This cold salad of field greens, capers, red-hot cherry peppers, pimentos and olives contained a big surprise: the fish itself.
Appetizers include jumbo chicken wings stuffed with foie gras; tuna carpaccio on a crispy flatbread with mesclun greens, capers, lemon and fresh herbs; and fig and prosciutto tart with rosemary crust and sweet and sour fig jam, gorgonzola cheese and prosciutto di Parma.
Red snapper Veracruz style, in a sauce of tomatoes, green olives, capers and pickled jalapeños, was dull one evening, quite respectable on another visit.
The latter was a delicious blend of grains the size of pearl barley laced with green olives, capers and plum tomatoes in a citrus-basil vinaigrette.
For my starter, I opt for lobster linguini, while Caroline has a buffalo mozzarella and tomato salad with basil; for my main, I have sea bass and monkfish, accompanied by crab cakes, scallops, spinach and asparagus, while Caroline has gnocchi with green beans, capers, basil, pine nuts and olive oil.
The sharply-dressed panzanella was very impressive, better than the pizza, in fact, packed as it was with parmesan, fresh lettuce, fruity green olives, capers, sweet roasted peppers and bite-sized chunks of toasted ciabatta that had absorbed a little of the dressing.
A sauce of green olives, capers and pickled jalapeños.
To make a dressing, finely chop the green olives, capers, anchovies and red chillies.
He serves skate with celery, baby greens and capers in a citric pineapple sauce.
I also added some tiny green-brown capers, a favourite of mine when eating anything from the sea.
