Appetizers |
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Seared Hamachi with Shaved Fennel, Blood Oranges and Micro Kohlrabi Salad |
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Tempura Lobster Tail and Crisp Crab Spring Roll with Kumquat Chutney
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Fried Calamari with Tomato Sauce |
| • |
Poached Pear, Lola Rosa and Frisee Salad with Spiced Mascarpone and Cranberry Balsamic Reduction
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Shallot and Duck Confit Ravioli with Leeks and Roasted Chestnut Cream |
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Classic Caesar Salad with Herbed Croutons |
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House Salad of Mixed Baby Greens |
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Soup of the Day |
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New England Clam Chowder |
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Sandwiches
All Sandwiches Served with Salad of
the Day and Potato Chips (Hamburger served with French Fries) |
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Fresh Roasted Turkey BLT Club |
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Whole Wheat Vegetarian Wrap with Hummus, Avocado, Alfalfa Sprouts, Grilled Eggplant and Roasted Pepper Aioli
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Maryland Crab Melt on English Muffin and Melted Dill Havarti Cheese |
• |
The Hamburger…Half Pound Black Angus Beef with Fries |
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Park Avenue Club Thin Crust Pizza |
|
| Main
Courses |
|
Rosemary and Roasted Garlic Rubbed Free Range Chicken, with Wild Rice Stuffed Swiss Chard and Roasted Tomato Broth |
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Grilled Swordfish with Ricotta Risotto, Broccoli Rabe and Lemon Saffron Aioli
|
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Kobe Skirt Steak with Horseradish Mashed Potatoes, Haricot Vert and Crawfish Butter |
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Pan Seared Diver Scallops with Acorn Squash Puree, Cauliflower, Broccoli Florets in a Sherry Reduction |
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Szechuan Sesame Seared Tuna with Sticky Rice Cakes, Savoy Cabbage and Asian Vegetables
|
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Duet of Kurobuta Pork Loin and Braised “Bacon” with Au Gratin Potatoes, Brussels Sprouts and Cider Glaze |
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Grilled Panama Shrimp with Red Lentil Mash, Leeks, Asparagus and Portuguese Chorizo Broth
|
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Grilled Filet Mignon with Boulanger Yukon Gold Potatoes, Roasted Wild Mushrooms, Spinach and Bordelaise Sauce |
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We
understand that some of our Members have dietary needs or particular
preferences. Please do not hesitate to bring these to our attention.
We will
attempt to accommodate your requests whenever possible.
~
Executive Chef, Arnold Kruck and Staff ~ |