Lunch

First Course

BABY ICEBURG LETTUCE 12
APPLEWOOD SMOKED BACON, TOMATOES, POINT REYES BLUE CHEESE

CHILLED CORN CHOWDER 16
MAINE LOBSTER AND AVOCADO

DUO OF HUDSON VALLEY FOIE GRAS 22
SEARED AND TORCHON WITH LOCAL PEACHES

HEIRLOOM TOMATO SALAD 16
SHEEP'S MILK RICOTTA GELATO, ARUGULA, AND 30 YEAR BALSAMIC

HOUSE SMOKED SALMON 17
BLUE CRAB REMOULADE, DOMESTIC CAVIAR, AND CORN BLINI

DAILY SELECTION OF OYSTERS ON THE HALF SHELL 18
MANGO JALAPENO MIGNONETTE AND CARAWAY CRACKERS

HAND CUT YELLOWFIN TUNA TARTARE 18
AVOCADO, SOY AND LIME EMULSION, SESAME FLAT BREAD

SEVEN VEGETABLE SALAD 13
SHERRY SHALLOT VINAIGRETTE AND CRISP PARMESAN TUILE

FILET MIGNON “EUROPEAN CUT” 28

MARINATED HANGER STEAK 24

RIB-EYE "BONE-IN COWBOY CUT" 39
USDA CERTIFIED ANGUS BEEF AGED 21 DAYS

FILET MIGNON SALAD 23
CRISP FOUR MINUTE EGG, FRISÉE, TINY GREEN BEANS, BACON LARDON, AND TRUFFLE VINAIGRETTE

SIMPLE GRILLED 19
CHICKEN BREAST PAILLARD, HANGER STEAK, OR TUNA WITH CITRUS HERB GRILLED VEGETABLES
AND CRISP POTATO TART

LINE CAUGHT ALASKAN HALIBUT 28
SWEET CORN AND FAVA BEAN SUCCOTASH, CRISP RED ONION

GRILLED ANGUS BURGER 13
SOFT POPPY SEED ROLL, CARAMELIZED ONIONS, BEEFSTEAK TOMATOES,
AND HOMEMADE PICKLES

HOUSE SMOKED PASTRAMI SANDWICH 16
BRAISED SAUERKRAUT AND GRUYERE

CRISP CRAB CAKE SANDWICH 17
CP SIGNATURE SLAW, SESAME SEED BUN

ROASTED DIVER SEA SCALLOPS 28
BRAISED SMOKED BACON, ANSON MILLS POLENTA AND CARAMELIZED SHALLOT

ROASTED WELLINGTON FARMS CHICKEN 27
FAVA BEAN, MOREL, GNOCCHI AND BRAISED SWISS CHARD

SHEEP’S MILK RICOTTA TORTELLONI 23
MARCONA ALMONDS, BRAISED FENNEL AND NAVEL ORANGE

ROASTED ZUCCHINI AND SQUASH 7

HERB ROASTED ASPARAGUS 10

BROCCOLI RABE 7
CHILI AND PARMESAN

PANCETTA BRAISED FINGERLING POTATOES 9

CREAMED SPINACH 7

HAND-CUT FRIES 6
CHIPOTLE AIOLI

YUKON GOLD POTATO PUREE 7

TRUFFLE TWICE BAKED POTATO 14

SPRING VEGETABLE GNOCCHI 9

WILD MUSHROOMS AND ONIONS 8

HEN OF THE WOODS MUSHROOMS 12

BÉARNAISE 3

HORSERADISH CREAM 3

CHIMICHURRI 3