New Year's Eve - Club Room at the Clyde

APPETIZERS

Wild mushroom and rice soup* 10

Shiitake, chanterelle, morel, porcini, oyster, and bolete mushrooms in a light and creamy broth with long grain wild rice

Sashimi tuna plate* 17

6 Oz sesame tuna seared rare and served with wasabi and pickled ginger with chilled cucumber salad soba noodles

Crab rangoon dip* 16

A blend of rich cream cheese and succulent crab form a warm and savory dip served alongside crispy wonton chips and finished with sweet thai chili sauce

Charcuterie board* 16

Imported meats, cheeses, crackers, nuts, and pickled stuffs

Bruschetta 14

Tomatoes, onion, garlic and basil tossed with extra virgin olive oil and balsamic vinaigrette on a toasted herbed crostini

Prosciutto gorgonzola pear salad* 16

Arugula, grilled sliced pears, prosciutto, dried cranberries, gorgonzola, candied walntus served with house vinaigrette

ENTRées

Spinach stuffed chicken romesco* 27

An 8 oz chicken breast stuffed with spinach cream cheese, oven baked and finished with a savory roasted red pepper romesco sauce

Prime rib* 28

12 Oz. Slow-cooked to your desired temperature and topped With au jous. Served with baked potato

Grilled mediterranean swordfish* 28

Marinated 8 oz fresh swordfish steak, char-grilled and served on Mediterranean salad consisting of cucumbers, tomatoes, onions, feta and kalamata olives. Finished with a zesty lemon infused extra virgin olive oil

Meatloaf with porcini mushroom sauce* 26

A blend of beef, bison, pork and vegetables finished with a rich and velvety porcini mushroom sauce on a bed of mashed potatoes

Scallops with bacon spinach cream sauce* 29

Seared scallops on angel hair pasta topped with bacon spinach cream sauce

Duck breast stir fry* 28

Succulent local duck breast pan seared served atop a blend of stir fried vegetables and jasmine rice finished with a flavorful sesame ginger glaze

Vegan grilled cauliflower steak 22

Marinated cauliflower char-grilled and finished with house made chimichurri sauce. Served on a bed of mixed greens

DESSERTS

COCKTAILS

FRENCH FIZZ ROYALE 14

Absolut Vanilla, Pineapple Juice, Chambord, Prosecco

Midnight Maple 11

Bulleit Rye, Maple Syrup Angostura Bitters, Chocolate Bitters

Orchard Countdown 7

Blanco Tequila, Apple Puree Sour Mix, Soda Water

*Indicates animal-derived foods Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Tax & gratuity not included.

The Club Room at the Clyde is proud to be a member of Surack Enterprises

New Year’s Eve

TODD
HARROLD
BAND

New Year’s Eve

TODD HARROLD BAND

TODD
HARROLD
BAND