Menus and Specials
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Menus and Specials

Chef  Erick's Weekend Specials and More...

Catch
Pan Seared Golden Corvina 
served over a pacific jade indian curry multi grain, green lentel and split baby garbanzo beans and puttanesca relish 19.50

Sunday Brunch March 12, 2017

Carving Station: 
Prime Rib with horseradish and au jus

Entrees:
Thai Spiced Barbeque Duck Brochettas with pineapple fried rice
Bacon Wrapped Chopped Sirloin with steak fries and burgundy mushrooms

Sides:
Sauteed Vegetable Medley
Collard Greens
Parsley New Potatoes

Salads:
Kale Caesar Salad with grilled chicken
Pesto Green Pea Pasta Salad
Mixed Green Salad with ranch, blue cheese and balsamic vinaigrette

Assorted Fresh Fruit Platter

Breakfast:
Eggs Benedict
Blueberry Pancakes with warm maple syrup
Bacon, House Made Sausage and Country Ham

Kids:
Spaghetti with meat sauce
Chicken Fingers and French Fries

Soup & Sandwich:
Chicken and Wild Rice and Mini Croissant Clubs

Charcuterie Board with an assortment of Accouterments

Assorted Desserts

Fairyland Fit Food, a program at the Club to incorporate healthy food choices into all of the Club’s menu designs. Collaborating with the Club’s Fitness and Tennis Directors, the Chef will be incorporating into every menu at least one item that will qualify for the Fairyland Fit Food program. So what qualifies an item? It must be 600 calories or less, low or no butter, low sodium, and very flavorful! So look for the Fit Food trademark   and enjoy great tasting fit food.

To download a pdf of the menus click the links below:

Lunch Menu
Dinner Menu
Kids Menu
Dessert Menu
Snackbar Menu

Lunch Menu

Dinner Menu

Kids Menu

Dessert Menu

Snackbar Menu