Flowers are blooming and golf courses are getting greener. Spring has arrived and so has our new seasonal menu selections for our upcoming season. Listed below you’ll find a delicious array of lighter fares coupled with all new seasonal selections.
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| Appetizers |
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Smoked Salmon Potato Cakes
Crispy smoked salmon potato cakes baked until golden brown and topped with a sweet onion marmalade. Accompanied by sour cream on the side. |
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Parmesan Crusted Shrimp and Peppers
Parmesan crusted calypso shrimp with roasted red peppers all seasoned with fresh cilantro pesto. |
| Salads |
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Gala Lump Crab Salad
Gala lump crab salad accompanied by crisp mesclun greens, grape tomatoes, fresh cucumbers, and juicy orange segments served with Dijon honey balsamic vinaigrette on the side. |
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Southwest Chicken Salad
Mixed arugala and romaine greens topped with red and green peppers, diced onions, fresh cilantro, lime juice, olive oil, halved grape tomatoes, and pan seared southwest spiced chicken breast. Served with a refreshing pineapple lime vinaigrette on the side. |
| Entrees |
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Bacon and Sage wrapped Halibut
Fresh halibut wrapped with crisp bacon and sage accompanied by sautéed escarole with garlic, olive oil, and julienne roasted red peppers. |
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Chilean Sea Bass
Pan seared Chilean sea bass served with edamame beans and fresh asparagus topped in a sweet tomato ginger Ragu sauce. |
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Glazed Lobster Tails
Fresh lobster tails smothered in a sweet pineapple glaze and topped with toasted coconut flakes. Served with coconut and cherry basmati rice. |
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Stuffed Chicken Roulade
Asiago and fresh herb stuffed chicken roulade served over stewed tomatoes and fennel sauce. Accompanied by a generous portion of bowtie pasta. |
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Beef Medallions
Thai spiced beef medallions topped with a pineapple cream and curry sauce and served with cilantro lime basmati rice. |
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| All of our seasonal dishes outlined above were prepared by Chef Ramon Medina. |
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| Archived Seasonal Menu - Summer 2007 |
| Archived Seasonal Menu - Summer 2006 |
