unpriced summer DINNER

unpriced summer DINNER

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.