Butcher’s Reserve Menu

How has this idea enhanced your club's operation, etc.?

The Butcher’s Reserve Menu was developed to highlight the craftsmanship of dry aging using our in-house dry aging cabinets. This program offers members a unique and elevated dining experience in the Blue Ridge Room, Farmington’s premier upscale restaurant. The menu features a rotating selection of dry-aged beef and specialty items such as duck and lamb, accompanied by detailed tasting notes. These notes provide insight into each item’s origin, the animal’s diet, and its distinct flavor profile, adding an educational component to the dining experience. This initiative has expanded our culinary offerings while enhancing Farmington’s reputation for delivering exceptional and exclusive dining options.

How was this idea implemented, and what have been the club members' reactions?

The program began with the installation of three state-of-the-art dry aging cabinets, allowing for precise aging of proteins ranging from 30 to over 120 days. Culinary staff received specialized training to manage and monitor the aging process, while the service team was equipped to share the story and unique attributes of each menu item with members. The menu was thoughtfully designed to highlight these curated selections, emphasizing the respect and care that goes into each dish. The Butcher’s Reserve Menu has been enthusiastically embraced by members, becoming a standout feature of the Blue Ridge Room. It has sparked curiosity and conversation among diners, encouraging them to explore new flavors and textures. Members frequently return to experience the latest offerings, making this program a dynamic and enduring success.