1st Course

• Jumbo Shrimp Martini
  six plump tiger prawn shrimp lightly poached & chilled. served in a frosty martini glass with our homemade bloody mary cocktail sauce.

• House Made Jumbo Lump Crab Cake
  4 ounces of our signature crab cake served with asian slaw and topped with our special remoulade sauce.

• Stuffed Mushroom Caps
  fresh picked mushrooms served hot and stuffed with the chef’s special artichoke and crab dip and accompanied with french baguettes.

• The Club Mirage
  an assortment of fresh oysters on the half shell, poached & chilled tiger shrimp, tender bay scallops, new zealand mussels and a 4 ounce jumbo lump crab cake. served with french baguettes thinly sliced and lightly toasted.

2nd Course

• Crab & Corn Chowder
  lump crab with roasted sweet corn & yukon gold potatoes served in a light cream style broth topped with scallions and tomato oil.

• Soup Du Jour
  the chef’s daily selection.

• Classic Caesar Salad
  hearts of romaine tossed in a traditional dressing with fresh parmesan cheese and herbed croutons. top your caesar with a choice of sashimi grade tuna, or char-grilled chicken breast.

• Pecan Crusted Goat Cheese Salad
  fresh baby spinach topped with roasted plum tomatoes and thinly sliced prosciutto ham.

Entrees

• Char-grilled Filet Mignon
  wrapped with applewood bacon and cooked to temperature, this tender filet is served over a bed of herbed garlic potatoes and the chef’s vegetables.

• Slow Roasted Standing Prime Rib
  tender prime rib hand carved to order and cooked to temperature. served with a creamy horseradish sauce and au jus. choose from a 12 ounce queen cut or the 20 ounce (bone in) club cut.

• Rack Of Lamb
  imported new zealand select lamb, slow roasted and served atop warm rice pilaf.

• Apple Wood Smoked Pork Tenderloin
  glazed with a spicy honey mustard and accompanied with herb garlic roasted potatoes, this select lean pork is cooked precisely to temperature and served with the chef’s daily vegetables.

• Jumbo Lump Crab Cake
  parmesan crusted jumbo lump crabmeat, pan seared and served over rice pilaf.

• Seafood Mixed Grill
  broiled lump crab cake, grilled atlantic salmon & grilled cold water lobster tail over a bed of rice pilaf.

• Crispy City Club Oysters
  plump southern oysters with panko breadcrumbs served over angel hair pasta with tossed tomatoes and baby spinach.

• Lobster Fettuccini
  butter poached cold water lobster tails over spinach fettuccini and tossed in a sun dried tomato pesto cream.

• Shrimp Scampi
  pan seared tiger prawns tossed with artichoke hearts and roasted red peppers in a garlic chardonnay broth layered on a bed of angel hair pasta.

• Fresh Catch Of The Day
  the fresh fish will be served on a bed of wild rice with chef’s choice of sauce.