Arlington Club - Menu complet

Pesto, heirloom tomatoes and preserves.

Calamari, rock shrimp and zucchini

Yukon gold potato salad and roasted pepper vinaigrette.

With lemon, olive oil and watercress.

Lemon mayonnaise, capers, cornichons, tarragon and caviar.

Celery root remoulade, seared lemon, frisee and watercress salad.

Lemon, parsley and croutons.

Carrots, cauliflower, beets, avocado and sunflower sprouts.

Tomatoes, onions, olives, feta and cucumber.

Vine ripened tomatoes, bacon, egg and bleu cheese dressing.

With sea salt, black pepper and butter.

Strawberry, rhubarb.

Milk popcorn ice cream.

With sea salt, black pepper and butter.

With lemon, olive oil and watercress.

With sea salt, black pepper and butter.

Coconut lime broth, shiitake mushrooms.

Mustard crusted with citrus salad.

With sea salt, black pepper and butter.

Served with two sides and jalapeno corn bread.

Meuniere, capers.

Rum ice cream, hot nutella fudge.

Sage and garlic.

Sambal and hoisin sauce.

Chef's dipping sauce.

With sea salt, black pepper and butter.

Cheese, Onions, Bacon, BBQ Sauce. Served with House cut Fries.

Served with two sides and jalapeno corn bread.

Crispy Chinese sausage, yuzu koshu and micro vegetables.

Root vegetables and lamb au jus.

Fresh pappardelle, black truffle and parmigiano reggiano.

Chocolate syrup, milk and seltzer. History never tasted so sweet!

Parmegiano and truffle.

Pickled jalapeno chimichurri, micro cilantro and pearl red onions.

Ponzu, cilantro, pickled jalapeno.

Avocado, gingered soy-citru

Smoked gouda.

With sea salt, black pepper and butter.

Price per piece.

Clams, corn, scallops, shrimp and cream.

With bacon and chives.

Roasted tomato butter and herb

Kale, spinachm frisee, manchego, lemon and extra virgin olive oil.

Served with two sides and jalapeno corn bread.

Wild mushroom, tomato and tarragon.

With sea salt, black pepper and butter.

With a warm cherry sauce.

Lemon curd with whipped cream.

Strawberry, Rhubarb

Served with two sides and jalapeno corn bread.

With sea salt, black pepper and butter.

Sunchokes and mushroom vinaigrette.

With lemon, olive oil and watercress.

Cipollini onion and pancetta.

Polenta and four cheese cream.

Lemon and olive oil.

Preserved lemon, black olives and breadcrumbs.

Fontina and nutmeg.

With almondine.

Worchestershire sauce, pickled fennel and celery.