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Dinner

First Course

SEASONAL OYSTERS ON THE HALF SHELL   18
CHAMPAGNE MIGNONETTE / CARAWAY CRISPS
ICED SHELLFISH PLATTER (PER PERSON)   40
(PRICE PER PERSON, MINIMUM 2)
CITRUS MARINATED PRAWNS   19
CLASSIC COCKTAIL SAUCE
AMERICAN KOBE BEEF TARTARE   18
QUAIL EGG / HERB INFUSED CIABATTA
WILD HAWAIIAN HAMACHI SASHIMI   18
CUCUMBER "NOODLES" / ICICLE RADISHES / AVOCADO EMULSION
BIBB LETTUCE   15
MARINATED TOMATOES / CRISPY SHALLOTS / CREAMY BUTTERMILK DRESSING
ORGANIC SPINACH SALAD   17
TRUFFLE FRIED EGG / BACON LARDONS / MUSTARD VINAIGRETTE
CHEF STEVE’S “CAESAR SALAD”   17
PROSCIUTTO WRAPPED ROMAINE HEARTS / WHITE ANCHOVIES
CP STYLE “CAPRESE” SALAD   16
ROSSO BRUNO TOMATOES / IN HOUSE MOZZARELLA / WHITE BALSAMIC CREMA
SEMOLINA CASARECCIA PASTA   19
LAMB RAGU, ENGLISH PEAS, GOAT CHEESE MOUSSE
SEARED HUDSON VALLEY FOIE GRAS   25
PINEAPPLE UPSIDE DOWN CAKE / STRAWBERRY GASTRIQUE
SPRING GARLIC SOUP   14
BLUE CRAB DUMPLING, WHITE BEECH MUSHROOMS, PARSLEY CHIPS
 

Main Course

KAMOSHIMA, JAPAN A-5 KOBE FILET MIGNON   40
4 OZ. MINIMUM, PRICE PER OUNCE
10 OZ. CHARCOAL GRILLED FILET MIGNON   48
ROASTED SHALLOT
14 OZ. PEPPERCORN CRUSTED CHEFS BUTCHER CUT   32
PICKLED RED ONIONS
16 OZ. NY STRIP STEAK   49
CARAMELIZED GARLIC
18 OZ. BONE-IN RIB EYE   60
SWEET ONION
40 OZ. PORTERHOUSE FOR TWO   105
TRUFFLE POTATO GRATIN
14 OZ. BONE-IN STRIP STEAK DRY AGED   54
SPRING GARLIC
DRY AGED MINIMUM OF 28 DAYS
24 OZ. PORTERHOUSE DRY AGED   70
HONSHIMEJI MUSHROOM
DRY AGED MINIMUM OF 28 DAYS
SURF AND TURF   70
ROASTED MAINE LOBSTER / 8OZ. FILET MIGNON
COLORADO RACK OF LAMB   55
FAVA BEANS, BABY ARTICHOKES, SPEARMINT GEL
ORGANIC CALIFORNIA CHICKEN BREAST   30
ZUCCHINI TERRINE, BURRATA STUFFED BLOSSOMS
RITZ CRACKER STUFFED MAINE LOBSTER (2 LBS)   70
LEMON VERBENA POACHED SALMON   38
RADISH SALAD, DELTA ASPARAGUS VELOUTE
YELLOWFIN TUNA TATAKI   40
SWEET AND SOUR PINEAPPLES, TERIYAKI SAUCE
All Our Beef Is Wet Aged 21 Days Minimum
 

Vegetables

HEIRLOOM CARROTS   9
GARLICKY BROCCOLINI   9
SAUTÉED SPINACH   8
ASPARAGUS   12
TRUMPET ROYALE MUSHROOMS   10
WILD MUSHROOMS WITH CARAMELIZED ONIONS   9
SALT ROASTED HOT CHILES   8
BRUSSELS SPROUTS WITH PANCETTA   8
 

Starches

YUKON GOLD POTATO PURÉE   8
CP FRIES   9
PARMESAN POTATO GRATIN   10
TRUFFLE BAKED POTATO   14
LOBSTER FRIED RICE   12
PEE WEE POTATOES   8
BUTTERMILK ONION RINGS   9
BAKED POTATO   7
 

*****

ADD TO ANY ENTREE   
BUTTER POACHED HALF MAINE LOBSTER 25
SEARED FOIE GRAS 19
BONE MARROW 9
MARYLAND BLUE CRAB 14
TIGER PRAWN (2 PER ORDER) 8
ROASTED GARLIC JUS 3
BLUE CHEESE FONDUE 3
GREEN PEPPERCORN SAUCE 3
RED WINE NATURAL 3
HORSERADISH CREAM 3
BÉARNAISE 3