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Taste of the Club Nations Menu

By B. David Miyares | April 30, 2008

Appetizer Course

(by Chef Todd Sellaro, New York Yacht Club, Newport, R.I.)

Chilled New England Lobster

Cucumber, Mango and Champagne Dressing

 

Second Course

(by Chef Andrea Griffith, The Greenbrier, White Sulphur Springs, W. Va.)

Crispy Rainbow Trout with Collard Greens, Bread and Bacon Dumplings

 

Entrée Course

(by Chef Joseph Piazza, Cherry Hills CC, Englewood, Colo.)

Corned Rack of Spring Lamb

Rye Bread Dumpling, Potato Croquettes, Buttered Fava Beans, Mustard Jus

 

Fourth Course

(by Chef Jerry Schreck, Merion Golf Club, Ardmore, Pa.)

Purple Shiso Salad and

Hudson Valley Goat Cheese

Kahlua Mushroom Ragout and Focaccia Crisp

 

Dessert Course

(by Chef Rafael Torano, Ocean Reef Club, Key Largo, Fla.)

Key Lime "Pie" Napoleon

Key Lime Custard layered with Graham Cracker Meringue, Star Fruit and Florida Blood Oranges

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