Page 4 - 01-01-19 Trailblazer

CELEBRATE New Year's Eve J I M S H E R O U S E

WITH Chef Andre Rochat MEMBERSHIP DIRECTOR

M E M B E R S H I P
FINE CUISINE, LIVE MUSIC & CHAMPAGNE AT MIDNIGHT Happy New Year!

Wow, where did 2018 go? My wife and I flew to Florida to see family and
Amuse Third Course friends for Christmas. We even squeezed time in for a short cruise in the
AMUSE COMBO FILET OF BEEF
Oyster in Half Shell cognac cream Morell ,asparagus Anglaise Caribbean. One of my items on my bucket list is to cruise around the
Smoked Salmon Roulade and Chamonix potato world. Now that would be a good time. Speaking about good times, I
Gorgonzola Stuffed Date hear the Clubhouse has been packed nightly thanks to Holiday events
Blue Corn Blini GRILLED SWORDFISH and the new fare Chef Andre has been serving up. We have always
dijon and grain mustard grilled Swordfish, Tell your friends, colleagues and business associates about the
Caviar available with blini and condiments* rissole potato and roasted root vegetable suggested dinner reservations, but with Chef Andre and his team in the exciting changes at the club and keep those referrals coming in. For
*$135. per oz kitchen it is now almost a must! your hard work, you will receive up to a $700 Food and Beverage
ROASTED VENISON LOIN
huckleberry sauce, Brussel sprout, wild Credit.
Choose One Item Per Course mushroom and candied yam Okay, now it's time to walk down memory lane with our
First Course accomplishments in 2018. December was another record breaking We are very excited about the future and believe me when I say

TUNA TARTARE TRIO OF BRAISED VEGETABLE month with 26 new members. December capped off the year nicely this...every country club in Vegas and Henderson knows STCC is
PUMPKIN SOUP celery, endive and butternut squash bringing us up to 208 new Memberships. What? No way! Yep, it's true! back!
SEARED SPICE DUCK FOIE GRAS Probably the absolute best news of 2018 is we reached 700 Members
Fourth Course once again for the first time in more than 10 years. the Looking forward to the splendor that awaits us in 2019. We thank
Second Course WATERCRESS SALAD a you for your membership!

JUMBO SEA SCALLOP MACADAMIA with goat cheese and walnut dressing appreciate by
macadamia breaded sea scallop, celery root Jim Sherouse,
puree, caviar and citrus beurre blanc BELGIUM ENDIVE you know I believe it truly takes a TEAM effort
with Gruyere cheese and honey for us to be successful. Membership / Marketing Director
SEARED DUCK FOIE GRAS mustard dressing
with spice bread, grilled pineapple, Forward” and that’s
and vanilla sauce Fi h Course exactly what STCC did. Our members now hail from 28 different
DESSERT TRIO
WILD MUSHROOM RISOTTO Cheese cake tart with raspberries a truly global club.
with fig balsamic reduction Gianduja hazelnut ice cream profiterole

Dark chocolate Rum Bombe with banana crisp

$115 Per Person.
Table reservations are for the entire evening. Limited Seatings available
6:00PM 6:30PM 7:00PM | 8:00PM 8:30PM 9:00PM

Holiday Attire - RSVP Required
702.678.1002

MEMBER GUEST FALL FEST NEW MEMBER MIXER

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c al b u o b u . T t e h ll e ye ox uc r t fir n ie gndh s, c no gl e le s ag aue t s e a nc d l u b b us a in ne ds s e ae ss poc ti h a o ts ee s
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referrals coming in. For your hard work, you will receive up
Jim Sherouse, Membership / Marketing Director
to a $700 Food & Beverage credit.
We are very excited about the future and believe me when I
Wow, where did 2018 go? My wife and I flew to Florida to
say this…every country club in Vegas & Henderson knows
see family and friends for Christ mas. When even squeezed
time in for a short cruise in the Caribbean. One of my
STCC is back!
items on my bucket list is to cruise around the world. Now
that would be a good time. Speaking about good times, I
Looking forward to the splendor that awaits us in 2019. We
hear the Club House has been packed nightly thanks to
thank you for your Membership
Holida y events and the new fare Chef Andre has been
serving up.

We’ve always suggested dinner reservations, but with
Jim Sherouse, Membership / Marketing Director
Chef Andre and his team in the kitchen, now

it’s almost a must.
Okay, now it’s time to walk down