The Clubhouse

Toasted semolina bread with garlic butter

Toasted semolina bread with garlic butter topped with mozzarella cheese

French helix escargot in garlic gorgonzola & herb butter

Sweet LI Sound clams topped with diced pepper, onion, applewood smoked bacon

Maryland lump crab meat finished with roasted garlic caper aioli

Wild caught Pacific coast shrimp with horseradish chili cocktail sauce

Sesame crusted served over wakame seaweed salad with sweet soy and cirachi drizzle

With marinara sauce

5 Spice crusted escolar, sesame crusted yellowtail tuna, scottish salmon with teryaki pepper drizzle

P/a

With Imported very aged gruyere cheese cap

Romaine lettuce, croutons, parmesan cheese and caesar dressing

Toasted walnut & pink peppercorn vinaigrette, topped with gorgonzola cheese and candied walnuts

With red onion and tomato

Half rack of slow roasted ribs with charlie's unique seasoned rub, finished in a honey bourbon B-B-Q sauce

Ground on the premises served with mushroom gravy, garnished with crispy fried onions

Tender chicken in pink sherry sauce with lump crabmeat

French breast of chicken sautéed artichoke hearts, roasted red pepper and fresh herbs, olive oil and chicken stock

Angus rib eye shaved thin with gruyere cheese with au jus dipping sauce

Ground on premises from tenderloin and sirloin, with bacon, sauteed onions and sautéed mushrooms, your choice of cheese

Sliced filet mignon on a hoagie with garlic butter and mozzarella cheese, garnished with fried onions

Ground angus beef, with garnish of lettuce, tomato, raw onion, add toppings such as cheese, bacon, B-B-Q sauce. $1.50 per item

Petite filet mignon with bearnaise sauce and lobster tail with drawn butter

Broiled lobster tails - 7 ounces each, served with drawn butter

Macadamia nut crusted with honey citrus pepper drizzle

Sesame crusted served with wakame seaweek salad with sweet soy and cirachi drizzle

Escolar, yellowtail tuna and scottish salmon served with teriyaki pepper drizzle

This full size 40 oz. or more with large cross section of tenderloin, sliced off the bone garnished with fried onions. Per person

Classic mid cut from the loin 24 oz. or more features a section of tenderloin

Large strip steak 18 oz. or more from the club steak portion of the loin

With mushroom cap and side of bearnaise sauce. full cut at 11 to 12 ounces

With mushroom cap and side of bearnaise sauce

Center cut of beef tenderloin filet mignon roasted to your liking served with vegetable and potato. Per person

P/A

Broiled canadian nova scotia lobster tail with drawn butter, perfect accompaniment for your beef

Full gravy boat of tricolor peppercorns, brandied cream, touch of demi glace

Hint of nutmeg and bacon

Dusted in seasoned flour and fried