Meyer lemon tart with pinenut crust, coconut meringue

dark rum ice cream and vanilla syrup.

The Importance of....a Great Staff

2008-03-18T10:11:00.000-07:00

The importance of a great staff is imperative in the development of this menu. With out the skills of my extremely talented sous chef Ryan Wilson the level of the current cuisine could never of been reached. His daily dedication to perfection and production is the direct result in the dishes you see. For close to two years Ryan and I have been working together developing and honing skills and technique. Ryan and his wealth of knowledge and artistry have made a direct impact with the development of the menu and the tone of our restaurant. Collaboration with Sous Chef Micheal Robertson is integral to menu development as well. His strong production in the kitchen and his prowess over the stove have enabled Caprice to take the next step moving the cuisine into a new realm. My pastry chef Kristin Lane continues to develop her portfolio for pastry, bread, cheese and the amsue bouche her dedication and relentless motivation to produce new things is a testament to her overall character and work ethic.

I would like to thank Ryan, Mike & Kristin for there passion and presuit for perfection. It is a matter of principal and love of food that carries them through a long day...truely beautiful thing.

Spring Photos

2008-03-13T10:28:00.001-07:00

Amuse Bouche: " Mock Champagne Cocktail"

Blood orange caviar

in suspension with orange bubbles

Lobster & Pork Belly

Pine Land's Sirloin, Sauted Bone Marrow, Braised Short Rib

Prawn: Kombu Broth, Tat Soi, Pickled Hearts of Palm

Monk Fish: Artichokes & Black Trumpets

Beets & Carrots with Carrot "marrow"

Spring Salad: Cipollini panna cotta & fiddlehead Ferns

Lobster & Pork Belly

Spring Menu

2008-03-09T11:43:00.000-07:00

CAPRICE
March 13, 2008

First
OYSTERS Yuzu gelée, champagne citrus sorbet, mignonette foam
BABY GREEN Miner’s lettuce, pomelo white balsamic dressing, blood orange, salsify
KAMPACHI Sashimi, mastic foam, rosemary, Cara Cara orange, fennel, pistachio
CRAB Lychee sorbet, watercress, avocado, argan oil, Meyer lemon pink peppercorn dressing

Seconds
VELOUTÉ Artichoke and salsify, watercress oil, grilled spring onion froth
ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam
SEARED FOIE GRAS Carrot cake French toast, bourbon syrup, crème fraÎche ice cream
PRAWNS Tat soi, water chestnuts, dime leek, tamari ginger, yuzu kaffir lime, hon shimeji

Vegetables
SPRING Cipollini panna cotta, fiddlehead ferns, pea tendrils, hedgehog, sweet lime ver jus
BEETS & CARROTS Pomegranate almond air, celery leaf, goat cheese snow, beet paper
PÂTE À CHOUX GNOCCHI Ricotta milk, Green garlic purée, English pea, cipollini, arugula rabe

Seafood
MONKFISH Artichoke, Artichoke, Artichoke, nettles & black trumpets
MAINE LOBSTER ($12 supplement) Braised Pork Belly, vanilla cauliflower purée, confit Meyer lemon

Meat
PINE LAND’s BEEF ($8 supplement)
NY sirloin, braised short rib, & sauté of bone marrow, horseradish, potato, smoked matsutake
OREGON SPRING LAMB Fava beans, fava leaves, marble potatoes, olive, local asparagus, cipollini
DUCK BREAST Foie Gras, Semillon reduction, hedgehog mushrooms, pea leaves, parsnip purée

Cheese
CHEESE BOARD Wabash Cannonball & Marin French Camembert, kumquat marmalade, brioche
BERMUDA TRIANGLE Honey wheat bread, açai gastrique, banana, mango & passion fruit, macadamia nut

Sweet
CHOCOLATE Chocolate cake & chocolate mousse, raspberry Chantilly, caramel tuile
MEYER LEMON Lemon curd tart, pine nut, coconut meringue, dark rum ice cream
RHUBARB & STRAWBERRY Sicilian pistachio streusel, vanilla crème brûlée, 25 yr. balsamic

three course ~56, four course ~66, five course ~74 six course ~84, seven course ~94
*18% service added to parties five or larger Please, no substitutions
Executive Chef Gregg Sessler & Sous Chefs Ryan Wilson & Michael Robertson, Pastry Chef Kristin Lane

Pictures

2008-02-24T14:23:00.000-08:00

Amuse-Bouche: Carrot Soup with Almond Milk Froth

Squab: Smoked Squab Consomme, Braised Lentils with Confit Squab, Toyko Turnips and Mache

Cheese Board
Hudson Valley Camabert, NY (cow & sheep)
Wabash Cannonball, IN (goat)
Kumquat Citrus Marmalade,Kishu Manderin,Fresh Brioche

Cheese: Cocoa Cardona, Carr Valley Cheese, WI
Bitter Chocolate Pot de Creme, Candied Cara Cara Orange, Buttermilk Cracker

Porcini Truffle Soup

Pictures

2008-02-24T13:48:00.000-08:00

Bungundy Snails, our house Escargots, with Hon Shemiji mushrooms, garlic froth, galric ghips, Truffle oil, Porcini truffle Consomme Vello, with arugula gel, micro greens and lemon thyme.
The snails come from Burgundy, France and are braised slowly for one hour in vegetable stock, herbs and arromatics. They are then sauteed with butter shallots, garlic, lemon thyme and white wine and porcini stock. A porcini truffle vello, garlic froth, and garlic chips garnish the dish and create depth.

Wine: 2005 Chassagne Montrachet.

Amuse-Bouche: Green Garlic Jus, goat cheese crumble, brown beech mushrooms and micro amaranth.

Kampachi: This dish is one of my favorite. It just worked from the first try. Rosemary flowers make the dish pop complimenting the Mastic Foam, Cara cara oranges, and sicilan pistachios. There is a double layered gelatin of fennel consomme and cara cara orange, garnished with fennel frawns and baby fennel dressed sparingly with a Rosemary cara cara orange gremolata.

Wine: Australian Riesling

Crab: Avocado puree, lychee sorbet, Argan oil powder, pink peppercorn meyer lemon dressing, uplands cress, radish.

Wine: Trou de Bonde, Grenache Blanc

Hudson Valley Foie Gras: Molasses ginger carrot cake French Toast, creme fraiche ice cream, burbon syrup, carrot foam, carrot coconut powder, pea tendril

Caprice's Wine List

2008-02-24T11:47:00.000-08:00

Champagne & Sparkling
N/V Canard-Duchêne, Brut "cuvée Léonie"(375ml ), Ludes, Champagne 28
N/V Philipponnat, Brut (375ml), Royale Reserve, Champagne 48
N/V Canard-Duchêne, Brut "cuvée Léonie", Ludes, Champagne 55
N/V Nicolas Feuillatte, Brut Rosé, Champagne 80
2003 Soter, Beacon Hill, Brut Rosé, Willamette Valley 90
N/V Pierre Peters, Cuvee Reserve, Grand Cru, Champagne 79
N/V René Geoffroy, Brut, Premier Cru, Champagne 90
2000 Drappier "Grande Sendree" Brut Millesimee, Reims, Champagne 96
1998 Moet & Chandon, Dom Perignon, Champagne 235

White Half Bottles
2005 Calera, Viognier, Mt. Harlan (375ml) 26
2006 Robert Sinskey, Pinot Blanc, Carneros (375ml) 32
2006 Crocker & Starr, Sauvignon Blanc, Napa Valley (375ml) 30
2002 Viré Clessé, Chardonnay,Domaine de la Bongran, E.J. Thevenet (375ml) 36
2006 Patz & Hall "Dutton Ranch" Chardonnay, Sonoma (375ml) 38

Rosé
2006 Valduero, Rosé of Tempranillo, Ribera del Duero, Spain 25

Sauvignon Blanc
2004 Blackenbrook, Nelson, New Zealand** 32
2005 Dog Point Vineyards, Marlborough, New Zealand** 37
2006 Stone Paddock, Hawkes Bay, New Zealand** 38
2006 Tupari, Awatere Valley, Marlborough, New Zealand** 45
2006 Magito, North Coast, California 38
2005 Tres Sabores, Sonoma Mountain 34
2006 Crocker & Starr, Napa Valley 40
2005 Star Lane Vineyard, Santa Ynez Valley 42
2005 Fiddlehead Cellars, "Goosebury" Santa Ynez Valley 55
2006 Peter Michael, "L'Aprés Midi", Napa 95

Riesling
2006 Nelson Family, Reisling, Mendocino 25
2005 Dr. Loosen, Riseling Kabinett, "Erdener Treppchen" Mosel-Saar-Ruwer, Germany** 44
2005 Plantagenet, Riesling, Great Southern,Mt. Barker, Austraila** 27
2005 Leeuwin Estate, "Art Series" Riesling, Margaret River, Austraila** 40
2004 Lucien Albrecht, "Cuvee Henri" Riesling, Alsace 48
1998 Josef Jamek, Jochinger Pichl, Riesling, Wachau, Austria 58

Pinot Grigio & Pinot Gris
2006 Tim Adams, Pinot Gris, Clare Valley, Australia** 30
2006 Beltrame, Pinot Grigio, Friuli, Italy 36
2006 Breggo, Pinot Gris, Wiley Vineyard, Anderson Valley 38

Interesting Wines
2005 Höpler, Grüner Veltliner, Burgenland, Austria 32
2006 Schloss Gobelsburg, Grüner Veltliner, Osterreich, Austria** 34
2005 Podere Il Caio, Grechetto, Umbria, Italy 22
2005 Lurton, Terra Sana, Ungi Blanc, France 32
2005 Valminor, Alberino, Rias Baixas, Spain 25
2006 Trou de Bonde, Grenache Blanc, Santa Ynez Valley 35
2005 Londer Vineyards, Gewurztraminer, Anderson Valley 40
2005 Tramin, Nussbaumer, Gewurztraminer, DOC, Alto Adige, Italy 65
2006 Atrea, "The Choir", Rhone Blend, Mendocino County 45

Chardonnay
2004 Leeuwin Estate, Prelude Vineyards, Margaret River, Australia 48
2005 Castello di Ama, Al Poggio, Tuscany, Italy 50
2005 Pouilly-Fuisse, Domaine des Nembrets, Burgundy 68
2004 Beaune du Chateau, 1er Cru, Bouchard, Côte d'Or, Burgundy 75
2004 Chablis, Grand Cru, Les Clos, Domaine Vocoret & Fils, Burgundy 110
2005 Chassagne Montrachet, Les Houillieres, Domaine Morey-Coffinet, Burgundy 90
2002 Meursault, Domaine François et Antoine Jobard, Burgundy 108
2006 Porter Creek, George's Hill, Russian River Valley 41
2005 Hoopla, Napa Valley 44
2005 Long Vineyards, Pritchard Hill, Napa Valley 48
2005 Rusack, Santa Barbra 52
2004 Michaud, The Pinicles, Chalone 63
2005 Flowers, "Andreen-Gale," Sonoma Coast 82
2004 Tandem, Porter Bass Vineyards, Sonoma Coast 85
2006 Kistler, "Les Noisetiers," Sonoma Coast 90
2004 Dierberg, Santa Maria Valley 90
2005 Lynmar, "Sereinite" Russian River Valley 98
2006 Patz & Hall, Zio Tony Ranch, Russian River Valley 105
2006 Peter Michael, "Mon Plaisir," Alexander Valley 164

Red Half Bottles
2002 Fiddlehead Cellars, Oldsville Reserve, Pinot Noir, Willamette Valley (375ml) 36
2005 Papapietro Perry, Pinot Noir, Russian River Valley (375ml) 38
2005 Nuits Saint Georges, 1er Cru, Pinot Noir, Domaine de L'Arlot, Burgundy(375ml) 65
2000 Fife, "Max Cuvee" Syrah, Petite Sirah, Napa Valley(375ml) 35
2002 York Creek, Cabernet Sauvignon, Spring Mountain, Napa Valley(375ml) 38
2004 Robert Craig, "Affinity", Cabernet Sauvignon, Napa Valley(375) 36

Pinot Noir
2005 Claudia Springs, Mendocino County 46
2005 Wild Earth, Central Otago, New Zealand** 50
2003 Lorca, Rosella's Vineyard, Santa Lucia Highlands 56
2004 Renteria, Knittel Vineyard, Carneros 56
2005 Green Truck Cellars, Napa Valley 65
2005 Baker Lane, Hurst Vineyard, Sonoma Coast 61
2004 Orentano, R. Buoncristiani Vineyard, Russian River Valley 69
2005 Rusack, Santa Rita Hills 71
2004 Calera, Mill's Vineyard, Mt. Harlan 78
2004 Peters, Dunah Vineyard, Sonoma Coast 82
2006 Whetstone Pinot Noir, Pleasant Hill Vineyard, Russian River Valley 94
2005 Cristom, Eileen Vineyard, Willamette Valley 85
2005 Lynmar, Quail Hill, Rissian River 105
2004 Lynmar, 5 Sisters, Russian River 150
2004 A.P. VIN, Gary's Vineyard, Santa Maria Valley ** 95
2004 A.P. VIN, Clos Pepe Vineyard, Santa Rita Hills ** 95
2005 Soter, Beacon Hill, Willamette Valley 95
2005 Roar, Santa Lucia Highlands 85
2003 Marsannay, La Montagne, Olivier Guyot, Burgundy 72
2003 Aloxe-Corton, Domaine Michel Gay et fils, Burgundy 82
2005 Nuits Saint Georges, 1er Cru, Clos des Forets, Domaine de L'Arlot, Burgundy 180
2000 Chapelle Chambertin, Domaine Pierre Damoy, Grand Cru, Burgundy 230

Italian Reds of Interest
2004 Col Del Mondo, Montepulciano, Abruzzo 36
2002 Cigliuti, Barberesco, Piedmont 100
2003 Andrea Oberto, Barolo, La Mora, Piedmont 141
2005 Argiolas, Costera Vineyard, Cannonau, Sardinia 46
2004 Curatolo, Nero D' Avola, Sicily 50
2004 Collazzi, Cabernet Sauvignon, Merlot, Cabernet Franc, Tuscany 85

Reds of Interest
2005 Woodward Canyon's, Nelms Road, Merlot, Columbia Valley, Washington 34
2003 Three Saints, Merlot, Santa Ynez Valley 44
2006 El Felino, Malbec,Mendoza, Argentina 44
2003 Coya, Malbec, Oakville, Napa Valley 75
2001 LaJota Vineyards, Cabernet Franc, Howell Mountain, Napa Valley 98
2004 Perrin & Fils, Châteauneuf-du-Pape, "Les Sinards," Orange, France 62
2004 Titus, Petite Sirah, Napa Valley 68
2003 Meyer Family, Syrah, Mendocino 56
2002 Charles Milton, Shiraz, Barossa Valley, Australia 65
2003 Lagier Meredith, Syrah, Mount Veeder, Napa Valley 110
2003 Spencer Roloson, Madder Lake Vineyard, Tempranillo, Clear Lake 54
2002 Aalto, Tempranillo, Ribera del Duero, Spain 102

Zinfandel
2004 Atrea "Old Soul Red" Mendocino 38
2005 Le Vois, Bradford Mountain, Dry Creek Valley 45
2005 Lamborn Family , Howell Mountain, Napa Valley 60
2004 Tofanelli, Tofanelli Vineyards, Napa Valley 72
2005 Reverence, Bacigalupi Vineyard, Russian River Valley 46

Cabernet Sauvignon
2005 Twenty Rows, Napa Valley 40
2005 Three Saints, Santa Ynez valley 48
2004 Pelton House, Knights Valley 59
2004 Andrew Will, Cuvée Lucia, Washington 64
2005 Worthy, Sophie's Cuvée, Napa Valley 72
2004 Hunnicutt, Napa Valley 82
2003 Blair Estate, Napa Valley 91
2003 Crocker & Starr "Stone Place" Napa Valley 115
2000 Mario Perelli Minetti,"Miriam" Soda Canyon, Napa Valley 125
2004 Forman, Napa Valley 130
2004 Robert Craig, Howell Mountain, Napa Valley 138
2003 Cloud View, Pritchard Hill, Napa Valley 140
1999 Ladera, Lone Canyon Vineyard, Napa Valley 140
2004 Lamborn Family, Howell Mountain, Napa Valley 150
2004 Hoopes, Oakville, Napa Valley 155
2003 Axios, Napa Valley 245
2003 Peter Michael "Les Pavots" Meritage, Knights Valley, Sonoma County 265

The Caprice strives to find small hand produced artesian wines
that compliment our food and your celebration. ~ Cheers
Wine Director & Executive Chef Gregg Sessler
** Stelvin Closure

All of these wines I have selected for their compatibility with food and for their quality of production. I have a profound love of wine and dhow it compliments food. I feel it is important part of a chef’s job to understand this relationship and develop it. My philosophy is to select non-commercial, small production wines that represent the best of or what can be unique about certain appellations.

Feb 2008 Menu

2008-02-19T18:35:00.000-08:00

CAPRICE

First
OYSTERS Yuzu gelée, gewürztraminer sorbet, mignonette foam
PORCINI TRUFFLE SOUP hedgehog escabéche, truffle crème fraîche, consommé gelée
BABY GREEN Mache, frisée, & endive, pomelo white balsamic dressing, blood orange, salsify
KAMPACHI Sashimi, Satsuma mandarin, kohlrabi, winter radishes, micro shiso, vanilla

Seconds
ESCARGOTS Hedgehog mushrooms, porcini truffle vello, garlic froth, thyme
POTATO GNOCCHI cipollini onions, turnips, nettles, hedgehog mushrooms, sage brown butter
SEARED FOIE GRAS carrot cake French toast, bourbon syrup, cream cheese ice cream

Seafood
MONKFISH Ox tail reduction, cipollini onion, Ronde de Nice baby carrots, carrot puree, nettles
SCALLOP Sunchoke puree, smoked braised pancetta, pea tendrils, huitla coche
PRAWN Mixed chicory, Serenita cheese & Iberian ham risotto, rosemary air

Meat
LAMB Baby beets, pomegranate beet vello, celery root puree, fava leaves, micro celery
PRIME NY SIRLOIN, chestnut puree, Brussels sprouts, yellow foot mushrooms, foie gras sauce
SQUAB Seared breast, confit leg, smoked squab consommé, braised root vegetable lentils, frisée

Cheese
CHEESE BOARD Bermuda Triangle & Red Hawk cheeses, kumquat marmalade & brioche
COCOA CARDONA Candied Cara Cara oranges, chocolate pot de crème, buttermilk cracker

Sweet
CHOCOLATE Chocolate cake & chocolate mousse, raspberry Chantilly, caramel tuile
HUCKLEBERRY “CHEESECAKE” Cream cheese ice cream, huckleberries, biscotti
WINTER CITRUS Bergamot macaroons, tangerine sorbet, Meyer lemon poppy seed chiffon cake

three course ~56, four course ~66, five course ~74
six course ~84, seven course ~94
* all items available a la carte upon request
*18% service added to parties five or larger Please, no substitutions

Executive Chef Gregg Sessler & Sous Chefs Ryan Wilson & Michael Robertson

Pictures

2008-02-19T17:51:00.000-08:00

Scallop with Huitla couche

Persimon, persimon

St. Andre & Fig

Lobster & Persimon Salad

Huckleberry Cheese Cake

19 Course Tasting Menu for Chef Serrano

2008-02-19T11:23:00.000-08:00

October 30, 2007

CHAMPAGNE COCKTAIL orange bubbles, lobster, caviar

TUNA VELLO melon, chili

OYSTERS gewürztraminer sorbet, mignonette air, yuzu gelée

Hopler, Gruner Veltliner, Burgenland, Austria, 2005

BUTTERNUT SQUASH chocolate, walnut marshmallow

BABY GREENS beet, cider, snow, nasturtium

Atrea, “The Choir” marsanne, rousanne, viognier, Mendocino, 2006

IBERIAN HAM almond, pomegranate, pea greens

APPLE TEXTURES X 12

KAMPACHI orange, fennel, shiso

Josef Jamek, Jochinger Pichl, Riesling, Wachau, Austria, 1998

FOIE GRAS smoke, ginger bread, cipollini, grape

Arvay, Tokaji, 6 Puttonyos, Hungry, 2000

SORBET basil, kaffir lime

ARTICHOKE artichoke, artichoke, artichoke

PRAWN nettle risotto, consommé

Trou de Bonde, Grenache Blanc, Santa Ynez Valley, 2006

SCALLOP popcorn consommé, huitla coche, parsnip

MONK FISH sunchoke, porcini, “fowl” reduction

Hoopla, Chardonnay, Napa Valley, 2005

LAMB truffle, cauliflower, romanesque

VENISON pomegranate, pistachio, evergreen

Aalto, Tempranillo, Ribera del Duerro, Spain, 2002

PLUOT mascarpone

PERSIMON bergamot oil, honey

Graff Family, July Muscat, Chalone, 2005

CHOCOLATE macchiato, dolce de leche

Smith Woodhouse, Rio Torto, Durro Valley, Vintage 1980

Chef Gregg Sessler
Sous Chef Ryan Wilson & Perfecto Rocher
Pastry Chef Kristin Lane

October

2007-10-22T19:05:00.000-07:00

The Importance of Spain and the Imagination Chef

2007-10-22T18:18:00.000-07:00

Four months ago I went on vacation back East to visit my mother some good friends and see my cousin get married. Before I left, we placed an ad for a Sous chef to give some relief to Ryan and also to get another Brain in the kitchen. We have always had mixed responses to these types of ad's but this time it was slightly different. A young Spanish punk rocker showed up at the back door. oblivious to our Ad this would be our guy. Perfecto what a perfect name! The imagination Chef. He has been a great asset to the kitchen and has inspired many things. His professionalism, experience, humor, and passion for excellence in fine cuisine will be missed. He leaves at the beginning of November to enlist into the ranks at El Buli. Back to the Mother Land. Who could blame him?
We have talked at great length at he importance of sharing information, techniques, recipes, and philosophy. In this ultra competitive world the question has been; how do we define our creativity, imagination, technique, method, style, and cuisine?
Perfecto has challenged me to think of these and many other questions. The answers are not always easy and not always the same.
On behalf of the kitchen we wish Perfecto the best as he moves back to Valencia and reenters the current culinary holy land to learn from the master.

Suspension and Caviar

2007-09-05T10:52:00.000-07:00

Gazpacho Consomme suspension with cucumber caviar!? After a seminar at Le Sancuarie I decided to add a suspension element to this drink. I started clarifying the Gazpacho a few years ago and have slowly developed cleaner newer methods. It is a long process that can be done a few different ways. The suspension was achieved with a natural gellan gum called kelco gellan gum "F". This gellan gum is a natural product derived from plants. It has a high resistance to heat and is very brittle this gellan gum can be used for making hot gelees. The cucumber caviar is made daily and held in some gazpacho consomme till needed when it is added to the suspension drink. The drink is a component of a larger dish: Our "Green Salad" it is often mistaken for salad dressing. In the past I have used it in a few different applications the most successful has been with liquid salads. This is a little progressive however for the current clientele and menu.

Gazpacho Consomme

4# Yellow Tomato
1# Yellow gypsy pepper
6 ea. English Cucumber
6 ea. Garlic cloves
3/4 # Shallot

1 ea. Fennel bulb

2 ea. Lemons Juice

1.5 cups Champagne vinegar

2 T White pepper

3 T Kosher Salt

Method:

-Peel and de-seed tomatoes then quarter

-de-seed peppers large dice

-peel cucumbers slice thinly

-peel and slice garlic and shallots

-slice fennel thinly

-combine all in large bowl mix with wet ingredients and season. Cover with plastic and let marinate for 6 to 8 hours.

-Puree all in a food processor for 3 to 4 minutes

-Line large food strainers over a clean container with coffee filters. Add the finely chopped vegetables and let the juices slowly filter.

-Continue the process of filtering the liquid until it begins to clarify. Multiple layers of coffee filters and patience is key.

Black Box

2007-09-05T10:26:00.000-07:00

Today we created the black box. I wanted to create the feeling of space where I could focus on the dramatic colors and depth of the food. Of course the photography is very crued as I have zero training and experience with this medium. There has been zero photo shop on this or any of my photos.

Sept. 07

2007-09-04T12:01:00.000-07:00

The summer of 2007 is coming to an end. The Menu is about to move into the fall harvest and away from the summer season. A highlight of summer photos soon to come.

Introducing Chef Sessler

2007-09-03T16:40:00.000-07:00

Hello everyone thank you for checking out my blog. I have been the Chef at The Caprice in Tiburon, California now since October of 2005. During that time I have had the pleasure of working with some very talented people, together we have developed the cuisine you see here in the blog. I hope you enjoy the food and photographs.

We have made a great effort in searching out the best local organic producers as well as securing products from a far that will enhance our cuisine and expand our imaginations.

Please check out the links and please feel free to contact me with questions or comments at greggsessler@gmail.com

Cheers!

Chef Gregg Sessler