Caprice Restaurant and Bar - E Greenwich, RI

whole grain croutons & bubbling provolone cheese

spicy thai peanut, teriyaki and ranch dipping sauces

lump crab meat, baby arugula and ancho aioli

layered with grilled red onion, zucchini, eggplant, tomato and fresh mozzarella with balsamic glaze

fresh mussels simmered in a red

sauteed in extra virgin olive oil and garlic topped with shaved reggiano parmigiano

honey soy aioli

housemade chickpea garlic dip, cucumbers, tomatoes, kalamata olives and grilled pita bread

sauteed roasted red peppers, hot peppers and scallions

mushrooms, onions, gorgonzola cream sauce

mushrooms, snow peas, diced tomato, scallions and sesame seeds in a hoy sin plum sauce

paper-thin carpaccio, baby arugula, caper berries, topped with shaved reggiano parmigiano

sun-dried cranberries, candied walnuts, gorgonzola cheese, red onions, cucumbers and tomatoes over our spring mix medley, served with our house balsamic vinaigrette

housemade mozzarella, vine ripe tomato, basil, extra virgin olive oil and aged balsamic

poached pear, gorgonzola cheese, candied walnuts in citrus honey vinaigrette

crisp romaine hearts, creamy caesar dressing, multi grain croutons and shaved parmesan

vine ripe tomato, fresh mozzarella and basil

kalamata olives, baby spinach, peppers, tomatoes, mushrooms, mozzarella and feta cheese

grilled breast of chicken, caramelized onions and cheddar cheese

spicy pepperoni, tomato sauce and mozzarella cheese

aged vermont cheddar cheese

american cheese, mushrooms, bacon

swiss cheese, sauteed onions, mushrooms

blue cheese, crispy bacon

classic style meat sauce of braised beef, veal and pork in san marzano plum tomato sauce

native littlenecks, garlic, olive oil, white wine and a touch of crushed red pepper your choice of red or white sauce

baked gnocchi, fresh mozzarella, san marzano plum tomato sauce

sea scallops, shrimp and spinach in a brandy tomato cream sauce

grilled chicken, spinach and diced vine ripe tomatoes tossed in a gorgonzola cream sauce

medley of littlenecks, mussels, scallops, shrimp and calamari in a spicy tomato sauce over linguine

chicken breast rolled with prosciutto di parma, broccoli rabe and mozzarella cheese, breaded and pan-fried, topped with a peppercorn cream sauce, served with potato

sauteed chicken and shrimp, kalamata olives, roasted red peppers in a white wine butter reduction topped with feta cheese, served with potato and vegetable

breaded chicken cutlet topped with san marzano tomato sauce and mozzarella cheese, served with penne pasta

grilled semi boneless in a garlic white wine lemon sauce

grilled 12oz steak with a peppercorn cream sauce

grilled and served with gorgonzola crumbles and a chianti red wine demi glaze

encrusted with dijon mustard and bread crumbs with a rosemary garlic sauce

pan-seared with apricot dry cranberry port wine demi glaze

pan-fried and baked with fresh mozzarella and san marzano plum tomato sauce with penne pasta

grilled and finished with a shallot port wine demi glaze

pan-seared and served over roasted tomato, garlic, and fresh spinach

prepared in a white wine lemon butter sauce with ritz cracker crumbs

sesame encrusted, pan seared, served with seaweed salad and a side of cusabi sauce

lightly egg battered and sauteed in a lemon white wine butter reduction

fresh herbs, extra virgin olive oil and lemon

served with french vanilla ice cream

layers of moist cream cake with cranberries, blueberries and cinnamon streusel baked into each cake and filled with fruit and lemon mascarpone cream

creamy sweet egg custard topped with caramelized sugar

satisfying crunch of chocolate meringue disk and creamy layers of chocolate mousse

chocolate cake with a rich molten chocolate center, served with french vanilla ice cream

light and smooth semi sweet chocolate mousse