The Players Club

shrimp skewers atop jalapeno slaw and glazed with mango habenero sauce

mussels sauteed in garlic, tomato, amber ale and toasted points

options - mild. hot. fire. garlic - parmesan. BBQ. teriyaki

calamari served with cajun remoulade

crispy sweet dungeness crab wrapped in nori, with a raspberry ponzu and topped with mango salsa

salad of organic specialty greens, roasted tomatoes, beet ribbons, julienned carrots, herbed croutons dressed with your choice of our homemade dressings

organic field greens, fire- roasted anaheim chiles, pine nuts, feta cheese, grilled onions combined with a lemon basil vinegairette

organic greens, crumbled stilton cheese, green apples, red onions and toasted pecans in a herbed vinegairette

a crisp salad of romaine lettuce with garlic anchovy dressing shaved reggiano parmesan cheese and herbed croutons add $1.00 for anchovies

pork loin stuffed with spinach, mushrooms, carrots and Asiago cheese topped with an apple chutney

grilled salmon filet with horseradish rum paint served with saffron rice and fresh vegetables

pan- seared, farm-raised Idaho trout, served with roasted yukon gold potatoes, fresh vegetables, pickled ginger and a white wine sauce

tender bone-in breast of chicken served with cornbread pudding, grilled asparagus and a roasted tomato salsa

100% real buffalo burger seasoned with a cajun rhythm and dance, add $0.25 for mushrooms, onions, bacon, cheese, salsa, sour cream and add $1.00 for guacamole

pork ribs served with fresh vegetables, wedge fries, and chef kipp's third world BBQ sauce

14 oz. dry aged black angus New York strip, fresh vegetables, roasted yukon gold potatoes finished with a cabernet butter

8oz fillet topped with grilled onions, carrot whippes surrounded by a sauce of rich mellow English stilton counter balanced by the hoppy flavor of English ale

stuffed chile with smoked cheeses, caramelized onions, mushrooms and carrot fritters

grilled chicken, roasted anaheim chiles, ginger, cilantro, pine nuts, chicken broth, Asiago cheese and finished with a beurre blanc

fall harvest, farmers market vegetables tossed together in a garlic, tomato and basil pesto

salmon, mussels, shrimp, chicken and a saffron- infused rice in a zesty tomato broth with toasted points

small grilled chicken breast, vegetable of the day and fruit

with a light tomato sauce without meatballs

with buffalo meatballs

grilled salmon served with a vegetable and fruit

plain buffalo burger with potato wedges and fruit

quesadilla served over rice with a vegetable and fruit

macaroni and cheese served with a side of veggies

crispy chicken fingers served with a side of fruit