Food

Featured Dishes

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  • The Chef

    by Alvin Cailan
    Ingredients: 

    Thick cut bacon served with 7-grain toast topped with fresh ricotta and a sunny side up egg

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter. From breakfast plates to toasts to incredibly addictive “hash nuggets,” these menu items are “everything chefs want to eat,” as Alvin puts it.

    Available all day

  • The Farmer

    by Alvin Cailan
    Ingredients: 

    Sautéed asparagus served with 7-grain toast topped with fresh avocado spread and a sunny side up egg

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter. From breakfast plates to toasts to incredibly addictive “hash nuggets,” these menu items are “everything chefs want to eat,” as Alvin puts it.

    Available all day.

  • The Butcher

    by Alvin Cailan
    Ingredients: 

    Breakfast sausage links served with 7-grain toast topped with fresh ricotta and a sunny side up egg

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter. From breakfast plates to toasts to incredibly addictive “hash nuggets,” these menu items are “everything chefs want to eat,” as Alvin puts it.

    Available all day

  • The Fisherman

    by Alvin Cailan
    Ingredients: 

    Smoked salmon spread on 7-grain toast topped with a sunny side up egg, red onion relish, pickled mustard seeds and chives

    Description: 

    Available all day

  • Toast

    by Alvin Cailan
    Ingredients: 

    Varieties include Ricotta Toast, Avocado Toast, PB&J and Ricotta & Jam

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter. From breakfast plates to toasts to incredibly addictive “hash nuggets,” these menu items are “everything chefs want to eat,” as Alvin puts it.

    Available all day

  • Hash Nuggets

    by Alvin Cailan
    Ingredients: 

    Shredded Potatoes, Seasoned with Sea Salt and Onions, Rolled into Bite Sized Portions and Cooked Twice

    Description: 

    As Alvin gears up to open his newest concept, PAPER PLANES in New York City in the coming months, he shares his menu exclusively with Chefs Club Counter. From breakfast plates to toasts to incredibly addictive “hash nuggets,” these menu items are “everything chefs want to eat,” as Alvin puts it.

    Available all day

  • Duck Rice

    by George Mendes
    Ingredients: 

    Duck confit, chorizo, black olives, citrus purée, duck cracklins

    Description: 

    If there’s one dish that defines the flavors of my childhood and of Aldea, this is it. And it all started with my mom. She prepares great Portuguese rice dishes and I wanted to pay respect to her and my ancestors by making a traditional dish my own for my restaurant. With this classic one-pot duck rice, I zoomed in on the ingredients, amplified their flavors, and presented it in a totally new way.

  • Belles Hot Chicken Sandwich

    by Morgan McGlone
    Ingredients: 

    Crispy hot chicken thigh or tenders, American cheese, lettuce, onion, Belles “Good Good” sauce, served with Old Bay fries

    Description: 

    A perfectly spiced bone-out chicken thigh is nestled between a white roll, toasted with clarified butter, and is topped with cold American cheese, “Good Good” sauce (a combination of Duke’s mayo, ketchup, mustard, peppercorn vinegar), shredded romaine and brown onion.

  • Southern Roots Grain Bowl

    by Linton Hopkins
    Ingredients: 

    Grains, kale, vegetables, shallots, mushrooms, pecans, and benne seeds

    Description: 

    The origination of this dish began when Gina and I decided to go vegan for 6 months and I was creatively challenged to come up with crave-able deliciousness without my animal protein go-to’s.

  • Spicy Pepperoni Pizza

    by Magnus Hansson
    Ingredients: 

    Roman-style, thin crust pizza made with organic tomatoes and flour

    Description: 

    This is Roman-style pizza, thin crust, made in a sheet pan with fresh ingredients on top. The dough is fermented for 56-hours and then fried in olive oil. The San Marzano tomatoes are from La Val in Italy and the flour comes from Central Milling in Petaluma, California – both are certified organic – some of the best flour you can buy in America.

  • JG Burger

    by Jean-Georges Vongerichten
    Ingredients: 

    Grass fed beef, pepper jack cheese, avocado, crispy red onions, Russian dressing.

    Description: 

    What sets the (Mercer) burger apart from the rest is the guacamole and the fizzled onions. They add an unexpected flavor and crunch.

  • Ham & Cheese Parisien

    by Eric Kayser
    Ingredients: 

    Classic ham and cheese sandwich made with artisanal ham and Comté cheese on a Eric Kayser baguette.

    Description: 

    When Chefs Club Culinary Director Didier Elena approached Maison Kayser to carry their classic French pastries for Chefs Club Counter, he couldn’t resist the urge to work with famed Boulanger Eric Kayser to use his incredible baguettes for a sandwich. Using artisanal ham, paired with comté cheese and just the right amount of butter, the Parisien sandwich immediately transports you to a Parisian café.

  • Hot Chicken Dinner

    by Morgan McGlone
    Ingredients: 

    Three hot chicken wings, Old Bay fries, coleslaw, Mississippi comeback sauce

    Description: 

    While working at Husk in Charleston and Nashville, McGlone made the life-altering discovery of “hot chicken”: crispy, crackly birds. Inspired, Morgan returned to Australia in 2014 to open Belles Hot Chicken in Melbourne, which has been a runaway success. His secret? A dark, fragrant chicken fat masala he uses to baste the birds after cooking them, lending a complex flavor beneath the burn of the Cayenne.

  • Tomato & Stracciatella Pizza

    by Magnus Hansson
    Ingredients: 

    Stracciatella and basil (vegetarian)

    Description: 

    This is Roman-style pizza, thin crust, made in a sheet pan with fresh ingredients on top. The dough is fermented for 56-hours and then fried in olive oil. The San Marzano tomatoes are from La Val in Italy and the flour comes from Central Milling in Petaluma, California – both are certified organic – some of the best flour you can buy in America.

  • Chefs Club Salad

    by Didier Elena
    Ingredients: 

    Red romaine, frisée, radishes, furikake, yuzu dressing

    Description: 

    A light, refreshing summer salad with optional smoked salmon or spicy tofu.