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
Mint-Chile Pesto Rub, Wild
Mushroom Grits, Grilled Figs, Red Wine Lamb Jus
$30.00
Grilled Marinated Salmon
$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