Menus

The culinary team at The Deke Club of New York City is headed by our Executive Chef, Charles Kehrli, C.E.C. Chef Kehrli is a graduate of the Culinary Institute of America and has been designing gourmet banquet and a la carte menus at The Yale Club for over ten years. Chef Kehrli’s background at upscale restaurants and hotels in New York City combined with the Yale Club’s intimate setting provide our members and their guests a truly unique culinary experience. Our menus reflect the diverse talents of our Chef and Sous Chefs and are sure to stimulate and please even the most discerning palettes.

Hot Hors D’oeuvres
Medallions of Lobster with Caviar
Seared Tuna with Wasabi Aioli
Vegetable Dim Sum
Baby Lamb Chops

Appetizers
Wild Mushroom Triangle Pasta
Roast Butternut Squash and Morel Risotto
New York State Smoked Salmon

Entrées
Grilled Filet Mignon
Pan Seared Salmon in a Potato-Horseradish Crust
Mustard Rubbed Rack of Lamb
Swordfish Provencale with Tomatoes, Basil, Olives and Capers

Desserts
Chocolate Berry Bombe
White Chocolate Lattice
Frozen Mocha Hazelnut and Chocolate Trio

Kosher
The Yale Club of New York City works with Foremost Caterers for all Kosher events. Foremost Caterers provides all food, china and rabbinical services. You can visit www.foremostcaterers.com for menu information.