Hubbard Dining Room

Breakfast Lounge All Day Menu Club Lunch Dinner Cypress Social Hour Desserts

  • 360 Breakfast Plate

    11

    Two eggs served with breakfast potatoes, applewood smoked bacon, fresh fruit, and choice of white or wheat toast

    Classic French Toast

    10

    Two slices of classic style cinnamon french toast served with maple syrup and applewood smoked bacon

    Build Your Own Omelet

    13

    Your choice of four ingredients, served with fresh fruit and a choice of white or wheat toast

    Ham & Egg Croissant

    10

    Toasted croissant topped with thinly sliced ham, scrambled eggs, vine ripe tomatoes, and cheddar cheese. Served with seasoned breakfast potatoes.

    Bagel With Smoked Salmon

    15

    Toasted bagel served with Duck Trap smoked salmon, capers, shallots, tomato slices, cream cheese, and baby watercress

    Avocado Toast

    12

    Choice of wheat or white toast, balsamic glaze, avocado, tomato, and micro greens. Add eggs as you like.

  • She Crab Soup

    9 | 10

    Creamy crab soup finished with sherry wine

    Chef's Salad

    15

    Boston bibb lettuce, hardboiled egg, tomatoes, cheddar jack cheese, ham, turkey, cucumbers, and truffle ranch dressing

    Martini Caesar

    14

    Crisp romaine lettuce, parmesan cheese, garlic rosemary croutons and Caesar dressing, shaken tableside

    Berry Salad

    16

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

    Add Chicken:7 Add Salmon:8 Add Shrimp:9

  • Baked Chèvre

    14

    Red wine, balsamic, marinara, fresh pesto, crostini

    Fish and Chips Bites

    14

    Crispy fried fish bites and fries served with club-made malt vinegar tartar sauce

    Truffle Fries

    13

    French fries tossed with parmesan, parsley, and truffle oil

    Asian Calamari

    14

    Stir-fry vegetables, sweet chili glaze, sriracha sauce, toasted sesame seeds

    Buffalo Chicken Dip

    14

    Warm creamy buffalo chicken dip served with celery, carrots, and pita chips

  • Blackjack Chicken Sliders

    15

    Blackened chicken, pepper jack cheese, garlic aioli, sweet slider bun

    Nueske’s Filet Burger

    20

    Ground filet mignon, Nueske’s pork belly, aged white cheddar, lettuce, tomato, roasted garlic, roasted garlic aioli on a toasted ciabatta bun

    Blackened Mahi-Mahi Sandwich

    20

    Pan seared Mahi-Mahi on a toasted Kaiser roll, topped with caper remoulade, crisp lettuce and tomatoes

    Kobe Burger

    17

    Grilled Kobe burger, lettuce, tomato, garlic & herb Boursin cheese, onion straws

    Reuben Sandwich

    17

    Tender corned beef, chef’s home-made sauerkraut, Swiss cheese, and thousand island dressing on toasted marble rye bread

  • She Crab Soup

    10

    Served Tableside- creamy crab soup finished with sherry wine

    Smoked Salmon Cucumbers

    11

    Duck Trap smoked salmon blended with capers and shallots, served on cucumbers and arugula with lemon dill crème fraiche

    Shrimp Ceviche

    16

    Bright and fresh club-made ceviche served in an avocado half with plantain chips, accompanied by cilantro lime creme fraiche

    BBQ Pork Quesadilla

    15

    Colby Jack cheese, onions, peppers and BBQ pork served with a side of coleslaw

  • Sweet Chili Salmon

    23

    Pan seared Chinese five-spiced salmon served with sauteed sweet potatoes and Swiss chard, finished with miso broth and sweet chile sauce and toasted pepitas

    Shrimp and Grits

    24

    Blackened shrimp served with Pico de Gallo sharp white cheddar grits

    Southwestern Chicken

    16

    Southwestern spice grilled chicken served with saffron yellow rice and black beans, finished with chipotle sour cream

    Roasted Beets with Warm Lentils

    14

    Sauteed lentils, roasted balsamic vegetables and fresh spinach with roasted beets and crispy shallots

    Ahi Tuna Tartare

    22

    Avocado, red onion, cilantro, pickled ginger, seaweed salad, yuzu emulsion, sweet soy, wonton crisps

    Petit Filet

    44

    Grilled center cut filet with red wine demi-glace, roasted red bliss potatoes, and steamed broccolini

  • She Crab Soup

    10

    Served Tableside- creamy crab soup finished with sherry win

    Martini Caesar

    8

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

    Berry Salad

    10

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

    Mozzarella Tomato

    11

    Fresh mozzarella cheese served with tomatoes with fresh basil, tossed in imported white balsamic vinegar, mandarin orange infused olive oil and smoked salt

  • Pork Belly

    12

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

    Prosciutto Wrapped Shrimp

    13

    Served with green apple, arugula, honey wine emulsion and goat cheese

    Pan Seared Diver Scallops

    16

    Served with brunoise peppers gruyere grit cake, finished with limoncello beurre blanc

  • Baetje Farms

    11

    Fresh chevre blended with real pumpkin puree, spices, brown sugar and topped with crushed walnuts. Like mini bites of pumpkin cheesecake!

    per 1.5 oz

    Lamb Chopper Sheep's Milk Gouda

    12

    Award-Winning! Aged 3 months, pasteurized milk and vegetarian rennet, texture is creamy, smooth and firm with sweet caramel silkiness and salty nutty undertones.

    per 1.5 oz

    Flory's Truckle

    16

    Aged in cheesecloth and then coated with lard and aged 12 months, unparalleled sweet aroma and nutty taste with a rich grassy flavor

    per 1.5 oz

    Crater Lake Blue

    15

    Sweet buttery cream and a layer of a pleasant fruity finish

    per 1.5 oz

  • Jager Schnitzel

    26

    Pan fried pork schnitzel served with German potato pancakes Chef Reiner’s family’s sauerkraut, savory mushroom gravy and dill sour cream

    Steak Au Poivre

    46

    Served flambe tableside, pepper crusted beef tenderloin, roasted garlic mashed potatoes, and broccolini, finished with sherry peppercorn cream sauce

    Diver Scallops

    48

    Pan seared scallops served with green pea parmesan risotto and blistered cherry tomatoes, finished with lemon infused olive oil

    Truffle Mushroom Ravioli

    26

    Local organic mushroom stuffed fresh ravioli served with baby arugula and tomatoes, finished with truffle oil, pecorino Romano cheese and sliced fresh truffles

    Eggplant with Balsamic Vegetables

    18

    Black forbidden rice and red wine balsamic roasted vegetables, topped with pan seared breaded eggplant and roasted shallot & tomato vinaigrette

    Lamb Shank

    39

    Fork tender braised lamb shank served with parsnip potato puree and crispy Brussels sprouts leaves, finished with rosemary espagnole and pumpkin seed pesto

    Arline Chicken Breast

    26

    Pan seared chicken breast served with fresh Capellini pasta, tossed with bell peppers, onions, spinach, and mushrooms, finished with sundried tomato pesto

    Fruits De Mer

    39

    Pan seared shrimp, market fish and mussels tossed with roasted vegetable shellfish veloute, served over tarragon basmati rice

Cypress Social Hour

  • Black Jack Chicken Sliders

    8

    Loaded Tots

    6

    Lamb Popsicles

    13

    Crispy Calamari

    9

    Roasted Curry Cauliflower

    5

  • Halloumi Cheese

    10

    Crispy Brussels Sprouts

    6

    Prosciutto Wrapped Shrimp

    8

    Tuna Tartare

    9

    Fish Tacos

    8

  • Gorgonzola Potato Croquets

    8

    Shrimp Ceviche Tostones

    8

    Asian Tuna Nachos

    9

    Braised Nueske's Pork Belly

    5

    Tomato Caprese Skewers

    8

  • Kobe Beef Sliders

    10

    Fish & Chips

    9

    Duck Liver Pate French Toast

    10

    Baked Chèvre

    7

    Beef Carpaccio

    10

  • Belle Glos, Dairyman

    12

    Austin Hope Cabernet

    12

    Rombauer Chardonnay

    10

    Whispering Angel Rose

    8

    Chehalem Pinot Noir

    10

    Justin Cabernet

    11

    Chalk Hill Chardonnay

    8

    Ivanhoe Drafts

    4

    Kettle One Martini

    12

  • Key Lime Pie

    Whipped cream cloud & graham cracker crust

    Snickerdoodle Crème Brûlée

    Cinnamon vanilla Crème Brûlée with snickerdoodle cookie crumble

    Apple Cinnamon Mousse

    Vanilla cinnamon mousse with an apple pie compote center And ginger spiced cookie crust topped with caramel apple cider glaze

    Warm Sticky Toffee Pudding

    Warm cake with a bacon bourbon vanilla ice cream and toffee sauce

    German Chocolate Cheesecake

    Whipped chocolate cheesecake topped with German chocolate icing, rich chocolate cake, and chocolate shortbread crust

  • BV Coffee

    16

    Buena Vista style cocktail made with Angel’s Envy Bourbon, agave, and fresh coffee, topped with bar made whipped cream with Bailey’s and Kahlua folded in

    Nightcap

    15

    Bailey’s Irish Cream, Peanut Butter Skrewball Whiskey and Kahlua liqueur, cold brew

    Espresso Martini

    16

    Van Gogh vodka, Kahlua liqueur, Frangelico liqueur, espresso, vanilla syrup

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.