 Starters
SERVED UNTIL 11PM
Crab,
Spinach and Artichoke Dip
Lumps of crab meat tossed with spinach, artichokes
and cheese.
Shrimp Cocktail
Chilled jumbo shrimp with a tangy cocktail sauce.
Portabello Stuffed with Crab
Portabello mushroom baked with crab and topped
with lemon beurre blanc.
Bacon-Wrapped Shrimp and ScallopsS
Scallops and jumbo shrimp, Skewered and served
with our own Moroccan BBQ sauce.
Escargot
Served with puff pastry, parmesan cheese,
cream, scallions, tomato and prosciutto ham.
Baked Brie with Pears and Walnuts
Soft Brie Cheese topped with pears, walnuts and
an Irish Whiskey Sauce.
Bruschetta
Crusty bread topped with tomatores, roasted peppers,
Prosciutto ham and feta cheese.
Steamed Clams
A dozen served with drawn butter.
Wings
A dozen crispy wings, served with blue cheese or
BBQ sauce.
Crispy onions and mushrooms
A sampling served with our own Irish Horseradish
Sauce.
Potato Skins
Four skins stuffed with Bacon and Cheddar. Served
with sour cream.
Oysters Rockefeller
Five oysters topped with bacon, shallots, and finished
with Sambuca.
Soups
Three-Onion Soup
Spanish Onions, Shallots and Leeks in a hearty
beef
broth, topped with crusty bread and Swiss Cheese.
Baked Potato Soup
Large chunks of potato and bacon in a rich,
creamy soup, topped with sour cream, cheddar
cheese and chives.
Susan’s soup of the day
Salads
Caesar Salad
Fresh Romaine Lettuce tossed with garlic
croutons, parmesan cheese and Caesar dressing.
Available with Chicken
Roasted Fennel & Pear Salad
Bed of mixed greens topped with roasted fennel
and pear. Served with a balsamic pear dressing.
Spinach salad with warm bacon dressing
A bed of fresh baby spinach tossed with croutons,
bacon and red onion. Finished with creamy ranch dressing.
From
the Grill
Filet Mignon
Center cut filet grilled to perfection.
Supreme Ribeye
Broiled and served with mushrooms in a port
wine sauce.
Swordfish Steak
A succulent steak grilled to perfection.
Rack of Lamb
Grilled lamb chops served over wild rice. Topped
with a ruby port wine sauce.
From
the Sea
Crab Cakes
A delicate mix of jumbo and backfin crab broiled
to perfection.
Scallops
Fresh jumbo sea scallops sautéed in a light
wine sauce with butter and garlic.
Seafood Creole
Shrimp, scallops and fish sauteed with celery,
onions
and a spicy tomato sauce.
Pastas
Shrimp Provencal
Shrimp sautéed with garlic butter, fennel
and tomatoes, Served over linguini.
Chicken Fra Diavlo
Sautéed chicken with red peppers and a spicy
tomato sauce. Served over Penne.
Seafood Pasta
Shrimp, scallops and clams sautéed in wine
and
marinara sauce, Served over fettucini and
topped with Feta Cheese.
Portabello Pasta
Sliced portabello mushrooms, tomatoes and
artichokes, sautéed in olive oil and garlic, finished
with an irish whiskey cream sauce. served
over pasta.
Smoked Chicken Ravioli
Eight large ravioli tossed with fresh spinach and
finished with a light Alfredo sauce.
All dinners except light menu selections
come with a small house salad.
House
Specialties
Corned beef and Cabbage
The classic Irish dinner cooked in Guinness Stout.
Cumin Pork with Wild Mushroom Sauce
Pork sautéed with garlic, cumin and wine.
Topped
with wild mushrooms and Served with rice pilaf.
Pork Medallions with Cider Sauce
Pork sautéed with thyme, mulled cider and
finished with cream. Served with rice pilaf.
Chicken Rebecca
Boneless breast, topped with Prosciutto
ham,
mushrooms, tomatoes and Havarti Cheese. Served
with Fettucini.
Chicken Chesapeake
Boneless breast topped with crab meat and
Sauce Mornay.
Potato Salmon
Salmon, sautéed with crisp potatoes and
topped
with crab and herb Beurre Blanc.
Chicken Neptune
Chicken, shrimp and crab sautéed with garlic
in a
wine Beurr Blanc.
LIGHT
MENU
THE CLUB
THE CLASSIC MADE WITH YOUR CHOICE OF HAM, TURKEY,
OR
ROAST BEEF.
SUNDRIED TOMATO TURKEY FOCCACIA
OVEN ROASTED TURKEY ON SUNDRIED TOMATO FOCCACIA,
SAUTÉED RED ONION AND ROASTED RED PEPPERS WITH A HONEY WALNUT
MAYO.
THE CLASSIC AMERICAN BURGER
8 OZ. OF LEAN GROUND BEEF, GRILLED AND TOPPED WITH
LETTUCE AND TOMATO.
SHRIMP PROVENCAL
SHRIMP SAUTÉED WITH GARLIC BUTTER, FENNEL
AND
TOMATOES. SERVED OVER LINGUINI.
PORTABELLO PASTA
SLICED PORTABELLO MUSHROOMS, TOMATOES AND
ARTICHOKES SAUTÉED IN OLIVE OIL AND GARLIC AND
FINISHED WITH AN IRISH WHISKEY CREAM SAUCE. SERVED
OVER PASTA.
CHICKEN STIR FRY
A CHICKEN BREAST ACCOMPANIED BY FRESH VEGETABLES,
SAUTÉED TO PERFECTION IN OUR OWN STIR FRY SAUCE.
SERVED WITH RICE.
THE DELMONICO
A TENDER STEAK GRILLED TO YOUR LIKING. SERVED WITH
FRIES.
FISH AND CHIPS
HADDOCK DEEP FRIED AND SERVED WITH FRIES AND COLE
SLAW.
CHICKEN TETRAZZINI
SAUTÉED CHICKEN AND MUSHROOMS IN A CREAMY
PARMESAN
WINE SAUCE. SERVED OVER PENNE.
|
