Passport Dinner (French Riviera) Wednesday, June 27, 2018

June
27

Details

Passport Dinner (French Riviera) for Wednesday, June 27, 2018

Join Broad Bay for a tasty trip around the world. Once a month, the Broad Bay Culinary Team will transport you to a vacation destination via food and drink. 

The Passport Dinner allows Broad Bay Members to indulge from a delicious three course themed meal for only $30. In addition to the meal, the Broad Bay Bar staff will also be serving up signature themed cocktails.

What's better than eating like your on vacation without actually leaving home? The fact that the more you dine during Passport Dinners, the more you're rewarded. For each Passport Dinner you attend, you will receive a stamp in your passport, the more stamps you collect, the more rewards you accumulate.

Economy Class = 3 Stamps- Free Signature Drink during your next Passport Dinner.

Business Class = 6 Stamps- Free Dessert during a Friday Burger Night.

First Class = 9 Stamps- Complimentary Bottle of Wine during a Thursday Steak Night.

Frequent Flyer = 12 Stamps- Start the next Passport Dinner with a Free Dinner!

 

This month, the Passport Dinner will be held on  Wednesday, June 27th, and the theme will be The French Riviera. 

The menu for this destinations meal is: 

Bread with Olive Tempenade Dip,

Course 1- Salad Tomato and French olive/nicoise, French beans and rose balsamic vinaigrette.

Course 2- Fish Provencal with sauteed fennel shallots.

Course 3- Strawberry Sabayon over house made lady fingers with Grand Marnier.

Make your reservations now by calling the Clubhouse at (757) 496-9090!

 

This month's Menu for the French Riviera:

Bread with Olive Tampenade Dip
Course 1- Salad (Tomato and French olive/nicoise, French beans and rose balsamic vinaigrette)
Course 2- Fish Provencal with sautéed fennel and shallots

Course 3- Strawberry Sabon over house made lady fingers with Grand MarnierThis month's Menu for the French Riviera:

Bread with Olive Tampenade Dip
Course 1- Salad (Tomato and French olive/nicoise, French beans and rose balsamic vinaigrette)
Course 2- Fish Provencal with sautéed fennel and shallots
Course 3- Strawberry Sabon over house made lady fingers with Grand Marnier

 

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