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.
