Dinner Menu (For Take-out/curbside service, please call 252-752-9013)
Small Bites Caillou Bay Calamari 9 Cajun Dusted and Flash-Fried Served with Red Pepper Remoulade
*V.G Tatbiq Farid 10 Quinoa, Tomatoes, Fresh Herbs and Spices, Citrus Zest Served with Fresh Lemon Wedges
Twisted Caprese 10 Fresh Mozzarella, Blistered Cherry Tomatoes, Fried Leeks, House Cured Apple Bacon, Fig Preserve, Fresh Mint
From the Garden Clubhouse Garden Salad 8 Mixed Greens, Tomato, Cucumber, Sweet Red Peppers, Red Onion & Carrots
Caesar Salad 9 Romaine Hearts Tossed in Creamy Caesar with Tomatoes & Croutons and a Parmesan Crisp
Market Salad 10 Wild Arugula and Spinach Mix, Cherry Tomato, Mandarin Orange, Golden Raisin, Pickled Honey Crisp Apple, Crisp Bacon, Almond Silver Served with Honey Poppy Seed Vinaigrette
Pharaoh Salad 9 Tomato Concasse, Cucumber, Red Onion, Radish, Fresh Herbs, Bulgar Wheat, Zested Lemon, Goat Cheese, Romaine Served with Honey Poppy Seed Vinaigrette
Add Chicken 4 *Add Salmon 6 *Add Tuna 6
Dressings: Balsamic Vinaigrette, Ranch, Bleu Cheese, Honey Mustard, Italian & Caesar
Add a Side Garden Salad to Any Entrée 3 Add a Side Caesar Salad to Any Entrée 4
Main Courses Byron’s Brisket 18 12 Ounces Smoked In-House Texas Style Served with Tangy Pineapple Slaw, Peppered Waffle Fries, Carolina Vinegar BBQ Suggested Wine Pairing: E. Guigal Cotes du Rhone
*Filet Bordelaise 26 6 Ounces Hand Cut and Pan Seared Filet Topped with a Rich Bordelaise Pan Sauce Served with Garlic Mashed Potatoes and House Vegetable Suggested Wine Pairing: J. Lohr Cabernet Sauvignon
*Peg Leg Pig 21 18 Ounces Braised Wild Boar Shank with House Vegetable and Herb Mix, Wild Rice Pilaf, Bone Broth Suggested Wine Pairing: Vina Pomal Crianza Rioja
*Patna Pork Loin 17 8 Ounces Chargrilled Center Cut Loin Topped with Spiced Mango Chutney and House Cured Bacon Served with Wild Rice Pilaf and House Vegetable Addition Pork Loin 6 Suggested Wine Pairing: Sileni Sauvignon Blanc
*Herbed Balsamic Salmon 18 Herb Coated and Pan Seared, Topped with Roasted Cherry Tomato, Fresh Mozzarella, Balsamic Redux Served with Wild Rice Pilaf and House Vegetable Suggested Wine Pairing: Robert Mondavi Fume Blanc
SxSW Chicken 16 Charred and Blackened, Grilled Sweet Pepper Trio, Fried Leeks, House Cured Bacon, Cheddar Jack, Apple Brandy BBQ Served with Garlic Mashed Potatoes and House Vegetable Suggested Wine Pairing: Storypoint Chardonnay
*V.G Pasta Di Tre Uccelli 17 Cherry Tomatoes, Sweet Peppers, Toasted Pine Nuts, Baby Spinach, Fresh Herbs, Pesto Sauce, House Made Gluten Free Pasta Served with Side Salad Add Chicken 4 *Add Salmon 6 * Add Tuna 6 Suggested Wine Pairing: Wild Horse Viognier
*V- Vegan *G-Gluten Free
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!
