Dinner Menu
SMALL
LOCAL GAZPACHO 6
BIG SALAD 10
strawberries, red onion, pecans, local tomato,
aged cheddar cheese, raspberry vinaigrette
CAESAR 10
croutons, parmesan
LITTLE SALAD 5
tiny tomatoes, pickled red onions, radish, grana, sherry vinaigrette
BEETS 10
Caromont chevre, orange, candy pecans, honey, pea greens
HEIRLOOM TOMATO 10
pesto, pickled vegetables, balsamic, ciliegiene
FRIED OYSTERS 16
pickled red onions, lemon, tartar sauce
LARGE
BEEF TENDERLOIN 32
whipped potatoes, roasted ratatouille, demi glace
GRILLED SWORDFISH 28
local green beans, roasted bruschetta, potato puree, bell pepper sauce
CRAB CAKES 38
heirloom tomatoes, Virginia green salad, potato smashers, louis sauce
EGGPLANT PARMESAN 19
crispy fried, mozzarella, marinara, parmesan, basil
HICKORY GRILLED CHICKEN THIGHS 26
Summer vegetable fricassee, beurre blanc
CONNECTICUT STYLE LOBSTER ROLL 29
warmed in butter, butter brioche bun, bibb lettuce, fries
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., 5:00pm to 8:00pm
The Club is closed on Mondays