Menu

APPETIZERS

Mala-Insana Napoleon
pumpkin seed encrusted eggplant arranged with goat cheese
oven roasted tomatoes and pesto misted with aged balsamic

Eating this possibly leads to madness
12

Sage Butter Gnocchi
handmade gnocchi with a sage Beurre Noisette
9

Boitte of Blue Crab
Chef Vatche’s famous crab cake deconstructed
for a true taste experience
13

Escargot-116
escargot accompanied by lemon ginger beurre blanc
and pear sala
13

Thai Curry Skewers
tender  brochettes with a mint cabbage slaw
10

Duck Confit
with a fig compote and yucca chips
14

SALADS

Creamy Stilton on Romaine Hearts
hand crafted Stilton bleu cheese dressing on heart’s of romaine
and finished with a port reduction and Chippolini onions
11

Local Organic Mixed Green Salad
 with choice of house made dressings
7

ENTREES

 Flat Iron Steak
this  hand cut steak is well marbled
for great flavor and tenderness served with
Tagarashi spiced roasted potatoes
26

Achiote Glazed Pork Tenderloin
succulent pork tenderloin oven roasted with spice
achiote glazed, chorizo, arroz frito and verano vegetables
25

Saffron Seafood Risotto
hamhock and roasted corn risotto made to order
with crawfish, sea scallops, and  prawns
29

Chicken and Chutney
 pan seared chicken breast with CPB’s own seven spice chutney
served with roasted Russian fingerlings
23

Pappardelle
creamy vanilla orchid vodka  sauce excites pappardelle
 pasta and pan seared sea scallops
32

Braised Short Ribs
slow braised boneless beef short ribs, Pan-Seared Polenta
and roasted root vegetables
26

Lamb Wellington
tender lamb meddallions in puff pastry with mushroom duxelle
served with our flavorful lamb jus and roasted root vegetables
29

*we use local, seasonal, and organic produce upon availability *all of our steaks are aged to perfection