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My husband and I ate at Capers & Lemons over Labor Day Weekend. It has been a little over a year since our last experience there, so I was very excited to check it out again. We started our meal with the Fried Polenta Sandwich. The layers of Fontina, Spinach and Polenta were all fried as one, then topped with some tomato sauce. It did not meet our expectations – a bit bland (especially the tomato sauce and polenta). The next time we go, I think that we’ll try the Eggplant Florentine (my other choice).
Next, I ordered the “House” Garden Salad with tomato-balsamic dressing. The salad was pretty large – which was awesome. Field greens, tomatoes, a touch of onion, and awesome dressing. A good mix of healthy vegetables. They also served bread accompanied by lemon dipping oil. I am not a fan of lemon, so this was not a win with me.
As my entrée, I had the Mushroom Stuffed Rigatoni. AWESOME!! Rarely do I finish a whole entrée, especially when I’ve had a salad and appetizer, but this was so amazing. There were 6 small mushroom rigatonis topped with mushrooms, carrots, and haricot verts smothered in amazing truffle butter. A nice salty taste mixed with the crunchiness of the carrots and haricot verts made this number one in my book. The soft and moist mushroom mixture inside the rigatoni was very good, too. The thing that made this dish, though, was the butter. I also loved this because it didn’t leave me feeling overly full at the end. It’s great to have three courses and still want dessert!
Speaking of…we decided to try the Warm Chocoalte Cake, topped with vanilla gelato, but skipped the raspberry glaze. The center was very gooey and tasty, the gelato on top mixed very well with the cake. My only complaint is that I wish there was more gelato J
Check out this restaurant – you won’t be disappointed!
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