New Spring Dinner Menu
Chef Brandt recently brought out a new Spring Menu for dinner! It is a hit. Next time you need a place to have a quiet amazing dinner where you don’t have to shout to be heard, come to the Club. Below are several of the new items.
Chef Brandt’s Country
Jumbo Lump Crabmeat Baked in a Delicate Velouté with Tarragon, Lemon, and Bread Crumbs with Slivered Almonds
Smoked Magret Duck Breast
Black Currant Gastrique Drizzle Burgundy Poached Granny Smith Apple Wedge
Roast Stuffed Bobwhite Quail
Sausage, Spinach, and Crawfish with Truffle Demi-Glace
Sea Scallops Madagascar
Nest of Spaghetti Squash, Malaysian Green Peppercorn, Pernod
Pasta Primavera with Linguini
Fresh Vegetables, Olive Oil, Garlic, and finished with Parmesan Cheese
Surf and Turf
4oz Grilled Filet Mignon Cabernet Demi-Glace with Baked Cold Water Lobster Tail Drawn Butter
The Crabmeat Peggy is a signature appetizer named after my mother that my dad named in her honor back in the early 70’s. It is a crabmeat dish of tarragon veloute, hollandaise, and breadcrumbs baked golden brown and finished with roasted candied almond slivers. It has been a favorite of many patrons throughout the years. This is one of the additions to the new dinner menu along with other new dishes for your dining pleasure.
We look forward to seeing you and bon apetite!