FROM THE KITCHEN
SAY CHEESE Let’s face it, cheese is really good but does it actually make you smile? A great grilled cheese sandwich is a simple culinary gift that puts a smile on the youngest of us and still delivers throughout our more mature years. Traditional cheese courses are served after the entrée, whether it be the more customary English method at the end of the meal, the last course, or the French method of serving prior to the sweets and just after the entrée. At Wilmington Country Club, Chef Tribbitt always features an excellent selection of cheeses from throughout the world which you can indulge prior to your meal as an appetizer or after as alluded to previously. Our current selections showcase many of the finest cheese producing regions from around the globe. Included in our current cheese board are Beemster XO (Holland), St. Malachi (Doe Run Farm, Pennsylvania), Campo del Montalban (Spain), Il Truffelino (England), Cabrales (Spain) and Delice de Bourgogne (France). Beemster XO (Holland) – cow A farmer-owned cooperative founded in 1901, the hand stirred curds can be traced back to the mother brine from the co-ops’ founding in 1901. St. Malachi (Doe Run Farms. PA) – cow Founded in 2008, Doe Run Farms has produced world-class cheeses including the St. Malachi, which garnered a gold medal at the 2016 World Cheese Awards in San Sebastian, Spain. Campo de Montalban (Spain) – cow, sheep, goat This cheeseoriginated inSpainas a cheese considered to be a Manchego style cheese, semi-firm in texture and slightly tangy and buttery on the palate. Il Truffelino (England) – cow Il Truffelino is a premium cheese combining the creamy texture of classic English cheddar with the complex luxuriant flavor of Black Summer Truffle. Cabrales (Spain) – cow, goat, sheep Cabrales is a Spanish semi-hard, fatty blue cheese that is aged for two to four months. Unlike other blue cheeses is injected with Penicillium, Cabrales cures from the outside of the cheese to the inward. Delice de Borgogne (France) – cow Delice de Bourgogne is a classic French triple crème made by blending full fat cow’smilkwith crème fraîche.
Keith Van Yahres Assistant General Manager Monday No Clubhouse Food Service Hut: Opens 5:00 pm Tuesday No Clubhouse Food Service Hut: Closed Wednesday Dining Room: Closed Tavern/Grille: 11:30 am - 9:00 pm
Pub37: Opens 3:00 pm/ Food Service 4:00 pm Café1901:4:00pm-9:00pm Hut: Closed Thursday Dining Room: 6:00 pm - 9:00 pm Tavern/Grille: 11:30 am - 9:00 pm Pub37: Opens 3:00 pm/ Food Service 4:00 pm Café1901:4:00pm-9:00pm Hut: Closed Friday Dining Room: 6:00 pm - 9:30 pm Tavern/Grille: 11:30 am - 9:30 pm Pub37: Opens 3:00 pm/ Food Service 4:00 pm Café1901:4:00pm-9:00pm Hut: Closed Saturday Dining Room: 6:00 pm - 9:30 pm Tavern/Grille: 11:30 am - 9:30 pm Pub37: Opens 10:45 am Café1901:11:00am-9:00pm Hut: Closed Sunday Dining Room: Closed Tavern/Grille: 10:30 am - 8:00 pm Pub37: Opens 10:45 am Café1901:11:00am-8:00pm Hut: Closed
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