|From the Galley
Roll-Out of New Seasonal Menu Items
With Opening Day scarcely in our rear view mirror, and sailing season firmly upon us, Chef Aaron Johnson is rolling out a handful of new menu items to be featured in the Grill Room and Main Dining Room. We welcome you to pay the Club a visit and give these new items a try!
IN THE GRILL:
The Balsamic & Garlic Marinated Artichoke is an excellent starter, especially if you’re looking to share. The fresh artichoke is char-grilled and served with a lemon aioli dipping sauce. Shareable and tasty!
The new Cambozola Burger combines flavors of earthy wild mushrooms with pungent cambozola cheese, which falls somewhere between a bleu cheese and a brie. It’s served on a fresh brioche bun with shallot jam and mixed greens.
IN THE MAIN DINING ROOM:
The Foie Gras Torchon is a creative take on a trending delicacy. After marinating the foie gras, it is cooked, sous-vide and puréed before being shaped into a cylinder. It is then served on walnut toast with rhubarb, shallot jam and pickled baby fennel. Sophisticated and delicious.
Artichokes are about to hit their peak, so this is a great month to sample the Artichoke Veloute, a cold artichoke soup.
Chef is particularly enthused about the Crab Stuffed Halibut with its rich and tasty presentation. The halibut is encrusted in macadamia nuts and stuffed with fresh crab salad, then rounded out with parmesan potato pave and shaved seasonal vegetables. This is an early Dining Committee favorite.
Vegetarians will appreciate the Goat Cheese, Roasted Beet & Fava Bean Ravioli, made fresh and in-house and served with pea shoots, braised artichoke and pickled fennel. Meanwhile, meat-eaters will appreciate that the Filet has been upgraded to a Snake River Farm cut, served with shaved Brussels sprouts and pancetta, parsnip puttee, wild mushrooms and black truffle.
The Chicken Paillard (rhymes with Cayard) features a delicious cut of chicken that is pounded, breaded and then fired for a pleasing texture and a smoky finish. The Paillard is served with baby marble potato salad, fresh lettuce and shaved vegetables then lightly dressed in a champagne vinaigrette