Photo: The Lambs Club
The Lambs Club, which recently relaunched with Executive Chef Michael White at the helm, has reopened for lunch for the first time since March 2020.
The new lunch menu includes appetizers such as Asparagus Soup with creme fraiche and basil and Smoked Salmon with cucumber, avocado, and caviar. Diners will also discover fresh salads like the Chopped salad with olives, artichokes, piquillo peppers, bibb lettuce, crispy pita, oregano and red wine vinaigrette, and a Grilled Vegetable salad with stracciatella, calabrian chili, and lemon.
Sandwiches range from the Stanford White Burger with gruyère, pickled onion, dijonnaise and french fries, to the Club sandwich with turkey, bacon, lettuce, avocado, tomato and egg, as well as a Veggie Burger made with lentils and topped with gruyere and sprouts.
Also offered are lunch-only entrees like Chicken Paillard with coraline, cherry tomatoes, balsamic vinegar, and plates found on the dinner menu including Trofie with lobster, scallops, clams, spicy tomato sauce, and a New York Strip with peppercorn sauce and side of fries.
Expect to see plenty of movers and shakers at this power lunch served up New
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