December 2014

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CHEF'S DINNER

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Date: Thu, Jun 27, 2013
Time: All Day
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Call the Club for Reservations.

Please note that due to the uniqueness of this menu, there are no substitutions.
**Exception - Seafood may be left off 3rd course with advance notice**

Wines will be posted soon

June Wine Dinner 2013

1st
Chilled English pea soup, poached egg, house made duck proscuitto "tartare", ver jus crema, California Sterling caviar

2nd
Braised house cured and smoked bacon with honey pepper jelly glaze, Rockett arugula, local Bing cherries, pickled watermelon, mustard seeds, Vidalia onion, Anston Mills stone ground grits croutons, Bacon powder,

3rd
Prime beef Tataki, citrus cured Santa Barbara prawns, Dunguness crab, tomato consomme, hierloom baby tomatoes, avocado, radish, chive blossoms, micro greens

4th
Miso marinated rack of lamb, salsafy puree, grilled white asparagus, baby bok choy, long beans, spicy lemon dressing

5th Chocolate hazelnut tart, dolce de leche ice cream, candied hazelnuts

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