Sep 20, 2016

California Pizza Kitchen's 2016 Fall Menu Features Seasonal Brussels Sprouts

You can count Brussels sprouts along with mushrooms and citrus among the seasonal fall produce featured in California Pizza Kitchen's 2016 fall menu.

Here's what you can expect from the new, limited-time menu:

- Wild Mushroom Strozzapreti (pictured)- Rolled pasta noodles with pan-sauteed Cremini, Portobello and seasonal mushrooms, parmesan, fresh thyme, and parsley.

- Brussels + Bacon Flatbread - Roasted Brussels sprouts with sweet caramelized onions, Nueske’s Applewood-smoked bacon, goat cheese, Romano, and black pepper.

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

- Blood Orange Sangria - Bacardi Limon, Kendall-Jackson Chardonnay, St. Germain Elderflower, blood orange puree, and fresh agave nectar.

The pizza chain also adds a few new permanent menu items:

- Spicy Buffalo Cauliflower - Fried buttermilk-battered cauliflower tossed in Sriracha buffalo sauce and topped with a salad of celery, Gorgonzola, and cilantro. It's a vegetarian take on Buffalo wings.

- Beehive Sangria - Francis Ford Coppola Bianco Pinot Grigio, Cointreau, Monin Lavender, strawberry puree, honey, and lemon.

Photos via California Pizza Kitchen.

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