~ Pre NEW YEAR’S EVE DINNER MENU ~
~ APPETIZERS ~
CHARCUTERIE AND CHEESE 14
assorted charcuterie and cheese selections
grain mustard, fig preserves and toast
SPATCHCOCK QUAIL A LA PLANCHA 21
two four-ounce Plantation quail marinated in herbs and cooked a la plancha
finished with a sauce of yogurt, cornichons, pistachios, herbs, cumin and sumac
PAN SEARED FOIE GRAS 16
pan seared grade A foie gras served with pickled raspberries, raspberry coulis and raspberry powder
finished with caviar and roasted, crushed pepitas
SCARGOTS DE BOURGOGNE 14
Burgundy snails, garlic basil butter and toast
FRESH PASTA 19
fresh pasta finished with roasted sweet potatoes, herbs, citrus and ricotta
~ SOUPS and Salads ~
VICHYSSOISE with chive 8 | 10
CHICKEN & SAUSAGE GUMBO with fragrant rice 10 | 12
TASTE OF SOUPS vichyssoise, gumbo, and soup du jour 12
CRISPY BRUSSEL SPROUT and ROMAINE CAESAR 8
crispy brussel sprouts, romaine, Romano, anchovy dressing, tomato and croutons
BUTTER LETTUCE WEDGE 10
crisp pancetta, tomato, pistachios, and Roquefort blue dressing
SENSATION SALAD 8
romaine, Romano, cucumber, tomato, and a garlic vinaigrette
~ Entrése ~
GARAM MASALA ROASTED NEW ZEALAND LAMB LOIN 27
finished with a white wine, Dijon mustard and herb cream
served with a toasted farro and porcini risotto and glazed celery root
Ramey, Claret, Napa Valley, CA 2018 16
ORA KING SALMON 30
New Zealand Ora King salmon seared then roasted
served with broccolini and a sauce of thyme, cream, pumpkin, citrus, and ricotta
finished with sauteed mushrooms and roasted, crushed pepitas
Henri Bourgeois, Sancerre, 2022, Loire, FR 15
CREOLE MEUNIÈRE 32
sauteed fresh fish topped with a sauce meunière
served with sauteed asparagus and rice “amandine”
add jumbo lump crabmeat 15
Frank Family, Chardonnay, Napa Valley, CA 2021 14
AUSTRALIAN WAGYU A9 BEEF FILET 63
finished with drawn butter and served with a Yukon gold and celery root puree
served with sauteed asparagus and herbed market vegetables
Venge “Scout’s Honor,” Proprietary Red, CA, 2021 20
ROASTED 12oz VEAL CHOP 44
12oz veal chop roasted and finished with a café de Paris butter
served with roasted brussel sprouts and a warm German style potato salad
Dr. Konstantin Frank, Cabernet Sauvignon, Finger Lakes, NY 2020 15
~ ~ ~
Note: Regular menu will not be available
~ ~ ~ ~ ~ ~ ~ ~ ~
Reservations Required. Open to all City Club Members and Invited Guest(s).
Valet Parking is Available ($5 fee per vehicle)
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City Club Member Reservation Options:
Mobile App (iPhone or Android) | Email: cityclub@brcityclub.com | Phone: 225.387.5767
Please note: To make dining room or club event reservations, you must be a Member of the City Club or be accompanied by a Member.
The Club’s Dress Code for members and their guests is Business Attire. During the evenings, gentlemen are required to wear a jacket in the Club’s dining areas (excluding bar area of Grill) and encouraged to wear a jacket in all other areas. The only permitted exceptions are when a different dress code is specified by Club management in connection with a scheduled Club event.
CCBR Adheres to a 72-hour Cancellation Policy, all cancellations after this time period will be charged in full for the event. - Unless otherwise noted. All dates are subject to change. In the event of a change, we will make every effort to contact all members.
Thank You For Allowing Us To Serve You!
The City Club Staff