Chef's Note

From Chef Paul

 

 
 Can you believe it? I’m asking you to make reservations for Easter Brunch! This tells us the golf season is coming soon. Before you know it, you’ll be saying - I can’t believe how hot it is.
 This year I’m doing the menu roll out a little differently. The chef team will be preparing half of the dinner menu starting March 23 for two weeks, and then switch April 10 to the other half for the remaining two weeks. As April comes to an end we will be doing the entire menu. This is being done for a few reasons. First, it allows us to train the new staff more efficiently. It also helps eliminate food waste (last year low attendance in April created a lot of waste). Your chef team also gets the time to tweak menu items to our liking, and allows you, the member to try different things before finding your favorites. Below you will find the first half of the menu.
 
Appetizers
  •  Beef Carpaccio
  •  Candied Pork Belly with white bean succotash fricassee
  •  Lobster and Lump Crab Cakes with mango/chayote squash slaw and cajun/tomato remoulade
  •  Bacon Wrapped Dates with honey/brandy butter
  •  Shrimp Cocktail with traditional cocktail sauce
 
Soup and Salad
  •  Soup of the day
  •  Strawberry Arugula Salad with goat cheese, honey onions w/ a hazelnut vinaigrette
  •  Caesar Salad- romaine lettuce tossed with croutons, olives, onion, tomato & parmesan
  •  House Salad with honey balsamic, onion, carrot, cucumber, tomato
 
Entrées
  •  Crab stuffed Grouper alongside orange risotto, topped with arugula, celery, pancetta, apple, tomato salad finished with amaretto/saffron cream
  •  Cedar Plank Smoked Salmon topped with bleu cheese, bacon, and BBQ served with avocado mashed potato and roasted asparagus
  •  Grilled Armenian marinade 8oz Chicken breast with parsnip mashed potato, seasonal vegetable and Pernod demi
  •  7 spice 14oz Rib Eye finished with mushroom demi glace
  •  9 oz or 4.5oz Garlic rubbed Tenderloin topped with a honey peppercorn demi
  •  Grilled Burgundy 8 oz Sirloin Filet topped with mushrooms, onion finished demi glace
 
All steaks served with choice of cheddar potato au gratin, bleu cheese mashed potato, garlic mashed potato, or plain mashed potato