Club 33
New Orleans Square - Disneyland
Dinner Menu

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Menu Date: August 2015

Notes:
Five Course Experience $105.00 per person. Six Course Experience $120.00 per person
Wine pairing additional $35.00 for three course; $45.00 for four course; $55.00 for five course; $65.00 for six course


Signature Golden Osetra Caviar - served with Creme Fraiche, fingerling potatoes, and fresh lemon. Club 33 is proud to offer one of the finest caviar available anywhere in the world. Golden Imperial Osetra caviar: sourced sustainably from the Caspian Sea. This buttery, nutty, and complex luxury is the perfect accompaniment to our fine selection of Champagnes and sparkling wines, or allow us to introduce you to a flight of some of the most unique and rare Vodkas from around the globe straight from our freezer. $125.00

Prix Fixe Menu

First Course - "Lobster Rockefeller" with crispy oysters and Lemon Hollandaise
Sauteed asparagus with ricotta cheese dumplings, lamb bacon and asparagus nage
Cornbread crusted chanterelle mushrooms with fennel puree, and chimichurri
Prime New York of beef seared black and blue with tarragon-garlic puree

Second Course - Summer garden pea soup with English peas, poached leeks, fava beans and petit mint
"Lafayette" garden salad with shaved radish, cucumbers, and vinaigrette maison
Trio of beet carpaccio, black walnuts, smokey blue cheese, orange tarragon marmalade
Salad of frisee, coastal strawberries, avocado, pistachio and buttermilk dressing

Third Course - Iron seared fish of the day with crayfish Hoppin' John and sun gold tomato sauce
Grilled diver scallop with corn flan, succotash, Pedron pepper and lobster chorizo
Sauteed veal sweetbreads, sugar snap peas, summer mushrooms and salsa verde
Roasted lobster sausage with black-eyed pea cassoulet and lobster sauce

Fourth Course - Fried pheasant with brussel sprouts, Andouille sausage Ragout and Pinot essence
Summer garden risotto, asparagus, English peas, poached radishes and porcini mushroom
Colorado rack of lamb with spring garlic, mushrooms, and Syrah sauce
Petit Angus filet mignon with Tasso ham scalloped potatoes and collard green pesto

Cheese Course - Chevre panna cotta and artisanal cheeses with wine poached figs, fig velvet, quince paste, and pistachio butter on toasted brioche

Dessert Course - Mississippi molten chocolate cake, vanilla bean marshmallows, and cafe au lait ice cream
Organic chocolate marquise, passion fruit sorbet and pecan brittle
Sweet corn creme brulee with blueberry compote, blueberry ginger soda and pecan Madeleine
Warm monkey bread with old fashioned vanilla ice cream and candied pecan praline
"Peaches and cream", vanilla panna cotta, poached peaches, raspberry pate, and shortbread


 

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