The Georgian Club

Crispy romaine, parmesan cheese, croutons, caesar anchovy dressing

Fresh baby greens, julienne carrots, cherry tomato, cucumber, choice of dressing

Chargrilled with crisped prosciutto, crumbled goat cheese, sun-dried tomato vinaigrette

Baby leaf, marinated mushrooms and red onions, hard boiled egg wedge, warmed apple wood bacon vinaigrette

Lentils bean

Mini risotto balls stuff with Italian cheeses fried golden brown served with marinara

Sushi style crab rolls, wasabi and soy

Crispy romaine, parmesan cheese, croutons, caesar anchovy dressing with your choice of: Shrimp, crab cakes, chicken, salmon, or flank steak

Chicken nuggets in spicy wing sauce, romaine, cheddar cheese, scallions, tomato, apple wood bacon, ranch dressing

Grilled salmon, mixed greens, kalamata olives, feta cheese, marinated vegetables, mushrooms, light italian dressing

Sliced pecan coated chicken, crisp romaine, cranberries, mandarin orange, bleu cheese, balsamic vinaigrette

Mixed greens, sliced flank steak, green onion, portobello mushroom, haystack onions, tomato, crumbled bleu cheese dressing

Wild rice pilaf, green beans, onion jus

Pan seared blackened tilapia fillet with crabmeat, tomato and mushrooms over white rice

Bone-in pork chop, sweet potato mash with brandy apple cream and fried leeks

Louisiana shrimp and potato hash with five oaks reduction

Duo of cakes pan seared, bleu cheese grits, steamed asparagus, red pepper coulis

Sweet chili garlic sauce, black sesame coconut rice, grilled pineapple salsa

Georgia corn pudding, sauteed leeks, clam chowder sauce

Flame grilled, sauteed mushrooms, wisconsin Swiss on a brioche bun

Grilled summer vegetables, provolone cheese, wheat bread with garlic herb spread

Toasted pullman bread, mayonnaise, lettuce, tomato, bacon

Prosciutto, spinach, roasted red peppers, provolone cheese, toasted hoagie

Roasted lamb loin, tzatziki sauce, cucumber relish, greek flatbread

Pair any ½ sandwich or appetizer with soup du jour

Choose any 3 entree selections this includes entree salads to create your own sampler plate. Portions are made smaller so that you may try an assortment of wonderful dishes

Classic tableside soup flambeed with brandy, finished with cream

Stuffed with sauteed smoked trout and bell peppers, covered with red pepper coulis and parmesan cheese

Grilled and skewered chicken with a caribbean pineapple-mango relish

Crostini topped with chicken pate and balsamic onions, paired with tomato polonaise and almond fig sauce

Crisp romaine lettuce tossed tableside with caesar dressing, croutons, and parmesan cheese

Medley of field greens with cherry tomatoes, carrots, cucumbers and honey lime vinaigrette

Tender baby spinach covered with fanned poached pears, bleu cheese crumbles, almonds, mandarin oranges and pear vinaigrette

Romaine lettuce topped with avocados, cucumbers, tomatoes, pepperoncini, bleu cheese crumbles, hard boiled eggs, bacon bits and balsamic vinaigrette

Fried corn tortilla topped with shredded iceberg lettuce, sour cream, cheddar cheese, avocados, chipotleranch sauce and a corn and black bean relish

Pan seared boneless breast served over saffron rice pilaf, topped with sauteed spinach and roasted garlic cream sauce

Seared boneless breast accompanied with stuffed mushroom crepes, chablis poached pears and balsamic glaze

Pan seared fillet crusted with almonds, served over cheese ravioli, broccoli tips and madeira sauce

Fish fillet lightly seasoned with blackened spices, topped with tobiko caviar, served over herbed polenta, julienne vegetables and lemon zest butter sauce

Grilled filet mignon with bordelaise sauce, pan seared boneless chicken breast with bechamel, and oven roasted jumbo shrimp with red pepper couli, accompanied with duchess potatoes

Grilled rack of lamb, crusted with pesto and bread crumbs served with herbed parmesan risotto and rosemary demi glaze

Grilled beef filet served with sauteed garlic- shitake mushrooms accompanied with au gratin potatoes, broccoli and almond fig cream sauce