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Beer-battered strips of calamari steak fried until golden brown. Complemented with a spicy orange sauce.
Garnished with marinated red cabbage, sauce louis.
Seared medium rare yellow fin tuna served on toasted foccacia bread with a wasabi mayonnaise, pickled ginger and marinated sesame seaweed complemented with a balsamic vinegar reduction glaze.
Complemented with garlic red bell pepper basil sauce.
Thinly sliced beef tenderloin garnished with red onions, capers and parmesean cheese, complemented with olive oil and toasted focaccia bread.
Seasoned with cajun spices and served on a homemade poppy seed roll, garnished with diced tomatoes and onions and complemented with sauce louis.
Baked maryland lump blue crabmeat served with bacon, tomato, melted Swiss cheese and thousand island dressing on pumpernickel.
Classic caesar dressing surrounded by and assortment of fresh herbs. Served with homemade bread and butter.
Two 9 Ounces broiled chops, served with apple sauce.
Choice, sauteed with fresh mushrooms and shallots, served with a bordelaise sauce.
10 Ounces Choice, broiled and served with mushroom sauce.
Two 8 Ounces Center cut chops, broiled and served with mint jelly.
8 Ounces, served with bacon or sauteed onions.
Fresh, pan fried (or broiled).
Fresh, farm raised, pan fried (or broiled).
Fresh, sweet and tender, pan fried (or broiled or pan seared in olive oil) with tarter sauce or blackened, charbroiled serves.
8 Ounces, served au jus on pumpernickel rye.
Choice of petite New York strip or twin filet mignons, available fresh fish, or shrimp.
Breast meat filled with fresh spinach, sun-dried tomatoes, goat cheese and toasted pine nuts. Complemented with a madeira wine sauce.
Filet of fresh atlantic salmon basted with honey mustard sauce. Served over a bed of selected pan roasted vegetables.
3 large shrimp broiled in garlic, wine and lemon butter, served with pasta, tossed with tomato vinaigrette and complemented with twin filets broiled to perfection.
Tenderloins of chicken sauteed until golden brown, with mushrooms and shallots. Served over a bed of fettuccine pasta.
Thin cutlets of veal placed in seasoned egg batter and sauteed. Complemented with a lemon butter wine sauce and served with fettucine pasta tossed with parmesan cheese
Lump blue crabmeat seasoned and sauteed in olive oil. Served with linguini pasta, tossed with fresh basil and sun-dried tomatoes, marinated red cabbage, sauce louis.
Double chocolate cake with raspberry sauce.
Vanilla, chocolate or raspberry sorbet. Served in an almond waffle pastry with chocolate or caramel sauce.
With raspberry sauce.
Menu for Oakwood Club provided by Allmenus.com