Food and Beverage Training Manual

Menu

Lunch The Beach Club lunch menu is seasonal and changes four times a year (weekly?) . As the service the menu aims at a casual meal experience, which includes usually not more than one course. All gluten free and vegan menu choices are labeled as such. During lunch every dish comes with its designated side dishes, which can always be substituted. It is the server’s responsibility to check with the member, if she would like to change any of the designated side dishes. The Beach Club features one soup of the day (Main Club two).

Monday

Tuesday

Southwestern Corn Chowder GF

Mushroom Beef Barley

Shrimp Gumbo GF

Pumpkin & Squash Soup GF / V

Wednesday Split Pea GF

Thursday

Italian Wedding Soup Kale Soup GF / V / Salt Free

Turkey Gumbo GF

Friday

Saturday

Manhattan Clam Chowder

Tomato Florentine GF / V

Lentil Soup GF / V

Sweet & Sour Cabbage Soup GF

Sunday Tex-Mex Chili GF Matzo Ball Soup

Lunch specials are changed, printed and updated in Jonas on a daily basis. After greeting the member and presenting the menu, the server will introduce the specials of the day at the table.

 ≤12years old $9.95  Adults $12.00

Dinner The Beach Club dinner menu is a seasonal menu and changes four times a year. The still causal service works around a menu which could be described as an all-rounder with a focus on fish and seafood. Usually, members entertain family and friends over several (at least two) courses accompanied with wine and starting with an aperitif and hors d’oeuvres. The dinner menu features two types of entrees. First, complete dinner plates consisting of protein, method of preparation and side dishes. Second, composed dinner plates which can be personalized by choice of protein, choice of preparation method and choice of two side dishes. For red meat and some fish items it is crucial to ask for the desired temperature. Since, dessert is not included on the regular dinner menu a separate dessert menu will be presented. Dessert choices change frequently and have to be inquired from the chef before every dinner service.

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