A La Carte Dining (Members Only)

Delivered fresh daily. Ask server for today’s selections. Served with cabernet mignonette, cocktail sauce, fresh horseradish.

Beautifully presented and served with homemade cocktail sauce and fresh lemon.

May be added to any raw bar selections. Served with fresh lemon, cocktail sauce

BBQ sauce.

Roasted red and gold beets, fried goat cheese, toasted walnuts, herb vinaigrette.

Sriracha oil, tomatillo-avocado salad, cucumber emulsion, gaufrette potato.

Whipped herb brie, black mission fig, caramelized onion, roasted pear.

Spiced tomato-fennel ragout, shirred egg.

Arugula, smoked tomato vinaigrette, roasted tomato, feta, parmesan remoulade.

Made in-house with jumbo lump crab, microgreens, olive oil, and sriracha embellishment.

Fresh mussels steamed in white wine with garlic butter and fresh herbs, grilled baguette.

Crostini, gratin Pineland Farm baby swiss.

Clams, scallops, shrimp, lobster, carrots, potatoes.

Baby iceberg lettuce, oven-roasted tomato, bleu cheese dressing, bacon crumble.

Heart of romaine, parmesan crisp, herbed croutons, alici anchovy

Heirloom tomatoes, arugula, basil oil, blueberry - pomegranate vinaigrette, pistachio dust, smoked salt.

Tender pan-seared red tail tenderloin, espresso - rubbed for depth of flavor served with creamy gratin potato, grilled broccolini, and an amarena cherry demi-glace.

Filet of gray sole dipped in egg batter and sauteed. Served with shrimp and tomato risotto, haricot vert, garlic-caper butter sauce.

Organic, free-range Statler breast of chicken, herbed farro, grilled broccolini, apple cider-golf fig chicken jus.

Handmade ravioli stuffed with sweet lobster, complemented by a lobster veloute, roasted tomatoes, and fresh spinach. Finished with jonah crab and fresh sliced black truffle.

Melt - in - your - mouth short ribs, served atop a maple-sweet potato mash accompanied by roasted cippolini onions and a rich jus naturel.

Wakame, tobiko caviar, purple forbidden rice, cucumber, pickled ginger, ponzu vinaigrette, wasabi aioli.

Mashed potato, grilled asparagus, red wine demi - glace.

Topped with jumbo lump crab, sauce Béarnaise.

Loch Duarte bay raised, grilled u-8 shrimp, pomegranate-parsnip puree, wild rice pilaf, sauteed spinach, orange-pomegranate compote.

12oz Delmonico, loaded baked potato, roasted baby carrots, king oyster mushroom demi - glace.

Layers of sliced zucchini, summer squash, eggplant, roasted peppers, and spinach with herbed ricotta and marinara. Arugula salad, balsamic port reduction.