The menu of The Club Grill presents creative interpretations of the finest seafood and prime cuts, always with an innovative twist.

Appetizers

• Lightly smoked beef Carpaccio, arugula, garlic and parmesan mousse
• Alaskan King Crab Salad with Gazpacho Foam and Balsamic Ice Cream 
• Caramelized scallops, herb salad, tomato vinaigrette 
• Tuna tartar, crispy poached quail egg, radish salad
• Ragout of escargot and mushrooms, ravioli of herb butter
• Seared foie gras, caramelized Honey pineapple, pickled mustard seeds 

Salads

• Alaskan king crab, citrus gelée, avocado, tarragon oil
• Three pear textures, pecans praline and blue cheese
• Caesar salad, shaved parmesan cheese, anchovy croutons

Soups

• Truffled corn cream with crab and epazote
• Consommé of caramelized onions, parmesan bubbles, parsley jelly 
• Lobster soup with fennel and Pernod 

Entrees

• Maine lobster, chanterelles, peas and cherry wood smoked bacon
• Nut crusted snapper, roasted artichokes and potatoes, Cabernet sauce
• Roasted Sea bass, seafood cassoulet, tomato lobster broth
• Roasted duck, sweet potato purée, Yucatán honey - tequila sauce
• Crispy organic chicken, warm parmesan potato terrine, natural jus
• Beef tenderloin with woodland mushrooms, foie gras sauce, white truffle oil
• Slow braised shoulder and rack of lamb with roasted root vegetables

From The Club Grill Station

• Tuna medallions
• Filet mignon 7 Oz.
• Organic chicken
• New York steak 14 Oz
• Salmon filet
• Rack of lamb 12 Oz.
• Veal chops 8 Oz.

• Trio of crème brulée
• Baked warm chocolate fondant With soft pistachio centre
• Mexican chocolate macadamia cake
• Feuillantine of caramelized granny smith, White almond ice cream and roasted almonds
• Mango, coconut and tapioca pudding with fried chocolate ravioli, citrus caramel       
• Soufflé Menu - Grand marnier, Passion fruit,  Caribbean chocolate, Almond
  
  

• Duck confit, aged manchego, arugula and grape salad, wholegrain mustard vinaigrette
  Carmen, Gewürztraminer, Valle de Maipo, Chile
  
• Shellfish bisque with dry sherry and fine herbs
  Macon Villages, Chameroy, Louis Latour, Francia
  
• Coriander dusted grouper, vegetable and olive cous cous, red pepper sauce
  Robert Mondavi, Chardonnay, Napa Valley, California

or

• Citrus braised veal cheeks, asparagus with morel mushroom sauce
  Rosso di Montalcino, Castello di Banfi, Toscana, Italia
  
  
• Selection of artisan cheeses
• Vanilla cheese cake with pineapple sorbet