Jumbo Shrimp Martini
Six Plump Tiger prawn shrimp lightly poached & chilled.
Served in a frosty martini glass with our homemade Bloody Mary cocktail sauce.

House Made Jumbo Lump Crab Cake
4 ounces of our signature crab cake served with Asian slaw and topped with our special remoulade sauce.

Stuffed Mushroom Caps
Fresh picked mushrooms served hot and stuffed with the Chef’s special artichoke and crab dip and accompanied with French baguettes.

The Club Mirage
An assortment of fresh oysters on the half shell, poached & chilled Tiger shrimp, tender bay scallops, New Zealand mussels and a 4 ounce jumbo lump crab cake. Served with French baguettes thinly sliced and lightly toasted.

2nd COURSE

Crab & Corn Chowder
Lump crab with roasted sweet corn & Yukon Gold potatoes served in a light cream style broth topped with scallions and tomato oil.

Soup Du Jour
The Chef’s daily selection.

Classic Caesar Salad
Hearts of Romaine tossed in a traditional dressing with fresh parmesan cheese and herbed croutons. Top your Caesar with a choice of Sashimi grade tuna, or char-grilled chicken breast.

Pecan Crusted Goat Cheese Salad
Fresh baby spinach topped with roasted plum tomatoes and thinly sliced Prosciutto ham.

ENTREES

Char-Grilled Filet Mignon
Wrapped with Applewood bacon and cooked to temperature, this tender filet is served over a bed of herbed garlic potatoes and the Chef’s vegetables.

Slow Roasted Standing Prime Rib
Tender prime rib hand carved to order and cooked to temperature. Served with a creamy horseradish sauce and Au Jus. Choose from a 12 ounce Queen cut or the 20 ounce (bone in) Club Cut.

Rack of Lamb
Imported New Zealand select lamb, slow roasted and served atop warm rice pilaf.

Apple Wood Smoked Pork Tenderloin
Glazed with a spicy honey mustard and accompanied with herb garlic roasted potatoes, this select lean pork is cooked precisely to temperature and served with the Chef’s daily vegetables.

Jumbo Lump Crab Cake
Parmesan crusted Jumbo Lump Crabmeat, pan seared and served over rice pilaf.

Seafood Mixed Grill
Broiled lump crab cake, grilled Atlantic Salmon & grilled cold water lobster tail over a bed of rice pilaf.

Crispy City Club Oysters
Plump southern oysters with Panko breadcrumbs served over angel hair pasta with tossed tomatoes and baby spinach.

Lobster Fettuccini
Butter poached cold water lobster tails over spinach fettuccini and tossed in a sun dried tomato pesto cream.

Shrimp Scampi
Pan seared Tiger prawns tossed with artichoke hearts and roasted red peppers in a garlic chardonnay broth layered on a bed of angel hair pasta.

Fresh Catch of the Day
The fresh fish will be served on a bed of wild rice with Chef’s choice of sauce.