Skyline Club

Pan seared crab cakes, roasted corn salsa and sriracha aioli

Shishito peppers, wasabi sesame seeds, grilled lemon and ponzu sauce

Marinara dipping sauce

Classic preparation garnished with lump crab, brie and chives

Local greens tossed with mandarin oranges, wonton crisp, candied walnuts and raspberry vinaigrette

Grilled brioche goat cheese sandwich

Seasonal baby greens, tomato, crispy onion straws and chipotle remoulade dressing

Mixed greens with avocado, tomato, egg, crisp bacon, blue cheese, grilled chicken and your choice of dressing

Traditional favorite served grilled chicken

Select from our farm to table list of ingredients served with your choice of dressing

Chef's daily preparation

Served with lettuce, tomato, onion and choice of cheese on toasted kaiser

Grille chicken breast, chorizo sausage, pepper jack cheese, avocado, lettuce, tomato and chipotle aioli served on a toasted bolillo roll

Shaved smoked turkey, bacon, shredded lettuce, tomato and swiss cheese served on toasted rye bread with dijon horseradish aioli

Cilantro pesto, oven dried tomato, crispy onions and grilled asparagus

Pan seared salmon fillet crusted with fresh ground peppercorn medley served with parmesan risotto, asparagus ans sun-dried tomato cream

Crisp iceberg, beef tenderloin, chilled lobster claws, tomato, hard boiled egg, avocado and louis dressing

Tomato vodka cream, wilted spinach and parmesan shards

Bell pepper red onion, crimini mushroom, garlic, white wine and parmesan cheese

Arugula, roasted cherry tomatoes, caramelized onions, grilled foccacia bread and balsamic vinaigrette

Shaved prime tenderloin with truffle oil, sea salt, cracked black pepper and parmesan shards

Pan seared crab cakes, roasted corn salsa and sriracha aioli

Shisito peppers, wasabi sesame seeds, grilled lemon and ponzu sauce

Split kobe shank roasted with smoked sugar onion jam, capers and veal demi-glace served with grilled french bread

Marinara dipping sauce

Seasonal greens tossed with sun-dried cherries, green peas, celery, blue cheese, candied walnuts and vermont maple dressing

House made croutons and parmigiano-reggiano

Local greens tossed with mandarin oranges, wonton crisp candied walnuts and raspberry vinaigrette

Classic preparation garnished with lump crab, brie and chives

Fire grilled served with demi-glace and garlic herb butter

Oven roasted with risotto cakes, grilled asparagus and mint pesto

Asian slaw, crispy rice paper and hoisin sauce

Pan fried crab cakes with parmesan crusted fingerling potatoes, broccolini and remoulade sauce

Pan seared salmon fillet crusted with fresh ground peppercorn medley served with parmesan risotto, asparagus sun-dried tomato cream

Fire grilled n.t.strip crispy potato frites, grilled tomato and bearnaise sauce

Bell paper, red onion, crimini mushroom, garlic , white wine and parmesan cheese

Tomato vodka cream, wilted spinach and parmesan shards

Cilnantro pesto, oven dried tomato, crispy onions and grilled asparagus

Wilds morel mushrooms, baby arugula, madeira demi-glace reduction, crispy sweet potatoes and risotto