Appetizers |
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Endive Salad with Cypress Grove Truffle Tremor Aged Goat Cheese, Roasted Beets and Walnut Sherry Vinaigrette |
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Nueske Bacon Wrapped Scallops with Braised Savoy Cabbage and Lemon Butter |
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Fried Calamari with Tomato Sauce |
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Prince Edward Island Mussels with Spicy Coconut Curry Broth |
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Iceberg Wedge, Vine Ripened Beefsteak Tomato, Maytag Blue Cheese Dressing, Russian Dressing and Focaccia Crisp |
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Classic Caesar Salad with Herbed Croutons |
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House Salad of Mixed Baby Greens |
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Soup of the Day |
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Lobster Bisque |
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| Main
Courses |
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Roast Free Range Chicken, Basil Pesto Risotto, Broccoli Rabe and Cacciatore Sauce |
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Pan Seared Snapper with Braised Endive, Pickled Red Onions, Micro Greens, Saffron Potato Croquets and Sherry Wine Glaze |
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Grilled Ahi Tuna with Shitakes, Scallion-Edamame Sticky Rice with a Sweet and Spicy Lemongrass Consomme |
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Creole Crab Cake with Corn Maque Choux and Watercress Fennel Salad |
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BBQ Baby Back Ribs with Jicama Watermelon Slaw and Potato Batonnet |
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Grilled Whole Fish of the Day |
| Steakhouse |
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10 oz. Filet Mignon with Red Wine Sauce |
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14 oz. NY Strip with Pearl Onion Bacon Sauce |
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18 oz. Delmonico with House-Made Hot Fresh Horseradish |
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40 oz. Double Bone Cowboy Rib Eye for Two (Accompanied by House Salads for 2, as well as 3 sauces) |
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| Steakhouse Sides |
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Steamed Asparagus...Creamed Spinach...Caramelized Vidalia Onions and Roast Button Mushrooms, |
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Boursin Mashed Potatoes...Truffle Pomme Frites...Sauteed Green Beans with Garlic |
Wraps & Sandwiches
All Sandwiches Served with Pasta Salad of
the Day and Potato Chips (Hamburger served with French Fries) |
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Fresh Roasted Turkey BLT Club |
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Whole Wheat Vegetarian Wrap with Hummus, Avocado, Alfalfa Sprouts, Grilled Eggplant and Roasted Pepper Aioli |
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Maryland Crab Melt on English Muffin and Melted Dill Havarti Cheese |
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The Hamburger…Half Pound Black Angus Beef with Fries |
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Park Avenue Club Thin Crust "Pizza of the Week" |
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We
understand that some of our Members have dietary needs or particular
preferences. Please do not hesitate to bring these to our attention.
We will
attempt to accommodate your requests whenever possible.
~
Executive Chef, Arnold Kruck and Staff ~ |