Food & Wine

“Every week the staff and I try to live up to the challenge of making sure we offer members a variety of things. We see it as an opportunity to enrich and expand on their experience. I like to take classics and add a twist so members are trying new things but are still in their comfort zone. For example, I’ll do a Veal Oscar and kick it up by topping it with jumbo crabmeat. Or I’ll serve steak frites with hand-cut potatoes mixed with truffle oil, Parmesan cheese and fresh herbs.”