LUNCH STARTER_____________________________________________

CRAB CAKE
chipotle aïoli, avocado relish, crispy plantain & bamboo skewered shrimp

BUTTERMILK CALAMARI
roasted garlic aïoli, chilled marinara & fresh lemon

SIGNATURE TORTILLA SOUP

julienne tortilla strips, diced chicken, salsa, guacamole & sour cream

SOUP OF “NOW”
chef’s daily inspiration

SHRIMP WONTON ENVELOPES

seasoned chukka mousse & spicy plum sauce

GARDEN HERB & FLORA

season’s best edible garden jumble, orange segments,
boursin cheese & raspberry vinaigrette

CHICKEN NOODLE SOUP

matzo ball, krephlach, fresh vegetables & egg noodles

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

ASIAN CHOP CHICKEN

cucumber, pepper, mandarin orange, crispy won-ton, green onion,
grilled chicken & house made sesame-soy dressing

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

SEARED AHI NICOISE

green beans, black olives, fingerling potatoes, chopped frisée, tomato,
whole-grain mustard vinaigrette

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

ANGUS or TURKEY BURGER

crisp lettuce, sliced kitchen ripened tomato, red onion garnish

add cheese or bacon

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

B-L-T CHICKEN WRAP

bacon, crisp romaine, tomato, broiled chicken,
chopped hard-boiled egg, white balsamic vinaigrette & soft tortilla shell

SEASON BY SEASON CUISINE__________________________________

HERB ROASTED CHICKEN

½ free-range chicken, rough-mashed potato,
asparagus & white wine pan-jus

GRILLED ALASKAN SALMON

autumn stew of multi-colored lentil salad with bacon, pearl onion,
roasted corn & sliced fingerling potato

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

EARTH & TURF

2-5 ounce tenderloin medallions of beef,
garlic-butter sautéed mushrooms, seasonal asparagus

PRAWN POMODORO
jumbo prawn, kitchen ripened tomato, roasted garlic, basil & angel hair pasta

autumn/winter 2006