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Appetizers Choice of One Pumpernickel Crostini Red Raspberry-Chile Jam Watermelon, Feta, Cucumber Dill-Lemon Dressing Entrees Ch

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Appetizers Choice of One Pumpernickel Crostini Red Raspberry-Chile Jam Watermelon, Feta, Cucumber Dill-Lemon Dressing Entrees Ch black bean soup 6 mesclun salad 9/17 tomato gazpacho 6 mesclun greens, red and yellow pear tomatoes, carrots soup of the day 6 red onions, cucumbers, sun-dried tomato vinaigrette catskill smoked salmon & potato pancakes 15 caesar salad 9/17 tzatziki sauce, peppercress, red onion, capers romaine lettuce, parmesan, home-style croutons caesar dressing roasted artichoke & vermont goat cheese 14 roasted beet & grain salad 9/17 naan bread, roasted garlic red quinoa, farro, beluga lentils, corn, feta cheese, apricots arugula, almonds, citrus vinaigrette mango & vegetable summer roll 13 julienne vegetables, cilantro, mango blt salad 9/17 sweet chili sauce, peanut sauce hydroponic bibb lettuce, beefsteak tomatoes, crumbled blue cheese add pulled duck confit 15 red onion, bacon, ranch dressing PRIX-FIXE MENU 29 prix-fixe menu includes chef’s dessert trio APPETIZERS ENTREES choice of one choice of one goose liver pâté crispy curried chicken breast pumpernickel crostini green lentil-vegetable stew red raspberry-chile jam chive oil pomegranate glazed prawn cumin crusted cobia filet watermelon, feta, cucumber israeli couscous, watercress salad dill-lemon dressing heirloom tomato salsa ENTREE SALADS ENTREES seafood cobb salad 27 pennsylvania dutch organic chicken breast 25 shrimp, scallops, avocado, blue cheese pearl barley risotto, morel mushroom, leeks and asparagus applewood smoked bacon, romaine lettuce, citrus vinaigrette sweet pea purée frisée & farro salad with organic poached egg 17 carolina farm raised branzino 25 smoked bacon, grilled asparagus, farro farro, apple, turnip arugula salad, parsnip purée mustard bacon dressing dried cranberry orange relish north atlantic arctic char salad 24 coffee rubbed flat iron steak 26 roasted beet, red quinoa, barley, beluga lentils, roasted beets, corn yukon gold potato gratin, sautéed mushroom and onions feta cheese, apricots, arugula, almonds wilted spinach citrus vinaigrette gloucester diver scallops 26 bean sprouts, shiitake mushroom, ginger, scallions, basil BURGERS coconut risotto, thai curry sauce bulldog burger 16 ground sirloin, onion roll, fries, cole slaw, pickle fulton fish market catch of the day choice of: mushrooms & onions, american, cheddar, swiss or blue cheese vegetarian special of the day turkey burger 15 pasta of the day tzatziki sauce, lettuce, tomato, coleslaw, soy chips, pickle grilled veggie burger 15 tzatziki sauce, lettuce, tomato, coleslaw, soy chips, pickle Charles Kehrli, Executive Chef Kevin O’Brien, Director of Food & Beverage The Yale Club’s menus feature many local and organic ingredients that provide members and guests with healthy dining options. The Club is committed to our members’ well-being and supporting local farms such as Battenkill Farms in Salem, NY and other local food purveyors. Eighteen percent (18%) gratuity will be added to the bill. 17.5% will be distributed to the wait staff, dining room attendants and bartenders; .5% will be distributed to supervisory personnel. *Please tell your server about any food allergies you may have--not all ingredients are listed..
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