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| Pan Roasted Bronzini, over "crazy water" risotto, with a citrus fennel salad & mussel artichoke raqout |
April 10th, meant back to the Sports House. Not a moment too soon, Since January 1st the team, though small in number has been sharing the space in the main kitchen at the WCC with the banquet team. We do this because of the downturn in business and it just makes business sense, we share the food stores, most importantly the labor and the space. The kitchen is far to small for a long period of time, now that April has come and the golf courses open we begin a significant upswing in business, the teams grow as do the expectations of our members.
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| Home Made Saffron Spaghetti, lobster, spring onions, lemon ricotta and fines herbs |
For the move, we had prepared a new menu, the left side contains "Club Favorites" Items that won't ever really go away, lamb chops, filet mignon, asparagus, mashed potatoes... The Right side is more fun "Chefs Market Cuisine", here are some dishes from both the right and left side.
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| Vegetarian Appetizer: Morel Mushroom and Fava Bean Brushetta, wild ramps, rosemary-white bean puree and Meyer lemon vinaigrette |
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| 10oz Strip Steak, barley salad and ratatouille with spring onion puree |
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| Asparagus Soup, chive flan and chives |
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| House made Fettucini and Clams |
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| Duck Confit Ravioli, wild mushrooms, arugula and 5 spice duck broth |
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Lobster Pot Pie, Lemon Grass and ragout of spring vegetables with puff pastry
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| My favorite dish on the new menu Are the Scallops: Ramp and herb risotto, Jerusalem artichoke puree, roasted Jerusalem artichokes, pickled onions fresh ramps, herbs and sea scallops. |
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