First Course

 

Butter Nut Squash Bisque

Smoked Duck & Brie Crouton

$8.00

Blackened Tuna Medallion

Andouille Rice Cake, Honey-Roasted Garlic Butter Sauce

$9.00

City Club Hot Pot

  Lobster, Scallops, Shrimp, Sticky Rice, Braised Bok Choy, Ginger-Mirin Broth

$11.00

Charred Beef Tender loin Salad

Pickled Red Onion, Shaved Parmesan, Horseradish Vinaigrette,

Cured Tomatoes &Garlic Croustade

$10.00

Roasted Oysters

Horse Radish-Herb Crust, Black Pepper Crème Fraiche, Melted Leeks

$9.00

City Club Caesar

Crisp Romaine, Shaved Parmesan & Garlic Croutons

$6.00

Organic Greens Salad

Honey-Balsamic, Spiced Pecans, Gorgonzola Cheese & Fresh Berries

 $7.00

 

Entrees

 

Roasted Colorado Lamb Rack

  Mint-Chile Pesto Rub, Wild Mushroom Grits, Grilled Figs, Red Wine Lamb Jus

$30.00

Grilled Marinated Salmon

  Tarragon Spaetzle, Buttered Frisee Greens, Baby Carrots, Scallion Pesto Vinigrette

$20.00

Herb Marinated Prime Flat Iron Steak

Ratatouille Filled Zucchini, Roasted Fingerling Potatoes, Root Vegetables, Black Pepper-Shallot Jus

$24.00

Fried or Grilled Shrimp

Cole Slaw, Cocktail Sauce & City Club Chips

$17.00

Maple Leaf Farms Duck Breast

Grilled Pear-Currant Relish, Port BBQ Glaze, Sweet Potato Puree, Braised Bok-Choy &

Sweet Potato Chip

$20.00

Charred Tuna Medallion

Sweet Corn, Lobster & Lima Bean Succotash, Lemon-Thyme Cous Cous, Crispy Parsnips

$24.00

Grilled Prime Beef Tender loin

Grilled Shrimp, Horseradish Whipped Potato, Buttered Spaghetti Squash, Roasted Fig Jus, Fried Leeks

$28.00

 

November 2006

Randy Tugwell- Executive Chef

Matt Beckelhimer- Sous Chef