- Produce quality deteriorates while the price tends to increase. Over the past few weeks lettuce quality, along with some vegetables, was terrible due to the amount of rain the south was receiving. I am starting to see the products improve and the pricing fall more into. Lettuce is a staple on our menu for salads and sandwiches. While we are not going to take lettuce/salads off the menu, it does make things a bit more tricky due to quality issues and vendor shortages. During the winter months we rely heavily on the south for our produce. Over the next few weeks you will start to see us work on the GBCC garden. In addition to last year’s herbs and edible flowers, we are expanding the garden to include tomatoes, green beans, an assortment of peppers, snap peas, etc. We are also tripling our fleet of basil based on last year’s pesto use!
- To keep things fresh and exciting for members that frequently use their Club. Our goal is to keep all the favorites/best sellers on the menu, while being seasonally innovative. Our summer menu began on Tuesday, May 2nd. If the Roasted Brussels Sprouts an Fig salad was a fall favorite on the menu, I think you will enjoy the summer version of this salad that includes feta cheese and fresh blackberries. We have also added an Ahi Tuna as an appetizer, as an entrée and, you are also able to add pan seared or blackened Ahi Tuna to any salad! The new menu also includes all natural black angus Ribeyes and Tenderloin for your dining pleasure.
I hope to see you for our summer kick off on Friday, May 19th. We will be featuring an (optional) Seafood Buffet that evening to accompany complimentary live music in the Pub. The tuna, swordfish and opah are being flown directly to GBCC from Hawaii for this buffet. This is something that you can look forward to seeing more of on the menu throughout the summer.