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The menu at The Country Club covers a wide variety of fine dining cuisine, including a wide range of steak options. For those who aren’t meat lovers, there is a nice selection of seafood, including sea bass and raw tuna steaks covered in caviar. The menu offers some great appetizers, but it’s hard to choose just one. The Forbes Travel Guide Four-Star restaurant is known for its gumbo appetizer, but there was also an interesting wild greens salad covered with grilled duck meat and garnished with sliced cranberries when we dined here last. Another appetizer that was a tasty treat featured thin slices of fresh beets covered with horseradish wasabi and a slice of ginger. That dish has gotten a lot of buzz as being a highlight of many guests’ meals. The chef also featured a crab cake with a mountain of large fresh crabmeat chunks seared lightly on the top and bottom and served with a mellow cream sauce. After you’ve had your share of appetizers, there are usually six entrées on the menu that include dishes such as pork chops, Hawaiian tuna, sea bass, lobster, chicken and lamb. All of these dishes are prepared using other ingredients that add to the flavor of the main dish, such as the brown sugar brined pork chop that comes with fire- roasted corn succotash and black mission fig bourbon barbecue sauce. Then there are six charbroiled steaks to choose from. You can get a nine-ounce filet mignon for $54 or a 14-ounce Wagyu steak for $58.
For lunch, you’ll find similar appetizers but a few lighter options such as an avocado salad and shrimp cocktail. For entrées enjoy salads such as a tossed Cobb salad with jumbo shrimp and an open-face Country Club French dip with shaved prime rib and Gruyère cheese. You’ll also get a few burgers to choose from including a Black Angus sirloin burger.
The brunch menu features appetizers and entrées like French toast bread pudding and Parmesan crusted free-range chicken. You’ll also find burgers and steaks similar to those found on the lunch and dinner menus. Then there’s the Four-Star restaurant's Sunday jazz brunch, where you get to fill up your plate as much as you want with a large selection of appetizers (salumi, cheeses, salmon, shellfish), entrées (shrimp and grits, French toast bread pudding, eggs, chicken) and a carving station that includes house-smoked andouille sausage, jumbo shrimp and pork chops.
Regardless of when you dine and what you order, you’re sure to be thrilled by chef Carlos Guia’s delicious creations.