New Spring Dinner Menu

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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

Pâté-Lingonberry Preserves

Crabmeat Peggy

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


 

Crabmeat Peggy

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!

Eric Brandt
Executive Chef