The Club Menu

Grilled or Sauteed Dover Sole

meuniere or lemon butter sauce, asparagus, Italian fries

Broiled Montana Trout

salsa verde, lemon grilled vegetables, apple chutney

Grilled California Salmon Filet

citrus mustard pesto, romano crusted asparagus, shaved fennel, arugula

Pistachio Crusted Sea Bass

celery root-basil mousse, asparagus, fennel and lobster sauce

Butter-Poached Lobster Tail

with organic vegetables, lemon-champagne essence

Handmade Macaroni Parmigiano

Organic Asparagus

Creamed Spinach

Italian Fries

Green Beans

Parmesan Onion Rings

Italian Baked Potato

Creme Brulee "Barrel"

with Raspberry Grand Marnier Soup, Maple Sugar

Cupcake Quartet:

Devil's Food Cake, Red Velvet, Banana Praline and Berry Vanilla

Lemoncello and Maple Roasted Per Parfait topped with Pistachio Crust

Organic Strawberry Terrine, White Chocolate Mousse and Champagne Foam

The Dream, Sorbet Trio:

Peach Bellini, Organic Cucumber-Lavander and Red Currant-Lemoncello

Calamari Fritti

cherry peppers, shaved lemons, garlic aioli and marinara sauce

Greek Style Romaine Hearts

organic tomatoes, grilled figs, pepperoncinis, cucumbers, calamata olives, shaved red onions and feta mint vinaigrette

Wood Brick Oven Roasted P-E-I Black Mussels

tomatoes, fennel, white wine, pesto butter

California King Salmon Tartare

roasted shallots, sweet basil vinaigrette, crispy herb lavash

Summer Red and Green Gazpacho Soups

topped with Ahi tuna tartare ad lemon aioli

Poached Oragnic Vegetables

with herb crusted heirloom tomatoes, homemade pesto

Twice Baked Crabmeat and Goat Cheese Souffle

with sherry marinated peppers and lemon aioli

Sweet Crabmeat, Avocado and Grapefruit Stack

jumbo lump crab tossed in remoulade sauce over layers of fresh avocado and grapefruit segments, sheaved iceberg lettuce

Pearls of the Sea Tower

3oz. lobster, two shrimp, two oysters, two king crab legs, four mussels

Classic Caesar Salad

organic romaine, polenta croutons and parmigiano with The Club caesar dressing

The Club Wedge Salad

organic iceberg lettuce, crispy turkey bacon, roasted red peppers and tomatoes finished with chunky Roquefort dressing

The Club Chopped Salad

organic romaine and iceberg lettuce, cucumbers, carrots, tomatoes, garlic, shallots and lemon vinaigrette

Fresh Bufala Mozzarella alla caprese

sliced red onions, tomatoes, extra virgin and basil oils

Organic Spinach and Grilled Shrimp Salad

grilled shrimp, spinach, grilled apples, shaved fennel turkey bacon, feta cheese and tomatoes, with balsamic shallot vinaigrette

Chocolate Creape

filled with organic berries and served with caramel balsamic sauce

Lobster Raviolis

whole wheat pasta filled with lobster ricotta mousse, fresh herbs in an Oregon Truffle-saffron broth

Roasted Alaskan Halibut

drizzled with California chardonnay, lemon peel and organic olive oil with wilted spinach, grilled tomatoes, and shaved fennel

Grilled Rib Eye Steak

with organic tomato tapanade, parmesan yukon potatoes

Penne alla Matriciana

pancetta bacon, San Marzano plum tomatoes, hot pepper flakes, fresh bail and pecorino

Bucatini alla Wagyu Bolognese

hollow spaghetti, classic meat sauce

Spaghetti alla Aragosta

spicy Italian tomatoes, lobster, garlic, white wine and herbs

Homemade Whole Wheat Fettuccini Primavera

summer vegetables, roasted chanterelle mushrooms, parmigiano regiano

The Club Risotto

topped with braised oyster mushrooms, red wine reduction, parmesan shavings

Skillet Seared Elk Chop

blackberry port wine sauce, gorgonzola polenta, roasted mushrooms

Center-cut Petit Filet Mignon

grilled and topped with a butter composed of herbs, Maytag blue and prosciutto with creamy polenta, arugula and port wine sauce

Grilled Lamb Chops

two double chops of Colorado lamb, butternut squash, sage "panna cotta," sauteed spinach, tomato mint pesto

The Club Strip

16 oz. studded with peppercorn, sauteed with creamy cornac sauce, served with Yukon potatoes, marinated roasted peppers, tobacco onions

Veal Chop Bone-in Picatta Style

with arugula salad and broiled onions

The Club Classic "Southside Filet,"

14oz, aged 30 days, prime double bane-in creamy polenta

All-in-One Surf N' Turf

lobster tail wrapped in beef tenderloin served with summer risotto, red and green pesto sauces