The Clubhouse Bar & Grille’s new culinary craftsman, head chef John Sydow, has authored a new menu for restaurant guests this year. When it comes to the creation of his menu, Chef John says his inspiration came from the restaurant itself.

“It’s a new, fresh restaurant. I wanted to introduce fresher, lighter menu items, including new seafood options with minimal ingredients.”

He gave us a preview of some of the options:

Miso Glazed Crispy Skin Salmon
Our salmon creation is served with the skin on, brushed with white miso and oven-roasted.

Pretzels and Beer Cheese Dip
These salty starters are dusted in rosemary and parmesan and served with our house-made beer cheese.

Seared Rare Ahi Tuna with Orzo Fried Rice
This sushi-grade tuna is seared with our blend of spices and served with wasabi, soy, ginger and orzo fried rice.

Blackened Grouper Fresca
Our grouper is pan-seared in our blackened spices and topped with a refreshing mango salsa. Are you gaga for grouper? You can also try the blackened grouper sandwich, which is topped with creamy coleslaw and served on a brioche roll.

The shareable, mouthwatering Pizza Margherita will delight diners with its creamy mozzarella cheese, Roma tomatoes and fresh basil. Also try the Chairman’s Loaded Pizza or Chef’s Flatbread, or create your own!

Buffalo Chicken Sliders
These sliders are the perfect blend of sweet and spicy, covered in a sauce mixed with ranch dressing to entertain your taste buds. Try it with our sweet potato fries!

Other savory sandwiches available at the Clubhouse include the Hawaiian Grilled Chicken Sandwich, flavorful Spicy Black Bean Burger, Beer-Battered Cod on a hoagie roll and the delicious French Dip.

Our full lineup of entrées includes tender-cut strip steak, chicken marsala, and fall-off-the-bone braised pork.

As you may recall, the Clubhouse Bar & Grille reopened in 2015 after an extensive top-to-bottom renovation.

Not only were the décor and kitchen improved, restaurant management also placed an increased focus on responding to the growing consumer demand for fresher, locally grown, organic ingredients in the Clubhouse’s menu options.

“We like to keep things in the community – not just Innsbrook, but Warren County,” said Chef John when it comes to searching for the best ingredients. “Right now, we use Missouri mushrooms, and we’re also looking for an organic farm in the area. When we find one we like, we’ll start using other locally grown organic ingredients.

To keep the restaurant fresh and exciting throughout the year, we’ll periodically hold specialty dinners, recommend wine pairings, share recipes and change up the menu seasonally.

If the menu alone isn’t tantalizing enough, we have live music scheduled for nearly every weekend, spring through fall! Check out the lineup for the upcoming weeks: www.innsbrook-resort.com/dining/clubhouse/upcoming-events. While you’re there, sign up to receive special dining offers by email!

Reservations are recommended, especially for busy Friday and Saturday nights. Call 636-928-3366 ext. 9207 or make reservations online.