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California Pizza Kitchen Selects Valley Fair Site For Today's New Menu Debut

The Santa Clara locale is one of five nationwide trying out the revamped menu of very creative salads, entrees and cocktails.

Sunny Side Up Bacon + Potato Pizza. Credit: CPK.
Sunny Side Up Bacon + Potato Pizza. Credit: CPK.

California Pizza Kitchen at Westfield Valley Fair is one of five CPK restaurants in the country debuting today the chain's new "reimagined menu."

The new menu -- which includes steak and seafood dishes, new pizzas such as the Sunny Side Up Bacon + Potato Pizza and handcrafted cocktails, like the "California Roots" drink with avocado and mint -- is part of the transformation of the Santa Clara restaurant, and other markets will soon follow, company officials report. 

“When people think of California Pizza Kitchen, the first thing that comes to mind is our signature California-style pizzas,” says California Pizza Kitchen CEO G.J. Hart. “While we are most certainly proud of our pizza, we are excited and eager to introduce these new dishes in Santa Clara.” 

New additions to the Westfield Valley Fair California Pizza Kitchen menu include:  

MAIN PLATES

Fire-Grilled Ribeye
A 12-oz. USDA choice ribeye grilled with housemade Pinot Noir sea salt and topped with creamy bleu cheese butter. Served with roasted fingerling potatoes and lemon-garlic arugula salad. Pairs well with Rodney Strong Cabernet Sauvignon. 

Hearth-Roasted Halibut
Wild caught from the Aleutian Islands, roasted on a cedar plank with butternut squash farro and grilled asparagus. Pairs well with Clos du Bois Unoaked Chardonnay. 

LUNCH DUOS 

Guests can choose any two options from a selection of 7’’ pizzas, salads, half sandwiches (with the option to order a full size) and soups. Examples of pairings include California Pizza Kitchen’s Original BBQ Chicken Pizza with a Caesar salad; a Shaved Mushroom + Spinach Pizza and the new Farmers Market Soup, with roasted squash, market vegetables and a touch of cream; a half Oven-Roasted Turkey + Brie Sandwich with a Super Spinach + Quinoa Salad, and the list of possibilities goes on. 

SEASONALLY INSPIRED 

Sunny Side Up Bacon + Potato Pizza
Shaved fingerling potatoes, Nueske’s applewood smoked bacon, caramelized leeks, Parmesan, Mozzarella and fresh cracked black pepper. Topped with two sunny side up eggs. 

Maine Lobster Flatbread
Maine Lobster, mayo, fresh herbs, arugula and shaved red onions on a Parmesan flatbread. 

Harvest Kale Salad
Baby kale, toasted farro, heirloom carrots, napa cabbage, red grapes, marinated cranberries, almonds and goat cheese tossed with housemade citrus vinaigrette. 

Roasted Garlic Chicken + Seasonal Vegetables
Crispy-skin chicken breast in lemon-garlic sauce, with hearth-roasted cauliflower, fingerling potatoes and Mediterranean herbs. 

BEVERAGES

The new beverage menu features a wide selection of hand-crafted cocktails made with fresh juices, fruits, purées and herbs. Among them are the California Roots, made with Svedka Vodka, fresh avocado and mint, fresh Agave Sour with a fennel salt rim; The Executive Decision, with Casamigos Blanco Tequila, muddled mint, fresh Agave Sour, Monin Organic Agave Nectar and fresh lime; and the Blueberry Ginger Smash, with Jack Daniel’s Tennessee Whiskey, Monin Organic Agave Nectar, Domaine de Canton Ginger liqueur, fresh blueberries, lime and cranberry juice.


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