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C L I C K H E R E TO V I E W T H E N E W B E L L AT R I X R E S TAU R A N T M E N U S || C L I C K H E R E TO F O L LO W B E L L AT R I X O N FAC E B O O K jOin the CluB MeMBership fOr wine lOvers B ellatrix Restaurant is offering a new wine membership that's loaded with selection and value. Members can get six bottles each month that are curated by the Bellatrix sommelier and team, featuring un- beatable value on wines not often available to the general public. Members also receive preferential access to special events, don't pay a corkage fee, and get 15 percent off everything on the wine list. "Our wine program is something we are very passionate about," said Classic Club's Assistant GM Ruan Krugel. "We want our membership to be exclusive to ensure our members receive a truly specialized and selective wine experi- ence and enhanced level of service. Also, we'll be doing an in-house wine festival in December for all guests, so keep an eye out for details." Bellatrix is now open for outdoor dining under the heated awning, offer- ing lunch every day from 11 a.m.-3 p.m. From Wednesday-Saturday, the Wine Bar menu is available from 3-8 p.m. and dinner is served from 5:30-8 p.m. With limited seating capacity due to current guidelines, reservations are recommended. T he team at Classic Club's Bellatrix Restaurant is step- ping up its game with re- freshed menus and a renewed emphasis on beverage offerings. Ruan Krugel, the Assistant General Manager at Classic Club, says that the updated lunch and dinner menus re- tain many of the traditional favorites while putting a new twist on some dishes he is sure will entice diners. On the lunch menu, the cobb salad and Bellatrix burger return, and by popular demand, the soft shell crab BLT sandwich, shrimp tacos and black- ened mahi sandwich are back. The blackened Chilean sea bass has become a signature dish on the dinner menu, and Krugel said he expects the Mediter- ranean half rack of lamb to be a popu- lar choice. Some of the biggest changes made were to the Wine Bar menu, where the focus has shifted from traditional items like onion rings and nachos to offerings such as jumbo shrimp cocktail and a charcuterie plate featuring chef-selected meats and cheeses along with olives, preserves and candied shallots. "We've really elevated the experi- ence," Krugel said. "We also have a full wine list at happy hour." In addition to offering select wines, well drinks and draft beers for $5 from 3-5 p.m., Bellatrix is also testing out an exciting new selection of composed cocktails, which are $2 off the regular price during those hours. The Firey Sunset features Blue Coat gin with lemon juice, Aperol and a flamed orange twist that adds a caramelized, smoky characteristic. Krugel expects that another popular cocktail will be the Lime Foam Mar- garita, made with Patron Silver. diner's delight Bellatrix refreshes lunch and dinner menus for the season BellAtrix restAurAnt BOOK A tee tiMe Outdoor dining at Bellatrix.

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