|
Front Page | History | Dining
| Accommodations | Membership | Staff | The Update | Reciprocal
Clubs DINNER MENU Spring at The Athenaeum Appetizers Crispy Soft Shell Crab celery root apple slaw, marinated heirloom tomatoes, Thai Lobster Bisque coconut milk, mussels, cilantro
Pan Seared Foie Gras
with prosciutto fig cardamon jam, apple bread pudding Goat Cheese Beet Panna Cotta beet carpaccio, mache, toasted walnuts, saba
Spicy Ahi Tempura Sushi Roll
wakame salad, sambal mayonnaise, daikon
Salads Athenaeum Caesar
Salad prepared tableside with aged Parmigiano-Reggiano and croutons two person minimum Yes We Have a Green Salad artichokes, roasted onions, haricot vert, tomatoes, green goddess dressing Butter Poached Lobster Salad grilled white peach, citrus papaya salad, red onion, micro basil Heirloom Tomatoes, Prosciutto and Burrata
dried cranberries, endive, frisse, pine cone syrup and balsamic vinaigrette
Entrées
Sake Soy Brined Salmon coconut jasmine rice, candied Japanese eggplant, Thai butter sauce
Roast Jidori Chicken Two Ways
roasted breast with goat cheese, pine nuts and basil, vegetable stuffed thigh, Cote De Boeuf (for two)
roasted bone in ribeye with roasted shallot garlic mashed potato, asparagus Achiote Pork Tenderloin
chipotle potatoes, balsamic grilled plum and tomato avocado salad
Grilled Prime
Filet Mignon mushroom herb stuffing, haricot vert, foie gras sauce Grilled Rack of Lamb roasted fig and port wine sauce, lamb ravioli, eggplant, heirloom tomato
Artichoke Agnolotti oven dried tomatoes, sweet peas, fava beans, wild mushrooms, parmesan cheese and truffles Muscovy Duck Breast with Port Sauce
Black olive, lemon and potato tart
with truffled cheese corn Seafood Trio
roasted scallop with mushrooms, halibut Rockefeller and
Where not specified, entrées are served with the
chef’s daily selection of accompaniments. |
