From innovative dishes to Pacific Northwest classics, Executive Chef Michael Barshis, Sous Chef Paul Dube, and Pastry Chef Lizzie Mishler combine years of culinary experience to present Members and their guests with flavorful and memorable dishes from a perfectly cooked steak to a towering dessert.
"Chef Michael is passionate about fresh local ingredients, flavor profiles, variety and diner satisfaction," says Brad Bleything of the Food & Wine Committee. The Club's menu is now highlighted by Chef Michael's seafood dishes, healthy choices, and promised "steaks cooked to perfection." Weekly specials feature the freshest produce and northwest ingredients in the prime of the season.
Any dining experience at the Club, from a small cocktail reception with hearty hors d'ouvers, to a business outing during the lunch hour, to an elaborate wedding and reception is executed with professionalism, warmth, and expertise.
Meals enjoyed at the Club are accented by an extensive beverage program including over 5,000 bottles of cellared wine from around the world. The Second Floor Bar and the Member's Grille offer a great place to come to our monthly Happy Hour, wind down after work, or meet someone for cocktails.
Wholesale Wine Program
A benefit of being a Club Member is the opportunity to utilize the Club's wholesale wine ordering program. Members can order cases and half cases at wholesale rates. The Club's list of wine distributors is available in the Club's Library.