The Club Bar

With Aged Balsamic Vinaigrette

With Golden Beets and Edamame and Chile Oil

Ground Angus Beef with Red Kidney Beans and Cheddar

With WaterMelon Radish Cucumbers and Chimichuri

With Fennel and Hearts of Palm

With Roasted Chicken, Tomatoes

With Baby Artichokes, Blood Orange Vinaigrette and Chive oil

With Marinated Grilled Breast of Chicken

With Shrimp

With Mango Cilantro Salsa and Romaine

WIth Fresh Snapper Hearts of Palm and Tomatillos

With Baby Bok Choy, Shitakes and Cashews

With Green And White Asparagus and Roasted Poblano Salas

With Yellow Pepper Cous Cous and Baby Spinach And Lemon Harissa Vinaigrette

With Red Quinopa and Charred Chayote Squash And Sweet Corn Vinaigrette

With Gilled Onions, Avocado Aioli, and Swiss Cheese With Mixed Greens and Sjoestring Sweet Potatoes

With Piquillo Pepper Hummus

With Tillamook Cheddar