Dinner Menu
SMALL
SHRIMP BISQUE 7
BIG SALAD 10
apples, red onion, pecans, cherry tomato, aged cheddar cheese, raspberry vinaigrette
CAESAR 10
croutons, parmesan
LITTLE SALAD 5
tiny tomatoes, pickled red onions, radish, grana, sherry vinaigrette
BEETS 10
feta, orange, candy pecans, honey, pea greens
FRIED OYSTERS 16
pickled red onions, lemon, tartar sauce
CHESAPEAKE BAY SOFT SHELL CRAB 14/27
bruschetta, grilled baguette, club sauce
LARGE
BEEF TENDERLOIN 30
whipped potatoes, haricot verts, demi glace
CRISPY PORK BELLY 26
red potato cake, sauteed green beans, honey gastrique
CRAB CAKES 38
grilled asparagus, potato smashers, louis sauce
PESTO ROASTED SALMON 27
mashed potato, sauteed squash, bruschetta
BROWN BUTTER GNOCCHI 20
zucchini, baby green beans, tomatoes, garden basil, parmesan
SHRIMP SCAMPI 26
Carolina shrimp, pappardelle, white wine, capers, lemon, parsley
LOCAL BEEF BURGER* 19
aged cheddar, bibb lettuce, aioli, whole grain mustard, brioche bun, fries
Executive Chef Gregg Dionne
Gratuity is entirely discretionary, 20% will be added unless otherwise noted. Tax will be added at 11.3%.
*Items marked with an asterisk (*) may be prepared to members preference. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
New Hours:
Our dining room is open, hours are
Lunch: Tues.— Sun., 11:30am to 2:00pm
Dinner: Wed — Sat., 5:30pm to 8:00pm
The Club is closed on Mondays