Menu & Hours

Menu Links
(Click any link below)

Friendly Reminders

• Please stop at the host station to register your guests. This year, the host/hostess will register your guests in an on-line tracker. Please provide the first and last name of your guest(s), along with your name and member number so it can be entered into the tracker. Thank you for your patience in helping us with this task.

• Please remember to close out your bar tab either before or after dinner. Our technology does not allow your server to combine a bar and dinner tab on one check, and we want to make sure your server’s tip is allocated appropriately. Thank you.

Summer Dinner Menu

BREAD AND BUTTER

French Baguette with House Curry Butter — 8

BAKED BRIE AND JAM

Baked Brie, Peach Jam, and Toasted Baguette — 14

LETTUCE WRAPS

Marinated Grilled Chicken, Green Onion, Pickled Carrot, Romaine, Feta, Peanut Sauce — 14

CALAMARI

Fried Calamari finished with Parmesan and Banana Peppers served with Marinara — 15

CLAM CHOWDER

Clams, Herbs, Potatoes, Butter — 14

WATERMELON FETA SALAD

Arugula/Watermelon/Feta with a Watermelon Vinaigrette and Pine Nuts — 14  (ADD GRIDDLED SALMON 10 /  ADD GRILLED CHICKEN 7)

GOAT BUTTON SALAD

Fried Goat Cheese Button with Pistachios, Watermelon Radish and Mixed Greens — 14

SPECIALTY BURGER

Sharp Cheddar, Bacon and Cherry Habanero Jam on a Wagyu Blend Burger with a Brioche Bun, Lettuce, Onion, Tomato and Pickle and served with House Fries — 15

FRENCH DIP

Shaved Prime Rib, Caramelized Onion, Gruyere, and Au Jus served with House Fries — 15

PASTA POMODORO

Angel Hair Pasta, Roasted Tomato, Garlic, Basil, Balsamic — 20  (ADD LOBSTER 14 / ADD CHICKEN 7)

PORK BELLY RAMEN

Fresh Noodles in Rich Broth, Pork Belly, Bok Choy, Mushrooms, Egg, Spring Onion, Cilantro, Chili Crunch — 19

CRAB CAKE

Lump Crab, Maryland style, House Tartar and Lemon served with Grilled Asparagus — 23

MUSSELS

PEI Mussels, Herb Butter Wine Broth served with Hand Cut Fries and Baguette — 19

FRENCHED LAMB CHOP

Harissa Marinated Lamb Grilled, Tomato Jam — 28

STEAK FRITES

8 oz Wagyu Sirloin finished with House Butter and served with House Fries — 23

VISITING STEAK

Grilled 8oz, Hanger Steak, Gorgonzola Butter with Fingerling Potatoes and Grilled Aebig Orchards Asparagus — 30

VISITING FISH

Beer Battered Whitefish and Fries with Cole Slaw — 16