Food &&Beverage News FOOD BEVERAGE NEWS THE IMPORTANCE OF PRE-MEAL STAFF MEETINGS Every day at approximately 4:00pm your Worcester Country Club bar and wait staff attends a pre-meal service meeting. These meetings are designed to inform the staff of new menu items, specials and important shift details. When new menus and specials are created, the kitchen staff presents these items to the staff so that they can learn about the ingredients and taste them in an effort to give you, the Members, as detailed a description of an item as possible when you have dining questions. It's a wonderful team effort between the kitchen and waitstaff. Chef Matt giving the Staff a lesson about Sous Vide Cooking
Oven Baked Brie Topped with maple syrup, pecans and dried fruit flamed with French brandy. Served with assorted crackers. For two or more.
NEW APPETIZER
Now serving... Worcester Country Club has partnered with "Good as Gold Coffee" in Worcester to offer you Lavazzo Espresso Edible Biscuit Cup a must try! Double Espresso Cappuccino Latte
ESPRESSO & MORE We have partnered with “Good As Gold� to offer
Lavazza Espresso Served with a fresh lemon twist and sugar stick 3.50
Indulge Edible Biscuit Cup *NT Espresso served in an edible cup lined with white or dark chocolate 5
Double Espresso 6.50
Cappuccino Espresso, heated milk, sprinkled cinnamon 4.50
Latte Espresso, frothed milk, sprinkled cinnamon 4.50
AFTER DINNER HOT DRINKS TO ASTED ALMOND CAFÉ
10
KAHLUA, DIS ARONNO, COFFEE, TOPPED WITH WHIPPED CRE AM THE NUTTY IRISHM AN
10
BAILEY’S, FRANGELICO, COFFEE KEOKE COFFEE
14
COURVOISIER VS, KAHLUA, CRÈME DE CACAO, COFFEE COCONUT HOT CHOCOL ATE
9
M ALIBU, KAHLUA, HOT CHOCOL ATE
COCKTAILS BOX OF CHOCOL ATES
12
TITO’S VODKA, GODIV A CHOCOL ATE LIQUEUR, FRANGELICO GRASSHOPPER
10
CRÈME DE MENTHE, CRÈME DE CACAO, CRE AM THE FINALE
12
M AKER’S M ARK BOURBON, ESPRESSO, BAILEY’S, FRANGELICO, SHAVED CHOCOL ATE KIR ROYALE
10
CHAMBORD, PROSECCO
AFTER DINNER SCOTCH
PORT 9
DOW ’S 10 YR
13
JW BLACK L ABEL
10
DOW ’S 20 YR
15
JW DOUBLE BL ACK
11
NOV AL BL ACK
12
JW BLUE L ABEL
40
CHIV AS 12 YR
10
BALVENIE 12 DOUBLEW OOD
12
DEW ARS
BALVENIE 14 CARIBBE AN CAS K 13
SHERRY 9
ELITE AM ONTILL ADO
THE M ACALL AN 12 YR
11
THE M ACALL AN 18 YR
32
GLENLIVET 12 YR
11
AMARO
GELNMORANGIE 10 YR
11
FERNET BRANC A
10
OBAN
12
RAM AZZOTTI
11
L AG AVULIN 12 YR
14
MONTENEGRO
11
L APHROI AG 10 YR
10
ARDBEG 10 YR
11
CORDIALS & LIQUEURS GRAND M ARNIER
COGNAC
11
GRAND M ARNIER
HENNESSY VS
10
CUVEE’ DU CENTENAIRE
35
COURVOISIER VS
12
B&B
10
REMY M ARTIN VSOP
12
BENEDICTINE
10
REMY M ARTIN XO
25
DRAMBUIE
9
PIERRE FERRAND 30 YR
25
OTTO’S ATHENS VERMOUTH
9
BAILEY’S
9
DIS ARONNO
9
KAHLUA
9
FRANGELICO
9
SAM BUCA W HITE
9
SAM BUCA BL ACK
9
ARMAGNAC CHATE AU DU TARIQUET BAS XO
15
DESSERTS 8
Molten Chocolate Cake NT Berries, Chocolate Sauce, Vanilla Ice Cream Lauren’s Crème Brulee GF Classic recipe, Crunchy Carmel Top, Whipped Cream, Fresh Berries Sticky Toffee “Pudding” GF Whiskey Barrel Smoked Sugar, Walnuts, Vanilla Ice Cream Blueberry Cheesecake White Chocolate Cheesecake, Maine Blueberry Swirl, Fresh Lemon Curd, Blueberry Glaze Reese’s Peanut Butter Pie NT Chocolate Crust, Chocolate Mousse. Thick Peanut Butter Filling, Dual Ganache, Peanut Butter Cup Chunks, Whipped Cream
Frozen Treats Ultimate Root Beer Float Frozen Mug, Two Scoops Vanilla Ice Cream, Polar Classic Root Beer, Whipped Cream Gelato 5 Cake Batter Pistachio GF NT
Sorbet 5 Peach Passion Fruit GF NT Raspberry
Haagen Dazs 5 Vanilla Coffee GF NT Chocolate GF NT
Toppings 1 Shredded Coconut, Walnuts, Sprinkles, Oreo Pieces, Hot Fudge , Whipped Cream
GF Gluten Free NT *Contains Nuts
Please come and enjoy these new additions to our Fall Menu! Appetizers CALAMARI 14 Crispy fried Point Judith squid, tossed in chorizo, garlic, red chili flake, and banana peppers. Served with marinara. OVEN BAKED BRIE* 16 Topped with maple syrup, pecans and dried fruit flamed with French brandy. Served with assorted crackers. For two or more.
Salads HARVEST KALE** 9 / 14 Tender baby kale, oven roasted butternut squash, Craisins, focaccia croutons, creamy cider dressing SPINACH & PEAR** 9 / 14 Baby spinach, Farro, pomegranate seeds, Bosc pear, candied pecans, goat cheese, honey-balsamic dressing
Pasta & Composed Plates BLACK BERKSHIRE PORK RACK** 42 Twenty-two ounce, double cut pork chop, prepared sous vide, finished with a tart cherry Kijafa sauce, sage butter, and Grandy Oats granola COLORADO RACK OF LAMB* 52 Chargrilled large eye lamb rack, cinnamon & cocoa poivre, garlic-yogurt sauce, Grand Marnier syrup, roasted baby carrots