Entrées Ribeye Poutine 24 10 oz Hand Cut and Chargrilled Ribeye Served with Shoestring Fries Smothered in Cheese Curds & Peppercorn Gravy
Filet Bordelaise 25 6 Ounces Hand Cut and Pan Seared Filet Topped with a Rich Bordelaise Pan Sauce & Served with Chef’s Choice Vegetable and Starch
Big Island Salmon 17 Pan Seared Salmon over a bed of Sweet and Spicy Pineapple & Peach Pico de Gallo, Finished with a Brown Sugar Rum Reduction and Served with Chef’s Choice Vegetable & Starch
Venice Beach Surf and Turf 17 Chargrilled Honey Citrus Marinated Chicken Breast Topped with Applewood Bacon, Provolone, Fried Avocado & a Sweet Chili Shrimp Skewer Served with Chef’s Choice Vegetable & Starch
Pasta Di Pomodoro Dulce 14 Slow Roasted Cherry Tomatoes, Sautéed Onions & Sweet Peppers Tossed in a Herb Infused White Wine Butter Sauce Over Linguini *Add Chicken 4 *Add Salmon 6 *Add Shrimp 6
Ribs 18 1⁄2 Rack Served with Clubhouse Made Cole Slaw and French Fries *Add Additional 1⁄2 Rack 8
Tuscan Pork Ribeye 17 Chargrilled Pork Ribeye Topped with Sautéed Onions, Kalamata Olives, Artichoke Hearts, and a Tuscan Style Sun-Dried Tomato & White Wine Cream Sauce Finished with Feta Cheese Crumbles & Served with Chef’s Choice Vegetable and Starch
Fajitas de Trevino 16 Spanish Style Beef and Pork Tips, Red Onion, Sweet Pepper Trio, Jalapenos & Tomatoes Served with Rice, Lettuce, Salsa, Sour Cream, Cheddar & Warm Tortillas
*Add a Garden Salad to Any Entrée 3 *Add a Caesar Salad to Any Entrée 4
Desserts Ask Your Server for This Week's Selections
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
There is a 15% Club Charge for all food and beverages served in the Dining Room and Bar area. This is not a gratuity tip for the server.
*Please let us know if you have any dietary restrictions. Our kitchen staff will be happy to prepare a custom meal for you!