A Chef’s Touch, A Night to Savor

Prepare for an unforgettable evening at Ha’Penny Beach Club as we shine a spotlight on the culinary mastery of Chef Ralph Motts with a special Chef’s Showcase Dinner on Saturday, January 24. This is the kind of menu that invites conversation, turns heads, and makes you want to bring friends along just to say, “You have to try this.”

From the very first bite, the experience unfolds with intention and artistry:

Hors d’Oeuvre
Lobster Toast with Citrus, Lemon Aioli, Chili Oil & Micros

Soup
Creamy Chicken Wild Rice Soup with Truffle Mushrooms

Appetizer
Local Catch Crudo with Passion Fruit Pulp, Pepper Crumble, Pickled Aji Dulce, Toasted Coconut & Micros

Salad
Cauliflower Trio Salad with Beet Gel, Crispy Capers & Smoked Cilantro Oil

Entrée
Honey Brined Confit Pork Belly with Apple Mousse, Local Vegetables & Cherry Citrus Glaze

Dessert
Matcha Ube Éclair

This is a perfect evening to share with guests and friends, a true showcase of technique, balance, and bold flavor.

Reservations are required, please book with Susie.
Members may also reserve their dinner or order additional meals boxed to go, because a menu this special deserves an encore.

Wow indeed. Join us for a night that celebrates craft, creativity, and the joy of dining together at Ha’Penny.


Chef’s Showcase Recap

On March 19th, club members and guests were treated to an evening of culinary brilliance at Ralph Motta’s Chef’s Showcase. The event was a celebration of gastronomic excellence, featuring six meticulously curated courses paired with exquisite wines from the newly stocked bar cart.

Guests embarked on a journey of flavor sensations, starting with tantalizing Hors D’oeuvres of Poached Lobster Tacos and Oyster Bay Sauvignon Blanc. They then savored the velvety White Onion Soup paired with S.A. Prüm Blue Riesling and indulged in the richness of Pistachio Crusted Lamb Loin with Rodney Strong Russian River Valley Pinot Noir.

A refreshing Citrus Fennel Salad paired elegantly with Ladoucette Comte Lafond Sancerre Blanc prepared palates for the exotic flavors of the Sous Vide Turmeric Moringa Fresh Catch paired with Pine Ridge Vineyards Chenin Blanc Viognier. The culinary journey culminated in the decadent Chocolate Mousse Cake paired with Layer Cake Shiraz, leaving guests with unforgettable memories of an evening filled with culinary delights.

Poached lobster taco, avocado mousse, herb aioli and lemon caviar
Citrus fennel salad with champagne vinaigrette
Pistachio crusted lamb loin with braised leeks and beurre rouge
Sous Vide Turmeric Moringa Fresh Cash on Cauliflower Puree, pickled cauliflower and cilantro foam
Chocolate Mousse Cake