DINNER @ THE CLUB
STARTERS
BUTTERNUT SQUASH SOUP (PB,V)*
roasted pear, bacon, crispy sage, brown butter croutons, nutmeg chantilly
LC GARDEN SALAD(V)*
living greens, pickled vegetables, cured cherry tomatoes, toasted sunflower seeds, crisp roots & a lemon balm vinaigrette – add chicken, salmon or tofu($)
CAESAR SALAD*
romaine, smoked bacon, garlic bread croutons, parmigiano reggiano, frico & house Caesar dressing – add chicken, salmon or tofu($)
BEET SALAD
heirloom beets, pink grapefruit, blood orange, goat cheese mousse, pomegranate & pistachios
SEAFOOD COCKTAIL*
citrus poached shrimp, oysters, clams & white fish, with cucumber & avocado in a chilled tomato sauce served with buttered saltines & horseradish creme fraiche
CRAB EGG ROLLS
dungeness crab, braised pork belly, cabbage & carrot with basil aioli
CHEESE PLATE(V)
bonnechere [ewes milk | semi firm]
celtic blue [cow’s milk | soft & creamy]
avonlea clothbound cheddar [cows milk | firm]
served with concord grape & thyme jam, marcona almonds, buckwheat honey & compressed green apple with grissini & crisps
CHARCUTERIE
pingue prosciutto, abbruzzese & capocollo, served with LC bread & butterpickles, triple crunch mustard, fried calabrese stuffed olives, toasted brioche & crackers
SHAREABLES
Pomme Frites with Sauce Mornay
Roasted Brussels Sprouts & Bacon Parmesan Foam
Yukon Gold Pomme Puree
MAINS
SALMON*
Atlantic salmon, heirloom potatoes, parsley root puree, carrot & lobster beurre blanc
CHICKEN BALLOTINE
pork & sage stuffing with savoy cabbage, sweet potato pave, chestnut & red wine pate, smoked leek soubise
BEEF SHORT RIB
port wine braised beef short rib, heirloom carrots, beurre noisette polenta, parsnip puree
ROASTED HALIBUT*
andouille sausage, blackened shrimp, beans provençal, creole sauce
BOLOGNESE
traditional beef, veal & pork bolognese, buttered pappardelle pasta, parmigiano reggiano, frico, toasted bread crumbs
BEEF TENDERLOIN*
roasted AAA, butternut squash fondant, celeriac & smoked cheddar cream, braised kale, peppercorn cognac sauce
STEAK FRITES*
seared striploin with pomme frites, LC green & mornay sauce, bone marrow jus, watercress
LC BURGER
ground chuck short rib, chick cut extra old white cheddar, center cut bacon, beef steak tomato, garlic aioli, butter lettuce, toasted sesame roll, pomme frittes
VEGETARIAN @ THE CLUB
STARTERS
BUTTERNUT SQUASH SOUP (PB,V)*
roasted pear, bacon, crispy sage, brown butter croutons, nutmeg chantilly
LC GARDEN SALAD*
living greens, pickled vegetables, cured cherry tomatoes, toasted sunflower seeds, crisp roots & a lemon balm vinaigrette – add dijon & tarragon tofu($)
BEET SALAD
heirloom beets, pink grapefruit, blood orange, goat cheese mousse, pomegranate & pistachios
MAINS
LC WILD MUSHROOM BURGER (PB,V)*
aged cheddar, beef steak tomato, garlic aioli, butter lettuce, toasted sesame roll
BUTTERNUT SQUASH FONDANT (PB,V)*
buckwheat honey glazed squash fondant, cauliflower soubise, white bean & smoked tofu cassoulet, pickled wild mushrooms and a porcini foam
SHAREABLES
Pomme Frites with Sauce Mornay
Roasted Brussels Sprouts & Bacon Parmesan Foam
Yukon Gold Pomme Puree
All * items are or can be made gluten free. All (V) items are vegetarian.