APPETIZERS
Crispy Ahi Spring Rolls 11
Siracha Sauce & Sesame Seaweed Salad
Fresh Mozzarella & Vine Ripened Tomatoes 10
Vine Ripened Tomatoes, Creamy Fresh Mozzarella, Pesto Jus
Toasted Pine Nuts & Crispy Croutons
Lump Crab Cakes 11
Cajun Tartar Sauce & Marinated Cucumbers
Smoked Chicken & Roast Eggplant Crepes 10
Mediterranean Yogurt Sauce
Coconut Crusted Shrimp 10
A Chef’s Table Classic with Orange Horseradish Dipping Sauce
Wild Rocket, Confit Lemon & Peppered Filet Salad 10
Pepper Seared Carpaccio of Beef topped with a Lemony Baby Arugula Salad
Jumbo Shrimp Cocktail 12
Slow Poached “Prawns”, House Cocktail Sauce, Fried Capers & Fresh Lemon
SOUP, SALAD, PASTA
Baby Romaine “Wedge” 9
Hearts of Romaine, Chunky Gorgonzola Dressing,
Baby Grape Tomatoes, Smoked Bacon & Shaved Pickled Red Onion
Shrimp, Avocado & Cilantro Salad with Spring Gazpacho 10
A Shrimp “Ceviche” Tower with a Cold Spring Tomato Soup
Shrimp Fettucine 12 half / 24 full
Hand-made Fettucine, Garlic Roast Jumbo Shrimp, Tuscan Pesto Jus
Apple, Pecan & Goat Cheese Salad 8
Spring Greens, Shaved Apple, Spicy Pecans & Goat Cheese in a Utah Honey Vinegar Dressing
Organic Wild Mushroom Ravioli 8 half / 18 full
Grilled Artichoke Hearts, Roast Broccolini & Tomato Fondue
Caesar Salad 6 half / 12 full / 18 add chicken
Crisp Romaine, Shaved Asiago, Garlic Croutons, Caesar Dressing
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All Chef Table Entrees are served with Choice of Petit Bowl of our Seasonal Soup
or our classic CT Artisan Green Salad with Aged Balsamic Dressing
This Season’s Soups are:
Roasted Sweet Corn Bisque with Herb Dumplings or
Cream of Spring Asparagus with Prosciutto
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CT SPECIALITIES
Pan Roasted Filet Mignon Medallions 30
Creamy Wild Mushroom Stroganoff, Chive Egg Noodles & Baby French Beans
Seared Diver Scallops Sofrito 26
Smoked Paprika Scented, Classic Sofrito, Saffron Rice & Grilled Green Onions
Sweet Chili Glazed Salmon 28
Fresh Mango Salsa, Lemon Whipped Potatoes & Baby Asparagus Spears
Roast Lemon Chicken with Fresh Basil 24
Grilled Artichoke & Roast Tomato Couscous in Lemon Basil Jus
Roast Pacific Miso Cod 26
Spicy Soy Miso Butter Sauce, Scallion-Wasabi Whipped Potatoes
Duck with Peaches 28
Crispy Duck Breast, Duck Confit Ravioli, Peach Gastrique & Braised Rainbow Chard
Alaskan Halibut with Asparagus 36
Pan Roast Alaskan Halibut with Spring Asparagus, Fresh Lemon & Mint Risotto
STEAKS & CHOPS
Grilled “Ballard Farms” Pork Chop 27
Roast Apple Puree, Potato- Brussels Sprout Hash & Tarragon Mustard Butter
Mushroom & Gorgonzola Crusted NY Strip Steak 34
Roast Tri-Color Fingerling Potatoes, Sauted Spinach & Rich Red Wine Reduction
Mesquite Crusted Rib Eye Steak 38
Smashed Olive Oil Poached Red Potatoes & Dried Cherry Barbecue Demi-Glace
Grilled Australian Lamb Chops 34
Herbed Vegetable Farro, Natural Lamb Jus, House Made Mint Jelly & Spicy Tomato Relish
CT Pepper Steak 36
Pan Roast, Pepper Dusted Filet Mignon, Roast Potatoes, Sauted Spinach & Classic Au Poivre Sauce
Steak Frites 26
Herb Basted, Char-Grilled 10oz. NY Cut USDA Choice Sirloin
Parmesan-Truffle Fries & Classic Bearnaise Sauce
Online Reservation
Chef's Table Reservations