Cypress Lounge

Dining Menus

360 BREAKFAST PLATE
Two eggs* served with breakfast potatoes, apple 
wood smoked bacon, fresh fruit, and choice of white 
or wheat toast 

CLASSIC FRENCH TOAST
Two slices of classic style cinnamon French toast 
served with maple syrup and apple wood smoked 
bacon 

BUILD YOUR OWN OMELET*
Your choice of four ingredients, served with fresh fruit and a 
choice of white or wheat toast. Choose four ingredients sautéed 
peppers, tomatoes, onions, spinach, bacon, ham turkey, 
cheddar cheese, Swiss cheese, mushrooms

HAM & EGG* CROISSANT
Toasted croissant topped with thinly sliced ham, 
scrambled eggs, vine ripe tomatoes, and cheddar 
cheese served with seasoned breakfast potatoes 

BAGEL WITH SMOKED SALMON
Toasted bagel served with Duck Trap smoked 
salmon, capers, shallots, tomato slices, cream cheese, 
baby watercress 

AVOCADO TOAST
Choice of wheat or white toast, balsamic glaze, 
avocado, tomato, and micro greens- add an egg* as 
you like 

SALADS 

Martini Caesar 
Crisp romaine lettuce, parmesan cheese, garlic rosemary croutons, Caesar dressing 

Chefs Salad 
Boston bibb lettuce, hard-boiled egg, tomatoes, cheddar-jack, ham, turkey, cucumber, truffle ranch 

Berry Salad 
Mixed berries, hazelnuts, mixed greens, goat cheese, blueberry vinaigrette 

Add a protein to any salad

Add Chicken* | Add Shrimp* | Add Salmon* 

HANDHELDS 

Blackjack Chicken Sliders
Blackened chicken, pepper jack cheese, garlic aioli, sweet slider bun 

Citrus Turkey Club
Thinly sliced turkey, bacon, lettuce, tomatoes, cheddar 
cheese, avocado aioli on toasted wheat bread 

Blackened Mahi Sandwich 
Pan seared Mahi-Mahi on a toasted Kaiser roll, caper 
remoulade, lettuce & tomato 

Portobello Sandwich 
Grilled Portobello mushroom, topped with goat cheese, roasted bell 
peppers and a balsamic glaze served on marble rye

Reuben Sandwich 
Corned beef, sauerkraut, swiss cheese, served with thousand island 
dressing on marble rye bread

Shrimp Bahn Mi Sandwich
Chilled shrimp, jicama, cucumbers, carrots, cilantro, rice wine 
vinaigrette and harissa aioli on crispy baguette 

APPETIZERS

She Crab Soup
Sherry reduction, crab claw meat, tomato, chives

Soup De Jour
Soup of the day

Bahamian Conch Fritters 
Accompanied with zesty lime aioli

Fish & Chips Bites
Club-made malt vinegar tartar sauce

Roasted Jalapeno Bacon Puffs
Puff pastry stuffed with roasted jalapeno bacon cream
cheese and a raspberry jalapeno sauce 

BURGERS 

Choice of Side: Regular Fries, Sweet Potato Fries,
Fruit Salad, or Steamed Asparagus, Truffle Fries ($2.5)

Jalapeno Burger 
Grilled black angus burger topped with 
with jack cheese , jalapeno chips, 
sriracha ketchup, bib lettuce, tomato 

Classic Burger
Grilled black angus burger topped with 
cheddar cheese, bib lettuce, tomatoes  

Farmer Burger 
Grilled black angus burger topped with fried egg,
raw white onions, bacon, bib lettuce, tomato, and bacon 

ENTREES 

Ahi Tuna Tartare* 
Avocado, red onion, cilantro, pickled ginger, seaweed salad,
yuzu emulsion, sweet soy and wonton crisps

Shrimp & Pancetta Pasta
Pan seared shrimp, pancetta, fresh linguini pasta, semi sundried
tomatoes, garlic herbs, white wine and butter 

Summer Squash with Warm Lentils 
Sautéed lentils, roasted balsamic vegetables, fresh spinach,
roasted zucchini, yellow squash & crispy shallots

FIT START 

A collaboration between our fitness center and culinary team to bring a 
selection of menu items that are healthy, clean living options 

CUCUMBER AVOCADO SALAD 
Mixed field greens tossed with balsamic vinaigrette topped with cucumber, 
avocado, herbs, capers and olive oil (calories 311)

LION'S MANE GALETTE 
Pan seared Lion's Mane Mushroom with lemon thyme aioli (calories 398)

PISTACHIO CRUSTED SALMON* 
Pistachio encrusted salmon served with cauliflower rice and sautéed baby kale, 
finished with lemon infused olive oil (calories 619)

STEAK TIPS* 
Pan seared filet mignon tips, tossed with creminimushrooms zucchini, yellow squash, concasse tomatoes, rosemary, and extra 
virgin olive oil (calories 441)

CITRUS HONEY GLAZED CHICKEN 
Pan seared chicken breast served with jasmine rice and steamed broccoli, 
finished with honey orange juice glaze (calories 392) 

SALADS 

Martini Caesar 
Crisp romaine lettuce, parmesan cheese, garlic rosemary croutons, Caesar dressing 

Chefs Salad 
Boston bibb lettuce, hard-boiled egg, tomatoes, cheddar-jack, ham, turkey, cucumber, truffle ranch 

Berry Salad 
Mixed berries, hazelnuts, mixed greens, goat cheese, blueberry vinaigrette 

Add a protein to any salad

Add Chicken* | Add Shrimp* | Add Salmon* 

APPETIZERS

She Crab Soup
Sherry reduction, crab claw meat, tomato, chives

Soup De Jour
Soup of the day

Bahamian Conch Fritters 
Accompanied with zesty lime aioli

Fish & Chips Bites
Club-made malt vinegar tartar sauce

TRUFFLE FRIES
Tossed with parmesan, parsley, and truffle oil

HANDHELDS & BURGERS 

Choice of Side: Regular Fries, Sweet Potato Fries,
Fruit Salad, or Steamed Asparagus, Truffle Fries ($2.5)

BlackJack Chicken Sliders
Blackened chicken, pepper jack cheese, 
garlic aioli, sweet slider bun

Jalapeno Burger 
Grilled black angus burger topped with 
with jack cheese , jalapeno chips, 
sriracha ketchup, bib lettuce, tomato 

Classic Burger
Grilled black angus burger topped with 
cheddar cheese, bib lettuce, tomatoes  

Farmer Burger 
Grilled black angus burger topped with fried egg,
raw white onions, bacon, bib lettuce, tomato, and bacon 

FIT START 

A collaboration between our fitness center and culinary team to bring a 
selection of menu items that are healthy, clean living options 

CUCUMBER AVOCADO SALAD 
Mixed field greens tossed with balsamic vinaigrette topped with cucumber, 
avocado, herbs, capers and olive oil (calories 311)

LION'S MANE GALETTE 
Pan seared Lion's Mane Mushroom with lemon thyme aioli (calories 398)

PISTACHIO CRUSTED SALMON* 
Pistachio encrusted salmon served with cauliflower rice and sautéed baby kale, 
finished with lemon infused olive oil (calories 619)

STEAK TIPS* 
Pan seared filet mignon tips, tossed with creminimushrooms zucchini, yellow squash, concasse tomatoes, rosemary, and extra 
virgin olive oil (calories 441)

CITRUS HONEY GLAZED CHICKEN 
Pan seared chicken breast served with jasmine rice and steamed broccoli, 
finished with honey orange juice glaze (calories 392) 

DESSERT

Key Lime Pie 
Whipped cream & graham cracker crust

Salted Caramel Crème Brulée 
Salted caramel brulee with a dark chocolate shortbread 

Apple Cobbler
Warm cobbler with a sugar cookie topping and vanilla ice 
cream 

Chocolate Almond Coffee Praline Cheesecake 
Whipped vanilla bean cheesecake with a chocolate 
Kahlua center dipped in a chocolate almond praline 
crunch topped with coffee cremeux 

AFTER DINNER COCKTAILS

Espresso Margarita
Don Julio Blanco, Cointreau, Kahlua, and espresso 
served over a large ice cube

Up All Night
Baileys Irish Cream, Peanut Butter Skrewball Whiskey 
and Kahlua liqueur, cold brew

Espresso Martini
Ketel One vodka, espresso, coffee and chicory syrup 
garnished withcoffee beans 

Brandy Alexander
Crème de cacao and vanilla, Brandy-based cocktail 
shaken with ice cream 

Wine Selections

Sparkling & Champagne

Avisi Prosecco, Veneto, Italy NV

Chandon, Brut, California NV 

Chandon, Brut, Rosé, California NV 

Faire La Fete Rose Brut NV

Mumm Brut Prestige, Napa California, NV

Luc Belaire Brut Gold, Burgundy, France NV

Recaredo Brut Nature Cava Gran Reserva, Spain '13

Taittinger, Brut Champagne, France NV

Veuve Clicqout Ponsardin, Brut, Champagne, France NV

Möet & Chandon, Impérial, Brut NV

Möet & Chandon, Rosé Impérial, Brut NV

Veuve Clicquot Rosé Cuvée Reserve NV

Ruinart Brut, Blanc de Blancs, Champagne, France, NV

Ruinart Rose Brut, Champagne, France, NV

Perrier Jouer Grand Brut, Champagne, France, NV

Le Kool Blanc de Blanc, Champagne, France, NV

Le Kool Rose, Champagne, France, NV

Le Kool Grand Cru, Champagne, France, NV

Dom Perignon, Brut, Champagne, France '08

Pinot Noir

Silver Gate, California '19

Meiomi, California '17

Acrobat, Oregon '18

La Crema, Monteray '19

Chehalem, Willamette Valley '19

Böen, Russian River Valley '20

Mer Soleil Reserve, Santa Lucia Highlands, California '18

Domaine Pierre Gelin, Clos de Meixuele, Gevrey Chambertin '17

Micheal Magnien, Morey St. Denis, Burgundy '17

Belle Glos, Eulenloch, Napa Valley '18

Belle Glos, Clark & Telephone, Santa Maria Valley '19

Belle Glos, Las Alturas, Santa Lucia Highlands '19

Belle Glos, Dairyman, Russian River Valley '19

Towmey, Russian River Valley '18

Merlot

Firestone, Santa Ynez Valley '19

Duckhorn Vineyards, Napa Valley '17

Roth, Sonoma County '15

Merryvale, Napa Valley '17

Cakebread Cellars, Napa Valley '16

Rombauer, Napa Valley '18

Darioush, Napa Valley '14 

Pinot Grigio

Casa Lunardi, Delle Venezie, Italy '21

Alto Veneto, Italy '20

Santa Margherita, Alto Adige, Italy '19

Malbec

Alta Vista, Mendoza, Argentina '20

Terrazas, Mendoza, Argentina '20 

Riesling 

Bex, Nahe, Germany '18 

Chateau St. Michelle, Columbia Valley, WA '21

Schloss Vollrads, Mosel, Germany, '19

Cabernet Sauvignon

Silver Gate, California

Roth, Alexander Valley '19

Justin Vineyards, Paso Robles '19

J. Lohr Hilltop Paso Robles '19

Austin Hope, Paso Robles '20

Rutherford Ranch Napa Valley '18

Justin Isosceles, Paso Robles '18

Silver Oak, Alexander Valley '17

Caymus Vineyards, Napa Valley '20

Cakebread Cellars, Napa Valley '19

J Lohr Signature, Paso Robles

Ghost Block Single Vineyard Yountville, Napa Valley '19

Rombauer Diamond Selection, Napa Valley '17

Daou Soul of a Lion, Paso Robles, Adelaida District '18

Colgin Tychson Hill, Napa Valley '16

Sauvignon Blanc 

Stingray Bay, Malborough, New Zealand '21

Chalk Hill, Sonoma County, California '20

Greg Norman, Malborough, New Zealand '21

Kim Crawford, Malborough, New Zealand '21

Cloudy Bay, Marlborough, New Zealand '21

Cake Bread Napa Valley '21

Chardonnay

Silver Gate, California '18

Chalk Hill, Sonoma County '20

Sonoma-Cutrer, Russian River Valley '20

Chateau St. Michelle, Columbia River Valley '18

Chamisal Vineyards, Santa Rita Hills, California '16

The Roost, Blue Heron Vineyards, Mendocino County '17

Ramey, Russian River Valley '19

Rombauer Chardonnay, Carneros '19

Stags' Leap Winery Napa Valley, '19

Outstanding Reds

Louis Jadot Beaujolais-Villages '20

Urbina, Crianza, Rioja, Spain '12

Santi, Amarone della Valpolicella, Veneto '16

Banfi, Brunello di Montalcino, Tuscany '16

Atteca Armas, Oldvine Garnacha, Catalayud, Spain '17

Masi, Amarone della Valpolicella, Veneto '16

Langmeil, Valley Floor, Barossa Valley, Australia '14

 

Outstanding Whites

Folonari Moscato, Veneto Italy, '19

Sokol Blosser Evo Lucky No. 9, Oregon, NV

Tyrell's, Semillon, Hunter Valley, Australia '19

Matthiasson, Ribolla Gialla, Matthiasson Vineyard,

Napa Valley '18

Red Blends

Locations CA, California, NV

Chateau Chapelle D'Alienor, Bordeaux Superieur

Taken, Napa Valley '19

Quest By Austin Hope Paso Robles '20

Chalk Hill Estates, Sonoma County '17

Justin Vineyards, Justification, Paso Robles '16

Justin Isosceles, Paso Robles '18

Chateau Batailley, Paulliac, Bordeaux '14

Justin Isosceles Reserve, Paso Robles '15

Zinfandel

St. Francis, Old Vine, Sonoma '18

Rombauer, California '19

St. Francis, Reserve, Dry Creek Valley '17

Rosé

Whispering Angel, Château D'Esclans, Côtes de Provence '21 

Château D'Esclans, Côtes de Provence '19

CLUB CRAFT COCKTAILS

Regal Apple Cobbler
Enjoy a taste of fall with a spiked apple cider featuring Crown Royal Regal Apple well-balanced with flavors of apple, orange, and cinnamon 

Pomegranate Margarita
This cocktail brings together Don Julio Reposado tequila with the flavors of blackberry, pomegranate, orange, and lime to make a tart yet fruity concoction 

Tito's Watermelon Mule
An exhilarating summer twist on the classic mule with Tito’s vodka, ginger beer, and energizing watermelon flavors

Johnnie Walker Sweet Tea
Johnnie Walker Black Label is a 12-year aged, blended scotch whisky paired with our unique Colonial Tea syrup mixed with lemon to create a twist on an Arnold Palmer 

Peach Mule
A southern-style mule with Ketel One Peach & Orange Blossom Botanical vodka, handcrafted peach syrup and topped with sparkling ginger beer

Kentucky Manhattan
This spirit-forward cocktail made with Buffalo Trace Bourbon and Makers Mark Whisky has the essence of vanilla, caramel, and light fruit flavors to create a fantastic multidimensional drink

Salted Pecan Old Fashioned
This distinctively nutty cocktail features Bulleit Bourbon in a slightly salty and sweet infusion to an Old Fashioned 

Smokey Paloma
A smokey version of the tequila based paloma, this cocktail mixes Don Julio Blanco tequila, Deep Eddy Grapefruit vodka, and Des Hombres Mezcal paired with flavorsome grapefruit juice

Brandy Alexander
With flavors of crème de cacao and vanilla, this brandy-based cocktail is shaken with ice cream for a delightful beginning or end to your meal 

White Linen
Revitalizing summer cucumber forward cocktail with hints of Elderflower complementing our handcrafted Hendricks gin

Espresso Martini
A sumptuous mix of Ketel One vodka and espresso, this cocktail is rich, indulgent, and creamy with an added boost of energy to help you throughout your day

Double Take
A smokey twist on the classic Blood & Sand cocktail, featuring Dewars White Label whisky and the peated, single malt Caol Ila Scotch Whisky finished with notes of cherry and orange

Long Island Iced Tea
An elevated, but casual cocktail featuring Grey Goose vodka, Mount Gay Eclipse, Maestro Dobel Blanco, Botanist gin, and triple sec, all combined forms a delicious spiked iced tea 

SMOKE & ICE SPOOKY SELECTION

Children of the Corn
A new brew that has the children running through cornfields! Made with candycorn infused vodka, housemade cinnamon syrup, lemon juice, and topped with a splash of soda

Purple People Eater
Straight from the witches' couldron, get this drink before it gets you! Brewed with vodka, blue curacao, sweet and sour, grenedine, and cranberry juice

Witches' Brew
A spooky concoction featuring Mount Gay Rum, Orage Juice, Cranberry Juice, a splash of Prosecco, and a drop of dry ice cold enough to make a witch scream

SPIRITS

Bourbon & Whiskey

Angel's Envy 

Angel's Envy Rye

Basil Hayden 

Blade + Bow

Blanton's

Bulleit Bourbon

Bulleit Rye

Buffalo Trace

Crown 

Crown Apple

Eagle Rare

E.H. Taylor Small Batch

Four Roses Small Batch

High West Bourbon 

Hillrock Members Select

Hillrock Single Malt

Suntory Whiskey

Uncle Nearest 

Jack Daniels

Jameson 

Jim Beam

Kavalon Amantillado 

Kavalon Distillery

Kavalon Solist

Knob Creek

Bookers Little Book 

Maker's Mark

Minor Case Rye 

Old Ezra 7 year

Peerless Bourbon Small Batch 

Peerless Rye Small Batch 

Screwball Peanut Butter

Woodford Reserve

Woodinville Rye

Yellow Stone 2020 101 Proof 

Yellow Stone 2015 105 Proof 

Tequila

Casamigos Blanco

Casamigos Reposado 

Dos Hombres Mezcal

Don Julio 1942 

Don Julio Blanco 

Don Julio Primavera

Don Julio Reposado 

Jose Cuervo Silver 

Patron Silver 

Scotch

Ardbeg 

Balvenie 12

Brvichladdich Islay Barley 

Dalmore 12 

Dalmore 18

Dewars White 

Glenfiddich 14

The Glenlivet 12 

The Glenlivet 18 

Johnnie Walker Black 

Johnnie Walker Blue

Johnnie Walker Gold

Johnnie Walker Green 

Johnnie Walker High Rye

Johnnie Walker Red 

Macallan 12

Macallan 15 

Macallan 18 

Cognac

Courvoisier V.S.

Louis VIII 

Remy Martin V.S.O.P 

Gin

Beefeater

Bombay Dry 

Bombay Sapphire 

Empress 1908

Hendricks 

Tanqueray

Tanqueray Sevilla

Tanqueray

The Botanist

Rum

Appleton

Bacardi Silver

Captain Morgan

Malibu

Real McCoy

Soup & Salad

She Crab Soup
Served table-side, creamy crab soup finished with sherry wine

Petit Berry Salad
Mixed berries, hazelnuts, mixed field greens, and goat cheese, served with blueberry hazelnut vinaigrette

Petit Caesar
Romaine lettuce, parmesan cheese, garlic rosemary croutons and Caesar dressing

Cucumber Avocado Salad
Mixed field greens tossed with balsamic vinaigrette topped with cucumber, avocado, herbs, capers, and olive oil

Citrus Salad
Boston Bibb lettuce, grape tomatoes, mandarin oranges, cucumbers, carrots, toasted almonds, and a citrus vinaigrette

Appetizers

Pork Belly*
Braised Nueske’s pork belly served with crispy thyme hash browns, cherry pork glaze and poached quail egg

Lions Mane Galette
Pan seared with lemon thyme aioli

Salmon Cake
Atlantic Salmon, bell peppers, fresh herbs, lemon dill aioli

Vegetable Couscous
Roasted vegetable couscous served with a cucumber dill salsa, and pita chips Keeping It Fresh w/ Citrus Club Vendors
Select your choice of fine meats and cheese, each by 1.5 ounce, accompanied by your choice of accoutrements, fresh crostini & crackers

Charcuterie

Delice des Deux-Sevres
Ash ripened goat cheese from Poitou-Charentes, France
Creamy and smooth with granular texture and slight citrus flavors

Delice Pommard Moutard
From Bourgogne, France, this triple crème cow’s milk cheese is topped with Dijon mustard seeds
Delicate and creamy, slightly spicy from the mustard

Petit Pave d'Auge
From the Huge region of France
Square, smooth, wash-rind creamy rich and buttery and hints of sweet pastures

Napoleon
Semi hard pasteurized Ewe’s milk cheese from Hautes-Pyrenees France
Traditional rennet. Buttery and rich with a nutty tang

Valdeon Blue Cheese
A mixture of cow and goat’s milk from Leon, Spain, this is one of the stronger blue cheeses
Creamy and almost fudgy consistency

Roomano Pradera
3+ year aged pasteurized cow’s milk cheese from Holland Nutty, hints of butterscotch

Saucisse Sech Au Piment D'espelette
Smokey espalette pepper from the Basque region of France

Saucisse Sech Teyessier
Sea salt from the Basque region of France. Cheese and Salamis specially selected and distributed for Citrus Club courtesy of La Femme Du Fromage of Orlando, FL

Maple Bacon Jam
Slow cooked jam made with charred bacon, apple cider vinegar, brown sugar, and warming spices. Once cooled, it is balloon whipped with maple syrup and mixed with Walking Stick single barrel Kentucky bourbon

Duck Liver Pate
One of our most popular items. A delicious, rich and velvety delicacy

Tasso Ham
A quick-cured and hot smoked pork shoulder with a bit of spice

Entree Selections

Bone In Pork Chop *
Chipotle bourbon glazed grilled pork chop served with creamy herbed goat cheese polenta and wilted spinach
Recommended wine pairing, Taken Red Blend -

Ribeye
8 oz ribeye steak pan seared and served with celery root puree, tricolored baby carrots, and local organic mushroom brandy peppercorn cream sauce. Served flambé tableside
Recommended wine pairing, Langmiel Syrah -

Scallops*
Pan seared scallops served with potato corn succotash, lemon infused olive oil feta cheese, and micro arugula
Recommended wine pairing, Chalk Hill Sauvignon Blanc -

Cajun Snapper
Pan seared blackened snapper served with Cajun rice and fried okra, finished with shrimp Étouffée
Recommended wine pairing, Chateau St. Michelle Riesling -

Truffle Mushroom Ravioli
Local organic mushroom stuffed fresh ravioli served with baby arugula and tomatoes, finished with truffle oil, and Pecorino Romano cheese
Recommended wine pairing, Chehalem Pinot Noir -

Filet
5 oz grilled filet of beef topped with caramelized onions and rosemary Maytag blue cheese, served with cast iron skillet potato vegetable casserole, and finished with red wine demi glace
Recommended wine pairing, Austin Hope Cabernet -

Mediterranean Lamb Chops
Rosemary garlic marinated lamb chops served with Israeli couscous tossed with wilted spinach, Kalamata olives, semi sun dried tomatoes and feta cheese, finished with tomato rosemary infused olive oil
Recommended wine pairing, Urbina Rioja -

Chicken Roulade
Pan seared chicken breast stuffed with sautéed spinach, chorizo, and gruyere cheese, accompanied with a garlic potato puree and a fire roasted red pepper coulis
Recommended wine pairing, Donoma Cutter Chardonnay -

Pho Hai San
Lemon grass broth, served with rice vermicelli noodles, bean sprouts, cilantro, jalapeno, red onions, fresh lime, fresh basil, hoisin and sambal
Add Pan seared shrimp or market fish Add Pan seared tofu
Recommended wine pairing, Folonari Moscato -

Vegan Selections

Summer Squash with Warm Lentils
Sautéed lentils, roasted balsamic vegetables, fresh spinach, roasted zucchini, yellow squash, & crispy shallots

Artichoke Mushroom Linguini
Artichokes, local, organic oyster mushrooms, tossed with linguini pasta, fresh herbs, & an artichoke puree

Grilled Tofu
Grilled South American spiced tofu, roasted purple potato hash, chimichurri, & fried leeks

Dining Room Dress Code

While traditional business attire is always appropriate, business casual is also welcome. Nice denim (please no frayed, torn or distressed denim) is permitted at lunch and in the lounge area. We encourage Members to wear collared or banded-neck dress shirts or sweaters with denim.
 
Shorts, athletic wear, caps, t-shirts, tank tops, flip flops, are not allowed.
 
Jackets are required for men in the formal dining area of the Club during the evening. Loaner jackets are available from the receptionist.
 
We ask that Members please respect Club dress code enforcement so that we may maintain an environment that is comfortable for all Members and conducive to a private business club. As always, it is the responsibility of each Member to ensure that invited guests are made aware of our dress code.