The Columbia Club menu

Chicken Corn Chowder

Soup du Jour

French Onion Soup

Baked with four cheese gratin

Lobster Bisque

Columbian Chopped

Iceberg lettuce, radicchio, spinach, bleu cheese crumbles, bacon, chopped eggs, olives, croutons, tossed in creamy lemon garlic house dressing and topped with onion straws

Tomato & Mozzarella Salad

Vine ripened, beefsteak tomatoes layered with fresh buffalo mozzarella, julienne of basil and served with balsamic vinaigrette

Grilled Asparagus & Hearts of Palm

Field greens tossed with honey dijon, roasted corn and dried cherries

Jumbo Shrimp Cocktail

Served traditional style with spicy horseradish cocktail sauce and lemon

Escargot

Burgundy snails baked in garlic herb butter, served with french bread crostini

Saku Tuna

Thinly sliced rare hawaiian blackened ahi tuna served with rice wine infused cucumber salad garnish and drizzled with spicy mustard sauce

Char Broiled Oysters

Broiled blue point oysters topped with acme char butter, romano cheese and served with texas toast

Lobster Ravioli

Lump crab meat, prosciutto and sun-dried tomato ravioli, served with lobster brandy cream sauce and topped with parmesan

Lobster Vol au Vent

Lobster tail sauteed with tomatoes and leeks, served in light dill cream sauce, garnished with a lobster claw

Chicken Scallopini Marsala

Thinly pounded chicken breast sauteed with dry marsala wine

Coq au Vin

Chicken breast sauteed with pearl onions, wild mushrooms and bacon, served with pinot noir reduction

Pacific Salmon

Brushed with honey dijon, topped with pecans, baked and served with melted butter

Veal Scallopini Saltimboca

Thinly sliced and pounded veal cutlets layered with sage and prosciutto, sauteed and served with madeira sauce

Veal Osso Bucco

Slowly braised veal shank served with merlot wine sauce

Chilean Sea Bass

Wrapped in prosciutto, baked and served over garlic roasted plum tomatoes and topped with banana curry butter

Jumbo Sea Scallops

Seared and served with spicy papaya sauce

Dover Sole

Traditional tableside preparation with caper meuniere butter

Pork Chop

Double bone, center cut pork chop, grilled and served smothered in onion-apple sauce

Filet Mignon

Center cut creek stone farms chef’s table angus, hand cut and broiled to perfection

Smoked Filet Mignon

Shagbark-hickory cold smoked, chestnut butter hand cut and broiled to perfection

New York Strip

Creek stone farms chef’s table angus, broiled to perfection

Rib-Eye Steak

Creek stone farms chef’s table angus, served with maître d' butter and broiled to perfection

New Zealand Rack of Lamb

Served with blackberry demi glaze

Steak Diane for Two

Tenderloin medallions sauteed with veal demi-glace, prepared tableside the traditional way