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Chef's Palette logo top - HomepageChef's Palette logo scroll - Homepage
  • Facebook page
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  • Menu
  • Drinks
  • *
  • Events
  • Order online 
    • order directly from us
    • order from grubhub
    • order from ezcater
    • order from doordash
    • order from uber eats
  • PRIVATE EVENTS
  • Catering
  • CAREERS
  • About
  • Contact Us
  • Gift Cards

Our Menu

  • Dinner Menu
  • Lunch & Casual Favorites
  • Dessert Menu
  • Wine Dinner
  • Children's Menu

STARTERS

Salmon Cakes

15
Pan-seared salmon cake with tzatziki dressing, topped with pickled red onion, arugula & shaved fennel salad

Calamari

16
Flash-fried calamari with arugula & peppadew, served with house-made sweet chili sauce

Brussels Sprouts

15
Sautéed crispy Brussels sprouts tossed in house-made sweet chili sauce, topped with pickled red onions

Smoked Salmon Deviled Eggs

13
Hard-boiled eggs filled with a classic deviled egg mixture, topped with smoked salmon, capers & fresh dill

Mussels

15
Mussels in a citrus roasted garlic broth, served with crostini

Tuna Crudo

18
Ahi tuna lacquered with red wine & balsamic, served in soy ginger broth, topped with apple & red onion slaw

SALADS

ADD A PROTEIN: SHRIMP 7, CHICKEN 10, SALMON 10, STEAK 12

House Salad

8/small
16/large
Mixed greens, cherry tomatoes, shredded carrots, sliced cucumbers, toasted sunflower seeds & house-made croutons

Caesar Salad

8/small
16/large
Chopped romaine tossed with traditional Caesar dressing, shaved Parmesan & house made croutons | Add Anchovies 2

Beet Salad

7/small
14/large
Arugula, roasted beets, goat cheese & almonds tossed in balsamic vinaigrette

CHEF'S SPECIALTIES

Many menu items may be prepared gluten-free upon request
Please inform your server of any allergies or dietary restrictions
Gluten-free pasta available for an additional 3.50

Filet Mignon*

55
8oz filet served with Boursin mashed potatoes & balsamic Brussels sprouts, topped with peppercorn sauce & wild mushroom conserva

Steak Frites*

38
12oz New York strip steak served with garlic Parmesan fries & peppercorn sauce

20oz Bone-In Kan Kan Pork Chop

42
Extra-large pork chop with pork belly attached, sitting on a bed of fire-roasted corn
& field pea succotash, topped with apple chutney, pickled red onions & charred fennel

Chef's Jerk Caribbean Salmon

29
Grilled salmon over coconut dirty rice, topped with a Jamaican jerk-inspired cream sauce & pickled cabbage

Pan Seared Flounder

32
Flour-dusted, pan-seared flounder fillets, served with Parmesan herb risotto & grilled asparagus, topped with lemon-crab beurre blanc

CP’s Traditional Shrimp & Grits

28
Creamy Gouda grits, grilled shrimp, crawfish & andouille sausage in a Cajun cream sauce, topped with fried arugula & sweet drop peppers

Chicken Francese

30
Parmesan-breaded chicken breast served over blistered tomato pesto risotto, topped with beurre blanc

Mushroom Risotto (vegetarian)

25
Wild mushroom risotto finished with seared mushrooms

*These items may be cooked to order. Warning: Consuming raw or undercooked meat, poultry, seafood, shellfish & eggs may increase the risk of foodborne-related illness.

When a request is made to split a course, a $5 fee will be applied.

A gratuity of 20% will be applied for parties of 6 or more.

Appetizers

Salmon Cakes

15
Salmon Cakes 15
Pan-seared salmon cake with tzatziki dressing, topped with pickled red onion, arugula & shaved fennel salad

Calamari

16
Flash-fried calamari with arugula & peppadew, served with house-made sweet chili sauce

Brussels Sprouts

15
Sautéed crispy Brussels sprouts tossed in house-made sweet chili sauce, topped with pickled red onions

Smoked Salmon Deviled Eggs

13
Hard-boiled eggs filled with a classic deviled egg mixture, topped with smoked salmon, capers & fresh dill

Mussels

15
Mussels in a citrus roasted garlic broth, served with crostini

Tuna Crudo

18
Ahi tuna lacquered with red wine & balsamic, served in soy ginger broth, topped with apple & red onion slaw

Salads

Add to any Salad: Add to any salad: Chicken $7 | Salmon $9 | Shrimp $12

House Salad

8/small
16/large
Mixed greens, cherry tomatoes, carrots, cucumbers, sunflower seeds & house-made croutons with choice of dressing

Caesar Salad

8/small
16/large
Chopped romaine tossed with traditional Caesar dressing, shaved Parmesan & house-made croutons (add anchovies for 2)

Beet Salad

7/small
14/large
Arugula, roasted beets, goat cheese & almonds tossed in balsamic vinaigrette

Casual Favorites

Served with your choice of French fries or sweet potato fries.
Upgrade your side to mashed potatoes, garlic Parmesan fries, green beans, or Brussels sprouts for 1.50.
Substitute a Caesar salad for 2.50, a house salad for 3.50, or a gluten-free bun for 3.50.

Chicken Sandwich

15
Grilled chicken breast with lettuce, tomato, house-made pickles, garlic aioli on a brioche bun. (Nashville Hot Sauce Available / Fried Chicken Breast for 1)

Steakhouse Burger*

16
House-ground blend of premium beef cuts with lettuce, tomato, onion, house-made pickles, garlic aioli & Calabrian bacon jam on a brioche bun (Add-ons: Pickles, Raw Red Onions, Jalapeños, Sautéed Mushrooms or Caramelized Onions. Add Over-Easy Egg* for 1 / Bacon for 2)

Chicken Caesar Wrap 15

15
Grilled or fried chicken breast tossed with romaine lettuce, Parmesan cheese Caesar dressing & house-made croutons in a warm spinach wrap

Fried Haddock Sandwich

15
Crispy haddock filet on a brioche bun with lettuce, tomato & house tartar sauce

French Dip

17
Shaved beef, caramelized onions, provolone cheese & horseradish cream sauce, served on a warm French baguette with a side of natural au jus

Chicken Tenders

13
Crispy chicken tenders & fries

Fish n' Chips

18
Beer-battered, deep-fried haddock, served with coleslaw, fries & tartar sauce

Chicken Fried Chicken

22
Fried chicken breast, mashed potatoes, green beans & country gravy

SIDES

FRENCH FRIES, SWEET POTATO FRIES, MASHED POTATOES, GARLIC PARMESAN FRIES 4
GREEN BEANS 5 / BRUSSELS SPROUTS 6

These items may be cooked to order. Consuming raw or undercooked meat, poultry, seafood, shellfish & eggs may increase the risk of food-borne illness.
Split-plate fee 5 | 20% gratuity added to parties of 6 or more

Desserts

Peach Galette

10
Warm flaky pastry filled with spiced peaches, served with vanilla ice cream & caramel sauce

Strawberry Matcha Shortcake

10
Orange shortcake topped with strawberry compote, matcha whipped cream & fresh mint

Chef's Play on Tiramisu

11
Thai tea tiramisu with layers of coconut crème, dusted with cinnamon & cocoa powder

Chocolate Torte

8
Rich flourless chocolate torte served warm with vanilla ice cream, hot fudge, whipped cream, sugared pecans & a cherry

Cheesecake du Jour

8
Ask your server about today’s featured cheesecake flavor (not pictured)

Dessert Cocktails

Chocolate Ruby Martini

11
Chocolate cream, raspberry & vanilla vodka

The Elisabeth

12
Vanilla vodka, hazelnut, Irish cream & fresh espresso

Salted Caramel White Russian

13
Vodka, coffee liqueur & cream with salted caramel

Rue de Luxe

14
Dark rum, orange liqueur & cream

Hot Drinks & Espresso

*Add a shot of your favorite liqueur—Baileys, Drambuie, Kahlúa, Frangelico

or Irish Whiskey—for an extra cozy kick!

*Additional charge applies.

Herbal Tea

3

Coffee

3
Regular or Decaf

Double Shot Espresso

5

Cappuccino

6

Fall Wine Dinner

Tuesday, September 29th
$75 per person

Join us for a thoughtfully curated four-course dinner, with each course expertly paired with exceptional wines. Throughout the evening, Sommelier Laurence Vuelta will guide guests through each pairing, sharing tasting notes, insights, and the stories behind the featured wines.

Welcome Pour at 5:30

FIRST COURSE

Shaved Fennel Salad
Mixed greens, shaved fennel, artichokes, grilled lemon vinaigrette

Wine Pairing
Gorghi Tondi “Palmares” Spumante Rosato
Sicily, Italy

SECOND COURSE

Seared Scallops
Mediterranean herb cauliflower rice with parsley, mint, toasted almonds, EVOO, and lemon juice

Vegetarian
Trumpet Mushrooms
Mediterranean herb cauliflower rice with parsley, mint, toasted almonds, EVOO, and lemon juice

Wine Pairing
Le Vignerons du Castelas “Les Mésanges” Blanc
Côtes du Rhône, France

THIRD COURSE

Cacio e Pepe with Steak
Bucatini, cacio e pepe sauce, black pepper, Parmesan cheese

Vegetarian
Cacio e Pepe
Bucatini, cacio e pepe sauce, black pepper, Parmesan cheese

Wine Pairing
Emiliano Falsini “Nini” Super Tuscan
Tuscany, Italy

FOURTH COURSE

Thai Tea Tiramisu

Wine Pairing
Sterparo Puglia Rosso
Puglia, Italy

Dietary Accommodations

We are happy to accommodate allergies and dietary restrictions when noted at the time of booking. Vegetarian options are available. No menu modifications,.

Children's Menu

ENTREES
Hamburger*
Chicken Tenders
Buttered Noodles with parmesan cheese
Cheese Pizza
Chicken Alfredo
Grilled Chicken
Fried Fish Filet

SIDES
French Fries
Sweet Potato Fries
Mashed Potatoes
Mac ‘n Cheese
House or Caesar Salad
Green Beans
Dippin’ Stix
(carrots & celery)

DESSERT
Ice Cream Sundae
(vanilla Ice cream with chocolate sauce drizzle)

BEVERAGES
Cocal Cola Products 1.50
Shirley Temple 2
Strawberry Lemonade 2
Milk or Chocolate Milk 2

Children Under 10

All meals are $10 and include one meal, side & dessert.
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