The Ward Room at the Club is one of our area’s highly regarded dining rooms. Menus are developed and presented by our Executive Chef Breanna Beike and feature regional Northwest cuisine, as well as traditional favorites. Tuesday Night Prime Rib Buffets are a tradition at the Club and each week we feature another popular item that you can see listed below.
||5:30 p.m. - 9:00 p.m.
||Wednesday - Saturday
||5:30 p.m. - 8:00 p.m.
Our seasonal dinner menu, starting October 22, 2013.
Tuesday Night Buffets
| February 18
|| Carved Prime Rib
Leg of Lamb
Lemon Scented Ling Cod with Zucchini, Olives & Caper Dressing
| February 25
|| Carved Beef Tenderloin
Lemon Garlic Roasted Chicken
Pan Roasted Trout with Baby Spinach, Napa Cabbage & Wild Mushrooms
Farfalle Pasta with Rock Shrimp, Mushrooms & Red Pepper Crema
Pork Loin Medallions with Braised Root Vegetables & Pan Jus
Grilled Hawaiian Wahoo with Pineapple Relish & Cilantro Vinaigrette
Braised Beef Short Ribs with Potato Puree & Caramelized Brussels Sprouts
||Pan Roasted Halibut with Spring Pea Fricassee
Crispy Chicken Breast with Bacon, Corn & Potato Hash
Fennel Scented Pacific Cod with Lobster Broth
Rosemary and Honey Scented Cornish Game Hens with Spring Vegetables