AUGUST 2019
❘
THE DIVOT
❘
13
A
s the seasons change, so too do culinary tastes. That's why
Chef Bruno Massuger and his team have been busy making
changes to the breakfast and dinner menus at El Niguel.
For instance, members can now enjoy Tomahawk steaks as a selec-
tion after having savored them as a special offering at the monthly Sun-
day barbecue in July. Veal cheek has also temporarily been added in
place of short ribs, which will return to the menu around the holidays.
Some of the other creative additions include a scallop dish that is
served in a broth with pasta, corn and beans (similar to a traditional
cioppino), a halibut dish served with butternut fingerling potatoes
and olive-oil poached tomatoes, and a wild arugula salad with heir-
loom tomatoes, burrata and walnuts.
The chef also flexed his creative muscles with a new offering on
the appetizer menu – New England lobster tail egg rolls.
"They're options that people tend to prefer this time of year,"
Massuger said, adding that more changes are in the works.
Members can get another taste of Chef Bruno's culinary expert-
ise at the next Sunday barbecue on August 18, which will feature
wagyu flat-iron steaks, Kobe burgers, lamb loin and T-bone steaks.
Looking ahead, the Club's extremely popular cooking classes
will return on September 19 with a focus on Asian cuisine. While
the class is sold out, members can still put their names on a wait-
ing list in case of cancellations.
CHANGE
OF PACE
■ NEW OFFERINGS ENHANCE THE
SUMMER AND FALL MENUS AT EL NIGUEL
FROM THE CHEF
