Looks like they hired someone to send these out again. There had been a
dearth of "specials" sent via email for the last few weeks.

Fried Oysters
Fried Oysters Served Over A Roasted Cream Corn Jus, Topped With A Citrus
Red Pepper Crème Fresh

$10.00

Cornmeal Dusted Cobia
Cornmeal Dusted Cobia Served Over Carolina Rice Perloo, Vegetable Du
Jour, Topped With A Port Wine Shallot Herb Butter

Tapas $16.00

Pecan Crusted Pork Tenderloin
Pecan Crusted Pork Tenderloin Served With A Smoked Bacon And Caramelized
Onion Polenta, Vegetable Du Jour, Topped With A Honey Dijon Drizzle

Entrée $19.00

Jill

On 7/7/2016 5:54 PM, jmcquown wrote:
> Looks like they hired someone to send these out again. There had been a
> dearth of "specials" sent via email for the last few weeks.

They need the cash flow.


> Cornmeal Dusted Cobia Served Over Carolina Rice Perloo, Vegetable Du
> Jour,

Is vegetable Du Jour used to make Soup Du Jour?

I was 17 when I got a culinary lesson. First job out of school and I
went to the company cafeteria for lunch. I ordered the Soup Du Jour and
it was really good. So good, the next day I ordered it again. I
naively asked why it was not the same. Duh!

On 2016-07-07 8:46 PM, Ed Pawlowski wrote:
> On 7/7/2016 5:54 PM, jmcquown wrote:
>> Looks like they hired someone to send these out again. There had been a
>> dearth of "specials" sent via email for the last few weeks.
>
> They need the cash flow.
>
>
>> Cornmeal Dusted Cobia Served Over Carolina Rice Perloo, Vegetable Du
>> Jour,
>
> Is vegetable Du Jour used to make Soup Du Jour?
>
> I was 17 when I got a culinary lesson. First job out of school and I
> went to the company cafeteria for lunch. I ordered the Soup Du Jour and
> it was really good. So good, the next day I ordered it again. I
> naively asked why it was not the same. Duh!
>


I forget what movie it was, but a guy asked the waitress " What's the
soup du jour" and she answered "Soup of the day".

On Thu, 7 Jul 2016 20:50:46 -0400, jmcquown >
wrote:

> On 7/7/2016 8:29 PM, sf wrote:
> >
> > You didn't wonder about the Citrus Red Pepper Crème Fresh?
>
> Hey, I'm letting you folks do the wondering.
>
> The last time they mentioned Crème Fresh I asked if they meant Crème
> Fraîche. Got no reply.
>
Not picking on the spelling. What they meant was easy enough to
figure out. The rest of it wasn't. I was wondering what kind of
pepper? If they said Cayenne/Aleppo or Roasted Red Pepper, it would
have given me a clue.

Is cobia common on the East Coast? I had to look that up too.
However, the pork tenderloin sounded interesting enough to try. I'd
probably order it. I love polenta, but smoked bacon and caramelized
onions seem like overkill to me. I'd try it anyway. It doesn't sound
bad, I just don't like bacon in every little thing.

To tell you the truth, Club meals sound so pretentious that I wonder
if I'd like them. IME, when restaurant menus try to dazzle their
customers with fancy verbiage, they're covering up poor execution.
You already know they aren't very creative just by all the Kaiser
rolls and tortilla wraps you see all the time.

--

sf

On 7/8/2016 9:51 AM, sf wrote:
> Is cobia common on the East Coast? I had to look that up too.

Yes, Cobia is an east coast fish. Big fish and is over-fished.

> However, the pork tenderloin sounded interesting enough to try. I'd
> probably order it.

I've got no problem with pecan crusted anything.

> I love polenta, but smoked bacon and caramelized
> onions seem like overkill to me. I'd try it anyway. It doesn't sound
> bad, I just don't like bacon in every little thing.
>
I love bacon but don't want to see it in every little thing either.
Polenta... ho hum.

> To tell you the truth, Club meals sound so pretentious that I wonder
> if I'd like them. IME, when restaurant menus try to dazzle their
> customers with fancy verbiage, they're covering up poor execution.

That's pretty much true.

> You already know they aren't very creative just by all the Kaiser
> rolls and tortilla wraps you see all the time.

Yep, kaiser rolls, wraps. It's pretty ho-hum.

Jill

Liquor? That's funny. Maybe they roasted the corn before turning it into
grain alcohol in the Dataw still.......;-))

N.

In article >,
says...
>
> On 7/7/2016 5:54 PM, jmcquown wrote:
> > Looks like they hired someone to send these out again. There had been a
> > dearth of "specials" sent via email for the last few weeks.
>
> They need the cash flow.
>
>
> > Cornmeal Dusted Cobia Served Over Carolina Rice Perloo, Vegetable Du
> > Jour,
>
> Is vegetable Du Jour used to make Soup Du Jour?

More likely, soup du jour is made with vegetables d'hier

Janet UK

On 7/8/2016 4:37 PM, Janet wrote:
> >,
>> On 7/7/2016 5:54 PM, jmcquown wrote:
>>> Looks like they hired someone to send these out again. There had been a
>>> dearth of "specials" sent via email for the last few weeks.
>>
>> They need the cash flow.
>>
>>> Cornmeal Dusted Cobia Served Over Carolina Rice Perloo, Vegetable Du
>>> Jour,
>>
>> Is vegetable Du Jour used to make Soup Du Jour?
>
> More likely, soup du jour is made with vegetables d'hier
>
Oui.

On 7/7/2016 11:52 PM, Sqwertz wrote:

> BTW: Here's the job description they posted for your new Executive
> Chef so you'll know what to expect from the new guy. Lots of details
> in the posting. Such as the average wage in their kitchen is $33K per
> year.
>
> http://meyersassociates.com/jobs/exe...taw-island-sc/
>
> -sw
>


I like this line:
The Executive Chef is expected to be “hands on” and involve
himself/herself in the preparation of all food. Has a positive presence
and manner able to motivate and encourage staff.

Translation: We want you to do all the social stuff but your ass will
still be in the kitchen flipping burgers.

On 7/8/2016 7:38 PM, Ed Pawlowski wrote:
> On 7/7/2016 11:52 PM, Sqwertz wrote:
>
>> BTW: Here's the job description they posted for your new Executive
>> Chef so you'll know what to expect from the new guy. Lots of details
>> in the posting. Such as the average wage in their kitchen is $33K per
>> year.
>>
>> http://meyersassociates.com/jobs/exe...taw-island-sc/
>>
>>
>> -sw
>>
>
>
> I like this line:
> The Executive Chef is expected to be “hands on” and involve
> himself/herself in the preparation of all food. Has a positive presence
> and manner able to motivate and encourage staff.
>
> Translation: We want you to do all the social stuff but your ass will
> still be in the kitchen flipping burgers.

The burger is one of the only things they make consistently well.

They also lie:

The Club serves breakfast, lunch and dinner in the Pub six (6) days per
week; casual dining.

They don't serve breakfast. They used to serve Sunday brunch but they
stopped that a couple of years ago.

They're closed on Mondays and are only open for lunch on Tuesday.

Jill