This January it’s been hard to decide what season we are experiencing from day to day. But The City Club menu will show none of the ambiguity felt in the weather. Looking forward to the seasonal bounty available through the different times of the year is a fun challenge for those of us who enjoy preparing a healthful and visually appealing menu of choice. We are grateful for the compliments on the seasonal Buffet items. The Oven Roasted Winter Squash and the Citrus Salad have proved to be the biggest winners so far, but the Buffet is not the only place where we have made some changes.
The City Club breakfast offered in the Café from 7:30 to 9:30 AM has introduced two new healthy food items. Organic Irish Oatmeal with brown sugar, honey & raisins and Organic Ground Turkey-Egg White Scramble. Also new are the Nova Scotia Smoke Salmon plate and our very own recipe, the City Club Chilaquiiles. For our members who look forward to a sweet breakfast every now and then, we haven’t forgotten you. We are sure you will enjoy the Brioche French Toast with caramelized bananas drizzled in Marshall Farms honey. Is anybody hungry yet? Well, we are not finished.
Our Ala Carte Menu, always offered in the Main Dining Room and the Café, has items added to reflect the great bounty from the sea. Tantalizing Scallops, Mussels, and Tuna are spotlighted in their own individual recipes with the signature gourmet touch of our own Chef Michael Muñoz. Another new offering is the Sweet Dungeness Crab Terrine, taking advantage of the crab season which will end much too soon. Two more items you will want to try are the West Indian Rubbed USDA Prime New York and the House Made Caramelized Gnocchi. Oh, so good! See you at the Club!
