Executive chef or general manager

JAMES CASSIDY

* * * * * * * n d P L S S eattle WA 9 8 1 7 8 • 772-***-**** •

*************@*******.***

*************@*****.***

Professional Summary

Dedicated professional with solid history in the food & beverage industry. In depth experience in management. The ability to handle and comprehend all aspects of related finance, both food & Labor costs. Extensive experience in purchasing and receiving. Certificate in advance food hygiene. Responsible for working directly with all ordering and proveyers. Love working directly with, and planning guests, and clients special events, as well as taking care of members specific dietary needs. I also have a great deal of experience in the areas of new openings, remolding, and reopening, of properties. Work History

Current;

Chef at Seattle Convention center

Executive Chef Sailfish Club of Florida June 2021 to December 2023

• Oversee all Food Operations of the club

• Responsible for Food & labor Costs

Director of Operational Consulting July 2018 to July 2021 S.Sherman And Associates 8335 East Hartford Drive

Scottsdale, AZ 85225

Director Of Food & Beverage / Executive Chef/ Club Manager, 12/2007 to 05/2018 Peninsula Papagayo, Costa Rica – Peninsula Papagayo, Guanacaste Costa Rica

• Gross annual sales in food & beverage of, over $4,000,000.00 with a 35% beverage to 65% food sales breakdown.

• Responsible for operations of the PPGY Food & Beverage, Including Prieta Beach Club, (4 food outlets, 3, full bar operations, Natural juice & smoothie bar, also serving liquor, plus special functions). Responsible for Marina Papagayo food & beverage operations. Including all special Functions, the Marina Restaurant & the bar operations.

• Achieved Division and departmental objectives including Revenue and cost controls. Responsible for annual budgets and the achievement of projected results. Achieved service and food standards through training and on site supervision of operation. Responsible for maintenance and renovation projects at the club.

• Responded to customer requests via telephone, email, and personal contact with guests and members. Responsible for all on and off site functions and special requests.

• Responsible for creative design for prominent guests and members functions including however not limited to, weddings, birthdays, private parties and off site catering.

• Worked with current POS systems to insure accurate reporting of financial reporting and inventory systems. Helped to identify new and more advanced POS system to improve operation.

• Responsible for the creation, and implementation of all menus including catering and special functions.

• Supported Chief Operating Officer with daily operational functions, and reports keeping him updated on all current and upcoming events at the club.

• Implemented testing and training features to use on final product, and guest service interactions.

• Worked directly with other departments, clients and management to achieve, and insure required results.

• Wrote and implemented a wine and spirits menu, with tastings for the staff and sales incentive programs.

• Responsible for creating a sommelier program in which we identified and supported staff members to attend a program to obtain a certificate as a Sommelier

• Responsible for creating a bi-weekly wine and spirits tasting for members, with the intention of introducing new wines and improving sales.

• Implemented a wine cuvee program with 18 bottles of wine available by the glass. Opening Executive Chef, 10/2003 to 11/2007

Four Seasons Resort Costa Rica At Peninsula Papagayo – Peninsula Papagayo, Costa Rica, Guanacaste

• Responsible for Latin style family restaurant, Fine dining Italian restaurant, Brazilian churrasco restaurant, Room service, Banquets, and staff cafeteria.

• Responsible for concept and design of Steak house restaurant, Sushi bar and lounge.

• Resigned.

• Produced a gross operating annual sales of over $7,500,000.00 Executive Chef, 07/1999 to 10/2003

Four Seasons Resort Hualalai – Kailua Kona, HI

• Took over opening of this 5 star resort Responsible for Fine dining, family restaurants, Banquets and room service. Won the Ivy award for the fine dinning restaurant.

• Gross annual sales of @ $10,000,000.00

Executive Chef, 10/1996 to 07/1999

Four Seasons Hotel Singapore – Singapore

• Responsible for Fine dining restaurant, Italian restaurant, Chinese restaurant, room service, and Banquets including Muslim Chinese and western food One year acting Food & Beverage manager. Executive Sous Chef, 06/1994 to 10/1996

Four Seasons Hotel Singapore – Singapore

Chef De Cuisine, 03/1989 to 06/1994

Four Seasons Hotel – Newport Beach, California

• Banquet Sous Chef, Restaurant Sous Chef Chef Tournont Chef de Cuisine for Pavilion Restaurant Italian and Mediterranean food Achieved Five Diamond award. Education

The Culinary Institute of America - Hyde Park, New York Associate of Occupational Studies Degree, Culinary Arts High honors and Perfect Attendanc

Oakton Community College - Oakton, Illinois

Personal Information

FAMILY NAME: CASSIDY

FIRST NAME: JAMES

MIDDLE NAME: QUINN

NATIONALITY: US CITIZEN

MARITAL STATUS: MARRIED

DZA Associates, LLC.

STRATEGIC PARTNER OF DAVID MEYERS ASSOCIATES

Chef’s Strength Analysis

1. Write a “Tasting Menu” incorporating all list ingredients plus any additional materials required to execute your “Tasting” menu. (10 covers; No time constraints) Use All Ingredients

Gulf Shrimp Baby Field Greens Truffle or Chili Oil Arugula Red Snapper Spinach Peaches or Pears Root Vegetables Duck Leg Wild Mushrooms Raspberries Lemon / Chocolate Loin of Veal Fiddlehead Ferns Tomatoes Goat Cheese Beef Tenderloin Artichokes Sherry Wine Vinegar Quail Egg Saffron & Fennel Pan Sautéed Gulf Shrimp

With Roasted Artichokes, Arugula, Baby greens, Oven roasted tomatoes, Sherry wine Vinaigrette Wine Suggestion: Meursault Chardonnay from Burgundy

Toasted Pecan crusted American Red Snapper, Wild Mushroom Risotto, Poached Quail Egg, Braised Spinach, Champagne Soubise Sauce

Wine Suggestion: Santenay Premier cru Pinot Noir

Crispy Muscovy Duck Breast and Confit of Duck Leg Parmentier, with Butter poached Fiddlehead Ferns, Grand Marinier Peach compote, & a Raspberry Gastric Wine Suggestion: Chateauneuf du Pape

Grilled Medallions of Boneless Veal Loin with Oven Roasted Root Vegetables, Gratinee with Midnight moon goat cheese with a Brandy Port Wine Reduction Wine Suggestion: Argentine Malbec Reserve

Pan Roasted Beef Tenderloin with Foie Gras, Black Winter truffle, Pommes Anna, Baby Vegetables, Roasted Cippolini Onions & Cabernet Franc Reduction Wine Suggestion: Oakville, Napa Valley, Cabernet Sauvignon

Preserved Lemon Pana Cotta with Candied Pine Nut dome, and Salted Carmel Chocolate Mousse Ice Cream, Fresh Berry Relish

Wine Suggestion: 20-year Tawny Port

DZA Associates, LLC.

STRATEGIC PARTNER OF DAVID MEYERS ASSOCIATES

2. The General Manager informs you that your food cost for the month is 6% over the budgeted cost for food. What is your reaction? How do you respond? 3. You began the month with $21,872 in food inventory, your food sales for the month were

$126,020, you purchased $51,674 in products and the month ending inventory was valued at $28,284.00. What is your food cost percentage for the month? 4. What is your philosophy in regard to requests for items not on the menu? 5. What is the required final rinse temperature for a dishwasher? 6. Explain your techniques for motivating your cooks? Reaction; Definitely one of Concern.

Follow up actions; First, we need to review, the end of month inventory, and compare it to previous months. We would need to visit and review the sales abstract for the month to ascertain top sellers and their associated costs., as well as accuracy in P.O.S. sales prices or any other anomalies. Review any special functions and costs. Review the costing and any possible purchasing / costs increases. We must make sure that current costings are accurate. We must review all waste logs. Review all staff meals to ensure that they are within budget.

Hold a meeting with all team members (culinary, accounting, and purchasing) to review and formulate a plan to prevent this in the future.

35.91 %

We are here to serve. If it is possible and within our capabilities if we have the product, we must do all we can to make the guest happy. This is the service industry. In the event for some reason i.e. we do not have the product on hand the chef should go out and speak with the guest to offer something else and or offer to get the product so on the next visit we can prepare the item for the guest. I would not ask my staff to do something I would not or could not do. Staff need to be treated with respect, if our staff is happy, they will work to ensure our members are content and happy. I am very hands on and love to teach as well as learn from the staff. I find if we are working towards a common goal and are always pushing to improve, the staff stays engaged and happy. I love to celebrate the staff’s birthdays or other life events with a simple cake, I buy at the store, during our daily briefings. I feel that the staff needs to know I am the same as they are I put my pants on one leg at a time, it is just my responsibilities are different. We need to treat our staff as part of our extended family remaining firm, fair, and open.

180 degrees F

DZA Associates, LLC.

STRATEGIC PARTNER OF DAVID MEYERS ASSOCIATES

7. List five (5) ways you keep your menus, leadership methods and equipment knowledge current.

8. What recent kitchen renovations have you managed and/or what equipment have you purchased recently that has helped advance your production methods & modernize menu programing?

9.ESSAY –

Please tell us what personal and professional qualities you bring that distinguish you to be a great leader in a Club Culinary program. How would you organize and develop and improve a culinary program? Please share your vision while respecting the existing policies and traditions. How would you motivate the staff to buy-in to your program while advancing the culinary team’s commitment to learning the new team culture?

Personally, I am a down-to-earth well-balanced person. I believe in treating others as I would like to be treated. Respect is a very important part of the way I behave towards people. I strive to be the best when it comes to service and my interaction with guests and staff. Redesigned an area of the kitchen to fit a sushi area for the new sushi concept. This included purchasing all equipment, organization and set up of the area. Purchasing of the equipment set up & organization of new pizza concept. Purchase of automatic slicer to increase production. Purchase of portable grills and flat tops. For outside functions we would rent. Renting this equipment one time paid for one unit. In six months, we owned all the equipment and did not need to rent again. Purchased new banquet equipment for buffets to improve menu selections as well as presentations. Redesign of kitchen to increase production and speed. Installed 2 removable tables for plate presentation At Expediters station.

• Review current food trends through social media, Art Culinaire, on line media etc.…

• Visiting other Restaurants with similar styles of food as well as cutting edge locations

• Affiliations like the ACF, as well as the Chaine des Rotisseur.

• Taking on line classes and other programs dealing with staff relations

• Continue to improve through research of new equipment and product both food and physical

• Use the knowledge of the people we work with to tap into the knowledge our staff has.

• I also do a lot of on-line net working with chefs I know as well as chefs I have worked with in the past.

• Working closely with HR also helps to improve leadership skills.

• Communication with staff is also key to keeping my leadership skills on edge. DZA Associates, LLC.

STRATEGIC PARTNER OF DAVID MEYERS ASSOCIATES

Professionally, I have worked for top companies that pride themselves in the work they do. This is important to me as I want to be part of a team that strives to be the best, while being fair, caring, & sincere. I have achieved, with the culinary and front of the house teams several goals which we had set for ourselves. We achieved the 5 diamonds, as well as the ivy award. We have won multiple awards and competitions. We have been able to change restaurant concepts as well as introduce new concepts such as pizza, sushi, full-service juice bar as well as many other things. The organization of the kitchen and staff is key to success. Daily briefings with the culinary management staff to discuss all current and up coming events. At this time, we will work to develop a strong working bond, and more importantly trust. It is important that we work to develop Managers, & staff through training, and individual growth programs. Reviews as to how an employee is progressing are very important as well. Each specific area, for example The Hickory Grill, we must meet on a weekly or bi-weekly basis to discuss the menu service and product to Identify in what areas do we need to improve. This is also a great time to look at & discuss any possible improvements to the physical environment or Kitchen / front of the house set up. The front of the house should be involved as well to ensure that all concerns or achievements are discussed. This is a great time for brainstorming new ideas. One of the first priorities is to meet with the GM, and Assistant GM as well as the F&B Manage to identify, & properly plan any improvements or changes.

It is essential that the senior management be involved in any plans being made to ensure we are all moving in the same direction. Training & teaching is one of the best ways to keep the staff motivated. Open communication is very important as well. The staff must know that we are here to support, develop and work side by side with them. Involving the team in the kitchen operation is important as they will take ownership of their respective areas. Helping with cooking classes, menu development, chefs’ tables, and kitchen maintenance will give employees a greater sense of being part of the team.

I bring to the table a solid track record. I am very competent in all areas of the kitchen. I have a great respect for our industry and the people in it. We must allow our staff to develop and flourish. Working together we can achieve the desired goals we set for our team and work with other departments to develop an amazing team that works together. I often tell staff that we (the entire team from the bell men to the housekeeping), are one team. If one area fails, we all fail so working together to ensure that we are supporting each other is the key to success. I am an excellent candidate for this position as I am a strong leader, with an extensive background in the areas your club requires. I love new challenges and the opportunity to work with the team to achieve the results needed. My career shows a history of being able to get the job done with a smile on my face.

Porfolio of Executive Chef

James Cassidy

Chef James

I have lived in several countries and traveled to many more. Food has always been the driving force in my life. Creativity and working with new and different products are a true passion of mine. My experience with Asian & Latin foods is extensive. I am formally trained in French and Italian classic and cutting-edge cuisines.

I am a graduate of the Culinary Institute of America. There I achieved a 3.89 grade point average. At Graduation I received the award for most outstanding performance.

After finishing school I joined the Four Seasons. Starting as a line cook and moving up to eventually become the Executive Chef of the F.S. Singapore. I worked with the four seasons in several countries as well as in the U.S. I worked for the ownership of the F.S. Costa Rica as the

“Chef & B” There I ran the Prieta Beach Club as well as several different operations in the Peninsula Papagayo Marina.

I also worked with Sherman & Associates in the roll of consultant. Covid unfortunately brought the end to Sherman & Associates. I took on the roll consulting in several different clubs, before deciding to accept the roll as Executive Chef at the Sailfish Club. Consulting was a great experience; however my heart is in the kitchen.

I bring a vast amount of culinary experience, and a unique perspective and understanding to any operation. I am extremely hands on in the approach to food . I have trained many of the Four Seasons Chefs as well as Chefs in several clubs in the industry. I am devoted, hardworking and very dependable.

Lobster Ceviche

Grilled Dover Sole with sundried Tomatoes, Italian Stone olives Fresh dill, Braised Fennel, & saffron Puree potatoes Grilled Wagu beef Tenderloin, Serverd over Pommes Anna, with Seared Foie Gras, shaved Black Truffel Roasted Shallots, and baby vegetables Red wine sauce

OSSOBUCO MILANESE, Veal Shank Braised in tomato & port wine until tender, Served with the braising liquid, saffron Risotto, Charred Broccolini, & traditional Gremolata

Seared Jumbo Scallops & Shrimp with Herb Risotto, Sauteed Asian Mushroom Mix, Roasted Cipollini Onions & Artichoke Hearts

Open Faced Butternut Squash & Pecan Ravioli

Angel hair pasta with Osetra caviar, Lemon olive oil, Cream fraiche, poached egg, & Chives, Red Snapper with Pickled Aji Chili puree, ( a little sweet & spicy) Sweet Maui Onion, Ponzu Sauce, Baby Cucumbers, Beet Chips, Cherry Tomatoes& Chives Avocado, Heirloom Tomatoes, Fresh Mozzarella, Roasted Portobello Mushrooms, Fresh Mint & Basil, Balsamic syrup, And EVO, Black Pepper A& sea salt Sliced Roasted Beets, Baby Arugula, Crispy Bacon Whipped Goat Cheese, Toasted Walnuts, and Sweet onions

The Wedge

Caprese Salad, Fresh Mozzarella Cheese Heirloom Tomatoes, E.V.O.O, Baby Arugula, Fresh Black Pepper & Balsamic Syrup

Smoked Cheshire Double Pork Chop, Sweet Potato & Apple Hash, White Asparagus, Broccolini, Brandy Pork Jus Crab Louie Tower

Fresh Homemade Crepes Filled With Shrimp, Lobster, Scallop, Shitaki Mushroom, & Crab Meat. Bechamel Sauce, Asparagus

Braised Chickpeas

Pasta Carbonara with Oven Roasted Tomatoes

Spicy Tuna Roll

Keto Roll

Cucumber Roll

Sushi Roll, “the Claw”

SOUPS

PAUL BOCUSE SOUP

AUX TRUFFLES

LOBSTER BISQUE ROYAL

APPETIZERS

FRENCH ONION SOUP AU

GRATIN

CLAM CASINO

CHERRY STONE CLAMS, CRISPY BACON, BREAD

CRUMBS & PARSLEY

SLOW BRAISED PORK BELLY BABY

LETTUCE, APPLE COMPOTE, BEER

BATTERED ONION RING

& PORK JUS REDUCTION

ESCARGOT

BLACK TRUMPET DEMI, BROWN SAUCE BEURRE MONTE,

GARLIC, PARSLEY, SHALLOTS, PEPPER FLAKES, HERB DE

PROVENCE, PERNOD & TOAST POINTS

CHILLED OYSTERS

HALF DOZEN

SHRIMP COCKTAIL FIVE

POACHED SHRIMP ON

SHAVED ROMAINE &

COCKTAIL SAUCE

1338 WINE PLATTER HUMBOLDT FOG

GOAT CHEESE, AGED MAYTAG BLUE,

CAMEMBERT, PROSCIUTTO, HONEYCOMB,

FRUITS, CRACKERS & TOAST

SEAFOOD TOWER

STONE CRAB, JUMBO SHRIMP,

FRESH SHUCKED OYSTERS, CHILLED MAINE LOBSTER

Served with Lemon, Cocktail, Mustard & Mignonette Sauces SALADS

SIGNATURE CRAB AVOCADO

JUMBO LUMP CRAB MEAT, DICED AVOCADO, TOMATOES & CHIVES SERVED WITH MUSTARD SAUCE

HEIRLOOM TOMATO &

CUCUMBER SALAD

MICRO ARUGULA, BABY LETTUCE, FETA

CHEESE

E.V.O.O., SEA SALT &

BALSAMIC GLAZE

BABY ICEBERG WEDGE

TOMATO, RED ONION,

APPLEWOOD SMOKED BACON

& 1338 BLUE CHEESE VINAIGRETTE

FROM THE SEA

ARCTIC SALMON LEMON PEPPER SNAPPER

YELLOW FIN TUNA STEAK SWORDFISH STEAK

LEMON BUTTER LOBSTER TAIL

FISH PREPARATIONS: GRILLED, SAUTÉED OR BLACKENED

FROM THE LAND

8/10 WAGYU NEW

YORK STRIP LOIN

16 OZ.

CHESHIRE PORK

CHOP 14 OZ.

8/10 WAGYU FILET MIGNON

6 OZ. OR 8 OZ.

PRIME BONE-IN FILET

9 OZ.

SICILIAN

HALF-ROASTED CHICKEN

PRIME AGED

COWBOY RIBEYE 18

OZ.

BONELESS DUCK

DOUBLE CUT RACK OF

LAMB CHOPS

AVAILABLE PORTIONS 1, 2, 3

SURF AND TURF

ADD LEMON BUTTER

LOBSTER TAIL TO ANY

OF THE ABOVE

TEMPERATURES

PITTSBURGH: RAW COLD CENTER RARE:

VERY RED, COLD CENTER MEDIUM RARE:

RED, WARM CENTER

MEDIUM: LIGHTLY PINK, HOT CENTER MEDIUM

WELL: COOKED THOROUGHLY WELL DONE: NO

PINK

SIGNATURE SAUCES

BÉARNAISE BORDELAISE AU POIVRE VERT TRUFFLE PORT DEMI CHIMICHURRI 1338 STEAK SAUCE BONE MARROW BUTTER CAJUN SPICE BLUE CHEESE CRUST MUSHROOM RAGOUT

A LA CARTE SIDE DISHES

TRUFFLE RISOTTO BAKED LOBSTER

MAC & CHEESE

HOUSEMADE

ZUCCHINI FRIES HOMEMADE

HASH BROWNS

CAULIFLOWER ALFREDO

AU GRATIN HOMEMADE

MASHED POTATOES

HERB-ROASTED

MUSHROOMS FRESH SPINACH

CREAMED OR SAUTÉED

CREAMED CORN WITH APPLEWOOD

SMOKED BACON & PARMESAN CRISPY POTATO SKINS

BACON & CHEDDAR

MAPLE-GLAZED

SWEET POTATOES

BEER-BATTERED

ONION RINGS

GRILLED OR

STEAMED ASPARAGUS

ROASTED VEGETABLE

SUCCOTASH

HONEY-GLAZED

CARROTS

TRUFFLE PARMESAN

FRIES

1338 LOADED

BAKED POTATO

STEAMED JASMINE RICE

PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES SO WE CAN PROPERLY ADDRESS THEM. OUR STEAKS, BURGERS, AND SEAFOOD ARE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. THERE IS A SERIOUS RISK ASSOCIATED WITH CONSUMING RAW OYSTERS. IF YOU HAVE CHRONIC LIVER, STOMACH, OR BLOOD ILLNESS OR HAVE IMMUNE DISORDERS, YOU ARE AT GREATER RISK OF

SERIOUS ILLNESS FROM RAW OYSTERS AND SHOULD EAT FULLY COOKED OYSTERS. IF UNSURE OF YOUR RISK, CONSULT A PHYSICIAN. DINNER

SOUPS

Cup Bowl

SOUPOFTHEDAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 7 SIGNATURECONCHCHOWDER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 8 LOBSTERBISQUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 9 VICHYSSOISE u. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 8 GAZPACHO uÆ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 8 STARTERS

BRAISED PORK BELLY u 16 Slow-Cooked Pork Belly, Kimchi Slaw, Kumquats Silk, Frisée & White Balsamic Syrup CRISPY SHORT RIB RAVIOLI 16 Stuffed Short Rib Ravioli, Oven Roasted Tomato & Braising Jus HALF-DOZEN FRESH OYSTERS (SHUCKED OR BROILED) 22 Fresh-shucked Oysters with Mignonette, Cocktail Sauces & Fresh Lemon or Broiled with Roasted Garlic, Herb Butter & Melted Parmesan Cheese SEARED SCALLOPS 18 Seared Scallops, Smoked Corn Relish, Balsamic Stout Glazed & Thick-Cut Bacon GOAT CHEESE FILO 17 Goat Cheese Wrapped in Filo, Onion Marmalade, Butternut Squash Cream, Toasted Pecan & Arugula Salad CRAB LOUIE TOWER 26 Fresh Smashed Avocado, Crumbled Egg Yolk, Jumbo Lump Crab, Frisée & Crab Louie Sauce WINE PLATTER 20 Humboldt Fog Goat Cheese, Aged Maytag Blue, Camembert, Prosciutto, Honeycomb, Fruits, Crackers & Toast

. 16 POACHED SHRIMP COCKTAIL u

Strawberry Jerk Cocktail Dipping Sauce

SMOKED SALMON 16 Traditional Garnish & Homemade Bagel Chips

SPINACH CROQUETTES 16 Sautéed Trumpet Mushroom, Fig Compote & Aged Balsamic SALADS

CLASSIC CAESAR . 14 Hearts of Romaine, Herb Croutons, Shaved

Parmesan & Caesar Dressing

BABY WEDGE SALAD 14 Baby Iceberg Lettuce, Crumbled Gorgonzola Cheese,

Roasted Tomatoes, Applewood Bacon

& Homemade Blue Cheese Dressing

BURRATA CAPRESE 16 Baby Arugula, Heirloom Tomatoes, E.V.O.O.

& Balsamic Glaze

HONEY ROASTED PEAR 16 Baby Green Lettuce, Fresh Figs, Cherries,

Toasted Walnuts & White Balsamic Dressing

JUMBO LUMP CRAB & AVOCADO 28

Jumbo Lump Crab, Sliced Avocado, Grapefruit

Sections, Cherry Tomatoes & Watercress, Mustard

Sauce, Homemade Cocktail Sauce & Lemon Wedge

AHI POKE BOWL . 23 Sesame Crusted Ahi Tuna, Sticky Rice,

Romaine, Avocado, Scallions, Julienne Cucumbers,

Carrots, Ponzu Sauce & Spicy Mayo

WARM BRUSSEL SPROUT CAESAR 18

Sautéed Brussels Sprouts, Applewood Smoked,

Bacon Lardons, Cherry Tomatoes, Focaccia

Croutons, Parmesan Cheese & Caesar Dressing

ADDITIONAL PROTEIN SALAD DRESSING

Balsamic

Ranch (or Spicy Ranch)

Citrus Vinaigrette

Raspberry Walnut Vinaigrette

Chicken: 8

Steak: 24

Tempeh: 4

Fish: 16

Shrimp: 10

Thinly Sliced Prosciutto: 5

Caesar

Honey Orange

Blue Cheese

Items above may be grilled or blackened Thousand Island

(does not include prosciutto)

DINNER

GRILL

GRILLED FILET 46 Rosemary Potato Smash, Caramelized Mix Mushrooms,

Pearl Onions, Glazed Carrots & Blackberry Demi

SMOKED PORK CHOP 40 Sweet Potato and Apple Hash, White Asparagus,

Broccolini & Brandy Pork Jus

ROSEMARY & GARLIC GRILLED LAMB CHOP 46 Parmesan Roasted Potatoes, Honey Glazed Carrots,

Confit of Tomatoes & Whole Grain Mustard Lamb Jus

SAILFISH CLUB STEAKHOUSE BURGER 21 Mixed Greens, Onion Ring, House Burger Sauce, Toasted Brioche Bun,

& Beer Battered Onion Rings

COUNTRY FRIED CHICKEN 24 Warm Cornbread, Baked Beans & Collard Greens

CRISPY STUFFED VEAL CHOP 48 Stuffed with Sundried Tomato, Asiago Cheese, Artichoke Hearts. Sweet Corn Risotto, Grilled Asparagus, Braised Leeks

& Port Wine Reduction

CHICKEN OR VEGETABLE CURRY 23 Yellow Curry Sauce, Steamed Basmati Rice,

Sides of Mango Chutney, Dried Currants & Toasted Coconut BONELESS HALF DUCK 36 Sofrito Rice, Sautéed green Beans, Apricot & Orange Glaze SAUTÉE

FISH OR CRISPY ARTICHOKE TACO 22 Blackened or Grilled, Mango Slaw, Sliced Onion,

Flour or Corn Tortillas & Chipotle Mayo

SAILFISH CLUB CRAB CAKES 32 Orzo Pilaf, Spinach & Key Lime Aioli

MISO GLAZED SALMON 38 Baby Corn, Bok Choy, Broccolini & Sesame Jasmine Rice SEAFOOD CRÊPES 30 Sautéed Shrimp, Lobster, Crab, Shitake Mushrooms, Lemon Bechamel & White and Green Asparagus Tips

BRAISED CHICKPEAS 28 Celery, Carrots, Onion, Red Peppers, Sautéed Swiss Chard, Toasted Rustic Baguette & Wild Rice Popcorn

TRUFFLE CRUSTED U 10 SCALLOPS 36 Coconut Carrot Puree, Tri-color Roasted Cauliflower, Hazelnut Emulsion & Potato Waffle Chips PASTA CARBONARA 28 Rigatoni Pasta, Crispy Pancetta, Green Peas,

Sundried Tomatoes, Pecorino & Romano Cheese

SOY & BUTTER POACHED HALIBUT 42 Saffron Potato Shells, Smoked Eel, Pickled Apple,

Sugar Snap Peas, Black Sea Salt & E.V.O.O.

Please inform your server of any food allergies. Our steaks, burgers, and seafood are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. There is a serious risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach, blood or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician. 4 VEGETARIAN u GLUTEN-FREE VEGAN ‘ SPICY

MIXED GREEN SALAD : $12.50

Tomato, Cucumber, Carrot & Red Onion

Steak or Fish: $10

Chicken: $7

Tuna or Chicken Salad: $5

CRUDITÉ & HUMMUS PLATTER : $13

HOMEMADE CHIPS, SALSA &

GUCAMOLE : $14

FR U T A FR ESCA : $9

Chili, Lime & Salt

NACHOS : $14

Add: Chicken $7 or Beef $7

AHI POKE BOWL : $19

SA N DW I C HE S

SANDWICH BAR : $12

BLT, Chicken Salad, Tuna Salad,

Ha m or Sliced Turkey

+ Add Cheese: American, Swiss, Provolone

or Pepper Jack .50

HOT SANDWICHES

SFC CLASSIC BU R G E R : $10

HOT DOG : $10

BUFFALO CHICKEN WRAP : $14

GRILLED CHICKEN SANDWICH : $12

GRILLED CHEESE : $7.50

CHICKEN CAESAR WRAP : $14

EN T RÉE

CHEESE QUESADILLA : $12

Add: Chicken $6 or Steak $10

BL A CK E NE D FISH SA N D W I C H : $16

WINGS : $13

Buffalo, Jerk, or Teriyaki

+ Carrots & Celery Sticks with Ranch

and Blue Cheese

SIDES

FRIES

BA G OF CHIPS

ON I ON RINGS

FRUIT

JU I C E

GR E E N EN ER G I ZER

Kale, Cucumber, Ginger, Lemon, Green Apple

RE D ZEPPELIN

Red Beets, Green Apple, Ginger, Kale,

Grapes & Carrot

ST R A W B E R R Y FIELDS

Strawberry, Mango, Orange,

Pineapple, Grapes

SW E E T S

MILKSHAKES : $5.50

Chocolate, Vanilla & Strawberry

SORBET : $5.50

Coconut, Grapefruit, Mango,

Pomegranate & Lemon

ICE CR E A M CU P : $3.50

Chocolate and Vanilla

ICE CR E A M SA N D W I C H : $3.50

Chipwich & Oreo Cookie

CA N D Y BA R S : $3

Snickers & Reese's Peanut Butter Cup

BE VE R A G E S

AR I Z O N A TEA

Lemon, Raspberry, Arnold Palmer

GATORADE

SO D A

Gandona Wine Dinner 2/2/22

Chardonnay

Sesame and Thai basil Tuna Tartare Avocado Cream

Tear Drop

Pepper dusted Jumbo Scallop with Citrus Dill Salad, Passion fruit & Yuzu Pearls Black Oval

Rose

Garlic & Thyme poached Pumpkin Swordfish with Pumpkin Gnocchi Cab 1

Ravioli of boneless Beef Short Rib Port Wine Reduction Gremolata Cab 2

Roasted Boneless Lamb loin with confit of Fingerling Potatoes cabernet syrup Cab 3

Cheese Course

LUNCH

SOUPS

Cup Bowl

SOUPOFTHEDAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 7 LOBSTERBISQUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 9 SIGNATURECONCHCHOWDER u . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 8 VICHYSSOISE u. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 8 GAZPACHO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 8 STARTERS

SMOKED SALMON 16 Traditional Garnish & Homemade Bagel Chips

FRESH HERB & VEGETABLE SUMMER ROLLS uÆ 11 Mango, Basil, Lettuce, Bell

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