UPCOMING EVENTS
























On Sunday, December 17th at 6pm we will be hosting a special holiday supper inspired by NYC’s world famous Luchow’s restaurant.


From 1882-1983, Luchow’s was a German restaurant at the center of NYC’s Union Square theatre district. Patrons spanned from the legendary piano makers the Steinways to the political Roosevelt’s to composers Victor Herbert to larger than life characters from NYC’s colored past like Diamond Jim Brady and Lillian Russell.   


Known for their classic cuisine of Germany and Austria, and as early importers of fine German wine and Bavarian beer, such as Wurzburger, Luchow’s always stayed on top of the NYC culinary and social scene for over a century.


Seasonal festivals of Bock Bier, Wild Game, Goose and May Wine, and the largest decorated Christmas tree in Manhattan brought diners to Luchow’s from all over the region.  


Luchow’s has been an inspiration for us at Capital Club 16 through food, gatherings and decor. We were fortunate to find salvaged pieces in Harlem from the original restaurant and were able to incorporate it into our dining room bar in hopes to continue on some of that good old fashioned energy, or as they called it, “Gemutlichkeit”.


When guests at Capital Club 16 hear about our Luchow’s connection and inspiration, they come forth with stories from their childhood about visits to the NYC establishment. In honor of this and the holiday season, we are going to be cooking and celebrating a four course dinner from the Luchow’s cookbooks and paired with some of the similar fine German and Austrian wine and Bavarian beers that Luchow’s once served. 


We hope to have some of the original Luchow’s customers in the area return and gather to share their stories with each other by our Carolina spruce pine as guests, staff and an army of nutcrackers listen in.


Proceeds from this supper will be going to our friends at the Helping Hand Mission.


Seating is limited so please call us at 919.747.9345 or email shannon@capitalclub16.com for a reservation.



Luchow’s Holiday Sunday Supper by the tree

Inspired by NYC’s Luchow’s World Famous Restaurant

Reception 6-6:30. $45 4-course food menu. Drinks a la carte.  


reception.


Mulled Wine and Winterbock


Welsh Rarebit Warm Cheese Dip with dark bread and roasted vegetables


Weeping Radish Grilled Bratwurst and Kielbasa with caramelized apples, cabbage

and Duseldorf Style horseradish mustard



first course.

(choice of)


Double Goose Consomme with vegetables and roast goose brunoise


Maine Lobster Bisque


Butter Lettuce Wedge with Luchow’s Roquefort dressing 


Field Greens with Ashe Co. Romano cheese and sherry thyme dressing


second course. 

(choice of)


NC Oyster Casino 


Colorado Venison Ragout with hand-cut spätzle


Pan Seared Goose Liver with sauce madeira


Hunter’s Ragout with local NC mushrooms in pastry


third course. 

(choice of)

Traditional Luchow’s Holiday Goose Roast with dark cherry and chestnut sauce,

potato dumplings and apple braised red cabbage


Standing Prime Rib Roast with fresh horseradish, pan jus, grilled asparagus, potatoes au gratin  


Vegetable Platter of the Season. A sampling of the Vegetables and sides from the Holiday Menu.


fourth course.

(choice of)

Granny Smith Apple Fritters with cinnamon sugar and crème Anglaise


Cherry Tart Black Forest Style with Videri Dark Chocolate Sauce and vanilla ice cream










New Year’s Eve Menu

3 seatings: 6pm, 7:30pm, 9pm

Pre Fixe Menu food only $45. Includes aperitif toast and chefs choice amuse.

Pre Fixe with food & wine pairings from Bordeaux Fine and Rare $68

Limited a la carte menu

Midnight Moore County pinecone drop and Keytar countdown with the infamous Sugar


Prie Fixe Menu

first course.

(choice of)

NC Oyster Stew

Sweet Potato Ravioli with local oyster mushroom broth, sage and Ashe Co. romano cheese

Classic Frisee Aux Lardon salad with poached egg


second course.

(choice of)

Sundried tomato crusted Colorado Lamb Chop

with sweet potato Irish colcannon Pinot Noir Sauce roasted Brussels sprouts and pea shoots


Cast iron seared beef tournedos with Cognac peal onions sauce,

lobster mashed potatoes, green beans and roasted tomatoes


Trout a la Oscar

Sauteed NC rainbow trout with lump crabmeat, asparagus,

roasted fingerling potatoes and Sauce Bearnaise


Winter Vegetable Turnover with roasted leek sauce,

local oyster mushroom saute and swiss chard


third course.

(choice of)

White Chocolate Mousse Pie with strawberry coulis and Videri dark chocolate sauce


English Sticky Toffee Cake with warm caramel sauce whipped cream and ice cream


(Menu subject to change due to availability)

 



























It's that time of year again! Next week the 17th thru the 21st will be our

6th annual Wild Game Week. We will be offering European wine pairing from

Austria, Germany and France to go along with our classic game

preparations. We will also be tapping some seasonal Fall casks from local

and German breweries, such as Foothills and Hofstetten.


The game schedule is as follows:

Nights subject to change depending on availibility and busy-ness

Tuesday: Boar, rabbit , venison

Wednesday: Rabbit, Venison, quail

Thursday: Quail, pheasant, venison, bison

Friday: Rabbit, Bison, Venison, frog legs

Saturday: Quail, boar, venison, rabbit

 
 

R