Chef Club Cuisine

March 21st 2026

Chef Michael Gabriel

• Vegan crab cakes with citrus Dill Ponzu carrot & cilantro slaw.
• Sweet potato, mushrooms, & achiote ravioli topped with toasted nuts and pumpkin seeds.

April 25th 2026

Chef Brian Rushton

• Pistachio-crusted Lamb Chops with Cranberry Pineapple Chutney with Parsnip Butternut Squash Puree and Roasted Brussel Sprouts

May 9th 2026

Chef Kirby Smith

• Chicken Fricassee with Duchess Potatoes and Green Beans Almondine

June 20th 2026

Chef Stephen Justynski

• Tomato, Watermelon, & Avocado Salad with Sherry Vinaigrette
• Pan Seared Snapper with Tomatillo Jicama Serrano Salad with Chipotle Whipped Sweet Potato

July 18th 2026

Chef Brian Rushton

• Chicken Pot Stickers with Yuzu Ponzu
• Green Tea Steamed Salmon with Cilantro Rice Pilaf & Roasted Root Vegetables

August 22nd 2026

Chef John Sarran

• Orecchiette Pasta Featuring Italian Sausage, Kale, & Chicken Stock.
• Chicken Breast Scalloppini Accompanied by Mushroom Marsala Sauce & Herb-Grilled Eggplant.

September 19th 2026

Chef Stephen Justynski

• Grilled Peaches with Burrata, Arugula, and Sherry Vinaigrette
• Grilled Ribeye with Crispy Potatoes, Blistered Tomatoes with Herbs de Provence

October 24th 2026

Chef Michael Gabriel

• Spinach salad with poached pears, candied walnuts, and golden raisin vinaigrette.
• Salt & pepper roasted chicken breast with caramelized garlic and sage on lemon risotto.

November 14th 2026

Chef Kirby Smith

• Moroccan Chicken Pastilla and Couscous with Cucumber Mint Salad

December 5th, 2026

Chef Luis Ahumada

• Minestrone Soup, Crispy Pork Milanese, Creamy Parmesan Risotto, and Grilled Zucchini & Peppers served with Grilled Bruschetta.