DINING AT THE CB CLUB
DINING AT THE CB CLUB
Spring 2025
The current menu at the CB Club celebrates the rich bounty of Fall on the Central Coast, showcasing ingredients sourced from local farms and trusted purveyors dedicated to sustainable, high-quality produce. The Central Coast’s crisp autumn air and fertile soil deliver unparalleled flavors that shine through in every bite. From savory braised meats complemented by farmstead cheeses to vibrant salads featuring late-season herbs and fruits, the CB Club’s fall menu is a tribute to the abundance and craftsmanship of the region’s agricultural partners.
— Chef Ron Frazier
COLD STARTER
braised baby golden beets, avocado mousse, edible soil, preserved quince
local & imported cheese and & charcuterie
mixed green salad, ricotta salata, pomegranate dressing
red little gems, black garlic caeser, white anchovy, pan grattato
cirtrus salad, endive, pistachio, whipped ricotta, local citrus, dried olive
whipped burratta, sheeted apples, proscuitto di parma, aged basalmic, agretti, levain bread
tartare, smoked grenache dressing, shallot, cornichon, pecorino, ficell
focaccia with house made cultured miso apple butter, local fennel pollen, sea salt
tempura oyster mushrooms, ginger sambal dressing, furikake, pickled ginger
arancini, carnoroli rice, nduja, shallot jam, provolone
octopus pomegranate glaze, Butternut squash muhamarra, spiced walnut, pickled pomegranate
WARM STARTERS
maine lobster roll, bxe, celery root remoulade, apple, chervil
french dip, torpedo roll, emmental cheese, giardiniera aioli, fried sweet onion, horseradish, fries
wagyu burger, bread+ butter pickles, white cheddar, basil aioli, charred + marinaded onion, fries
SANDWICHES
ricotta gnocchi, garnet yam soubise, Brown butter, yam chips, mighty cap shitake
lamb bolognese, sourdough cavatelli, 12-month Manchego
striped seabass, lentils, clementine, hazelnut, spigarello
bone in kurobuta pork pork katsu, citrus brine, cabbage sotteteco, porcini velouté,
½ chicken or duck, warm bread salad
dry aged ribeye, juniper butter, broccoli chimichurri, soy demi glace
fillet, mushroom au poivre, kennebec fries, koji butter
MAINS
chai panna cotta, tuile, butterscotch, persimmon
pot de crème, gianduja chocolate, tahini caramel, crystalized white chocolate, hazelnuts
zeppole, passionfruit curd, whipped crème fraîche, raspberry suga
DESSERT
