APPETIZERS

 

Ahi Tuna* 20

5oz of sushi-grade Ahi tuna, seared & sliced, with wasabi mayo, accompanied by a seaweed salad & an Asian slaw served with soy-ginger & sweet chili sauces​

 

Parmesan Custard 10

Parmesan custard with roasted mushrooms served with carrots & celery

 

Smoked Salmon Stuffed Deviled Eggs 13

Hard boiled eggs filled with a classic deviled egg mixture, topped with smoked salmon, capers & fresh dill

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SALADS

 

House Salad small 7/ large 14

Mixed greens, cherry tomatoes, shredded carrots, sliced cucumbers, toasted sunflower seeds

 

Caesar Salad small 8/ large 16

Chopped Romaine tossed with traditional Caesar dressing, shaved Parmesan

Add anchovies +$2

 

Antipasto Salad 13

Mixed greens, sliced salami, cherry tomatoes, mixed olives, red onion, cucumbers, banana peppers & mozzarella cheese tossed in a red wine vinaigrette

 

Spinach Salad 16

Baby spinach tossed in a bacon balsamic vinaigrette with red onion, bacon bits, gorgonzola, toasted almonds & honey poached pears

 

Gluten-Free Dressings: Ranch, Blue Cheese, Balsamic Vinaigrette, Lemon Poppyseed, Honey Mustard Dressing, Oil & Balsamic Vinegar

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Add To Any Salad: Chicken Breast 7, Grilled Salmon 9, Grilled Shrimp 12
 

CHEF'S SPECIALTIES
 

Pan-Seared Flounder 32

Two cornmeal-dusted, pan-seared flounder filets, served with Parmesan herb risotto & grilled asparagus, topped with a lemon-crab beurre blanc

 

Beef Medallions* 36

8-ounce grilled and sliced marinated beef medallions, served with house-made mushroom bordelaise & Boursin cheese mashed potatoes

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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

 

Mustard Marinated Pork Tenderloin* 28

Served with a corn pudding, baby carrots & green beans. Topped with a dried cherry port compote

 

Southwestern Salmon 29

Served with Spanish rice & grilled asparagus topped with and a roasted tomato burre blanc

 

Short Rib 42

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

 

Roasted Vegetable Pasta 28

Roasted vegetables, ricotta cheese, Parmesan & fresh basil, baked over gluten-free pasta in tomato butter, with melted mozzarella cheese

 

CP’s Traditional Shrimp & Grits 28

Creamy Gouda grits, grilled shrimp, crawfish & andouille sausage in a Cajun cream sauce, topped with fresh spinach & sweet drop peppers

 

Chicken Francese 30

Pan-seared Parmesan-crusted chicken breast served over pesto mashed potatoes tossed with sautéed mushrooms; roasted tomatoes & spinach finished with a lemon beurre blanc