California Pizza Kitchen Introduces New Seasonal Menu for Summer
Celebrate summer early at California Pizza Kitchen (CPK), the authority in creative dining with a California vibe, with the arrival of deliciously innovative summer menu items. Featuring flavorful Lemongrass Chicken, nutritious Power Bowls, the fresh and light California Fields Salad and more, the new seasonal menu is bursting with summer flavor. CPK is also adding several past seasonal favorites to the permanent menu, including the fan-favorite Carne Asada Pizza, Charred Shishito Peppers and Wild Mushroom Strozzapreti.
“CPK is known for pushing the culinary boundaries, and this season is no different as we introduce exciting new dishes to our menu inspired by fresh, summertime produce and global flavors,” says Brian Sullivan, SVP of culinary innovation at CPK. “Our new menu additions feature summer-fresh ingredients like strawberries and watermelon that we’re using in playful ways in salads, desserts and hand-crafted cocktails. We’re also introducing two nutritious and energizing Power Bowls, inspired by the flavors of Vietnam and the Southwest, that are packed with super grains, fresh vegetables and bright vinaigrettes. Under 650 calories each, our Power Bowls make for delicious and filling better-for-you options that are packed full of flavor.”
“And for those in the mood for a summer cocktail, we can’t wait for you to try our refreshing new Watermelon Mint Martini made with Bombay Sapphire Gin and muddled with fresh mint, watermelon purée and agave sour,” continues Sullivan.
Now available at CPK restaurants nationwide, the summertime menu features the following items made to order from the freshest seasonal ingredients:
Banh Mi Bowl: a colorful blend of quinoa, baby kale, grilled chicken, watermelon radishes, avocado, cucumbers and carrots, with bean sprouts, scallions, cilantro, mint, sesame seeds, serrano peppers and a housemade chili-lime vinaigrette.
Santa Fe Bowl: a Southwestern-inspired blend of cilantro farro, spinach, lime chicken, tomatoes, sweet corn, black beans, red cabbage, avocado, poblano peppers and toasted pepitas served with housemade poblano ranch.
Lemongrass Chicken: pan-roasted chicken in a lemongrass ginger glaze, over a stir-fry of baby bok choy, roasted farro, Shiitake mushrooms and red chili.
California Fields Salad: fresh watermelon, strawberries and field greens with housemade Champagne vinaigrette, Feta and California pistachios.
Strawberry Shortcake: a fresh shortcake biscuit piled high with seasonal strawberries, whipped cream and housemade candied lemon zest.
Watermelon Mint Martini: Bombay Sapphire Gin muddled with fresh mint, watermelon purée and agave sour.
New Permanent Menu Additions Arrive
“At CPK, we are constantly innovating and updating our menu to reflect feedback from our guests. Our newest permanent food and beverage items highlight a few of our fan favorites from past seasonal menus,” Sullivan says.
CPK’s new permanent menu items include:
Carne Asada Pizza: Tender marinated steak, fire-roasted poblanos, cilantro pesto, yellow onions, Mozzarella, Monterey Jack and fresh cilantro. Served with housemade salsa verde.
Wild Mushroom Strozzapreti: Rolled pasta noodles with pan-sautéed Cremini, Portobello and seasonal mushrooms, Parmesan and fresh thyme and parsley.
Charred Shishito Peppers: East Asian shishito peppers pan-sautéed with Tamari soy, garlic and red chili.
Socialite Cosmo: Deep Eddy Ruby Red Grapefruit Vodka hand-shaken with Pavan Liqueur, cranberry and fresh agave sour.
Passion Fruit Mango Iced Tea: Freshly brewed unsweetened iced tea with a blend of authentic passion fruit and mango flavors.
Cucumber Reviver: Freshly pureed pineapple & cucumber with Monin Cucumber, fresh torn mint and agave sour, then topped with club soda.