6/16/2019
As the weather slowly makes a turn for the better, I am pleased to announce that we are making some minor changes to the menu to reflect feedback we have received from the membership. I continue to welcome your feedback and will accommodate within reason and ample notice. We do have a limited kitchen facility here and do our very best to meet requests. We appreciate your indulgence as there is very little we can not do to make your experience pleasurable.
I am pleased to announce that the installation of the new water cooler system is expected in the very near future. Also, we now have gluten free beer available.
I trust that everyone is enjoying the new sandwich station, and the ability to order fresh food on the fly. I would also like point out that while old habits are hard to change, we respectfully request that you allow the wait staff to preform their duties by seating you, take your orders or requests as well as clearing your table. I realize this is a new twist for some, however please understand that as members here at Mad River you deserve to be treated as such. This dining room and its staff are here to facilitate you.
As your Chef, I aim to please, and I believe that I have surpassed expectations on many fronts. Let’s continue to grow together to provide an excellent food and beverage experience for you, your guests and for our employees who are eager to make you satisfied.
June’s CHEF’s Suggestion
BBQ Boneless Breast of Chicken
. Then coated with Whipped Goat Cheese and Avocado.
Seasoned with Herbs de Provence
Topped with Enoki Mushrooms
. Warm to serve
POTATO Salad
Red Skin Potatoes cubed and Blanched
. Very finely diced Celery and Onion and Roast Garlic.
Julienned Sundried Tomatoes
. Roast Pine Nuts
. Olive Oil
. Balsamic Vinegar
. Dijon
Mayonnaise
Salt & Pepper
Bonne Cuisine
Chef Marcel