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unpriced summer DINNER
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THE UNIVERSITY AND WHIST CLUB
SPRING/SUMMER DINNER 2022
STARTERS
TUNA CEVICHE Avocado, scallion, red onion, lime juice, lime oil, yellow pepper, jalapeno, crispy tortilla chips FLATBREAD Boursin, corn, red onion, Monterey Jack, cheddar, parmesan, basil BANG BANG SHRIMP Lightly battered shrimp, sweet chili sauce
EDAMAME DUMPLINGS White trufe, shallot broth, herbs
DIJON DEVILED EGGS Topped with chives CHICKEN & WAFFLES Chef Steph's fried chicken thigh, mini wafes, herb infused maple syrup ASPARAGUS TEMPURA Crispy fried asparagus, spicy lime chili aioli, sweet soy
SHRIMP COCKTAIL Chilled shrimp with homemade cocktail sauce
SOUP LOBSTER BISQUE Cold water lobster tail, house made lobster stock, tomato, cream SNAPPER Traditional Whist Club snapper soup
SALADS Add: Chicken, Crab Cake 4 oz, Salmon, Shrimp ARUGULA & GRAPES Pecans, radicchio, dried cherries, goat cheese, turmeric-honey vinaigrette MEDITERRANEAN SALAD Tomato, cucumber, watermelon, fresh herbs, Kalamata olives, pepperoncini, dill, red onion, bell peppers, feta, red wine and olive oil GRILLED CAESAR Lightly charred romaine hearts, shaved parmesan, homemade croutons, white anchovies & traditional Caesar dressing BOSTON BLEU & BACON Bibb lettuce, buttermilk bleu cheese dressing, pickled shallots, lardons, tomato
PASTA
ALL PASTA IS HOMEMADE FROM RISTORANTE ATTILIO'S
Add: Chicken, Crab Cake 4 oz , Salmon, Shrimp
GNOCCHI Half /Full Melted leeks, spring peas, shallot, prosciutto, roasted garlic, mascarpone RAVIOLI Half /Full Cheese ravioli, spinach, summer vegetables, sundried tomato pesto
ENTREES
ENTREES CRAB CAKE 6 oz. of broiled colossal crab, asparagus, roasted potato, sherry cream sauce CEDAR PLANKED SALMON Cedar roasted salmon, mushrooms, asparagus, lemon, roasted carrots, soy and brown sugar
ROCKFISH Hazelnut tartour, jasmine rice, scallions, spinach, black lentils, lemon infused olive oil
TWO DOUBLE LAMB CHOPS New Zealand lamb, lemon, artichoke, garlic and potato roast, seasonal vegetables, demi glace PORTOBELLO & ARTICHOKE Roasted Portobello mushroom & artichoke hearts, carrots, jasmine rice, scallions, spinach, black lentils, sundried tomato pesto LIME & HERB MARINATED CHICKEN Buttery cous cous, scallions, melted leeks, spinach, crispy leeks, safron nage FILET MIGNON Crispy shallots, crumbled bleu cheese, broccolini, mashed Yukon potatoes, port wine demi glace
Consuming raw and undercooked meats, poultry, seafood, shellfsh or eggs may increase your risk of food-borne illness.