| Greek Style Romaine Hearts |
$10.00 |
organic tomatoes, grilled figs, pepperoncinis, cucumbers, calamata olives, shaved red onions and feta mint vinaigrette |
| Twice Baked Crabmeat and Goat Cheese Souffle |
$20.00 |
with sherry marinated peppers and lemon aioli |
| Summer Red and Green Gazpacho Soups |
$16.00 |
topped with Ahi tuna tartare ad lemon aioli |
| Poached Oragnic Vegetables |
$18.00 |
with herb crusted heirloom tomatoes, homemade pesto |
| Sweet Crabmeat, Avocado and Grapefruit Stack |
$22.00 |
jumbo lump crab tossed in remoulade sauce over layers of fresh avocado and grapefruit segments, sheaved iceberg lettuce |
| Calamari Fritti |
$9.00 |
cherry peppers, shaved lemons, garlic aioli and marinara sauce |
| Wood Brick Oven Roasted P-E-I Black Mussels |
$12.00 |
tomatoes, fennel, white wine, pesto butter |
| California King Salmon Tartare |
$15.00 |
roasted shallots, sweet basil vinaigrette, crispy herb lavash |
| Pearls of the Sea Tower |
$34.00 |
3oz. lobster, two shrimp, two oysters, two king crab legs, four mussels |
| Lobster Raviolis |
$28.00 |
whole wheat pasta filled with lobster ricotta mousse, fresh herbs in an Oregon Truffle-saffron broth |
| Roasted Alaskan Halibut |
$40.00 |
drizzled with California chardonnay, lemon peel and organic olive oil with wilted spinach, grilled tomatoes, and shaved fennel |
| Grilled Rib Eye Steak |
$48.00 |
with organic tomato tapanade, parmesan yukon potatoes |
| Chocolate Creape |
$10.00 |
filled with organic berries and served with caramel balsamic sauce |
| Homemade Whole Wheat Fettuccini Primavera |
$19.00 |
summer vegetables, roasted chanterelle mushrooms, parmigiano regiano |
| The Club Risotto |
$24.00 |
topped with braised oyster mushrooms, red wine reduction, parmesan shavings |
| Skillet Seared Elk Chop |
$40.00 |
blackberry port wine sauce, gorgonzola polenta, roasted mushrooms |
| Handmade Macaroni Parmigiano |
$8.00 |
|
| Organic Asparagus |
$8.00 |
|
| Creamed Spinach |
$8.00 |
|
| Italian Fries |
$8.00 |
|
| Green Beans |
$8.00 |
|
| Parmesan Onion Rings |
$8.00 |
|
| Italian Baked Potato |
$8.00 |
|
| The Club Chopped Salad |
$14.00 |
organic romaine and iceberg lettuce, cucumbers, carrots, tomatoes, garlic, shallots and lemon vinaigrette |
| Organic Spinach and Grilled Shrimp Salad |
$20.00 |
grilled shrimp, spinach, grilled apples, shaved fennel turkey bacon, feta cheese and tomatoes, with balsamic shallot vinaigrette |
| Classic Caesar Salad |
$9.00 |
organic romaine, polenta croutons and parmigiano with The Club caesar dressing |
| Fresh Bufala Mozzarella alla caprese |
$15.00 |
sliced red onions, tomatoes, extra virgin and basil oils |
| The Club Wedge Salad |
$11.00 |
organic iceberg lettuce, crispy turkey bacon, roasted red peppers and tomatoes finished with chunky Roquefort dressing |
| Bucatini alla Wagyu Bolognese |
$19.00 |
hollow spaghetti, classic meat sauce |
| Penne alla Matriciana |
$16.00 |
pancetta bacon, San Marzano plum tomatoes, hot pepper flakes, fresh bail and pecorino |
| Spaghetti alla Aragosta |
$34.00 |
spicy Italian tomatoes, lobster, garlic, white wine and herbs |
| The Club Classic "Southside Filet," |
$50.00 |
14oz, aged 30 days, prime double bane-in creamy polenta |
| Center-cut Petit Filet Mignon |
$33.00 |
grilled and topped with a butter composed of herbs, Maytag blue and prosciutto with creamy polenta, arugula and port wine sauce |
| Veal Chop Bone-in Picatta Style |
$42.00 |
with arugula salad and broiled onions |
| All-in-One Surf N' Turf |
$65.00 |
lobster tail wrapped in beef tenderloin served with summer risotto, red and green pesto sauces |
| Grilled Lamb Chops |
$38.00 |
two double chops of Colorado lamb, butternut squash, sage "panna cotta," sauteed spinach, tomato mint pesto |
| The Club Strip |
$40.00 |
16 oz. studded with peppercorn, sauteed with creamy cornac sauce, served with Yukon potatoes, marinated roasted peppers, tobacco onions |
| Broiled Montana Trout |
$26.00 |
salsa verde, lemon grilled vegetables, apple chutney |
| Grilled California Salmon Filet |
$34.00 |
citrus mustard pesto, romano crusted asparagus, shaved fennel, arugula |
| Pistachio Crusted Sea Bass |
$40.00 |
celery root-basil mousse, asparagus, fennel and lobster sauce |
| Butter-Poached Lobster Tail |
$95.00 |
with organic vegetables, lemon-champagne essence |
| Grilled or Sauteed Dover Sole |
|
meuniere or lemon butter sauce, asparagus, Italian fries |
| Creme Brulee "Barrel" |
$8.00 |
with Raspberry Grand Marnier Soup, Maple Sugar |
| Cupcake Quartet: |
$8.00 |
Devil's Food Cake, Red Velvet, Banana Praline and Berry Vanilla |
| Lemoncello and Maple Roasted Per Parfait topped with Pistachio Crust |
$8.00 |
|
| Organic Strawberry Terrine, White Chocolate Mousse and Champagne Foam |
$8.00 |
|
| The Dream, Sorbet Trio: |
$8.00 |
Peach Bellini, Organic Cucumber-Lavander and Red Currant-Lemoncello |
