Club 33 menu

[llump41]

Anybody have the current menu for Club 33?

 

[Kindermouse]

this trip review posted pictures of the menu. scroll about 3/4 of the way to the bottom of page 5 to see his post on their trip to club 33 and the menu is there. it's a bit blurry but I managed to read it so i'd guess you can too.

http://www.disboards.com/threads/“t...-dlr-feb-2016-tr-7-19-seaworld.3488424/page-5

 

[llump41]

Many thanks Kindermouse.

 

[Malcon10t]

Menus change very frequently, sometimes weekly.

Current Lunch

Appetizers
Wild Blue Crab Cake, Toy Box Pepper Ragout and Crispy Capers
"Mushrooms," Grilled, Marinated and Roasted Mushrooms with Green Garlic Puree
Artichoke, Goat Cheese Fondue, Tomato Vinaigrette, Spanish Chorizo and Black Garlic
"Lobster Rockefeller" with Crispy Oysters and Lemon Hollandaise



Soups & Salads
"Lafayette" Garden Salad with Shaved Radish, Cucumbers and Vinaigrette Maison
Spring Leek - Potato Broth with Rhubarb Grilled Chicken, Fava Beans and Asparagus



Entrees
Smoked Duck Breast Salad, Baby Kale, Frisée, Pecan and Orange Cherry Vinaigrette
Skuna Bay Salmon "Salade Nicoise," Tiny Green Beans, Poached Potatoes, Sun Dried Tomato
Shrimp Louis on Toasted Brioche, Bibb Lettuce and Grilled Asparagus
House made Gnocchi, Asparagus, Morel Mushrooms and Truffle Parmesan Spritz
Chicken Schnitzel with Picnic Potato Salad, Bacon and Butter Milk Dressing
Seared Fish of the Day, Fresh Spring Garden Vegetables and Lemon Crème Fraiche Velvet
Filet Mignon, Black Berry Braised Beef Short Rib and Grilled Corn
Grilled Lamb T-bone, Braised Lamb Ravioli and Green Fennel Puree

Desserts
Salted Caramel Chocolate Tart, Vanilla Chantilly Cream and Pistachio Crème Anglaise
Citrus Celebration: Tart of Tangerine, Passion Fruit Meringue and Blood Orange Sorbet
Dark Chocolate Coffee Pecan Bundt Cake, Marscarpone Gelato and Espresso
California Cherry Pie, Honey Roasted Apricot and Cherry Pit Gelato
Finely Selected Cheese with Apricot Mustardo, Pickled White Peach and Lemon-Poppy seed Madeleine

Current Dinner

First Course
Spring Asparagus Dusted with Fennel Pollen, Leek Puree and Rose Blood Orange Conserve
Chilled Blue Crab Tian, Snow Crab Claw, Golden Beet Carpaccio and Dill Crème Fraiche
Filet Mignon Steak Tartare, Poached Quail Egg and Country Mustard
Tempura Fried Zucchini Blossom, Lemon Ricotta, Fava Bean Puree and Lemon Jam

Second Course
Spring Leek - Potato Broth with Rhubarb Grilled Chicken, Fava Beans and Asparagus
California Green Salad with Nasturtium, Avocado, Chévre Mousseline and Raspberry Vinaigrette
Little Gem Lettuce, Strawberry, Pork Rillettes, Country Bread and Buttermilk Orange Dressing

Third Course
Sautéed Sustainable Fish of the Day with Nantucket Bay Scallop and Crayfish Etouffee
Skuna Bay Salmon a la Planche, French Green Lentils, Oyster Mushrooms and Bacon
Lobster Lasagna, English Peas, Buttered Leeks with Light Lobster Tangerine Nage
Maple Leaf Duck Breast Torchon with Kumquat Marmalade and Duck Mousse

Fourth Course
Colorado Lamb with Green Garlic, Morel Mushrooms and Syrah Sauce
Petit Angus Filet Mignon with Spring Squash Ratatouille and Sun Gold Tomato
Potato Parmesan Gnocchi, English Peas, Roasted Morel Mushrooms and Asparagus
Slow Braised Short Rib with Spring Onions, Roasted Baby Carrots and Zinfandel Essence

Cheese Course
Finely Selected Cheese with Apricot Mustardo, Pickled White Peach and Lemon-Poppy Seed Madeleine

Desserts Course
Salted Caramel Chocolate Tart, Vanilla Chantilly Cream and Pistachio Crème Anglaise

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

Dark Chocolate Coffee Pecan Bundt Cake, Mascarpone Gelato and Espresso

California Cherry Pie, Honey Roasted Apricot and Cherry Pit Gelato