Meet patron demand and invigorate your Lent menu by seasoning creative seafood and plant-based menu items with the bold flavours of Club House For Chefs®!
Bold Flavours for Your Lent Menu
OLD BAY® Seasoning
As a classic complement to seafood dishes, OLD BAY enhances any Lent menu with a blend of 18 quality herbs and spices to give dishes an authentic Chesapeake flavour.
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Club House® Caribbean Jerk Seasoning
Add savoury, Caribbean flavor to seafood dishes with this complex blend of spices including red pepper, black pepper, thyme, and allspice.
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Club House® Garam Masala
This popular South Asian spice blend delivers the warm flavour of spices like cumin, coriander, cardamom, cloves, and cinnamon to seafood dishes.
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Island Curry Rockfish with Hot Pineapple Salsa
Bring a savory blend of tropical spices to rockfish with Club House Caribbean Jerk Seasoning!
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Cioppino With OLD BAY® Seasoning
Add the perfect blend of spices as you warm up your appetizer menu with OLD BAY Seasoning!
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Billy Bee® Honey And Garam Masala Cedar Plank
Marinade salmon in a mixture of honey, ginger, salt, Club House Garam Masala, and Cayenne Pepper then grill on a cedar plank for a bold, flavourful seafood option.
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OLD BAY® Oyster Po' Boy with Tiger Sauce
The classic po’ boy gets a Chesapeake twist with Tiger Sauce and OLD BAY Seasoning layered through every bite.
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*Source: Datassentials