The Private Club Dining Experience: “A Fine Line to Dine”

by C&RB Staff (editor@clubandresortbusiness.com)
January 2008
 

Chilled Avocado Soup

Shrimp & Mango Relish

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Spring Salad with Cucumber Cummerbund

Tomato Carpaccio, Amish Blue Cheese Crumble

Tarragon Vinaigrette

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Crisp Atlantic Coast Salmon Napoleon

Shiitake Mushrooms, Green Onions & Soy Sauce

Stir-fried Vegetables & Chinese Noodles

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Grilled Medallions of Veal Ribeye

Crabmeat Hollandaise & Asparagus

Black Truffle Sauce

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Chilled Strawberries & Grand Marnier

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Presented by: Michael Garbin, CEC, Executive Chef, Union League Club of Chicago

www.ulcc.org