Going Local in Summer
Summer at the Paddock Club is all about fresh, local produce.
Whether it's organic eggs from Hunter's Happy Henhouse, asparagus and beets from Partridge Organics or fresh chard from Rhine Center Vegetables, all of the Paddock Club's produce is sourced within twenty miles of the restaurant. New dishes on the menu reflect these seasonal ingredients, such as the grilled lemon chicken with basil and tarragon and roasted brussel sprouts with baby beets, arugula and tarragon vinaigrette.
The citrus and goat cheese potato gnocchi, garnished with fried salsify chips, is just one of the many creative pasta dishes that are made in-house and from scratch.
This is also the season for preserved fruits, like the rinds of preserved lemon that add a tangy flavor to the crab and lobster ravioli. This dish goes especially well with the home-made bread. Diners can also look forward to dishes with heirloom tomatoes, which will reach their peak later in the summer.
This revamped summer menu comes just in time for Elkhart Lake's Road America, which attracts many thousands of people around the country and the world to this unique part of the Midwest. The casual elegance of the Paddock Club attracts many of the tens of thousands of guests that visit Elkhart Lake during the summer race season. Both local and international travelers descend on the small town every year and find the Paddock Club an ideal gathering place for a relaxing bite to eat in-between races.