FEATURED STORY

New Club 33 menu revealed as Chef Andrew Sutton takes over in exclusive Disneyland restaurant

New Club 33 menu revealed as Chef Andrew Sutton takes over in exclusive Disneyland restaurant

The grand reopening of Club 33 is set for next week after months of renovation, offering a new look, new logo, and entirely new menu.

Chef Andrew Sutton is now in charge of Club 33′s menu. Sutton has successfully developed Disneyland menus for Napa Rose and Carthay Circle, now bringing his California-inspired touches to the exclusive New Orleans Square venue.

When it reopens, Club 33 will be more exclusive than ever, allowing members to make non-member reservations just 20 times per year, only 14 days in advance for Sun-Thurs and 3 days in advance for Friday and Saturday. The goal is to get more members into the club rather than filling it with their guests.

Membership dues are once again raising in 2015 – $14,400 for Platinum Memberships, $19,600 for Executive Memberships, and $6,300.00 for Affiliate Memberships.

The full new lunch and dinner menus for Club 33 have been revealed to members, reprinted in their entirety below.

Le Grand Salon – Lunch

Your choice of Three or Four Course Menu

Appetizers

Warm Blue Crab and Artichoke Gratin with Lemon Chervil Glasage
Grilled Quail with Figs and Summer Corn Velvet
Zucchini Blossom Stuffed with Mushrooms on Fresh Field Pea Coulis
Boudin Sausage and Pâté Maison with Apricot Mustard and Grilled Apricot

Salads

Heirloom Tomatoes Salad with Crispy Burrata Cheese and Green Tomato Gazpacho
Summer Garden Salad with Shaved Radishes, Baby Cucumbers and Maison Vinaigrette
Watermelon Salad with Southern Orange Crème Fraîche and Petit Greens

Seasonal Soup: Creole Summer Tomato Soup with a Mini-Muffuletta

Entrees

Citrus Lobster Salad with Tender Greens, Cucumbers and Southern Orange Vinaigrette
Iron Seared Fish of the Day with a Poached Oyster, Leek and Potato Stew
Layered Ratatouille with Red Quinoa, Black-eyed Peas and Tomato Coulis
Breast of Chicken with Grilled Peaches, Toasted Pecans, and Collard Greens
Berkshire Pork Medallion Gratin with Southern Red Bean Ragu
Pan Roasted Angus Hanger Steak with Cabernet Jus and Tender Haricot Verts

Desserts

Summer Peaches and Cream, Whipped Panna Cotta, and Meringue Chips
Warm Monkey Bread with Old Fashioned Vanilla Ice Cream with Candied Pecan Praline Liqueur
Sorbet Trio: Meyer Lemon Basil, Mango and Spiced Raspberry with Fresh Pineapple
Classic “Opera Cake” Manjari Chocolate, Coffee Liquor and Almond Cake with Caramel Crème

Le Grand Salon – Dinner

Your choice of Five or Six Course Menu

Club Signature Caviar $160 per oz.

First Course

“Lobster Rockefeller” with Crispy Oysters and Lemon Hollandaise
Salmon Carpaccio “Lafayette” with Southern Oranges, Purple Watercress and Pickled Peppers
Prime New York of Beef Seared Black and Blue with Tarragon-Roasted Garlic Purée
Sautéed Asparagus with Red Pepper Rémoulade and Asparagus Panna Cotta

Second Course

Summer Garden Salad with Shaved Radishes, Baby Cucumbers and Maison Vinaigrette Heirloom Tomatoes Salad with Crispy Burrata Cheese and Green Tomato Gazpacho
Grilled Peach Salad with Frisée, Watercress, Smoked Bacon and Pecan Vinaigrette

Soup: Summer Corn Broth, Green Tomato Relish, Andouille Sausage and Gulf Shrimp

Third Course

Sautéed Seasonal Fish with Crayfish Tail Hoppin’ John and Creole Yellow Tomato Sauce
Grilled Diver Scallop and Gulf Shrimp with Cheesy Grits and Buttery Shrimp Nage
Butter Poached Lobster with Braised Leeks and Minted English Pea Purée

Fourth Course

Petit Angus Filet Mignon with Tasso Ham Scalloped Potatoes and Collard Green Pesto
Vegetarian Layered Ratatouille with Red Quinoa, Black-eyed Peas and Tomato Coulis
Sassafras Dusted Duck Breast with Duck Confit and Morel Mushroom Sauce
Creole Mustard Crusted Rack of Lamb with Summer Corn Succotash

Cheese Course

A Selection of 3 Artisanal Cheeses with Pepper Jelly, Orange Blossom Honey and Toast Points

Desserts Course

Old Fashioned Vanilla Crème Brûlée, Apricot Conserve and Shortbread
Summer Peaches and Cream, Whipped Panna Cotta, and Meringue Chips
Vanilla Mascarpone “Velvet” with Meyer Lemon Basil Broth and Marinated Berries
Decadent Chocolate Gianduja with Warm Ganache and Passion Fruit Curd

Le Salon Nouveau – All Day

Signature Osetra Caviar

Bourbon Street Blue Crab Cocktail
Fresh Cayenne, Cucumber, and Southern Orange Vinaigrette

Southern Charcuterie Plate
Country Boudin, Andouille Sausage, Pâté Maison, Duck Rillette and Red Pepper Conserve

Grilled Peach Salad
with Frisée, Watercress, Smoked Bacon and Pecan Vinaigrette

Summer Garden Salad
with Shaved Radishes, Baby Cucumbers and Maison Vinaigrette

Soup of the Season

Angus Beef Sliders with Melted Big John Cajun Cheese
Red Bell Pepper Rémoulade and Crispy Shoestring French Fries

Smoked Chicken Muffuletta toasted on Traditional Sesame Bread
Layered with Benton’s Southern Ham, Jardinière Relish and Crispy Shoestring French Fries

Desserts

Classic “Opera Cake”
Layered Manjari Chocolate, Coffee Liquor and Almond Cake with Caramel Crème

“Assortment of Petit Choux”
A Trio of Pastry Pillows filled with Crème Banana Caramel, Raspberry Rose and Coffee

Children’s Menu

Three Courses For Children Aged 9 and Younger

First Course

Farm House Tomato Soup with Mini Grilled Cheese Sandwich
Green Salad with Trail Mix and Choice of Dressing Buttermilk Ranch or Champagne Vinaigrette
Peach Yogurt Parfait Layered with Fresh Berries

Second Course

Mickey-Shaped Semolina Pasta
Your choice; Simply Buttered, Marinara Sauce, or Cheese Sauce
Southern Shrimp Boil with Poached Potatoes, Yellow Corn and Green Beans
Roasted Chicken Breast with Seasonal Vegetables, Rice and Fruit Skewer
Petit Filet of Beef with Seasonal Vegetables, Rice and Fruit Skewer
Mini Angus Beef Burgers with House-Made Pickles and Chips

Third Course

“Cookies & Milk” Our Classic Mickey Sugar Cookie with Strawberry Milkshake
“Beignet” served with Chocolate, Caramel and Vanilla Sauce
Simply Scoop of Old Fashioned Ice Cream


Club 33 is scheduled to reopen with its new menu, layout, look, and nightclub on July 18, 2014.


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