Caps On The Water - Saint Augustine, FL

aged gouda, a blue and a soft cheese toast, honey, fig bread and toasted nuts

fried lobster fritters with seaweed salad tartar sauce and smoked pepper aioli

crispy fried calamari tossed in miso with sesame seeds. calamari & cucumber salad

flash fried calamari tossed with olives in a very spicy thai chili garlic sauce

mayport shrimp, tossed with olives in a very spicy thai chili garlic sauce

all natural chicken, peanut sauce sweet & sour cucumbers, shrimp crackers

green salad with grapes and house smoked pepper aioli

our own smoked dip, garnished with diced onion, diced tomato and crackers

toast points, caper cream cheese chopped egg and diced onions

battered haddock strips, coated with our spice mix, served with tartar sauce

a cap's tradition. tenderized, deep fried served with citrus sauce

lightly blackened, topped with stilton calamari salad, sweet & sour reduction

grilled hanger (certified angus beef) steak crunchy wontons, ponzu mayonnaise

steamed mayport shrimp served in the shell old bay, drawn butter and cocktail sauce

stuffed with kumatoes, seasonal fruit, red onion, cucumber in olive oil and garlic dressing

two condiments of your choice: ketchup, spicy ketchup, mustard, peanut sauce, mayonnaise or curry mayonnaise

home made raviolis (poached pear, parmesan, pine nuts) served in a cheese broth

a creamy fondue made with spinach, artichokes and four cheeses. served in a bread boule

fried eggplant, fresh tomato and herbed goat cheese, topped with olive tomato relish and an aged balsamic reduction

sweet watermelon, salty haloumi cheese and local tomatoes. basil oil, balsamic and olive oil

our award winning recipe, served with home made cornbread

made with fresh crab meat, fresh roe, topped with a dash of golden sherry

three towers of romaine lettuce, rustic croutons, parmesan cheese and grape tomatoes pesto caesar dressing

pepper seared tuna served over spinach and greens, red onion and grape tomatoes raspberry vinaigrette

fresh mixed greens, stilton cheese, green apple slices and toasted walnuts herb vinaigrette

fresh greens, apple wood smoked bacon, grape tomatoes, grapes, red onion and chopped egg herb vinaigrette

grilled sesame chicken over greens, mandarin slices, toasted almonds, red onion and grape tomatoes served in a crunchy wonton basket soy ginger teriyaki

6 or a dozen. served with champagne mignonette, horseradish, cocktail sauce and crackers

dozen (not shucked) gulf oysters. lemon, drawn butter, cocktail sauce and crackers

baked gulf oysters (6) spinach, bacon, breadcrumbs and parmesan cheese

baked gulf oysters (6) garlic, white wine, provolone cheese and fresh parsley

seared rare (cool red center), sesame crusted, tuna served over fried spinach. three bean salad and plantains

beans & rice and plantains

cap's mashed potatoes and three bean salad

made with claw, fin and lump crab meat arugula salad, asparagus and smoked pepper aioli

fried mayport shrimp, hush puppies, cole slaw tartar and cocktail sauce

whole fried fish with a light apricot glaze sweet & sour cucumbers and tartar sauce

crab cake, fish nuggets and mayport shrimp hush puppies, cole slaw, tartar and cocktail sauce

two whole steamed clusters (10 oz. each) served with old bay, drawn butter and lemon

black berkshire pork. black-eyed pea arugula salad, parsnip puree, port cranberry reduction

dry rubbed, certified angus beef, topped with pepper hash black-eyed pea arugula salad and parsnip puree

three sliders, topped with caramelized onions, blue cheese and port cranberry marmalade. belgian fries

sauteed macadamia crusted chicken in a vermouth sauce grilled asparagus and wild mushroom orzo

sauteed in marsala sauce with mushrooms and crispy pancetta brussels sprouts and parsley potatoes

fresh sautéed grouper filet, served with a spicy sweet pepper hash served over preserved lemon & sun-dried tomato risotto

pan seared catch served on cap's mashed potatoes with balsamic and honey marinated cherry tomatoes in a manchego broth

oven baked salmon, served on wilted spinach garnished with sliced almonds and a port cranberry reduction

fresh triggerfish served over parsnip puree with basil grape tomatoes in a lemon caper beurre blanc

horseradish crusted, flash fried, grouper served on cap's mashed potatoes and fried spinach in a sweet vanilla rum sauce

5 oz. tenderloin (certified angus beef) plus six sautéed mayport shrimp tangy tarragon cream sauce, asparagus and parsley potatoes

made with onions, peppers, shrimp, sausage, chicken and crawfish with wild rice

garlic roasted wild mushrooms in orzo, made with goat cheese and white truffle paste arugula salad with tomato tapenade, sea salt, pine nuts and parmesan

penne tossed with grilled peppers, artichokes, mozzarella, mushrooms, fresh basil, spinach in olive oil

shrimp, fresh fish, lobster, calamari and crawfish served over linguine in a tomato based cioppino broth. olives, feta cheese. garlic bread slices

chocolate or vanilla

pineapple-coconut cake with warm vanilla custard

made with fresh lime juice, graham cracker crust

vanilla crème brulée topped with caramelized sugar

chocolate cake, fresh berries, candied nuts and dulce de leche

ginger cookie (amaretti’s) crust, chocolate ganache, amaretto, whipped cream, toasted almonds