The Club

organic tomatoes, grilled figs, pepperoncinis, cucumbers, calamata olives, shaved red onions and feta mint vinaigrette

with sherry marinated peppers and lemon aioli

topped with Ahi tuna tartare ad lemon aioli

with herb crusted heirloom tomatoes, homemade pesto

jumbo lump crab tossed in remoulade sauce over layers of fresh avocado and grapefruit segments, sheaved iceberg lettuce

cherry peppers, shaved lemons, garlic aioli and marinara sauce

tomatoes, fennel, white wine, pesto butter

roasted shallots, sweet basil vinaigrette, crispy herb lavash

3oz. lobster, two shrimp, two oysters, two king crab legs, four mussels

whole wheat pasta filled with lobster ricotta mousse, fresh herbs in an Oregon Truffle-saffron broth

drizzled with California chardonnay, lemon peel and organic olive oil with wilted spinach, grilled tomatoes, and shaved fennel

with organic tomato tapanade, parmesan yukon potatoes

filled with organic berries and served with caramel balsamic sauce

summer vegetables, roasted chanterelle mushrooms, parmigiano regiano

topped with braised oyster mushrooms, red wine reduction, parmesan shavings

blackberry port wine sauce, gorgonzola polenta, roasted mushrooms

organic romaine and iceberg lettuce, cucumbers, carrots, tomatoes, garlic, shallots and lemon vinaigrette

grilled shrimp, spinach, grilled apples, shaved fennel turkey bacon, feta cheese and tomatoes, with balsamic shallot vinaigrette

organic romaine, polenta croutons and parmigiano with The Club caesar dressing

sliced red onions, tomatoes, extra virgin and basil oils

organic iceberg lettuce, crispy turkey bacon, roasted red peppers and tomatoes finished with chunky Roquefort dressing

hollow spaghetti, classic meat sauce

pancetta bacon, San Marzano plum tomatoes, hot pepper flakes, fresh bail and pecorino

spicy Italian tomatoes, lobster, garlic, white wine and herbs

14oz, aged 30 days, prime double bane-in creamy polenta

grilled and topped with a butter composed of herbs, Maytag blue and prosciutto with creamy polenta, arugula and port wine sauce

with arugula salad and broiled onions

lobster tail wrapped in beef tenderloin served with summer risotto, red and green pesto sauces

two double chops of Colorado lamb, butternut squash, sage "panna cotta," sauteed spinach, tomato mint pesto

16 oz. studded with peppercorn, sauteed with creamy cornac sauce, served with Yukon potatoes, marinated roasted peppers, tobacco onions

salsa verde, lemon grilled vegetables, apple chutney

citrus mustard pesto, romano crusted asparagus, shaved fennel, arugula

celery root-basil mousse, asparagus, fennel and lobster sauce

with organic vegetables, lemon-champagne essence

meuniere or lemon butter sauce, asparagus, Italian fries

with Raspberry Grand Marnier Soup, Maple Sugar

Devil's Food Cake, Red Velvet, Banana Praline and Berry Vanilla

Peach Bellini, Organic Cucumber-Lavander and Red Currant-Lemoncello