|
Front Page | History | Dining
| Accommodations | Membership | Staff | The Update | Reciprocal
Clubs DINNER MENU Winter at The Athenaeum Small Plates French Onion Soup Gratinée Athenaeum Lobster Bisque Trip of Soup grape almond gazpacho, lobster bisque, French onion gratinée Seared Foie Gras persimmon, pomegranate, and pistachio salad, roasted grapes and saba Mixed Mediterranean Olives Portuguese Pork and Clams Roasted Cultivated Mushrooms herbs, romesco Crispy Bacon Wrapped Dates Fritto Misto crispy calamari, lemons and shrimp with pesto dipping sauce Five Spice Tuna Tataki seared ahi tuna with ginger soy lime vinaigrette and wakame Salads
Yes We Have A Green Salad pickled cauliflower, olives, haricots verts, tomatoes, mixed greens Burrata with Oven Roasted Tomatoes
arugula, olive oil, pesto balsamic reduction Athenaeum Caesar Salad
with aged parmigiano reggiano, marinated anchovies and croutons Pecan Crusted Goat Cheese Salad
arugula, micro basil, heirloom apples, yellow beets, huckleberry vinaigrette Thai Beef Salad hearts of palm, cucumber, bean sprouts, tomato, Thai chili, coriander, cashews, marinated skirt steak, butter lettuce
Pasta
Spicy Lamb Sausage Orecchiette roasted peppers, basil, sheeps milk ricotta, tomato and onion ragout
Vadouvan Macaroni and Cheese
fontina, fresh mozarella, parmesan, roasted tomato pepper sauce Whole Wheat Penne
cauliflower pesto, sun dried tomato, asparagus, ricotta salata, Bucatini Amatriciana
guanciale, tomato, onion, garlic, parsley, red pepper Entrees
Pan Roasted Loch Duart Salmon horseradish mashed potatoes, honey glazed snap peas and baby carrots, caramelized cippolini onions, mustard caper sauce
Pancetta Wrapped Citrus Pork Loin
fresh corn and cheese arepa, stuffed zucchini, avocado tomato salsa Fish and Chips
mashed peas, crispy lemon, tartar sauce Smoked Paprika and Garlic Roasted Jidori Chicken
sweet potato hash, haricots verts and roasted chicken pomegranate jus Grilled Stuffed Quail
chicken and dried fruit stuffing, kabocha gratin, cavolo nero, baby carrots, roasted tomato Korean BBQ Grilled Lamb Chops
kim chee, purple yams, long beans, cilantro chimichurri, chili vinaigrette Butternut Squash Farro Risotto
roasted peppers, asparagus, olives, basil, parmesan Bone-In Filet Mignon
roasted mushrooms, honey glazed snap peas and baby carrots, Bordelaise Where not specified, entrées are served with the
chef’s daily selection of accompaniments. |
