Fall Tasting Menu Roll Out

Event Date:
9/22/2017 - 9/22/2017

Event Time:
5:30 pm - 8:30 pm

Club Programs

Fall Roll-Out 
Six Course Tasting Menu

Our tasting menu series returns 
on Thursday, September 21st and Friday, September 22nd.
Executive Chef Michael Rizzo and his team have designed a six course tasting menu featuring selections from the Big Red Tap & Grill and the Cayuga Dining Room.

Tasting Menu 

Mushroom Barley Soup
Toasted Barley Risotto, Hen of the Woods Mushrooms,
Mushroom Brodo
(The Cayuga Room)

Naked, Wild and Free
Indian Harvest Whole Grains, Quinoa, Lentils,
Roasted Sweet Potatoes, Candied Pecans and Lacinato Kale
(The Tap and Grill)

Caramelized Day Boat Scallops
Cauliflower Puree, Roasted Florets, Pickled Grapes, Marcona Almonds
(The Cayuga Room)

Chicken Yakitori Meatballs
Teriyaki Glaze, Charred Scallions, Black Sesame Seeds
(The Tap and Grill)

Grilled Flat Iron
Panisse Fries, Creamed Lacinato Kale, Steakhouse Sauce
(The Cayuga Room)

Plum and Rosemary Galettes
With Vanilla Gelato

 $30 per person, plus tax and gratuity. Seating times available between 5:30pm and 8:30pm. Advance reservations are required by Wednesday, September 20th, at which time they are considered final sale. All dietary restrictions must be indicated in the comments section when making a reservation to ensure they can be accommodated. 


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