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Tri-colored tortellini filled with a blend of parmesan, romano, ricotta and mozzarella cheese. Tossed with your choice of sauce.

Four Cheese Tortellini

Fettucine pasta in our signature alfredo sauce.

Fettuccine Alfredo

Feta cheese calamata olives, cucumbers, tomatoes, artichokes and pepperoncini served over mixed greens with Greek dressing.

Hearty Greek Salad

Mixed romaine and iceberg lettuce, generously topped with slices of salami, ham, provolone cheese, cucumbers, cherry tomatoes and a hard-boiled egg. Served with pepperoncini and your choice of dressing.

Chef’s Salad

Fresh romaine and iceberg lettuce topped with, cherry tomatoes, sliced cucumbers, green peppers and red onion, served with your choice of dressing.

Garden Salad

Served with our delicious Raspberry, Chocolate, Caramel, and Vanilla sauces. Finished with powdered sugar and whipped cream.

CC's Deluxe Fried Dough

Your choice of grilled steak tips or grilled chicken served over a bed of crisp romaine lettuce, homemade bruschetta mix and roasted peppers. Topped with fried leeks, bleu cheese crumbles, and served with our signature horseradish dressing.

Bistro Salad

Italian sausage, tomatoes, onions, spinach and white rice in a light tomato broth.

Sausage Soup

Deep-fried button mushrooms served on a bed of olive oil and garlic sauce, sprinkled with parmesan cheese.

Fried Garlic Mushrooms

Fresh sliced mozzarella, tomatoes and fresh basil drizzled with a balsamic reduction.

Capresé Salad

Fresh mozzarella balls deep fried and served on a bed of marinara sauce.

Mozzarella Fritte

A chilled salad of chopped tomatoes, basil, red onion, roasted eggplant and zucchini marinated in balsamic vinaigrette and served on top of a toasted baguette.

Bruschetta Grilled Tuscan Bread

Cream cake with blueberries and cranberries. Filled with lemon cream and finished with vanilla cake crumb and a dusting of sugar.

Lemon Berry Mascarpone Cake

Chocolate Cake Special

Root Beer Float - Adult

Coffee

Root Beer Float - Kid

Juice

Soda

Shrimp and scallops sautéed in an olive oil and roasted garlic sauce, with julienne zucchini, carrots, spinach, broccoli, and red onions; served over vermicelli pasta.

Shrimp & Scallop Fresco

Classic Italian preparation with provolone and mozzarella cheese served over fettuccine pasta. Substitute veal add $2.00.

Chicken or Eggplant Parmesan

Striped lobster ravioli with diced tomatoes and scallions in an orange cream sauce.

Lobster Ravioli

Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.

Preheat the Oven

Grease a 9x13 inch baking pan with butter or line it with parchment paper for easier removal.

Prepare the Baking Pan

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder until well combined.

Combine Dry Ingredients

In another bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Whisk until the mixture is smooth.

Mix Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.

Combine Dry and Wet Mixtures

Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the batter.

Add Flavor Ingredients

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter into Pan

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Eggs

Milk

Vanilla extract

Unsalted butter (melted)

Cocoa powder

Chocolate chips

Nuts (optional)

In a large mixing bowl, combine the grated Parmesan cheese, grated Romano cheese, ricotta cheese, and shredded mozzarella cheese. Mix until well combined.

Mix the Cheese

Bring a large pot of salted water to a boil. Add the tri-colored tortellini and cook according to package instructions, usually about 3-5 minutes or until they float to the surface. Drain and set aside.

Cook the Tortellini

Take a small amount of the cheese filling and place it in the center of each tortellini wrapper. Fold the wrapper over the filling to form a triangle, then bring the two corners together and pinch to seal, ensuring no filling escapes.

Stuff the Tortellini

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Stir in the crushed red pepper flakes, salt, and black pepper. Cook for an additional minute.

Add Seasonings

Add the cooked tortellini to the skillet and gently toss to coat with the sauce. Add chopped fresh basil and mix well.

Toss the Tortellini

Plate the tortellini and sprinkle with additional grated Parmesan cheese for garnish. Serve immediately.

Garnish and Serve

Tri-colored tortellini

Parmesan cheese, grated

Romano cheese, grated

Ricotta cheese

Mozzarella cheese, shredded

Olive oil

Garlic, minced

Crushed red pepper flakes

Black pepper

Fresh basil, chopped

Parmesan cheese, for garnish

In a large pot, bring salted water to a boil over high heat.

Boil Water

Add the fettuccine pasta to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Fettuccine

Once cooked, drain the pasta in a colander and set aside.

Drain Pasta

In a large saucepan over medium heat, melt the unsalted butter.

Melt Butter

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant.

Add Garlic

Slowly pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer.

Pour in Cream

Stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg. Keep stirring until the cheese is fully melted and the sauce is smooth.

Add Cheese and Seasonings

Add the drained fettuccine pasta to the Alfredo sauce. Toss to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

If desired, sprinkle chopped fresh parsley and extra Parmesan cheese over the top before serving.

Garnish

Serve the Fettuccine Alfredo immediately while hot, enjoying it with a side of garlic bread or salad if desired.

Serve

Fettuccine pasta

Unsalted butter

Heavy cream

Garlic cloves, minced

Nutmeg, ground

Fresh parsley, chopped

Extra Parmesan cheese, for serving

Rinse the mixed greens, cucumbers, cherry tomatoes, and artichoke hearts under cold water. Pat dry with a paper towel. Chop the cucumbers into bite-sized pieces and halve the cherry tomatoes.

Wash and Prepare Vegetables

In a large salad bowl, combine the mixed greens, chopped cucumbers, halved cherry tomatoes, artichoke hearts, pepperoncini, and Kalamata olives. Toss gently to mix.

Combine Salad Ingredients

Crumble the feta cheese over the salad mixture. Ensure it's evenly distributed for balanced flavor.

Add Feta Cheese

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until well combined.

Mix Dressing Ingredients

Drizzle the Greek dressing over the salad. Toss gently to ensure all ingredients are evenly coated with the dressing.

Dress the Salad

Transfer the salad to serving plates or bowls and serve immediately for the freshest taste.

Serve Immediately

Mixed greens

Cucumbers

Cherry tomatoes

Artichoke hearts

Pepperoncini

Kalamata olives

Feta cheese

Red wine vinegar

Dried oregano

Wash the romaine and iceberg lettuce thoroughly under cold water. Dry them using a salad spinner or pat them dry with a clean kitchen towel. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.

Prepare the Lettuce

Slice the salami and ham into strips or bite-sized pieces. Layer them evenly over the lettuce in the salad bowl.

Add the Meats

Slice the provolone cheese into strips or cubes and sprinkle them over the meat layer in the salad bowl.

Add the Cheese

Wash the cucumber and slice it into thin rounds. Rinse the cherry tomatoes and cut them in half if desired. Add both to the salad bowl on top of the cheese.

Prepare the Vegetables

Place the eggs in a small pot and cover them with cold water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 9-12 minutes. Once done, transfer them to an ice bath to cool, then peel and slice them. Arrange the sliced eggs on top of the salad.

Boil the Eggs

Add the pepperoncini to the salad, distributing them evenly.

Add Pepperoncini

Pour your choice of dressing over the salad just before serving, or serve it on the side for individual preference.

Toss the salad gently to combine all ingredients or leave it layered for a more appealing presentation. Serve immediately.

Romaine Lettuce

Iceberg Lettuce

Salami

Provolone Cheese

Cherry Tomatoes

Dressing of choice

Thoroughly wash the romaine and iceberg lettuce under cold water. Once cleaned, tear the lettuce into bite-sized pieces and place them in a large mixing bowl.

Wash and Chop Lettuce

Rinse the cherry tomatoes under cold water. If desired, you can slice them in half for easier eating. Add them to the bowl with the lettuce.

Prepare Cherry Tomatoes

Peel the cucumber if you prefer, then slice it into thin rounds. Add the cucumber slices to the mixing bowl.

Slice Cucumber

Remove the seeds and stem from the green bell pepper, then chop it into small pieces. Add these to the salad bowl.

Chop Green Bell Pepper

Peel and thinly slice the red onion. Add the slices to the salad bowl for a touch of color and flavor.

Slice Red Onion

In a small bowl, combine olive oil, balsamic vinegar, salt, black pepper, garlic powder, and dried oregano. Whisk together until well combined.

Drizzle the dressing over the salad mixture in the large bowl. Toss gently to combine all ingredients evenly, ensuring the lettuce and vegetables are well coated with the dressing.

Divide the salad into serving bowls or a large platter. Serve immediately with additional dressing on the side if desired.

Plate and Serve

Cucumber

Green Bell Pepper

Red Onion

Olive Oil

Balsamic Vinegar

Black Pepper

Garlic Powder

Dried Oregano

In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

Prepare the Dough

In a separate bowl, mix together the milk, egg, and vanilla extract until fully combined.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients. Stir until a soft dough forms. Do not overmix.

Mix Dough

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

Heat Oil

Using a spoon or your hands, drop pieces of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side.

Fry the Dough

Remove the fried dough with a slotted spoon and let it drain on paper towels. While still warm, dust generously with powdered sugar.

Drain and Dust

In separate bowls, serve the raspberry, chocolate, caramel, and vanilla sauces for dipping.

Prepare Dipping Sauces

In a mixing bowl, beat the heavy whipping cream with granulated sugar and vanilla extract until soft peaks form.

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