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The seasonal Wild Mushroom Strozzapreti features rolled pasta noodles with pan-sautéed Cremini, Portobello and seasonal mushrooms, Parmesan, and fresh thyme and parsley.

California Pizza Kitchen's Fall Menu Highlights the Season

Sep 14, 2016 Industry News

California Pizza Kitchen unveiled its fall menu, featuring rich, warm and flavorful creations inspired by the season like Brussels + Bacon Flatbread, Wild Mushroom Strozzapreti and a hand-crafted Blood Orange Sangria. In addition to its fall menu, CPK also introduced new and innovative permanent items to its menu: Spicy Buffalo Cauliflower and fresh and floral Beehive Sangria.

“With cooler temperatures on the way and a wealth of hearty, flavorful produce in season, we’re excited to introduce our new fall menu, inspired by seasonal ingredients like Brussels sprouts, earthy mushrooms and citrus,” says Brian Sullivan, senior vice president of Culinary Innovation at California Pizza Kitchen. “From comforting Wild Mushroom Strozzapreti, a flavorful pasta dish featuring four varieties of mushrooms, Parmesan and fresh herbs to seasonal favorite Brussels sprouts that we’re serving on creative flatbreads and alongside our hearty Roasted Garlic Chicken, join us for a delicious taste of fall at CPK.”

Available at participating CPK restaurants nationwide until January 4, the fall menu features the following items made to order from the freshest seasonal ingredients:

Wild Mushroom Strozzapreti: rolled pasta noodles with pan-sautéed Cremini, Portobello and seasonal mushrooms, Parmesan, and fresh thyme & parsley

Brussels + Bacon Flatbread: roasted Brussels sprouts with sweet caramelized onions, Nueske’s Applewood smoked bacon, creamy goat cheese, Romano, and cracked black pepper

Roasted Garlic Chicken + Seasonal Brussels Sprouts: sautéed chicken breast in lemon-garlic sauce with hearth-roasted fingerling potatoes, cauliflower, Mediterranean herbs, and seasonal Brussels sprouts

Blood Orange Sangria: our premium seasonal sangria with Bacardi Limon, Kendall-Jackson Chardonnay, St. Germain Elderflower, blood orange purée, and fresh agave nectar

“At California Pizza Kitchen we’re continually innovating our menu, and our newest permanent food and beverage items highlight creative takes on small plates and sangrias,” Sullivan adds. “I absolutely love our Spicy Buffalo Cauliflower, a vegetarian spin on a traditional buffalo chicken appetizer that’s packed with spicy Sriracha flavor. Our newest hand-crafted sangria, Beehive Sangria, incorporates fresh, floral notes of lavender, bright strawberry, lemon and honey. It’s delicious to sip on its own or part of our sangria flight.”

CPK’s new permanent menu items include:

Spicy Buffalo Cauliflower: fresh cauliflower florets fried to a golden brown with buttermilk batter, tossed in house-made Sriracha buffalo sauce and topped with a salad of celery, Gorgonzola and cilantro

Beehive Sangria: a sweet blend of Francis Ford Coppola Bianco Pinot Grigio, Cointreau, Monin Lavender, strawberry purée, honey, and lemon

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.