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Dinner

First Course

ICED SHELLFISH PLATTER   38
LOBSTER, BLUE PRAWNS, KING CRAB LEGS, OYSTERS
MARKET GREEN SALAD   13
FRESH BABY GREENS, SHAVED VEGETABLES, BLACK BASIL VINAIGRETTE
FIVE SPICE CAROLINA SHRIMP   18
COMPRESSED CUCUMBER, ROASTED CANTALOUPE, POMEGRANATE
HAWAIIAN YELLOW TAIL SASHIMI   18
HOUSE MADE CAPICOLA, EDAMAME, YUZU, PONZU
DAILY SELECTION OF OYSTERS ON THE HALF SHELL   18
GREEN APPLE MIGNONETTE, OLD BAY CRACKERS
SEARED HUDSON VALLEY FOIE GRAS   22
APRICOT TARTE TATIN, MARCONA ALMOND
CHILLED SPRING PEA SOUP   16
BLUE CRAB, LEMON RICOTTA FOAM, BRIOCHE CROUTON, MINT
HOUSE MADE BURRATA   18
SLOW ROASTED PLUM TOMATO, FENNEL, BASIL, AGED BALSAMIC
CP SIGNATURE CAESAR SALAD   18
CRISP ROMAINE LETTUCE, PARMA HAM, QUAIL EGG, REAL ANCHOVY
BIBB LETTUCE & ENDIVE   13
UPPER RANCH, APPLEWOOD SMOKED BACON, CRISP SHALLOT, TOMATOES
DUO OF BEEF TARTARE AND CARPACCIO   18
CRISP SHIITAKE, JALAPENO, SOY-LIME, SESAME CRACKERS
 

Main Course

FILET MIGNON “EUROPEAN CUT”   40
USDA ANGUS BEEF AGED 21 DAYS
RIB-EYE “BONE-IN COWBOY CUT”   49
USDA ANGUS BEEF AGED 21 DAYS
NEW YORK STRIP STEAK   49
BONE-IN 16 OZ. STRIP STEAK, ROASTED GARLIC
PORTERHOUSE FOR TWO   89
USDA ANGUS BEEF AGED 21 DAYS
BACON LARDON AND CHANTERELLE
MARINATED HANGER STEAK   31
USDA ANGUS BEEF AGED 21 DAYS
CULOTTE STEAK   29
USDA ANGUS BEEF AGED 21 DAYS
PEPPER CRUSTED
ROASTED WELLINGTON FARMS CHICKEN   29
FENNEL AND ONION SOUBISE, SNOW PEAS, EARLY CARROTS
ROSEMARY BASTED RACK OF SHENANDOAH LAMB   42
FARRO, SWEET PEAS, SERRANO & MINT JELLY
PAN ROASTED VIRGINIA ROCKFISH   34
JERUSALEM ARTICHOKE, ARUGULA, CHANTERELLE MUSHROOM, CANDIED LEMON
CITRUS BASTED LOCH DUART SALMON   32
WINTER SPINACH, BLUE CRAB, ENGLISH MUSTARD CREAM
CHERRY HILL FARMS GOAT CHEESE AGNOLOTTI   25
BRAISED FENNEL, WATERCRESS, NAVEL ORANGE, SPICED MARCONA ALMOND
BUTTER POACHED MAINE LOBSTER & PETITE FILET MIGNON   65
FAVA BEAN, MAITAKE MUSHROOM, CAVATELLI
 

Sides

SAUTÉED SPINACH   8
HERB ROASTED ASPARAGUS   10
ROASTED LOCAL BABY CARROTS   10
HEN OF THE WOODS MUSHROOMS   12
HAND-CUT FRIES   7
CHIPOTLE AIOLI
GNOCCHI WITH SPRING VEGETABLES   10
YUKON GOLD POTATO PURÉE   7
TRUFFLE BACON TWICE BAKED POTATO   14
WILD MUSHROOMS AND ONIONS   9
SPINACH WITH GARLIC & GOLDEN RAISIN   10
BACON ROASTED BRUSSELS SPROUTS   9
PANCETTA BRAISED FINGERLING POTATOES   9
 

Sauces

BÉARNAISE   4
HORSERADISH CREAM   4
CHIMICHURRI   4