Friday, January 5, 12:00 noon
Members $75, General Public $90

After working for Charlie Palmer at Aureole and Christian Delouvrier at Lespinasse, chef Shane McBride won raves for his contemporary American cooking at Manhattan’s Océo. With the opening of 7 Square, McBride is taking the traditional American chophouse concept and making it his own.

Hors d’Oeuvre

Foie Gras and Smoked Bacon

B.L.T. Biscuits

Buttered Toast with Black Truffle and Breakfast Radishes

American Caviar and Potato Omelet

Grilled Cheese Sandwiches with Smithfield Ham and Aged Cheddar

Scharffenberger Brut NV

Luncheon

Shrimp and Grits
Bonny Doon Pacific Rim Dry Riesling 2005

New Year’s Day Split Pea Soup
Cline Cellars Viognier 2004

Ginger Snap–Crusted Salmon with Caramelized Fennel
Saintsbury Carneros Pinot Noir 2005

Root Beer–Braised Short Ribs with Parsnip Purée and Spicy Cashews
B.R. Cohn Silver Label Cabernet Sauvignon 2004

Apple Pie with Caramel-Vanilla Ice Cream and Spiked Apple Cider