The Club Car

With Mustard Cream Sauce

Slow Braised Tender Pork with an Orange Soy Glaze, Frisee, Sweet Potatoes, Scallions, Julienne of Jicama

Sautéed Lobster Meat Mixed with Ditalini Pasta and Truffle Cheese Sauce. Gratineed and Finished with Lobster Beurre Blanc

with Hot Peppers, Mint, Cilantro, Tiparos Fish Sauce, Lime, Spring Onions and Tomato

with Brown Butter, Lemons, Capers, Aged Balsamic and Grilled French Bread

Pan Seared and Deglazed with Madeira and Raspberry Vinegar, Fresh Raspberries. Served with Toasted Baguette

Pickled Onions, Cucumber, Fennel Cream and Toast Points

With Traditional Accompaniments and Warm Toast Points

Freshly Made Soups, Please Consult your Waiter

with Vermont Goat Cheese Potato Roulade, Balsamic Vinaigrette

with Pickled Red Onion, Baby Arugula and Toasted Almonds, Drizzled with a Creamy Blue Cheese Dressing and Crumbled Great Hill Blue

with Dijon Dressing and Provencal Tomatoes

Fresh Dill Sauce and Israeli Cous Cous

Shelled Fresh Lobster, Sautéed with Shallots, Flamed with Brandy, Fresh Asparagus, Lobster Buerre Blanc, Truffle Asparagus Ravioli

Classic Club Car Saute

Pecan Butter and Mascarpone Polenta

Seasoned and Grilled, Merlot and Fresh Thyme Demi Grilled Portobello Mushroom

Fresh Herbs, Honey Mustard Glaze, Minted Madeira Sauce

with Smashed Red Bliss Potatoes

Roasted Fennel, Quinoa and Romesco Sauce

With Strawberry Rhubarb Compote

With Pistachios, Crème Anglaise and Raspberry Garnish

Including French Triple Cream, Humboldt Fog Aged Goat with Ash, Roquefort Crusted Chèvre