Well, this year has seen many cool upgrades and developments down here at the club. It's been fun kickin' this joint up a notch. In the past month we've been running some new food specials and testing out some ideas. I'd like to share a few new menu items that we think are going to make the final cut, and a couple that already have. First, we have added one new salad and one entrée to our core menu. After much conversation with many of you, we have come to realize that we should have more vegetarian and vegan options on our menu. Ladies and gentlemen I'd like to introduce the Roasted Beet and Goat Cheese Salad: Fresh roasted red and golden beets, goat cheese and candied pecans, on a bed of mixed greens, tossed in a raspberry vinaigrette. Please request no goat cheese to make this bad boy vegan friendly. On the entrée side, the Bourbon St. Pork Loin has been dominating the menu in recent weeks: two pan-seared pork medallions sautéed with a rich house made bourbon gravy, topped with red onions and served with our garlic whipped potatoes.
Here are a few items that we are running as specials this week. Come on down, have a taste and let us know what you think.
Blackened tofu, sautéed in a Cajun sauce, with a mix of greens, onion, broccoli and carrots, and red beans, finished with our cilantro, jalapeño lime sauce and served over rice.
Boneless chuck roast, massaged in our own 99 rub and seared to hold the flavors in. Slow roasted, in our homemade southern style buttermilk dressing. Served with garlic mashed potatoes and seasonal vegetables.
Pork Ribs, Half or Full Rack
Marinated overnight, our baby back pork ribs are slow braised and fall off the bone. Served with skillet cornbread and rice and beans.