The Chemist Club
Restaurant Menu
SMALL PLATES
Today’s Oysters – Naked or DressedNaked – On the half shell with three sauces 12Dressed – Warmed with morel mushrooms, madeira and cream 14
Shrimp Oreganata 15Butterflied, with a garlic oregano breadcrumb crustBaby field greens and marinated tomato salad
Terrine of Foie Gras 18Caramelized figs, port wine, mache and toasted country bread
Steak or Tuna Tartare 16Pickled mango and haystack potatoes
Catsmo Smoked Salmon 15Crème fraiche, lemon confit. chives, trout caviar and toasted brioche
Chef’s Caviar Tasting - All American Caviar 29Artist’s palette, egg white and yolk, red onion, crème fraiche, blinis and micro chives
PLATES TO SHARE
Club Seafood Tower 75Today’s oysters, chilled shrimp, littleneck clams, seafood salad
Chef’s Caviar Tasting - All American Caviar 85Artist’s palette, egg white and yolk, red onion, crème fraiche, blinis and micro chives
Ploughman’s Plate 32Today’s selection of cured meats, artisanal cheeses, apple, pickles with country bread
SALADS
Satur Farms Micro-green Salad 9Endive, chervil, tarragon, chives, tomato, cabernet-shallot vinaigrette.
Heirloom Tomato and Mozzarella di Bufala 12Rocket arugula, reduced balsamic, red onion soffritto.
Steakhouse Salad 11Baby butter lettuce, stilton cheese, lardoons and red currant tomatoes.
Club Special Spinach Salad 11Egg white and yolk, crispy prosciutto, mushrooms and warm vinaigrette
Classic Caesar 12Crisp romaine with polenta croutons
CLUB PLATES
Wild King Salmon 27Tarragon mustard glazeMango, cucumber, red onion and tomato relish with chive emulsion
Roasted Rack of Baby Lamb 39Caramelized shallots, merlot and rosemaryAsparagus with parmesan crust
Oven-Braised Confit Pork Shank 26Sauce of hot peppers with onion rings and salsify-apple ragout
Capellini Seafood 24Shrimp, clams, mussels, calamari, salmon. tossed with basil seafood fumet
Crispy Battered Lobster Tail 39Served on a bed of haystack potatoes with citrus-pink peppercorn sauce and gribiche
Organic Chicken 24Semi-boneless breast and thigh with lemon, rosemary and caramelized shallotsArtichokes and sugar snap peas
GRILL
New York Strip, 14 oz 38Vine ripe tomato, crinkle-cress roast shallot-red wine reduction
Fillet Mignon, 12 oz 36Shiitake mushroom hash, madeira-jerez reduction
Porterhouse for Two, 25 oz 80Balsamic reduction, garlic chips and herbs
Bone-In Rib Eye, 16 oz 38Garlic oil and herbs
Yellow Fin Tuna Filet 30Balsamic vinaigrette with baby spinach
Veal Chop, 12oz 32Chanterelles, dried cherries and port
Atlantic Swordfish Steak 29Citrus reduction
SIDES
Mashed Potatoes with Sour Cream, Crispy Prosciutto and Chives 8
Hand Cut Steak Fries with Garlic and Herb Oil 7
Golden Haystack Potatoes 8
Sweet Georgia Onion Rings 7
Asparagus with Parmesan Crust 10
Creamed Spinach 9
Roasted Baby Vegetables 9
Sauteed Wild Mushrooms 10With Truffles 19
Lobster Home Fries 16
PLEASE NOTE: All menu items and prices are subject to change.