Spectacular Views and Unparalleled Food (415) 673-6672 ext. 254


April through June 2011, Chef Paul invites you to enjoy his special $45 prix fixe menu paired with a glass of MMC Benziger wine.


GRILLED ASPARAGUS WITH PARMA PROSCIUTTO AND SHAVED PARMESAN


SAUTÉED LOCAL HALIBUT WITH PEA SPROUTS AND BLACK TRUMPET MUSHROOMS


PANNA COTTA WITH BALSAMIC STRAWBERRIES AND BISCOTTI CRUMBS COFFEE SERVICE


Cocktails daily from 11 a.m. · Piano Bar Tues.– Sat. from 5 p.m. Dinner Tues.– Sat. from 5:30 p.m. · Lunch Mon.– Fri. 11:30–2 Light Bar Menu Sun. 12–8:30 p.m. & Mon. 4–8:30 p.m.


RESERVATIONS: (415) 673-6672 X254 or Restaurant@MarineClub.com


From Our Chef A Classic Dressing for All Seasons


We get a lot of requests from Members and guests to share the recipe for our version of this delicious dressing. Now that you have it, we hope you’ll still come see us in the Leatherneck Steakhouse!


BLUE CHEESE DRESSING


2 lbs crumbled blue cheese 1 qt mayonnaise 1 ½ cup red wine vinegar 1 ¼ cup sour cream 2 cups buttermilk


6 oz canola oil ¼ cup sugar 1 T chopped garlic 2 t ground pepper 1 T kosher salt


Combine all ingredients and chill.


Blue Cheese Dressing is very versatile. It’s perfect over a fresh, crisp wedge of iceberg lettuce or on a classic Cobb Salad; makes a great dip for all kinds of raw vegetables, apples or buffalo wings; and is a tangy substitute for mayonnaise on your favorite sandwich.


22 Crossroads Spring 2011


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