The Country Club, known for its elevated dining experience and award-winning bar program, announced its new seasonal menu featuring fresh, peak-of-season produce, ultra-premium steaks & seafood, and made-from-scratch pasta.

The new menu, created by Executive Chef Eddie Hyman, celebrates the flavors of spring and summer, featuring vibrant, colorful dishes that reflect Hyman’s artisan approach to scratch cooking. The new menu reads like a list of ‘greatest hits’ showcasing Hyman’s take on comfort classics elevated with a coastal Californian twist.

Seasonal editions to the menu include refreshing raw starters like Ahi Crudo in coconut-lime ponzu; and The Half & Half featuring a 1/2 dozen seasonal oysters and 1/2lb wild Mexican shrimp with house cocktail sauce, horseradish, and mignonette. Fresh and flavor-forward salads like the Grilled Little Gem and Beet Salad boast the beauty and bounty of the season while reflecting Hyman’s mastery of bold flavors and contrasting-yet-complimentary textures.

Entree stars of the menu include The Country Club’s selection of steaks and artisanal house-made pasta. Guests can look forward to premium cuts, including an 8oz Montana Ranch Filet, a 16oz dry-aged Bone-In Ribeye, and nightly off-menu Wagyu specials. Among the selection of scratch-made pasta are the Cacio e Pepe, truffled Lamb Bolognese Tagliatelle with Parmesan and fresh chives, and a Spinach & Mushroom Stroganoff with lemon zest and whipped créme fraîche.

New seasonal seafood selections include Chilean Seabass with succotash, braised turnips, and red pepper emulsion; and King Ora Salmon plated with parmesan gnocchi, harissa-tomato sauce, labneh, and market vegetables. Hyman’s pastry finesse shines through sweet seasonal additions like the Strawberry Hazelnut Tart with house whipped cream.

“We’re thrilled to launch our new seasonal menu, which celebrates the fresh, vibrant flavors of spring and summer,” says Chef Hyman. “We take great pride in using only the best ingredients and preparing everything in-house, from pasta to sauces and desserts. We’re excited to present our guests with the best this season offers.”

Beverage Director Jim Valenzuela, responsible for developing The Country Club’s award-winning beverage program, makes several seasonal additions to his acclaimed cocktail program. Seasonal sips with a tiki twist take on the tropics in Summer Legend and Lime in the Coconut, while Fawkes Fire brings the heat with habanero vodka and jalapeños. Seasonal renditions to the bar’s spirit-forward selections like the Ol’ Fashioned Joe with Kentucky Walker Bourbon, Licor 43, coffee bitters and espresso mist. 

Guests can also look forward to Industry Night on Monday, offering hospitality and salon workers 50% off all food; Tomahawk Twosday featuring a $137 40oz Tomahawk ribeye complete with a salad and side; half-off bottles and free corkage with the purchase of an entree on Wine Wednesday; a live Jazz band on the 1st and 3rd Thursday of each month; and DJs spinning until 1:30 a.m. on Friday and Saturday nights. 

The Country Club is open nightly for dinner beginning at 4 p.m., and weekend brunch is served Saturday and Sunday from 10 a.m. – 4 p.m., complete with $22 bottomless mimosas.

Industry News, Menu Innovations