|
Front Page | History | Dining
| Accommodations | Membership | Staff | The Update | Reciprocal
Clubs DINNER MENU Spring at The Athenaeum Appetizers Fresh Pea and Wild Sonoran Shrimp Risotto pancetta, lemon, leeks, and crispy shallots Lobster Bisque fresh lobster meat, tarragon, whipped crème fraîche
Chicken Gallantine
celery root apple salad, apricot chutney, rhubarb, cherry walnut vinaigrette Beef Carpaccio marinated marble potatoes, cornichon, arugula, truffle vinaigrette Salads Athenaeum Caesar Salad with aged Parmigiano-Reggiano, marinated anchovies and croutons Yes We Have a Green Salad pickled cauliflower, olives, haricot vert, tomatoes, green goddess dressing Spring Goat Cheese Salad baby beets, kumquat, dates, candied pecans, radiccio, radishes Duck Confit Salad
red wine poached pear, dried cherries, endive, salad greens, lotus root, Entrées
Roast Alaskan Halibut artichokes barigoule, lemon risotto, fava beans
Pan Roasted Loch Duart Salmon
asparagus, king mushrooms, spinach, almonds, curried carrot broth Balsamic and Fig Glazed Jidori Chicken
mushroom potato galette, nettles, olive chicken jus Green Olive Crusted Duck Breast
poached tangerines, foie gras, bleu cheese potatoes, blackberry gastrique Stuffed Veal Breast fennel sausage, parmesan, herbs, olive oil mashed potatoes, asparagus
Grilled Moroccan Lamb T-Bones marinated with orange, cumin, garlic, coriander and olive oil served with ratatouille, crisp hummus and tahini lamb sauce Grilled Bone In Filet Mignon
crispy potato sticks,
Roquefort creamed spinach, morel mushroom flan Spring Vegetables with Parmesan Polenta
pea shoots, mascarpone, marinated heirloom tomato confit Seafood Trio
seared sesame ahi with lemon risotto, Dungeness crabcake Where not specified, entrées are served with the
chef’s daily selection of accompaniments. |
