Food

Featured Dishes

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  • Ambrosia Bowl

    by Alvin Cailan
    Ingredients: 

    Yogurt, coconut, bananas, strawberries, pineapples, chia seeds, almonds.

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter.

    Available all day

  • Avocado Yogurt

    by Alvin Cailan
    Ingredients: 

    Granola, Yogurt, Avocado, Banana, Blueberries, Rasperries, Almonds, Cocoa Nibs.

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter.

    Available all day.

  • Seasonal Fruit, Granola & Yogurt Bowl

    by Alvin Cailan
    Ingredients: 

    Seasonal fruit, granola, yogurt and honey.

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter.

    Available all day

  • Seasonal Toast

    by Alvin Cailan
    Ingredients: 

    Veggies, ricotta cheese and fresh herbs.

    Description: 

    Available all day

  • Cold Noodle Bowl

    by Alvin Cailan
    Ingredients: 

    Miso-bean purée, mung bean noodles, pickles, micro greens, ginger shoyu dressing and fried shallots.

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter.

    Available all day

  • Shiitake Mushroom Rice

    by George Mendes
    Ingredients: 

    Autumn corn, sun gold tomatoes and pickled watermelon

    Description: 

    The idea with this preparation was to create a light rice dish, keeping it vegetarian while delivering a concentrated, bold and umami flavor.
    I grew up eating a Portuguese Tomato Rice that my Mom would prepare and always remember the refreshing yet satisfying favors and it’s simplicity. That served as a base for this hot weather dish.

  • Belles Hot Chicken Sandwich

    by Morgan McGlone
    Ingredients: 

    Crispy hot chicken thigh or tenders, American cheese, lettuce, onion, Belles “Good Good” sauce, served with Old Bay fries

    Description: 

    A perfectly spiced bone-out chicken thigh is nestled between a white roll, toasted with clarified butter, and is topped with cold American cheese, “Good Good” sauce (a combination of Duke’s mayo, ketchup, mustard, peppercorn vinegar), shredded romaine and brown onion.

  • Southern Roots Grain Bowl

    by Linton Hopkins
    Ingredients: 

    Grains, kale, vegetables, shallots, mushrooms, pecans, and benne seeds

    Description: 

    The origination of this dish began when Gina and I decided to go vegan for 6 months and I was creatively challenged to come up with crave-able deliciousness without my animal protein go-to’s.

  • JG Burger

    by Jean-Georges Vongerichten
    Ingredients: 

    Grass fed beef, pepper jack cheese, avocado, crispy red onions, Russian dressing.

    Description: 

    What sets the (Mercer) burger apart from the rest is the guacamole and the fizzled onions. They add an unexpected flavor and crunch.

  • Ham & Cheese Parisien

    by Eric Kayser
    Ingredients: 

    Classic ham and cheese sandwich made with artisanal ham and Comté cheese on a Eric Kayser baguette.

    Description: 

    When Chefs Club Culinary Director Didier Elena approached Maison Kayser to carry their classic French pastries for Chefs Club Counter, he couldn’t resist the urge to work with famed Boulanger Eric Kayser to use his incredible baguettes for a sandwich. Using artisanal ham, paired with comté cheese and just the right amount of butter, the Parisien sandwich immediately transports you to a Parisian café.

  • Hot Chicken Dinner

    by Morgan McGlone
    Ingredients: 

    Three hot chicken wings, Old Bay fries, coleslaw, Mississippi comeback sauce

    Description: 

    While working at Husk in Charleston and Nashville, McGlone made the life-altering discovery of “hot chicken”: crispy, crackly birds. Inspired, Morgan returned to Australia in 2014 to open Belles Hot Chicken in Melbourne, which has been a runaway success. His secret? A dark, fragrant chicken fat masala he uses to baste the birds after cooking them, lending a complex flavor beneath the burn of the Cayenne.

  • Butternut Squash and Wild Mushroom Pizza

    by Magnus Hansson
    Ingredients: 

    Balsamic Glazed Butternut Squash, Roasted Wild Mushrooms with Garlic, Rosemary, and Thyme, Caciocavallo Cheese, Scarmoza Cheese, Fontina Cheese, Parmesan Cheese, Chili, Oregano, Black Pepper

    Description: 

    This is Roman-style pizza, thin crust, made in a sheet pan with fresh ingredients on top. The dough is fermented for 56-hours and then fried in olive oil. The San Marzano tomatoes are from La Val in Italy and the flour comes from Central Milling in Petaluma, California – both are certified organic – some of the best flour you can buy in America.

  • Spicy Coppa Pizza

    by Magnus Hansson
    Ingredients: 

    Spicy Coppa, Blue Cheese, Caramelized onions and spicy tomato sauce

    Description: 

    This is Roman-style pizza, thin crust, made in a sheet pan with fresh ingredients on top. The dough is fermented for 56-hours and then fried in olive oil. The San Marzano tomatoes are from La Val in Italy and the flour comes from Central Milling in Petaluma, California – both are certified organic – some of the best flour you can buy in America.

  • Tomato & Stracciatella Pizza

    by Magnus Hansson
    Ingredients: 

    Stracciatella and basil (vegetarian)

    Description: 

    This is Roman-style pizza, thin crust, made in a sheet pan with fresh ingredients on top. The dough is fermented for 56-hours and then fried in olive oil. The San Marzano tomatoes are from La Val in Italy and the flour comes from Central Milling in Petaluma, California – both are certified organic – some of the best flour you can buy in America.

  • Chefs Club Salad

    by Didier Elena
    Ingredients: 

    Tuscan Kale, Strawberries, Goat Cheese, Sriracha Sunflower Seeds, Fresh Mint, English Cucumber, Spicy Honey & Lemon Dressing

    Description: 

    A light, refreshing summer salad with optional crispy chicken.