The Club Room Seasonal Menu

Two 4 oz. jumbo lump crab cakes served on a bed of arugula, finished with southern rémoulade. Served with choice of side

8 oz. of braised boneless beef short ribs served on polenta, finished with whiskey brown butter sauce. Served with choice of side

Bucatini pasta tossed in a light garlic thyme butter sauce with five jumbo shrimp, sautéed local lion’s mane mushrooms, grape tomatoes, and spinach, finished with a local herbed ciabatta crostini. Served with choice of side

Four seared jumbo scallops served with sautéed spinach, tomato, and capers, topped with garlic white wine butter sauce. Served with choice of side

Grilled, hand-cut 8 oz. Vancouver Island salmon served atop grilled baby bok choy and jasmine rice, finished with honey soy glaze. Served with Caesar or garden salad

Woodford Reserve Bourbon Whiskey, watermelon mint shrub, apricot liqueur, mint

Hendrick’s Lunar Gin, lime juice, simple syrup, basil

Cardinal Spirits Straight Bourbon Whiskey (Indiana), Huber Raspberry Infusion (Indiana), lemon juice, simple syrup, cherry

Watermelon mint shrub, Seedlip citrus distillate, lemon juice, simple syrup, club soda, mint