WORCESTER CC WEEKLY
welcome back to dining at the club
come in and taste the new additions to the Dinner Menu!
What's New in the Kitchen
Always with the thought of healthy eating, the kitchen strives to present the membership with clean proteins that don’t have antibiotics or growth hormones. The chickens are from Murray’s, the beef is Certified Angus, the scallops are dry without added chemicals, the swordfish is local, wild and line caught and the Faroe Island salmon has one of the strictest aquaculture operations in the world. Try the meatless burger option as a special or on the upcoming new lunch menu, I think you will be surprised. We are also instituting a new bar menu featuring small bites and snacks.
For the younger members we have mozzarella sticks made from real cheese. The chicken tenders are chicken tenderloin, not a pre-cooked amalgamation of chicken. Some changes for the Spring are a flavored extra virgin olive oil and whipped unsalted butter that will be presented to the table with Clubhouse baked rosemary focaccia bread. To offset waste with roll service, the bread and sticky buns are upon request. The appetizer selections have the new addition of un-breaded chicken wings, Maine baby clam fritters, yuca fries with truffle and rosemary, Gemelli pasta Primavera and a fontina cheese Pissaladiere. For the Spring Entrees, we are offering a Vegetarian Quinoa roast vegetable “Power Bowl” to which you can always add an order of scallops, salmon or chicken breast. Another option could be the Pistachio crusted Faroe salmon fillet on a bed of beluga lentils. Or try the flax seed and fennel dusted Diver Sea Scallops on polenta disks! When we are in the season and open for lunch, the kitchen will be offering heartier sliced bread for sandwiches and the addition of specialty artisan breads that are slow risen without preservatives from Nashoba Brook bakery in Concord, MA.
Executive Chef, Craig Cobb
February Dining Hours Dinner Wednesday through Saturday 5:00pm to 9:00pm Bar Opens at 4:00pm Closed Sunday
n i e l o H One s w e N
Congratulations to Jim Mahoney on his 3rd Hole in One! Lely Classics Course, Naples, FL 16th Hole 171 Yards 6 Iron With Rich Armstrong, Bob Seiple and Jay Gravel
f f a St Troy Sprister General Manager/COO spristert@worcestercc.org
Allan Belden Head Golf Professional beldena@worcestercc.org
Adam Moore Director of Golf Course Maintenance amoore.worcestercc@gmail.com
Brian Pontius Controller pontiusb@worcestercc.org
Craig Cobb Executive Chef cobbc@worcestercc.org
Kim Chartier Food & Beverage and Event Director chartierk@worcestercc.org
Lori Cook Membership & Communications Director cookl@worcestercc.org
Bruce LaPlante Facilities Manager laplanteb@worcestercc.org
Jessica Nuzzolilo Dining Room Manager nuzzoliloj@worcestercc.org
Renee LaPierre Staff Accountant lapierrer@worcestercc.org
Jennifer Garza Beverage Director garzaj@worcestercc.org
Caroline Crockett Club Admin & Accounting crockettc@worcestercc.org
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