LUNCH @ THE CLUB

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, flower station cheese, 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 [ewe’s milk | semi firm]

celtic blue [cow’s milk | soft & creamy]
avonlea clothbound cheddar [cow’s 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 & butter pickles, triple crunch mustard, fried calabrese stuffed olives, toasted brioche & crackers

DAILY OMELETTE*

three egg omelette, selection of seasonal ingredients, choice of side: pomme frites with sauce mornay, pomme puree, garden salad, Caesar salad

COBB SALAD*

roasted chicken, hen’s egg, avocado, cherry tomato, greens, smoked bacon, highland blue cheese, house buttermilk dressing

SALMON*

Atlantic salmon, heirloom potatoes, parsley root puree, carrot & lobster beurre blanc

BOLOGNESE

traditional beef, veal & pork bolognese, buttered pappardelle pasta, parmigiano reggiano, frico, toasted breadcrumbs

STEAK FRITES*

seared striploin with pomme frites, LC green & mornay sauce, bone marrow jus, watercress

BUTTERNUT SQUASH FONDANT (PB.V)*

buckwheat honey glazed squash fondant, cauliflower soubise, white bean & smoked tofu cassoulet, pickled wild mushrooms & a porcini foam

All sandwiches come with your choice of side: pomme frites with sauce mornay, pomme puree with hotel butter, garden salad, or Caesar salad

SHRIMP CLUB

poached shrimp, smoked bacon, cured tomato, avocado, basil aioli, butter lettuce, toasted brioche

FRENCH DIP

AAA shaved prime beef, braised short rib, pickled shallots, gruyere, LC beer mustard, garlic aioli & au jus on a seeded roll

HOT CHICKEN

roasted chicken, sweet peas, summer beans, honey mushrooms, roasted chicken gravy, crisp truffled chicken skin, served open faced on a toasted brioche

LC BURGER

ground chuck short rib, thick cut extra old white cheddar, center cut bacon, beef steak tomato, garlic aioli, butter lettuce, toasted sesame roll

LC WILD MUSHROOM BURGER (PB,V)*

aged cheddar, beef steak tomato, garlic aioli, butter lettuce, toasted sesame roll

WEEKLY FEATURES

TUNA AU POIVRE NICOISE [TUESDAY]

pepper crusted tuna, composed nicoise salad of summer beans, cured cherry tomatoes, black olive, white anchovy & hen’s egg, preserved lemon & chive dressing