The Signature Club

a blend of caramelized onions in a rich beef broth, baked with garlic croutons, gruyere cheese and battered onion rings

our chef's choice, made daily with the freshest seasonal ingredients

Chilean jumbo shrimp lightly breaded and fried, served with a roasted pineapple salsa and orange-chili dipping sauce

one pan-seared jumbo lump crab cake served with watercress salad, spicy Cajun remoulade sauce and roasted corn salsa

six buffalo chicken breast tenders served with cole slaw and a creamy maytag blue cheese dipping sauce

fresh seasonal fruit served with cottage cheese and homemade banana nut bread; with chicken or tuna salad $2.00, with crab salad $3.00

all white meat chicken salad, crab salad and tuna salad in a crisp lettuce bowl, served with and assortment of fresh fruit

seared sirloin steak atop a bed of crisp chopped greens tossed in our house balsamic vinaigrette with hard-boiled egg, artichoke hearts, avocados, dry-cured olives, cucumber and tomatoes

fresh mixed greens, tossed with julienne peppers, diced red onions, artichoke hearts, kalamata olives, haricots vert and feta cheese tossed in a champagne poppy seed vinaigrette

fresh hearts of Romaine, lightly tossed in our house Caesar dressing topped with herbed croutons and shaved Romano cheese, with blackened or grilled chicken $2.00, with blackened or grilled salmon or shrimp $4.00

served with minnesota wild rice, vegetable of the day and tartar sauce

fettuccine pasta tossed with grilled vegetables and a light Asiago cream sauce, with grilled or blackened chicken breast $2.00, with grilled or blackened salmon $4.00

shaved ham and turkey covered in a cheddar cream sauce and topped with crisp bacon and tomato slices, served on toasted white bread

two pan-seared jumbo lump crab cakes served with French fries, spicy Cajun remoulade sauce and roasted corn salsa

ravioli stuffed with wild mushrooms and tossed with fresh herbs and toasted pine nuts in a gorgonzola and sun-dried tomato cream sauce

penne pasta tossed with fresh herbs, kalamata olives, tomatoes and sweet vidalia onions, finished with a white wine reduction and topped with feta cheese, with grilled chicken $2.00

triple decker on toasted wheat with oven roasted turkey breast and Virginia ham, cheddar cheese, crisp bacon, lettuce, tomato and mayonnaise

all white meat homemade chicken salad served on your choice of white or wheat bread and dressed with lettuce and tomato

homemade tuna salad topped with caramelized onions and kentucky cheddar cheese, broiled open-faced and served on your choice of white or wheat bread

shaved corned beef, sauerkraut and the house thousand island dressing served on toasted light rye bread

the sandwiches listed above may be paired with a bowl of soup of the day

8 oz, certified black angus sirloin burger, flame grilled and served with choice of cheese, tomato, onion and lettuce on your choice of a kaiser or onion roll

lightly seasoned and grilled chicken breast topped with aged provolone and roasted red pepper pesto served on toasted ciabatta bread

fresh North Atlantic tilapia lightly breaded and fried, served on a kaiser roll with lettuce, tomato and tartar sauce

marinated and chilled beef tenderloin strips served with caramelized onions, Swiss cheese, lettuce, tomato and horseradish mayonnaise on toasted rosemary foccacia

Ecuadorian white shrimp chilled on ice and served with cocktail sauce and fresh lemon

1/2 lb, sweet and succulent! served with horseradish cream, cocktail sauce and fresh lemon

large, sweet and earthy oysters from new England served with cocktail sauce, horseradish and fresh lemon

four large, sweet and earthy blue point oysters, two Ecuadorian white shrimp, and one half pound of Alaskan king crab, served with drawn butter, horseradish cream, cocktail sauce and fresh lemon

a blend of caramelized onions in a rich beef broth, baked with garlic croutons, gruyere cheese and battered onion rings

our chef's choice, made daily with the freshest seasonal ingredients

toasted French bread brushed with olive oil and topped with roasted plum tomatoes, crushed garlic, basil pesto and fresh mozzarella

ravioli stuffed with wild mushrooms and tossed with fresh herbs and toasted pine nuts in a gorgonzola and sun-dried tomato creams sauce

half rack served with Asian slaw

fresh seasonal vegetables and rock shrimp flash-fried in tempura batter served with a ginger-soy dipping sauce

one pan-seared jumbo shrimp lump crab cake served with spring mix salad, spicy Cajun remoulade sauce and roasted corn salsa

Chilean jumbo shrimp lightly breaded and fried, served with a roasted pineapple salsa and orange-chili dipping sauce

one pound of Prince Edward island mussels prepared in a lobster broth with roasted tomatoes and fresh herbs, served with toast points

sushi grade ahi tuna Creole blackened and seared rare with a sesame and peppercorn crust served along side a sesame seaweed salad and drizzled with wasabi and miso vinaigrettes

frog legs in a lemon pepper seasoned batter, fried and served with drawn butter

a crisp iceberg lettuce wedge and sliced tomatoes topped with crisp bacon and served with maytag blue cheese dressing

fresh hearts of Romaine, lightly tossed in our house Caesar dressing topped with herbed croutons and shaved Romano cheese

fresh field greens, honey-marinated orange segments, walnuts, diced tomatoes and cucumber with a golden sesame vinaigrette, (contains peanut oil)

fresh mixed greens, tossed with julienne peppers, diced red onions, artichoke hearts, kalamata olives, haricots vert and feta cheese tossed in a champagne poppy seed vinaigrette

hearts of Romaine, sliced cucumber, and diced red onion, tossed with blue cheese vinaigrette topped with candied walnuts and Granny Smith apples

vine-ripened heirloom tomatoes and buffalo mozzarella cheese, topped with fresh basil land house made pesto lemon vinaigrette

lightly-breaded grouper served with vanilla-infused sweet potatoes, wilted spinach and cayenne butter

sushi grade ahi tuna steak seared rare with wasabi infused whipped potatoes, battered snow peas and tomato-miso broth

pan-seared sea bass fillet served with chive whipped potatoes, grilled asparagus, and red curry-garlic sauce

scallops, shrimp and Prince Edward island mussels prepared in a lobster broth, with roasted tomatoes and fresh herbs with a side of angel hair pasta and toast points

two pan-seared jumbo lump crab cakes with a spicy Cajun remoulade sauce, roasted corn salsa, minnesota wild rice and grilled asparagus

beer battered and flash fried to a light golden brown served with basmati rice pilaf, wilted spinach and tartar sauce

the most tender cut of 100% natural grain fed beef

robust in flavor, a premium 14 oz, cut of our finest beef

a 12 oz, cut, well-marbled for big flavor and extreme tenderness

flown in daily to ensure the highest quality and freshness

the highest quality crab legs available on the market

broiled to perfection and served with seasoned drawn butter

with a pecan crust

one pound potato with butter and sour cream

wilted in drawn butter

lightly seasoned and sauteed

a blend of seven cheeses and baked

with a hint of garlic

brushed with olive oil

long grain basmati rice with steamed vegetables

steamed to perfection

chef's choice of seasonal ingredients

a 6 oz, cut of natural grain-fed tenderloin served with smoked cheddar potatoes au gratin, asparagus and bordelaise sauce

twin petite tenderloin filets topped with jumbo lump crabmeat and shaved with garlic-roasted fingerling potatoes, asparagus and bearnaise sauce

pan-roasted pork tenderloin served with creamy polenta, grilled asparagus and a peach marsala sauce

Italian potato dumplings, pancetta, slow-roasted plum tomatoes, roasted bell peppers and fresh herbs, baked in a parmesan cream sauce and topped with three grilled jumbo shrimp

domestic rack of lamb served with gruyere bread pudding and wilted spinach, drizzled with a rosemary demi-glace

pan-roasted chicken breasts served in a creamy chardonnay sauce with sun-dried tomatoes and spinach served over garlic mashed potatoes

grilled chicken breast topped with shaved honey baked ham and emmenthai Swiss cheese served with dijonaise on a toasted kaiser bun

penne pasta tossed with fresh herbs, kalamata olives, tomatoes and sweet vidalia onions, finished with a white wine reduction and topped with feta cheese