A La Carte Dining (Members Only)

Cabernet mignonette, cocktail sauce, fresh horseradish.

Cocktail cocktail sauce, fresh horseradish, lemon steamed.

Bleu cheese and bacon, grilled baguette.

Spiced tomato - fennel ragout, shirred egg.

Bolognese flatbread herbed ricotta, black truffle.

Jumbo Lump crab, microgreens, olive oil, sriracha embellishment.

Sriracha oil, tomatillo - avocado salad, cucumber emulsion, gaufrette potato.

Pepperoncini, peppadew peppers, marinara sauce.

Arugula, smoked tomato vinaigrette, roasted tomato, feta, Parmesan remoulade.

Maple - roasted baby carrots, parsnip puree, finished with crispy parsnip chips .

A gourmet twist on a classic: topped with zesty bread & butter cranberry relish, toasted pepitas.

Beautifully presented and served with cabernet mignonette, cocktail sauce & fresh lemon.

Beautifully presented and served with cabernet mignonette, cocktail sauce & fresh lemon.

Beautifully presented and served with cabernet mignonette, cocktail sauce & fresh lemon.

Velvety blend of sweet butternut squash & crisp apple, crowned with delicately fried leeks.

Clams, scallops, shrimp, lobster, carrots, potatoes.

Heirloom tomatoes, arugula, basil oil, blueberry - pomegranate vinaigrette, pistachio dust, smoked salt.

Vibrant medley of mixed greens tossed with roasted butternut and delicata squash, crunchy toasted almonds, manchego cheese shavings. Drizzled with tangy cranberry vinaigrette.

Baby iceberg lettuce, oven-roasted tomato, bleu cheese dressing, bacon crumble.

Romaine, focaccia croutons, alici anchovy.

Nestled on a bed of San Marzano - leek - saffron ragout with a fresh peppery fennel - arugula risotto.

Melt - in - your - mouth short ribs, served atop a maple-sweet potato mash accompanied by roasted cippolini onions and a rich jus naturel.

12oz Delmonico, loaded baked potato, roasted baby carrots, king oyster mushroom demi - glace.

Mashed potato, grilled asparagus, red wine demi - glace.

Topped with jumbo lump crab, sauce Béarnaise.

Tender pan-seared red tail tenderloin, espresso - rubbed for depth of flavor served with creamy gratin potato, grilled broccolini, and an amarena cherry demi-glace.

Smoked mussel - corn and white bean succotash, haricot vert, roasted turnip, herbed tomato compound butter.

Rich duck breast, perfectly pan-seared and paired with wild rice pilaf and roasted spaghetti squash, balanced with a cranberry gastrique drizzle.

Crispy prosciutto gnocchi, grilled long stem artichoke hearts, shimeji mushroom marsala sauce.

Marinated grilled portobello mushrooms, eggplant, roasted peppers, spinach and goat cheese layered and baked in puff pastry, port wine reduction.