Clubhouse Sampler

Featuring: clams casino, coconut shrimp, southwest egg rolls & shrimp pot stickers.

Coconut Shrimp

Six large succulent coconut shrimp served on a bed of lettuce with sweet chili dipping sauce.

Blackened Ahi Tuna

Seaweed salad, soy sauce, wasabi & pickled ginger.

Lobster Mac & Cheese

Fresh lobster meat blended with aged cheddar & rotini pasta.

Traditional Caesar Salad

Chopped romaine & tomatoes tossed in a zesty caesar dressing. Add chicken Grilled shrimp or tuna.

House Salad

Mixed greens with tomato, red onion, cucumber, feta cheese & topped with candied pecans, served with a choice of dressing.

Pear & Gorgonzola Salad

Arugula, sliced bartlett pears, candied pecans & gorgonzola cheese. Raspberry dressing.

Wedge Salad

Crisp wedge of iceberg lettuce topped with tomatoes, bacon, vidalia onion & blue cheese dressing.

Caprese Tower Salad

A tower of roma tomatoes, basil, fresh mozzarella cheese, & sliced baguette drizzled with extra virgin olive oil.

Grilled Scallop and Chick Pea Salad

Six fresh sea scallops, Boston lettuce, red onions & chick peas topped with champagne vinaigrette.

Blackburn Salad

Grilled romaine hearts with lump crabmeat, scallops, shrimp, roasted red peppers, red onion, diced tomato, grilled asparagus, feta cheese & finished with herb vinaigrette.

Sweet Potato Fries

Old Bay Fries

Onion Rings

Sauteed Spinach

Grilled Vegetables

Vegetable Medley

French Onion Soup

Cup/Bowl

South River Crab Soup

Cup/Bowl

Chef Q's Sweet and Spicy Chili

Cup/Bowl

Fish and Shrimp Quesadilla

A blend of cheese, with sauteed haddock & shrimp served with sour cream, guacamole & salsa.

Club Steakhouse Burger

Seasoned beef with bacon, sauteed mushrooms, onions, lettuce, tomato & cheese.

Grilled Veggie Tuscany Sandwich

Rustic tuscany bread with grilled asparagus, red onion, yellow and green squash, portobello mushroom, topped with Harvarti dill cheese & roasted garlic aioli.

Chicken Marsala

Lightly breaded chicken breast with mushrooms sauteed in a butter sauce over linguine & steamed broccoli.

Maryland Crabcakes

Two broiled crabcakes with tartar sauce, served with broccoli & saffron rice.

Pan Seared Red Snapper

Lightly spiced with Caribbean jerk & topped with a pineapple & mango salsa. Served with tropical rice & vegetable medley.

Pecan Encrusted Mahi Mahi

Fresh Mahi Mahi encrusted in pecan & panko, pan-seared and topped with maple butter.Served with saffron rice & roasted vegetables.

Chilean Sea Bass

Pan seared & seasoned, served with a lobster cream sauce, spinach and roasted potatoes.

Grilled 8oz. Pork Rib Eye

Center cut pork rib eye served with sweet potato fries, grilled corn on the cob, finished with apple demi.

Eggplant Parmesan

Three stacked, breaded eggplant, deep fried, topped with provolone & parmesan cheese finished with marinara sauce.

South River Pasta

Shrimp, chopped clams & mussels, slow simmered in an olive oil & white wine broth over fussili pasta.

8 oz. Blackened Top Sirloin Strip

Gorgonzola cheese, caramelized onions, served with vegetable medley & baked potato.

Applewood Bacon Filet

8 oz filet, pan-seared & wrapped in bacon. Served with roasted potatoes & vegetable medley.

Bistro N.Y. Strip

12 oz N.Y. strip topped with jalapeno butter & served with blue cheese potatoes & grilled asparagus.