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Executive Chef
Andrew Sutton

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Select Cuisine Images

Member satisfaction is sustained not merely through exemplary service, culinary precision and expertise, but also
an array of unique creations with the finest and freshest ingredients available.
The photos below reflect just a few of the seasonal offerings as envisioned by Executive Chef Andrew Sutton and
Chef de Cuisine Justin Monson.

Little Gem Lettuce, Strawberry, Pork Rillettes, Country Bread and Buttermilk Orange Dressing

California Green Salad with Nasturtium, Avocado, Chevre Mousseline and Raspberry Vinaigrette

Potato Parmesan Gnocchi, English Peas, Roasted Morel Mushrooms and Asparagus

Potato Leek Broth with Rhubarb Grilled Chicken, Fava Beans, and Asparagus

Asparagus Dusted with Fennel Pollen, Leek Puree and Rose Blood Orange Conserve

Tempura Fried Zucchini Blossom, Lemon Ricotta, Fava Bean Puree and Lemon Jam

Lobster Cavetelli, English Peas, Tomato Petals and Australian Black Truffle

Chilled Blue Crab Tian, Snow Crab Claw, Golden Beet Carpaccio and Dill Creme Fraiche

Maple Leaf Duck Breast Torchon with Kumquat Marmalade and Duck Mousse

Filet Mignon Steak Tartare, Poached Quail Egg and Country Mustard

Mango Sorbetto Palette Cleanser

Slow Braised Beef Short Rib with Poached Onions, Roasted Baby Carrots and Zinfandel Essence

Petit Angus Filet Mignon with Summer Squash Ratatouille and Sun Gold Tomato

Citrus Celebration:  Tart of Tangerine, Passion Fruit Meringue and Blood Orange Sorbet

Pecan Coffee Bundt Cake, Dark Chocolate Pecan Brittle and Cafe au Lait Gelato

California Cherry Pie, Honey Roasted Apricot and Cherry Pit Gelato

Salted Caramel Chocolate Tart, Vanilla Chantilly Cream and Pistachio Creme Anglaise

Celebratory Club Beignets with trio of Dipping Sauces