Professional Documents
Culture Documents
CRAB CAKE
chipotle aïoli, avocado relish, crispy plantain & bamboo skewered shrimp
BUTTERMILK CALAMARI
roasted garlic aïoli, chilled marinara & fresh lemon
SOUP OF “NOW”
chef’s daily inspiration
ENTRÉE SALAD______________________________________________
THAI BEEF
flavorful sliced sirloin, hydroponic watercress, tatsoi, udon noodles,
citrus mango & soy-lemongrass-ginger emulsion
CONVENTIONAL CAESAR
romaine spears, house made garlic crouton, fresh parmesan,
white anchovy & our own dressing
with chicken
with shrimp
CALIFORNIA COBB
chopped chicken, turkey, bacon, hard-cooked egg,
tomato, avocado, scallion, watercress, cheddar cheese,
lemon-dijon vinaigrette & topped with crumbled blue cheese
THE CP LOUIS
jumbo shrimp & lump crabmeat, avocado, egg, tomato & cucumber sticks,
house made louis dressing
for children twelve and under we can provide our children’s menu.
please notify your server if you have any food allergies or require special food preparation and we will be happy to accommodate your needs.
all beef will be cooked to medium well temperature unless the guest requests otherwise. in that case, we advise in accordance with the law
that "thoroughly cooked foods of animal origins such as beef, eggs, fish, lamb, poultry or shellfish reduces the risk of food borne illness. individuals with
certain health conditions may be at a higher risk if these foods are consumed raw or undercooked."
SANDWICH & BURGER_________________________________ _______
served with your choice of fries or spicy house made slaw
BLUE-CHEESE BURGER
8-ounce angus burger, oven roasted rosemary onion, bacon,
crumbled bleu cheese & brioche roll
FRENCH DIP
shaved beef, 3-seed roll & cracked peppercorn au jus
SWORDFISH
basil aïoli, frisée, olives, green beans & ciabatta roll
AVENUE CLUB
sliced roasted turkey breast, tomato, bacon, swiss cheese & avocado,
herbed aïoli & wheat focaccia roll
DELI-STYLE TUNA
white albacore tuna, lime-scented sweet-red onion rémoulade,
green leaf lettuce & fresh split baguette
REUBEN PRETZEL
seasoned corned beef, swiss cheese, german sauerkraut,
thousand island in a hand-rolled pretzel bun
BRAISED SHORT-RIBS
whipped cauliflower purée, asparagus & morel mushroom demi
SEARED AHI
roasted garlic fennel purée, oven roasted tomato, capers,
california olive with tapanade bread cookie
VEGETABLE RAVIOLI
seasonal vegetable ravioli in an early pea pesto cream emulsion,
sun-dried tomato oil
PRAWN POMODORO
jumbo prawn, kitchen ripened tomato, roasted garlic, basil & angel hair pasta
autumn/winter 2006