APPETIZERS
 

Adobo Shrimp with Corn Salsa 15
Crispy fried shrimp tossed in a smoky, spicy adobo sauce served with corn & avocado salsa
 

Antipasto Flatbread 18
Grilled flatbread brushed with olive oil, topped with mozzarella, red onion, salami, olive tapenade, banana peppers & arugula, drizzled with a red wine vinaigrette

Smoked Salmon Deviled Eggs 13
Hard-boiled eggs filled with a classic deviled egg mixture, topped with smoked salmon, capers & fresh dill

Ahi Tuna Wontons* 20
5oz sushi-grade ahi tuna, sliced over crispy wontons with wasabi mayo, seaweed salad & an Asian slaw. Served with soy-ginger & sweet chili sauces

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Fried Baby Mozzarella 16
Lightly dusted & deep fried, served with tomato butter & fried prosciutto

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Parmesan Custard 10
Silky Parmesan custard topped with savory roasted mushrooms, served warm with crispy pita points

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SOUP & SALADS

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Soup du Jour 8
Ask your server for today’s selection highlighting seasonal ingredients

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House Salad small 7 / large 14
Mixed greens, cherry tomatoes, shredded carrots, sliced cucumbers, toasted sunflower seeds & house-made croutons

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Caesar Salad small 8 / large 16
Chopped Romaine tossed with traditional Caesar dressing, shaved Parmesan & house-made croutons. Add anchovies +2
 

Spinach Salad 16
Baby spinach tossed in a bacon-balsamic vinaigrette with red onion, bacon bits, gorgonzola (optional), toasted almonds & honey-poached pears

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CHEF’S SPECIALTIES

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Pan Seared Flounder 32
Two flour-dusted, pan-seared flounder filets, served with Parmesan herb risotto & grilled asparagus, topped with a lemon-crab beurre blanc

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Beef Medallions* 36
8oz grilled & sliced marinated beef medallions served with sautéed squash & butternut squash ravioli, accompanied by asparagus, shallots, garlic & fresh sage; finished with toasted walnuts, gorgonzola cheese & a bordelaise sauce

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Filet Mignon* 55
8oz filet served with roasted tri-color fingerling potatoes & grilled asparagus, finished with a house-made mushroom bordelaise

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Parmesan-Crusted Branzino 33
Light & flaky Mediterranean white fish, Parmesan-crusted & pan-seared over orzo tossed with roasted tomatoes, artichoke hearts, Kalamata & queen-stuffed olives, red onion & arugula over a Parmesan cream

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Mustard Marinated Pork Tenderloin 28
Served with corn pudding, baby carrots & green beans; topped with a dried cherry-port compote

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Southwestern Salmon 29
Served with Spanish rice & grilled asparagus; topped with corn salsa & a roasted tomato beurre blanc

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Short Rib 42
Slow-braised short rib served over Boursin mashed potatoes with baby carrots & finished with pan jus

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Smoked Half Chicken 28
House-smoked half chicken over cherry wood, flash-fried & brushed with honey; served with a cannellini bean cassoulet & topped with a fresh lemon-parsley gremolata

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CP’s Traditional Shrimp & Grits 28
Creamy Gouda grits, grilled shrimp, crawfish & andouille sausage in a Cajun cream sauce, topped with fried arugula & sweet drop peppers

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Chicken Francese 30
Pan-seared, Parmesan-crusted chicken breast served over pesto mashed potatoes with sautéed mushrooms & roasted tomatoes; finished with a lemon beurre blanc & a crispy arugula garnish

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Roasted Vegetable Cannelloni (vegetarian) 28
Roasted vegetables, ricotta, Parmesan & fresh basil rolled in sheets of pasta, baked in tomato butter with melted mozzarella & topped with fried arugula

 

Gluten-free pasta available for an additional 3.50.
Add a protein to any meal or salad: chicken 7, salmon 9, shrimp 12.

*These items may be cooked to order. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

When a request is made to split a course, a $5 fee will be applied.

A gratuity of 20% will be applied for parties of 6 or more.