Artist-in-Residence: David Hunwick

Posted on January 17, 2022 by unionclub

David studied sculpture at Ravensbourne College of Art and Design in London, UK. (1981-1985)

After graduating, he trained as a teacher of Art and Design. David was a regular exhibitor at the Royal Scottish Academy in Edinburgh. He also exhibited at the Whitworth Gallery in Manchester at the New Contemporaries show and had sculptures sited at the world-renowned Yorkshire Sculpture Park. David emigrated to Canada in 2001.

David specializes in teaching sculpture, completing commission pieces, and mold making and casting. He formally taught sculpture at Brentwood College in Mill Bay on Vancouver Island. He also taught at Metchosin International School of the Arts in 2012 and also in 2014; Red Deer College in 2016; and in Pietrasanta, Italy each summer as part of the Sculpt Italy experience ( 2013 to present) In 2009-2010 David was commissioned to work on the Blue Whale project for University of British Columbia.

In 2012, David worked as artist-in-residence at the Gitskan Art Centre in Hazelton, teaching First Nation carvers how to mold and cast their artifacts, including an 8ft totem. In the Fall of 2017, David also completed molding and casting another major First Nation public sculpture which will be installed at Fraser Valley University.

His work displayed in Preso Museo Ugo Guidi in Forte del Marmi, Italy, to celebrate the 500th anniversary of Michelangelo, as well as the 2018 Levigliani Wine Festival.

David’s sculptures are located in many private and public collections in The UK; Australia; Germany and Canada. Some of David’s public sculptures are on display at the Sidney Sculpture walk; Oak Bay sculpture trail; Kingsbrae sculpture garden, NB, and the Castlegar Sculpture walk.

David is serving as the president of the Vancouver Island Sculptor’s guild, as well as the founding organizer of the Sculpt Italy sculpting classes: www.icansculpt.com

Currently, David continues to sculpt and paint in his studio based in James Bay, Victoria. He is passionate about teaching sculpting, and allowing others to discover the joy of creating and releasing their potential.

David Hunwick will continue displaying at the Union Club until January 31, 2022.

Steak Nights at the Club

Posted on January 6, 2022 by unionclub

Beginning on Thursday, January 6 and continuing through every Thursday, Friday and Saturday evening in January, the featured McGregor a la carte menu will be simple and classic steakhouse, perfectly prepared and presented, with only the finest ingredients.

Utilizing Chef Nicolas’ experience, the steaks will be king – properly aged, and simply seasoned to bring out flavour. These nights will be very popular with limited seating.

MENU

To Start
Caesar Salad – Baby Romaine Leaves, Garlic & Anchovy Dressing, Brioche Croutons
French Onion Soup – Gruyere Cheese, French Baguette
Oysters Rockefeller – Five Pacific Oysters Baked with Wilted Spinach, Hollandaise Sauce and Romano Cheese
Steakhouse Wedge Salad – Iceberg Lettuce, Buttermilk Blue Cheese Dressing, Tomato, Onion and Boiled Egg
Crab Cakes – Rock Crab & Smoked Sablefish Cakes, Tomato Red Pepper Coulis, Frisee & Radish Salad
Prawn Cocktail Poached Jumbo Prawns, Cocktail Sauce

From the Grill
63 Acres Ranch NY Striploin AAA 12oz
Benchmark Ribeye Steak Prime 16oz
McLeod’s Leap Angus Tenderloin AAA 6oz
PEI Blue Dot Potato Finished Prime Tomahawk 55oz
Sterling Silver AAA Angus Tenderloin 8oz
Creek Stone Ranch USDA PRIME 22oz Porterhouse

Other Offerings
Peri Peri Roasted Cornish Hen – Half Hen, Marinated for 48 Hours, Slow-Cooked & Roasted
Wild Mushroom Carbonara – Wild & Cultivated Mushrooms, Slow-Cooked Onions, Parmigiano, Chives, Egg Yolk Emulsion
Pan-Roasted Steelhead Trout – Chive Mashed Potatoes, Winter Vegetables, Caponata

Sides
4oz Butter-Poached Lobster Tail

Roasted Wild & Cultivated Mushrooms

Asparagus with Lemon & Almonds

Creamed Corn

Cauliflower Gratin

Reservations from 5:00pm | A La Carte Steakhouse Menu | Dress Code: Smart Casual

The Union Club Celebrates BC 150

Posted on May 31, 2021 by unionclub

In July 2021 we mark 150 years since BC joined Canada, we are planning some activities to commemorate the event, and below is some history of The Union Club as part of the union with Canada discussions.

STORY OF THE “UNION” IN THE UNION CLUB –

CHAPTER 2.
BATTLE OF THE CLUBS: CONFEDERATION ON THE ROPES

The Club official histories cite two rather obscure exchanges of opinion by the editors of the Standard and Colonist newspapers. In the first, 11 December 1882, the writer accused the founders of The Union Club, which had just hosted a dinner for the Governor General, Marquis of Lorne, of creating a political vehicle to oppose the provincial government’s G. A. Walkem administration’s hard line threats to pull out of confederation if the original terms of the Union were not met. The Colonist replied on the following day insisting the Standard editor was just exhibiting sour grapes for not having been refused membership (by vote) and vigorously denied the assertion of political partisanship. The Colonist pointed out, Premier Walkem was a charter member. Not giving up, the Standard responded that indeed Walkem and his friends were members but that they were hoodwinked into joining the Club by these “wire-pullers.”

There was indeed much “wire-pulling.” As early as 1874 local businessman William Wilson headed up a consortium of local property speculators who were facing huge losses with the railway failing to appear. Using the local Mechanics Institute, of which he was a director, to foment a crowd he proceeded to storm the Legislature causing Premier Amor De Cosmos to resign. Dr. J. S. Helmcken assembled a coalition to form the “Terms of Union Preservation League” and floated a petition to Queen Victoria. The government sent the new premier, George Walkem, off to London to get the Colonial Secretary, Lord Carnarvon, to mediate with Ottawa. A deal was reached to extend the completion time of the railway to 1890 and work to begin on the Esquimalt and Nanaimo (E&N) Railway portion at once. However, in the Spring of 1875 the Canadian Senate defeated the financing bill for the E&N and the deal was dead. In response Wilson’s group formed the “Carnarvon Club” to openly lobby for dissolving the Union if the Carnarvon Terms were not met.

The gentlemen of The Union Club coalesced shortly thereafter, finally registering as The Union Club of British Columbia in 1879. Wilson’s group ultimately became the rival Pacific Club.

A Beginner’s Guide to Solar Wind

Posted on May 19, 2021 by unionclub

In celebration of the International Day of Light 2021, Club member Natasha van Bentum has put together an informative website as an introduction to the topic of “Solar Winds”.

This website is for people of all ages who are looking to learn more about solar physics.

While admittedly “basic” (from the website creator herself), this website offers a complete summary of this fascinating topic:

https://vanbentum.wixsite.com/solarwind

The Union Club Celebrates BC 150

Posted on April 29, 2021 by unionclub

STORY OF THE “UNION” IN THE UNION CLUB

CHAPTER 1.
CONFEDERATION ON THE ROCKS: FOUNDING OF THE UNION CLUB OF BRITISH COLUMBIA

The Union Club of British Columbia was founded in April, 1879, just as the final push was on under Premier George Walkem and Amor De Cosmos, working with John A. MacDonald to get construction to start of the Canadian Pacific Railway as promised under the 1871 “Terms of Union”: a transcontinental railway to commenced within two years, completion within ten.

MacDonald had been able to pass an 1873 order-in-council which identified Esquimalt as the West Coast terminus although this was coincidental with the failure of the CPR syndicate, and just before revelations of the “Pacific Scandal” and collapse of the MacDonald Government

By 1879 there was no sign of a railway. Canada was trying to change the Terms. The negotiations were difficult. Furthermore, a group of disaffected business leaders, land speculators and politicians threatened withdrawal from the union with Canada.

Behind the scenes were the many professionals and civil servants, mainly in Victoria, who were horrified at the prospect of a split. Initially, seeing their civil service appointments and pensions threatened, they had opposed union with Canada. However, having achieved assurances of their continued employment and pensions, a provision actually written into the Terms of Union of course now they remained staunchly in favour of the Union.

It was just such a group, motivated as much by self-interest as altruism who decided to formalize as a club of “remainers”.

Supreme Court Justice Matthew Baillie Begbie was the Club’s founding president. Founding members were businessman and later Lieutenant Governor Frank Barnard, Cariboo MPP and retired Royal Navy Lieutenant Henry E. Croasdaile. Early members were lawyer, City Mayor and former Victoria representative on the colonial legislative council Montegue Tyrwhitt-Drake, court registrar C. E. Pooley, Surveyor General Joseph Despard Pemberton, and Justice Peter O’Reilly. HBC physician and community leader John Sebastion Helmcken was a member. The owner and editor of the Colonist, David Higgins, soon to become Speaker in the Legislature was a member; the editor of the Victoria Standard, a staunch “leaver” was most certainly not. Other early members and attendees at events were officers of the Royal Navy, and the hierarchy of the Anglican clergy.

By 1884 there were 149 Union Club members and 78 charter members.

Stayed for next month “Chapter 2 – The Battle of the Clubs”

Cleared for Lunch: Japanese airline serves £390 in-flight meals on parked planes

Posted on April 1, 2021 by unionclub

A diner tucks into his £391 onboard meal. Views of the tarmac come gratis. Photograph: All Nippon Airways/AFP/Getty Images

The choice always used to simple – chicken or beef. But Japan’s biggest airline has now started offering luxury dining aboard a parked airplane it has named the “winged restaurant,” for £390 a meal.

Diners grounded by the pandemic rushed to relive the cabin dining experience on Wednesday .

All Nippon Airways (ANA) dining “passengers” can choose between a first-class seat with a meal for 59,800 yen (£391) or a business-class option for about half the price, at 29,800 yen, on board a stationary Boeing-777 at Haneda airport in Tokyo.

Guests are asked to select their meal in advance from a Japanese or international menu. Mains include grilled sablefish with saikyo miso, simmered beef and tofu; Wagyu beef with Kobe wine mustard; and sautéed sea bass and shellfish bisque, served with Japanese sake, plum wine or Krug champagne.

The chef speaks with a customer on a parked All Nippon Airways plane at Haneda airport in Tokyo. Photograph: All Nippon Airways/AFP/Getty Images

Yosuke Kimoto, 42, who had a business-class meal with his 14-year-old son, told Kyodo News: “It was a delicious meal. I’m glad that my kid enjoyed it too.” They were among 60 guests who had lunch aboard on the first day of the service, with a similar number having dinner.

His son was also impressed. “The business class was drastically different from the economy class in terms of both food and the seat. It was so spacious, and the seat was like a bed when reclined,” he told Nikkei Asia.Advertisement

ANA will offer 22 lunch and dinner sessions this month, each lasting about three hours. There is no in-flight entertainment, but customers receive amenity kits and can also use the airline’s lounge at Haneda’s domestic terminal.

Singapore Airlines became the first carrier to tap into the public’s appetite for onboard dining last October, when it started offering meals on two A380 superjumbos parked at Changi airport in Singapore. Tickets sold out in less than half an hour, despite the £360 price tag to eat in a top-flight suite, with the chance to watch a movie too. Economy-class meals were more affordable at £30 a head.

The pandemic has plunged the global aviation industry into its worst-ever crisis, as many aircraft around the world remain grounded amid coronavirus travel restrictions and lockdowns, prompting some airlines to think creatively about what to do with their idle aircraft. At ANA, the idea of the “winged restaurant” was reportedly thought up by employees.

In-flight meals have been surprisingly popular. ANA started selling international economy-class meals online in December and they quickly sold out. It sold 264,000 meals and made revenues of £1.3bn as of 12 March. The airline said beef sukiyaki and hamburger steak with demi-glace sauce served with buttered rice and creamy scrambled eggs were gone within minutes.

An All Nippon Airways flight attendant prepares food for ‘flyers’ on a parked plane at Haneda airport. Photograph: All Nippon Airways/AFP/Getty Images

British Airways now also offers first-class cabin meals from £80 for home delivery, starting this week. It sells four-course meal kits serving two people – in a choice of vegetarian, fish and meat dishes – through the catering firm Do & Co. Starters include Loch Fyne smoked salmon with a mustard dressing, followed by slow cooked British beef cheeks, a cheese selection and dark chocolate and orange liqueur bread and butter pudding.Advertisement

Similarly, Finland’s national carrier Finnair started selling business-class meals at a supermarket near the Helsinki international airport last October, which proved a hit at €12.9 per takeaway meal (£10.90).

The Australian government has launched an A$1.2bn (£660m) package to get people flying again domestically, which will halve the price of 800,000 flights until July. Airlines reported a surge in bookings when they started selling half-price tickets on Thursday as the Queensland government lifted travel restrictions.

The BA owner, International Airlines Group, has called for the introduction of digital health passes for passengers to enable the airline industry to get back on its feet, as the company reported a record €7.4bn loss for 2020 last week.

IAG has worked with the industry body, the International Air Transport Association (IATA), on a digital health verification app. The IATA travel pass app enables passengers to receive Covid-19 test results and verify they are able to travel via an “OK to Travel” status. It is being trialled by a number of carriers.

Take Out Menu for March 30 to April 3, 2021

Posted on March 25, 2021 by unionclub

Please contact sales@unionclub.com to order your meal(s) and wine(s).

The deadline for sign up will be Sunday, March 28 at 5:00pm.

Meal Pick Up Time will be between 12:00pm – 5:00pm, on the respective day.

If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it to your door.

Tuesday, March 30th, 2021
Chicken Udon Bowl Meal Kit
$24 per person

Chicken Udon Bowl
crispy chicken thigh served over udon noodles with broccoli, roasted & pickled shiitake mushrooms, slivered scallions and spicy miso sesame sauce

Mixed Green Salad
fresh herbs, shaved cucumbers, cherry tomatoes, toasted pumpkin seeds and ginger–lime dressing

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Wednesday, March 31st, 2021
Harissa Prawns Meal Kit
$32 per person

Harissa Tiger Prawns
harissa-marinated prawns, spicy tomato lentils, wilted greens, roasted fennel and labneh, served with grilled flatbread

Arugula Salad
shaved watermelon radish, toasted walnuts, crumbled goats cheese, and lemon–parsley vinaigrette

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Thursday, April 1st, 2021
Herb-Roasted Pork Loin Meal Kit
$28 per person

Herb Roasted Pork Loin
served with roasted fingerling potatoes, charred Brussels sprouts with bacon & dates and Dijon cream sauce

Spinach Salad
garlic croutons, crumbled feta, vine-ripened tomatoes, pickled red onion, Kalamata olives and honey-garlic vinaigrette

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Friday, April 2nd, 2021
Grilled Lamb Chops Easter Meal Kit
$42 per person

Parry Bay Lamb Chops
mint and rosemary grilled lamb loin chops, creamy mascarpone polenta, roasted Brussels sprouts and baby carrots, rosemary lamb jus

Classic Caesar Salad
romaine lettuce, traditional anchovy and caper dressing, focaccia croutons, bacon bits, shaved Parmigiana Reggiano, lemon

Carrot Cake
house-made carrot cake with caramelized sugar and cream cheese butter cream, mini Easter egg crumble

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Saturday, April 3rd, 2021
Honey-Glazed Ham Easter Meal Kit
$40 per person

Honey-Glazed Berryman Brothers’ Ham
mashed Yukon Gold potatoes with garden herbs, prosciutto-wrapped asparagus, thyme-glazed heritage carrots

Arugula & Radish Salad
wild arugula and Easter egg radishes, Buffalo mozzarella, balsamic vinaigrette

Carrot Cake
house-made carrot cake with caramelized sugar and cream cheese butter cream, mini Easter egg crumble

RESERVE YOUR ORDER TODAY! sales@unionclub.com

EXTRAS

Soup
Seafood Chowder
New England-Style Chowder with Outlandish Mussels & Fanny Bay Clams, Bacon, Red Chieftain Potatoes
$10.00

Desserts
Tiramisu
Espresso-Soaked Lady Fingers, Mascarpone Mousse,Espresso Creme Anglaise, Cocoa Powder
$6.00/each

Black Forest Cake
$7.00/piece

Take Out Menu for March 9 to 13, 2021

Posted on March 4, 2021 by unionclub

Special Wine Promotion for the month of March
Two wines from the acclaimed Quails’ Gate Winery will be available at retail pricing for the month of March, with the purchase of a take away meal.

Quails’ Gate 2018 Merlot
A round, full bodied wine with notes of blueberry, red currant, cassis, and herbs. Pairs perfectly with heavier meat dishes.
Enjoy the 2018 Merlot for $29.99

Quails’ Gate 2019 Chenin Blanc
This dry, medium bodied wine has bright acidity and notes of lime, wet stone, quince , and apple blossom. Pairs perfectly with lighter seafood dishes.
Enjoy the 2019 Chenin Blanc for $24.99

Take Out Menu for March 9 to 13, 2021

Please contact sales@unionclub.com to order your meal(s) and wine(s).

The deadline for sign up will be Sunday, March 7 at 5:00pm.

Meal Pick Up Time will be between 12:00pm – 5:00pm, on the respective day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it to your door.

Tuesday, March 9th, 2021
Tuna Niçoise Salad Meal Kit
$27 per person

Tuna Niçoise Salad
marinated and seared rare albacore tuna, served atop a bed of lettuces, green beans, boiled new potatoes, cherry tomatoes, shaved radishes, cucumber, olives and a fine herbs–anchovy dressing

Mushroom & Leek Arancini
fried risotto balls with sautéed cremini mushrooms, melted leeks, parmesan cheese, served with garlic aioli

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Wednesday, March 10th, 2021
Pesto Lasagna Meal Kit
$26 per person

Pesto Lasagna
layers of beef and pork ragu, ricotta cheese, walnut pesto and mushrooms, topped with mozzarella cheese and extra virgin olive oil, served with garlic focaccia bread

Classic Caesar Salad
romaine lettuce, traditional anchovy and caper dressing, focaccia croutons, bacon bits, shaved Parmigiana Reggiano, lemon

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Thursday, March 11th, 2021
Coq au Vin Meal Kit
$27 per person

Coq au Vin
chicken drumsticks and thighs braised slowly in red wine with carrots, thyme, bacon lardons, pearl onions and button mushrooms, served with garlic chive mashed potatoes

Waldorf Salad
baby gem lettuce, caramelized grapes, toasted walnuts, shaved celery, green apple and a honey-lemon dressing

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Friday, March 12th, 2021
Herb-Crusted Beef Fillet Meal Kit
$38 per person

Herb-Crusted Beef Fillet
pan-seared 6oz beef fillet crusted with a herb-dijon gremolata, served with twice-baked potato, green beans, roasted cauliflower and horseradish cream sauce

Roasted Beet & Carrot Salad
Israeli couscous, toasted sunflower seeds, crumbled feta and citrus vinaigrette

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Saturday, March 13th, 2021
Taco Fiesta Meal Kit
$26 per person

Pork Carnitas Tacos
braised pulled pork carnitas, soft flour tortillas, guacamole, charred onion, sour cream, pickled red onion, pico de gallo, cilantro and lime

Baja Salad
mixed greens, shredded cabbage, black beans, shaved radishes, cherry tomatoes, pickled jalapeno, toasted pumpkin seeds and cilantro–lime vinaigrette

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Take Out Menu for February 9 to 13, 2021

Posted on February 4, 2021 by unionclub

Executive Chef Nicolas is pleased to continue “UC Take Out Meal Kits” for UC Members!

Please contact sales@unionclub.com to order your meal.

The deadline for sign up will be Sunday, February 7 at 5:00pm.

Meal Pick Up Time will be between 12:00pm – 5:00pm, on the respective day.

If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it to your door.

Take Out Menu for February 9 to 13, 2021

Tuesday, February 9th, 2021

Italian Meatballs & Polenta Meal Kit

$26 per person

Italian Meatballs & Polenta

lightly-spiced beef meatballs with tomato marinara sauce on top of parmesan-infused polenta cake, served with Genovese basil and garlic cheese bread

Ultimate Caesar Salad

romaine lettuce, brioche croutons, double smoked bacon lardons, shaved pecorino and anchovy–caper vinaigrette

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Wednesday, February 10th, 2021

Chicken Katsu Meal Kit

$24 per person

Chicken Katsu Bowl

chicken cutlets breaded in Japanese panko, served on top of sushi rice with edamame, pickled cucumber, seaweed salad and tonkatsu barbeque sauce

Soba Noodle Salad

shredded carrots, julienned red pepper, slivered scallions, crushed cashews and sesame lime ginger dressing crushed cashews and sesame lime ginger dressing

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Thursday, February 11th, 2021

Guinness Stout & Short Rib Shepherd’s Pie Meal Kit

$26 per person

Guinness Stout & Short Rib Shepherd’s Pie

braised short ribs in a rich Guinness gravy with carrots, peas, corn,
button mushrooms and herbs, topped with a thick layer of mashed potatoes
and aged cheddar

Roasted Butternut Squash & Arugula Salad

toasted pumpkin seeds, dried dates, shallot cider vinaigrette

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Friday, February 12th, 2021

Classic French Bouillabaisse Meal Kit

$25 per person

Classic French Bouillabaisse

a traditional Provençal fish stew with salmon, prawns and shellfish in a tomato, saffron and fennel broth, served with toasted sourdough and a red pepper rouille

Greek Salad

cucumbers, vine-ripened tomatoes, red bell peppers, pickled red onions, crumbled feta, Kalamata olives and red wine vinaigrette

RESERVE YOUR ORDER TODAY! sales@unionclub.com

Saturday, February 13th, 2021

Roasted Turkey Leg Ballotine Meal Kit

$25 per person

Roasted Turkey Leg Ballotine

de-boned turkey breast stuffed with a pork and apricot sausage, chive mashed potatoes, roasted Brussel sprouts, thyme & orange-glazed carrots and turkey gravy, served with a Parker House Roll

Cabbage Slaw

shaved red and green cabbage, red onion, dried cranberries, toasted almonds, Italian parsley, maple dijon vinaigrette Italian parsley, maple dijon vinaigrette

RESERVE YOUR ORDER TODAY! sales@unionclub.com

EXTRAS

Soup
Seafood Chowder
New England-Style Chowder with Outlandish Mussels & Fanny Bay Clams,Bacon, Red Chieftain Potatoes
$10.00

Desserts
Tiramisu
Espresso-Soaked Lady Fingers, Mascarpone Mousse,Espresso Creme Anglaise, Cocoa Powder
$6.00/each

Crème Brûlée
Honey-Infused Crème Brûlée, Whipped Chantilly Cream
$7.00/each

Chocolate Mousse Cups
Sirene Dark Chocolate Mousse, Caramelized White Chocolate, Hazelnut Cake with Salted Caramel
$8.00/each

UC Drinks

Union Club Fresh Nut Milk
House-Made Cashew & Hazelnut Milk with Medjool Date, Raw Cacao,
Cinnamon, Vanilla Bean & E3Live Blue Majik Powder
$10.00 – ½ Litre

Union Club Cold Pressed Juices
$10.00 – ½ Litre

GREEN MACHINE
Celery, Cucumber, Apple, Lemon, Ginger & Wildflower Honey

ORANGE MONSTER
Carrot, Orange, Pineapple, Anjou Pear, Lemon & Turmeric

THE RED BEAST
Organic Beetroots with Bartlett Pears, Saanich Carrots, Lemon,
Dandelion Greens & Parsley

SLEEPY TIME TONIC
Organic Kiwi, Romaine Lettuce, Apple, Lemon, Cucumber and Cilantro

Take Out Menu for February 2 to 6, 2021

Posted on January 28, 2021 by unionclub

Executive Chef Nicolas is pleased to continue “UC Take Out Meal Kits” for UC Members!

Please contact sales@unionclub.com to order your meal.

The deadline for sign up will be Sunday, January 31 at 5:00pm.

Meal Pick Up Time will be between 12:00pm – 5:00pm, on the respective day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it to your door.

Take Out Menu for February 2 to 6, 2021

Tuesday, February 2nd, 2021
Roasted Peri Peri Cornish Hen Meal Kit
$28 per person

Roasted Peri Peri Cornish Hen
Portuguese tomato rice, grilled vegetables, slivered scallions, jalapeno and cilantro salsa verde

Cobb Salad
Iceberg lettuce, cherry tomato, bacon, crumbled hard-boiled egg, aged white cheddar, creamy blue cheese dressing