Vue

Vue eggs benedict served on grilled sourdough bread with ham and hollandaise.

2 Maryland style crab cakes served on grilled sourdough bread with hollandaise.

Served on grilled sourdough bread and topped with hollandaise.

Served with fresh fruit and maple whipped cream.

8 oz. New York strip with eggs prepared your way.

Lobster, shrimp, and crab with cheddar cheese topped with a smoked gouda bechamel.

Tomatoes, spinach, onion, and mushroom with cheddar cheese.

Scrambled, over easy or sunny-side up.

Bed of mixed greens topped with red onion, avocado, bacon, tomato, cucumber, hard-boiled eggs, blue cheese, diced shrimp, and crabmeat.

Served in flour tortillas with shredded cabbage, feta cheese, and club-made pico de gallo.

Half pound grilled burger served with lettuce, tomato, onions, and your choice of cheddar, provolone, swiss or American cheese.

Mixed green salad with tomatoes, onions, and cucumbers topped with 2 crab cakes and champagne vinaigrette.

Served with banana peppers, Parmesan cheese, and tomato sauce.

Mussels sauteed in a smoked tomato sauce.

Club-made hummus served with naan bread.

4 oz. beef tenderloin served with romaine lettuce, Parmesan cheese, tomatoes, and club-made dressing.

Mixed green salad with tomatoes, onions, and cucumbers topped with 2 crab cakes and house vinaigrette.

Bed of mixed greens, topped with red onion, avocado, bacon, tomato, cucumber, hard-boiled eggs, blue cheese crumbles, diced shrimp, and crabmeat.

Fresh fish grilled, blackened or sauteed. Served with fresh berries, walnuts, tomatoes, red onions, and walnut raspberry vinaigrette.

Fried crawfish on a bed of mixed greens with peppers and onions in a spicy Asian honey mustard dressing.

Served in flour tortillas with shredded cabbage, feta cheese, and a club-made pico de gallo.

Diced raw tuna topped with krab and finished with a sweet soy sauce.

Fried shrimp served with shredded lettuce, tomatoes, and a remoulade sauce.

Grilled portobello mushroom with arugula, roasted peppers, and boursin cheese finished with pesto and blood orange balsamic glaze on a brioche bun.

A half-pound burger grilled and served with lettuce, tomato, onions, and your choice of cheddar, provolone or American cheese.

Shaved lamb served with lettuce, tomato, onions, and feta cheese with a tzatziki sauce.

Fried green tomatoes served with smoked applewood bacon, lettuce, fresh mozzarella, and Thousand Island dressing.

Smoked pork butt served with prosciutto, pickles, Swiss cheese, and mustard.

8 oz. New York strip grilled and served with club-made truffle fries, vegetable of the day and an herb compound butter.

Served with green beans, black olives, feta cheese, tomatoes, onions, and red bliss potatoes in a red wine vinaigrette with oregano.

Fried fish and French fries served with tartar sauce.

Spaghetti squash, red grape tomatoes, and puff pastry in a lemon garlic butter sauce.

Mini arugula salad tossed in a champagne vinaigrette, red peppers, Parmesan cheese, and orange basil beurre blanc.

A1 aioli topped with spinach, arugula, red onion, red peppers, pressed eggs, Parmesan cheese, and pita chips.

Truffle and shiitake mushroom risotto, mango carrot beurre blanc, and blood orange balsamic drizzle.

Polenta stick and pepper jelly sauce.

Tossed in club made sweet chili sauce.

Spinach, arugula, raspberries, strawberries, carrot, feta cheese, candied walnuts, chia seeds, crispy prosciutto, and raspberry vinaigrette.

Crumble blue cheese, chia seeds, crispy prosciutto, pickled red onions, tomatoes, and blue cheese dressing.

Hearts of romaine, Parmesan cheese, chia seed, and anchovy Parmesan crostini.

Pepper crusted with rosemary fingerling roasted potatoes, vegetables of the day, and peppercorn sauce.

Served with quinoa, stir-fried vegetables, and a tomato vinaigrette.

Truffle and shiitake mushroom risotto, cherry tomatoes, rosemary fingerling roasted potatoes, broccoli, arugula, carrot, and portabella mushrooms finished with a blood orange balsamic drizzle.

Two 4 oz. Maine lobster tails, topped with crab meat, smoked gouda cheese, cream, and panko breadcrumbs. Served with risotto and vegetable of the day. Finished with drawn butter and charred lemon.

Pan-seared scallops and fried shrimp accompanied by truffle and shiitake mushroom risotto, mango carrot beurre blanc, and vegetable of the day and bacon finished with a blood orange balsamic drizzle.

Char-grilled 8 oz. filet with rosemary fingerling roasted potatoes, vegetable of the day, and topped with a red wine chorizo demi.

Char-grilled and served with French fries, lettuce, tomato, and pickled onions.

Wrapped with banana peppers and bacon and grilled.

Avocado slices served with roasted garlic aioli.

Served with crostini.

Served with remoulade sauce.

Sauteed with peppers, onions, fresh tomato, and cooked in white wine.

Served over a tomato sauce, Parmesan cheese, and fresh basil.

Served with mango beurre blanc risotto.

Served with pistachio risotto.

4 oz. Served with potatoes, vegetables, and a red wine demi.

1/2 lb. Served with lettuce, tomato, fried onions with a roasted garlic truffle aioli, and provolone cheese.

Topped with pastrami, swiss cheese, lettuce, tomato, and mustard on the side.

Avocado slices served with roasted garlic aioli.

Served with crostini.

Served with remoulade sauce.

Served with banana peppers, Parmesan cheese, and tomato sauce.

Mussels sauteed in a smoked tomato sauce.

Club-made hummus served with naan bread.