The Country Club Debuts Vibrant New Seasonal Menus

The Country Club, a renowned dining destination known for its elevated cuisine and award-winning bar program, is excited to announce its new seasonal menu created by Executive Chef Eddie Hyman. The menu features fresh, peak-of-season produce, ultra-premium steaks, seafood, and made-from-scratch pasta, showcasing Hyman's artisan approach to scratch cooking.

The new menu reads like a list of 'greatest hits,' offering a twist on comfort classics with a coastal Californian influence. Some of the seasonal highlights include Ahi Crudo in coconut-lime ponzu, Grilled Little Gem and Beet Salad, and Chilean Seabass with succotash, braised turnips, and red pepper emulsion. The entree stars of the menu include The Country Club's selection of steaks and artisanal house-made pasta, such as Cacio e Pepe and Spinach & Mushroom Stroganoff.

Beverage Director Jim Valenzuela also makes several seasonal additions to the acclaimed cocktail program. Summer Legend and Lime in the Coconut offer tropical twists while Fawkes Fire brings the heat with habanero vodka and jalapeños.

The Country Club offers special events and promotions such as Industry Night, Tomahawk Twosday, Wine Wednesday, and live jazz on Thursdays. The restaurant is open for dinner every night from 4 p.m. and serves weekend brunch from 10 a.m. - 4 p.m. with $22 bottomless mimosas.

Come and experience the fresh and vibrant flavors of spring and summer at The Country Club.