AMYC started the week off with our new winter menu this past Wednesday Wing Night. A few new items this winter season appear. In the appetizer section we have new items spinach artichoke dip and calamari. A couple new entrée’s have been added. One of our most popular items, Lake Perch, will be available all year. In addition to it’s popularity, on Friday’s, only Friday’s, if you order the perch entrée, and the 1/2 pound you get is not enough, you can get a second 1/2 pound on me! More “bang for your buck!!” Come on out tonight, give it a try!!!
Delicious specials have been prepared to challenge the crazy weather. The appetizer special this week is a toasted fennel and cumin rubbed three bone lamb rack. I pan sear the lamb with spice rub and roast to finish. It is served with a chipotle peach glaze and house made tzatziki. What is “tzatziki?” A greek condiment that is commonly found on gyro sandwiches. It’s greek yogurt mixed with red onions, cucumbers, and fresh mint. There are many variations such as using fresh dill instead of mint.
The entrée special is seafood jambalaya. I blackened and pan sear fresh salmon, tiger shrimp, and sea scallops, sautéed in a house made jambalaya sauce. If you would like it spicy, I will make it spicy!!! However, this is member friendly and I prepare it non spicy. It comes with brown rice, pico de gallo, and topped off with fresh green onions and fresh cilantro. A fresh delicious meal for the windy weather.
Maybe you are just interested in coming in for the awesome view and want something just to warm up. The soup this week is my “made from scratch” New England Clam Chowder. We also have Meat Chili available and is outstanding with added cheese, onions, and sour cream. Don’t let the wind blow you away and we will see you at the club.