Frenchman's Creek Menus

Food and Beverage Mission Statement: The purpose of the food and beverage department is

to enhance the image of Frenchman’s Creek to its members and their guests, through patronage, maximum satisfaction and highest perceived value.

www.frenchmanscreek.com

19th Hole

This casual eatery serves complimentary breakfast each day, along with lunch and dinner. With both an indoor dining room and a screened outdoor seating area, this restaurant is the hub of the community and the perfect place to grab a quick bite to eat after a golf game or before heading off to theater. Light sandwiches, soups and salads are always available.

Hours of Operations Breakfast

Monday to Sunday Monday to Sunday Monday to Thursday

7:00 a.m. – 11:00 a.m. 11:30 a.m. – 2:30 p.m. 5:30 p.m. – 9:00 p.m.

Lunch Dinner

The Grille

Showcasing a dramatic open kitchen and views of the stadium tennis court, the steakhouse concept features menus with the finest steaks and chops, plus everything from broiled Chilean Sea Bass to Sesame Encrusted Tofu.

Hours of Operation Lunch

Monday to Saturday Tuesday to Saturday

11:30 a.m. – 2:30 p.m. 5:30 p.m. – 9:00 p.m.

Dinner

Beach Club Offering casual flare delivered to your private beach chair or fine dining inside the clubhouse decorated in coral and aqua tones with rattan furniture and overhead fans creating a feeling of tropical luxury. Outside, a gazebo with a view of the crashing surf provides the

perfect spot for a romantic dinner. The menu emphasizes the freshest seafood, with favorites such as a two pound Maine lobster and Dover sole.

Hours of Operation

Lunch Brunch Dinner

Monday to Saturday

11:30 a.m. – 2:30 p.m. 11:30 a.m. – 2:30 p.m.

Sundays

Monday, Wednesday to Saturday 5:30 p.m. – 9:00 p.m.

Main Dining Room Seating up to 540 dining guests or 300 people theatre-style; our main party room hosts an endless stream of over-the-top affairs such as wedding receptions, Broadway acts, and holiday celebrations. Member- only dinner and dancing events are built around a theme, for example Chinese New Year or Texas BBQ.

Brunch

Sundays Sundays

11:30 a.m. – 2:30 p.m. 6:00 p.m. – 9:00 p.m.

BBQ

Poolside Café The Pool Cafe offers a beautiful, tranquil and relaxing setting for a quick lunch before getting back to swimming or a round of golf. Or maybe you just want to take your time and enjoy the scenery. Either way, it is your piece of paradise. Lunch Monday to Sunday 11:00 a.m. – 4:00 p.m.

19th Hole

LUNCH BUFFET

Please enjoy the full lunch buffet including: Healthy choices from the salad bar Hand carved slow roasted deli meats:

roasted turkey, corned beef, tongue, beef pastrami rotisserie chicken and featured specials of the day Create your own omelet or order your favorite egg dish

COLD SOUPS Gazpacho refreshing summer soup with cucumbers, peppers and tomatoes

Vichyssoise refreshing cold potato leek soup

Russian Borscht cold beet soup with sour cream

19 TH HOLE CLASSICS

Grilled Salmon Caesar classic Caesar salad topped with grilled Atlantic salmon

Rotisserie Chicken Sandwich multigrain or rye bread, coleslaw tomato and pickle

Tuna Tataki Salad Napa cabbage, toasted almonds, watermelon avocado, ginger vinaigrette GF

Half Rotisserie Chicken coleslaw, tomato, onion pickle and French fries

Classic Ladies Special toasted pita topped with tomatoes, spinach and low fat mozzarella cheese

Burger Selection or Kosher Hot Dog beef, turkey or veggie burger coleslaw, French fries or sweet potato fries

Public Health Advisory “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

19 TH HOLE SPECIALS

New York Strip Steak Sandwich open face sandwich loaded with heirloom tomatoes, balsamic onions on toasted whole wheat bread, French fries

Scrambled Egg and Avocado Toast on multigrain bread, topped with smoked salmon side of fresh fruit

Old Bay Style Crab Cakes served with lightly spiced fruit salsa and sweet potato fries

Shrimp Quesadilla with Vegetables low fat mozzarella cheese traditional condiments

Chicken Fajita Wrap with peppers, onions, cheddar cheese side of salsa, guacamole, sour cream

Tropical Lobster Salad Plate scoop of lobster salad on bibb lettuce, side of fruit

GF

Corned Beef Reuben Flatbread with sauerkraut, low fat mozzarella cheese thousand island dressing

Weight Watchers Teriyaki Salmon steamed vegetables 4 smart points

Teriyaki Skirt Steak Salad baby greens, heirloom tomatoes fresh mozzarella cheese

GF

GF

Crispy Chinese Chicken Salad crispy chicken tenders, slaw salad, romaine lettuce mandarin oranges, rice noodles and Asian vinaigrette

New England Lobster Roll lobster salad in toasted bun French fries and coleslaw

Healthy Vegetarian and Avocado Burger with tomato and steamed spinach GF

Shrimp Louise Salad romaine, tomato, egg, avocado thousand island dressing GF

Filet Mignon Sliders two filet mignons on mini sliders with relish, garlic aioli, side of fruit

Lobster and Avocado Wrap whole wheat wrap with lobster salad side of fruits and berries

19TH HOLE LUNCH BUFFET

— LUNCH BUFFET DAILY SPECIALS — — SOUP SPECIALS —

Monday

Shrimp Gumbo

Southern Style Corn Chowder

Tuesday

Harvest Pumpkin

Mushroom Beef Barley

Wednesday

Turkey Gumbo

Split Pea

Thursday

Italian Wedding

Kale Soup with Cauliflower

Friday

Lentil Vegetable

Manhattan Clam Chowder

Saturday

Sweet and Sour Cabbage

Tomato Florentine

Sunday

Chicken Vegetable with Matzo Ball

Tex Mex Chili

— DAILY CARVERY SPECIALS —

— DAILY SOUP SPECIALS —

Cold Gazpacho

 Chopped Tomatoes

Monday

London Broil

 Chopped Onions

Tuesday

Turkey Pastrami

 Diced Cucumber

Wednesday

Pork Shoulder

Chicken Soup

 Noodles

Thursday

Beef Brisket

 White rice

Friday

London Broil

Cold Borscht

 Sour Cream

Saturday

Turkey Meatloaf

 Potato Cubes

Sunday

Roasted Turkey

— CARVING SELECTION —

 Beef Pastrami

 Mashed Potato

 Beef Tongue

 Regular Roasted Turkey Breast

 Corned Beef

 Roasted Garlic Turkey Breast

 Gravy

 Salami

 Iceberg Lettuce

 Sliced Tomato

— CONDIMENTS —

 Cranberry Sauce

 Low Fat Mayonnaise

 Salsa

 Dijon and Honey Mustard

 Mayonnaise

 Tomato Ketchup

 Horseradish Sauce

 Pickled Relish

— SALAD BAR SELECTION — CREATE YOUR OWN SALAD

— COMPOSED SALADS —

 Chicken Salad

 Egg Salad

Choice of Greens

 Three Bean Salad

 Tuna Salad

 Iceberg Lettuce

 Romaine Lettuce

 Grilled Vegetables

 Salmon Salad

 Mixed Greens

 Spinach

— CHOICE OF TOPPINGS —

 Anchovies

 Gherkins

 Pickled Tomato

 Baby Corn

 Grated Parmesan Cheese

 Pine Nuts

 Bacon

 Green Olives

 Quinoa

 Black Olives

 Green Peas

 Red Beets

 Blue Cheese

 Half Sour Pickles

 Shredded Carrots

 Broccoli

 Hard Boiled Eggs

 Sliced Cucumber

 Cauliflower

 Hearts of Palm

 Sliced Ham

 Cheddar Cheese

 Hummus

 Sliced Tomato

 Chopped Eggs

 Jalapeños

 Sour Pickle

 Coleslaw

 Kosher Pickle

 Sunflower Seeds

 Croutons

 Marinated Artichokes

 Sweet Corn

 Cubed Tofu

 Mixed Peppers

 Swiss Cheese

 Diced Grilled Chicken

 Mushrooms

 Tuna Flakes

 Feta Cheese

 Pickled Ginger

 Walnuts

 Garbanzo Beans

 Baked Salmon with Dill Sauce

 Washed Coleslaw

— CHOICE OF DRESSINGS — All Dressings are also available in Low-Calories

 Apple Cider Vinegar

 Blue Cheese

 Ranch

 Balsamic Vinaigrette

 Caesar

 Red Wine Vinegar

 Balsamic Vinegar

 Extra Virgin Olive Oil

 Russian

— FRUITS SELECTION —

 Banana

 Golden Raisins

 Peaches

 Sundried Cranberries

 Cantaloupe

 Honey Dew

 Pears

 Watermelon

 Diced Pineapple

 Mandarins

 Red Grapes

 Fresh Apples

 Oranges

 Regular Raisins

— BAGEL SELECTION —

— CHIPS SELECTION —

 Cape Cod  Pretzels  Baked Lay’s  Ruffles

 Asiago Cheese

 Raisin

 Assorted Flagels

 Russian Pumpernickel

 Bialys

 Rye  Salt

 Everything

 Onion

 Sesame

 Plain

 Wheat

 Poppy Seed

— BREAD SELECTION —

 Cheese Toast

 Gluten Free Bread and Bagels

 Seedless Rye

 Cinnamon Crackers

 Gluten Free Ezekiel

 White Bread

 Crackle Bread

 Multi Grain Bread

 Whole Wheat

 English Muffin

 Seeded Rye

 Whole Wheat English Muffin

— COOKIE SELECTION — Regular Cookies

 Black and White Cookie

 Orange Sugar Cookie

 Chocolate Chip Cookie

 Peanut Butter Cookie

 Double Chocolate Chip Cookie

 Pecan Sandie Cookie

 M & M Cookie

 Regular / Chocolate Biscotti

 Oatmeal Raisin Cookie

 Russian Tea Cookie

Sugar Free Cookies

 Chocolate and Double Chocolate Chip

 Oatmeal Raisin Cookies

Gluten Free Cookies

 Almond and Coconut Macaroons

 Weight Watcher’s Cookies

19th Hole Dinner 10.08.2018

Soups and Appetizers

P LEASE E NJOY O UR F ULL S ALAD B AR 11

A DD ON S ALAD B AR WITH Y OUR E NTRÉE 7

Artisan Soup of the Day 4.50

Tortilla Soup 4.50

Chicken Noodle Soup 4.50

GF

P LAIN H OUSE S ALAD 6 artisan lettuce, cucumber, tomatoes red onions, carrots choice of dressing on side C AESAR 7 romaine, shaved parmesan, croutons Caesar dressing Add Chicken 5 or Add Salmon 9 C HOPPED W EDGE S ALAD 7 Applewood smoked bacon blue cheese, red onions, tomatoes blue cheese dressing GF GF V

C LASSIC C APRESE 9 mozzarella, basil, extra virgin olive oil arugula, balsamic glaze GF

R OASTED V EGETABLES AND G OAT C HEESE F LATBREAD 9 vegetables, cherry tomatoes pesto, basil balsamic glaze

C ARNE F LATBREAD 11 sliced skirt steak, onions, mozzarella pesto, roasted chili sauce

A HI T UNA S ASHIMI 12 blackened ahi tuna seared rare

A NTIPASTI R UCOLA S ALAD 9 arugula, prosciutto, blueberries almonds, balsamic and goat cheese GF

sesame, cucumber, crispy won tons Sriracha aioli, sweet soy, pickled ginger

E GGPLANT I NVOLTINIS 10 eggplant rolls with a rich ricotta cheese filling, tomato sauce, basil

Chef Andy’s Chinese Specials

S ZECHUAN C HILI B EEF 16 with peppers, carrots, sugar snap and your choice of rice A NDY ’ S F ISH OF T HE D AY P.D. special preparation for you and your guest, choice of sides and vegetables

C LASSIC C HICKEN C HOW M EIN 13 tossed with soy sprouts, lettuce and served with your choice of rice S INGAPORE S HRIMP N OODLES 16 loaded with vegetables, sprouts and cabbage

GF

Gluten Free Vegan V

GF

C ONSUMER A DVISORY G UIDANCE Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked

19th Hole Dinner 10.08.2018

19th Hole Signature Dishes

G LAZED O RGANIC A TLANTIC S ALMON 23 lemon glazed salmon sautéed spinach, baked sweet potato

19 TH H OLE L AMB C HOPS 19.50 three marinated lamb chops garlic green beans, baked sweet potato GF

GF

R OTISSERIE C HICKEN 12 one half rotisserie chicken garlic green beans cheddar mashed potatoes C HURRASCO G RILLED S TEAK 17 chimichurri rubbed skirt steak lime aioli, French fries and oven roasted vegetables C LASSIC C HEESE B URGER 10 lettuce, tomato, choice of cheese crispy onion strips seasoned French fries, coleslaw GF

B ALTIMORE S TYLE C RAB C AKES 21 served with spinach over cheddar mashed potatoes Old Bay butter drizzle

P ETIT F ILET M IGNON S TEAK 23 6 oz. prime filet steak, steak gravy crispy onion strips, glazed Brussels sprouts cheddar mashed potatoes

R OASTED V EGETABLES Q UINOA B URGER 10 quinoa, black beans toasted oats, arugula, avocado tomato, Brussels sprouts GF V

I VAN ’ S T URKEY B URGER 10 fresh ground all natural turkey sundried tomatoes, olives and herbs, lettuce, tomato, onion seasoned French fries, fruit cup

Italy Trending by Chef Yousry

R ED W INE B RAISED B EEF S HORT R IBS 22 mushroom risotto, roasted vegetables aged parmesan cheese

B ONE - I N C HICKEN C ACCIATORE 19 roasted peppers, mushrooms, onions sausage, light San Marzano tomato sauce GF

GF

D OUBLE S TACKED C HICKEN P ARMESAN N.Y. S TYLE 21 served with spaghetti marinara

B RAISED V EAL O SSO B UCO 23 a classic Milanese dish of braised veal shank in a hearty wine sauce served with saffron risotto GF

F LOUNDER F ILLET V ASOVIO 23 shrimp, clams, crab meat, baby spinach in a light tomato sauce

L INGUINE A LLE V ONGOLE 17 little neck clams, garlic white wine or tomato sauce, parsley

G AMBERONI A LLA G RIGLIA 21 sautéed shrimp, lemon, garlic, olive oil, lemon herb saffron risotto GF

Additional Sides 4 each baby spinach, garlic green beans, oven roasted vegetables baked and sweet baked potatoes, cheddar mashed potatoes mashed and sweet mashed potatoes

19th Hole Dessert Menu

P UMPKIN C HEESECAKE 5 Ginger Snap Crust New York Pumpkin Cheesecake Filling Topped with our Homemade Caramel Sauce

T IRAMISU 5 Lady Fingers Soaked with Espresso and Layered with Italian Mascarpone Cream

M ILE H IGH A PPLE P IE 5 Loaded with Granny Smith Apples Inside a Buttery, Flaky Crust Topped with a Crumb Topping and Salted Caramel Ice Cream

C HOCOLATE C AKE 5 Unbelievably Moist Chocolate Cake Layered with Ganache and Fresh Berries

S UGAR F REE M ARBLE C HEESE C AKE 5 Homemade New York Cheesecake with Swirls of Dark Chocolate

M IXED B ERRIES 7 Available with Ice Cream or Sorbet

J UST A S COOP OF I CE C REAM 2.50 Vanilla, Chocolate, Coffee Grater’s Black Raspberry Chocolate Chip Vegan Ice Cream Available

Tonight's Specials

Veal Scallopini Française 22 parsley, white wine lemon sauce served with spaghetti aglio e olio Pappardelle with Duck Ragout 19 mushrooms, pepperoncini roasted peppers in duck confit

Seafood Pescatore Bianco 24 mussels, clams, shrimp, scallops calamari and lobster with crostini

Traditional Chicken Pot Pie 12 carrots, peas, potatoes, pastry crust

Tonight's Specials

Chicken Sausage 16 roasted peppers, onions, potato croquettes

Bronzini Limoncello 25 crispy skin, pappardelle pasta pepperoncini, olives, cherry tomatoes

Grilled Lamb Chops 23 wild mushroom risotto rosemary demi glace

Traditional Chicken Pot Pie 12 carrots, peas, potatoes pastry crust

Japanese Food Specials January 15, 2019

Salads and Appetizers Miso Soup with Tofu Iceberg Lettuce with Carrot Ginger Dressing

Traditional Papaya Salad, Seaweed Salad and Avocado Salad Tofu Salad with Asian Vegetables and Honey Ginger Dressing Chicken Salad with Bok Choy, Carrots, Cabbage, Soy Vinaigrette

Edamame Salad with Calamari and Shrimp Sushi and Sashimi Station with Condiments

Entrées Slow Roasted Prime Rib Vegetable Pot Sticker, Chicken Dumplings and Crab Rangoon Shrimp and Vegetable Tempura Fried Calamari, Sweet and Sour Sauce Chicken Teriyaki with Bok Choy, White and Brown Rice

Miso Glazed Salmon, Stir Fry Vegetables Beef and Broccoli in Ginger Garlic Sauce Shrimp and Scallops with Panang Curry Sauce Steamed Mussels in Miso Broth

Dessert Ice Cream Station with Green Tea Ice Cream Mochi, Sesame Cookie, Japanese Cheese Cake Green Tea Chocolate, Matcha Swiss Roll Kabocha Squash Pie, Purin, Green Tea Cookies Chia Seed with Tofu Pudding, Daifuku, Match Crêpe Cake Nama Chocolate, Wasabi Truffles Public Health Advisory “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

Chinese Dinner Buffet Tuesday, February 5, 2019

Salads and Condiments Chinese Chicken Salad with Asian Vinaigrette Lo Mein Pasta Salad, Tofu and Asparagus Salad Curry Cauliflower Salad with Garbanzo Beans Spicy Shrimp Cocktail, Sushi and Sashimi Edamame and Chicken Salad, Ginger and Mandarin Salad Ahi Tuna and Brussels Sprouts Salad

Entrées Prime Rib of Beef, Au Jus Slow Roasted Turkey, Gravy Teriyaki Glazed Salmon

Popcorn Shrimp Bang Bang Sauce Sweet and Sour Stuffed Cabbage Mashed Potatoes, Vegetable

Chinese Entrées Hot and Sour Soup Spring Rolls, Crab Ragoon, Pan Fried Dumplings Sesame Chicken, BBQ Pork Ribs Buddha’s Delight, Shrimp in Tomato Sauce Beef Mei Fun, Yeung Chon Fried Rice

Desserts Sundae Ice Cream Bar

Mango Pudding, Ginger Milk Pudding, Pineapple Cake Anhui “Candy”, Chinese Donuts, Walnut Cake, Dumplings

Public Health Advisory “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

American Specials

WEEK 7: FEBRUARY 18 - FEBRUARY 24

Tonight's Specials

Traditional Chicken Pot Pie 13.50 chicken, fresh peas, carrots and potato puff pastry lid

Blackened Local Swordfish 22 butternut squash, yellow lentils and rice

Cioppino San Francisco Fisherman Stew 24 clams, mussels, calamari, shrimp, scallops and lobster light marinara sauce, served with linguini pasta

2015 Cabernet Sauvignon Hall, Napa Valley 24 earthy savory nose over a cassis and black cherry core. 93 points

2016 Chardonnay, Flowers Vineyards and Winery, Sonoma Coast 16 tropical fruit, mint and floral notes in this creamy Chardonnay. 92 points

Spanish Dinner Buffet Tuesday, February 12, 2019

Salads and Condiments Spanish Seafood Platter with Lemon Aioli Grilled Eggplant in Tomato Vinaigrette Endive Tomato Salad with Oranges, Berries, Radish and Herbs Spanish Seafood Salad with Octopus, Shrimp and Crab Pasta Salad with Beans, Pickles, Olives Catalan Potato Salad with Vegetables and Prosciutto Mushroom with Garlic Aioli Mixed Green Salads with Tomato, Olive, Tuna, Onions Marinated Olives, Anchovies, Sardines Deviled Eggs with Smoked Paprika Steamed Sole Fillet with Yellow Rice Gambas Shrimp with Fried Garlic Stuffed Peppers with Goat Cheese and Basil, Vegetables Egg Tortilla Port Wine Beef Stew, Spanish Chicken Meatballs Spanish One Pot Chicken with Smoked Paprika Sauce and Potatoes Baked Salmon with Romesco Sauce, Olives and Toasted Almonds Traditional Paella with Chicken, Shrimp, Calamari, Mussels and Chorizo Entrées Slow Roasted Prime Rib, Mashed Potatoes

Desserts Tarta De Santiago “Almond Tart” Chocolate Flan, Yemes de Teresa

Leche Frita, Bien Me Salve with Coconuts Turron Alicante, Polveron shortbread Cookie Bolo Rei – King Cake

Public Health Advisory “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

The Grille

LUNCH BUFFET

Please enjoy the full lunch buffet including: Healthy choices from the salad bar Hand carved slow roasted deli meats:

roasted turkey, corned beef, tongue, beef pastrami rotisserie chicken and featured specials of the day Create your own omelet or order your favorite egg dish

COLD SOUPS Gazpacho refreshing summer soup with cucumbers, peppers and tomatoes

Vichyssoise refreshing cold potato leek soup

Russian Borscht cold beet soup with sour cream

THE GRILLE CLASSICS

Grilled Salmon Caesar classic Caesar salad topped with grilled Atlantic salmon

Rotisserie Chicken Sandwich multigrain or rye bread, coleslaw tomato and pickle

Tuna Tataki Salad Napa cabbage, toasted almonds, watermelon avocado, ginger vinaigrette GF

Half Rotisserie Chicken coleslaw, tomato, onion pickle and French fries

Classic Ladies Special toasted pita topped with tomatoes, spinach and low fat mozzarella cheese

Burger Selection or Kosher Hot Dog beef, turkey or veggie burger coleslaw, French fries or sweet potato fries

Public Health Advisory “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

THE GRILLE SPECIALS

New York Strip Steak Sandwich open face sandwich loaded with heirloom tomatoes, balsamic onions on toasted whole wheat bread, French fries

Scrambled Egg and Avocado Toast on multigrain bread, topped with smoked salmon side of fresh fruit

Old Bay Style Crab Cakes served with lightly spiced fruit salsa and sweet potato fries

Shrimp Quesadilla with Vegetables low fat mozzarella cheese traditional condiments

Chicken Fajita Wrap with peppers, onions, cheddar cheese side of salsa, guacamole, sour cream

Tropical Lobster Salad Plate scoop of lobster salad on bibb lettuce, side of fruit

GF

Corned Beef Reuben Flatbread with sauerkraut, low fat mozzarella cheese thousand island dressing

Weight Watchers Teriyaki Salmon steamed vegetables 4 smart points

Teriyaki Skirt Steak Salad baby greens, heirloom tomatoes fresh mozzarella cheese

GF

GF

Crispy Chinese Chicken Salad crispy chicken tenders, slaw salad, romaine lettuce mandarin oranges, rice noodles and Asian vinaigrette

New England Lobster Roll lobster salad in toasted bun French fries and coleslaw

Healthy Vegetarian and Avocado Burger with tomato and steamed spinach GF

Shrimp Louise Salad romaine, tomato, egg, avocado thousand island dressing GF

Filet Mignon Sliders two filet mignons on mini sliders with relish, garlic aioli, side of fruit

Lobster and Avocado Wrap whole wheat wrap with lobster salad side of fruits and berries

THE GRILLE LUNCH BUFFET

— LUNCH BUFFET DAILY SPECIALS — — SOUP SPECIALS —

Monday

Shrimp Gumbo

Southern Style Corn Chowder

Tuesday

Harvest Pumpkin

Mushroom Beef Barley

Wednesday

Turkey Gumbo

Split Pea

Thursday

Italian Wedding

Kale Soup with Cauliflower

Friday

Lentil Vegetable

Manhattan Clam Chowder

Saturday

Sweet and Sour Cabbage

Tomato Florentine

Sunday

Chicken Vegetable with Matzo Ball

Tex Mex Chili

— DAILY CARVERY SPECIALS —

— DAILY SOUP SPECIALS —

Cold Gazpacho

 Chopped Tomatoes

Monday

London Broil

 Chopped Onions

Tuesday

Turkey Pastrami

 Diced Cucumber

Wednesday

Pork Shoulder

Chicken Soup

 Noodles

Thursday

Beef Brisket

 White rice

Friday

London Broil

Cold Borscht

 Sour Cream

Saturday

Turkey Meatloaf

 Potato Cubes

Sunday

Roasted Turkey

— CARVING SELECTION —

 Beef Pastrami

 Mashed Potato

 Beef Tongue

 Regular Roasted Turkey Breast

 Corned Beef

 Roasted Garlic Turkey Breast

 Gravy

 Salami

 Iceberg Lettuce

 Sliced Tomato

— CONDIMENTS —

 Cranberry Sauce

 Low Fat Mayonnaise

 Salsa

 Dijon and Honey Mustard

 Mayonnaise

 Tomato Ketchup

 Horseradish Sauce

 Pickled Relish

— SALAD BAR SELECTION — CREATE YOUR OWN SALAD

— COMPOSED SALADS —

 Chicken Salad

 Egg Salad

Choice of Greens

 Three Bean Salad

 Tuna Salad

 Iceberg Lettuce

 Romaine Lettuce

 Grilled Vegetables

 Salmon Salad

 Mixed Greens

 Spinach

— CHOICE OF TOPPINGS —

 Anchovies

 Gherkins

 Pickled Tomato

 Baby Corn

 Grated Parmesan Cheese

 Pine Nuts

 Bacon

 Green Olives

 Quinoa

 Black Olives

 Green Peas

 Red Beets

 Blue Cheese

 Half Sour Pickles

 Shredded Carrots

 Broccoli

 Hard Boiled Eggs

 Sliced Cucumber

 Cauliflower

 Hearts of Palm

 Sliced Ham

 Cheddar Cheese

 Hummus

 Sliced Tomato

 Chopped Eggs

 Jalapeños

 Sour Pickle

 Coleslaw

 Kosher Pickle

 Sunflower Seeds

 Croutons

 Marinated Artichokes

 Sweet Corn

 Cubed Tofu

 Mixed Peppers

 Swiss Cheese

 Diced Grilled Chicken

 Mushrooms

 Tuna Flakes

 Feta Cheese

 Pickled Ginger

 Walnuts

 Garbanzo Beans

 Baked Salmon with Dill Sauce

 Washed Coleslaw

— CHOICE OF DRESSINGS — All Dressings are also available in Low-Calories

 Apple Cider Vinegar

 Blue Cheese

 Ranch

 Balsamic Vinaigrette

 Caesar

 Red Wine Vinegar

 Balsamic Vinegar

 Extra Virgin Olive Oil

 Russian

— FRUITS SELECTION —

 Banana

 Golden Raisins

 Peaches

 Sundried Cranberries

 Cantaloupe

 Honey Dew

 Pears

 Watermelon

 Diced Pineapple

 Mandarins

 Red Grapes

 Fresh Apples

 Oranges

 Regular Raisins

— BAGEL SELECTION —

— CHIPS SELECTION —

 Cape Cod  Pretzels  Baked Lay’s  Ruffles

 Asiago Cheese

 Raisin

 Assorted Flagels

 Russian Pumpernickel

 Bialys

 Rye  Salt

 Everything

 Onion

 Sesame

 Plain

 Wheat

 Poppy Seed

— BREAD SELECTION —

 Cheese Toast

 Gluten Free Bread and Bagels

 Seedless Rye

 Cinnamon Crackers

 Gluten Free Ezekiel

 White Bread

 Crackle Bread

 Multi Grain Bread

 Whole Wheat

 English Muffin

 Seeded Rye

 Whole Wheat English Muffin

— COOKIE SELECTION — Regular Cookies

 Black and White Cookie

 Orange Sugar Cookie

 Chocolate Chip Cookie

 Peanut Butter Cookie

 Double Chocolate Chip Cookie

 Pecan Sandie Cookie

 M & M Cookie

 Regular / Chocolate Biscotti

 Oatmeal Raisin Cookie

 Russian Tea Cookie

Sugar Free Cookies

 Chocolate and Double Chocolate Chip

 Oatmeal Raisin Cookies

Gluten Free Cookies

 Almond and Coconut Macaroons

 Weight Watcher’s Cookies

The Grille

This Week’s Lunch Specials

Dijon Country Vegetable Salad arugula, beets, goat cheese, grilled asparagus Dijon vinaigrette

Tuna Croissant Sandwich two mini croissants with tuna salad side of fresh fruits and berries

French Onion and Chicken Sandwich crispy fried onions, grilled chicken melted provolone cheese, side of French fries Lyonnaise Bibb Lettuce Salad with bacon bits, croutons, tomatoes topped with a poached egg, French dressing

NU YOU Specials Vegetable Quiche

side of a small house salad with balsamic vinaigrette

Seafood Salad chopped shrimp, lobster and crab meat over romaine lettuce, lemon vinaigrette

-The Grille - AT FRENCHMAN’S CREEK

APPETIZERS

GF Rainbow Roll 8 California roll, topped with ahi tuna, salmon and avocado

GF Tuna Tartare 8 marinated with pomegranate-soy dressing on avocado and seaweed salad GF Jumbo Shrimp Cocktail or Lump Crab Meat Cocktail 11 along with traditional condiments GF Daily Fresh Oysters 12 half a dozen oysters on the half shell with mignonette sauce

GF Roasted Sumac Shrimp 14 zucchini spaghetti, saffron sauce

Baked Lobster Gnocchi 16 fennel, corn, brandy sauce

Sapporo Roll 8 crispy tempura shrimp, crab salad cucumber and avocado

SALADS

GF Beefsteak Tomato and Mozzarella Salad 9 with fresh mozzarella pesto and balsamic vinaigrette

Hearts of Romaine Caesar Salad 7 anchovies, herbed croutons and shaved parmesan

GF Iceberg Wedge 7 crisp bacon, julienne of red onion fresh chives, eggs, crumbled blue cheese and buttermilk dressing

GF V Kale Salad 6 sundried cranberries, oranges pine nuts and onions

GF V Garden Crunch Salad 6 kohlrabi, heirloom carrots, granny smith apples, candied pecans baby kale, orange miso dressing

SOUPS

GF The Grille Lobster Bisque 12 with melon and tarragon

GF

V Butternut Squash Soup 6 roasted pumpkin seeds

Classic Steakhouse French Onion Soup 8 Gruyère cheese crouton

Gluten Free

Vegan

GF

V

Public Health Advisory: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may Increase your risk for food borne illness, especially if you have certain medical conditions

There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked

-The Grille - AT FRENCHMAN’S CREEK

SIDES mashed potatoes GF sweet mashed potato GF baked potato GF V sweet baked potato GF V truffle fries sweet potato fries fried onion rings garlic spinach GF V creamy spinach GF grilled asparagus GF V grilled onions GF V charred cauliflower GF V garlic broccoli GF V sautéed green beans GF V coriander carrots GF V potato skins Additional sides 4

STEAKS AND CHOPS include two sides and one sauce are cooked to your temperature preference

Four Lamb Chops 34

8 oz. Prime Filet Mignon 29

14 oz. Long Bone Veal Chop 38

14 oz. Prime NY Strip Steak 38

12 oz. Pork Chop 21

SEAFOOD

Jumbo Lump Crab Cake 23 Chesapeake Bay style crab cake, garlic spinach GF Broiled Organic Salmon 24 natural or lemon glazed, grilled asparagus grape tomatoes

GF Miso Glazed Alaskan Halibut 28 butternut squash purée, coriander carrots

SAUCES red wine demi glace GF

Dover Sole Meunière 36 tableside, served with seasonal vegetable medley GF 2 lb. Maine Lobster 42 broiled or steamed sautéed spinach, baked potato, drawn butter FAVORITES Pan Seared Calf’s Liver 23 mashed potato, grilled apple, tobacco onions balsamic demi - glace Breaded Veal Chop Milanese 38 topped with bruschetta tomatoes and arugula GF Grilled Organic Chicken Breast 19 Granny Smith apple warm Brussels sprouts slaw, romesco sauce

hollandaise sauce GF Peter Luger sauce GF green peppercorn sauce GF

DESSERTS

Chocolate Hazelnut Cake 6 chocolate cake, hazelnut cream chocolate glaze

Classic Crème Brûlée 6 vanilla custard topped with caramelized sugar

6

New York Cheesecake

VEGETARIAN

Mixed Berries 6 with daily selection of sorbet or ice cream or vegan ice cream 5 lady fingers soaked with espresso and layered with Italian mascarpone cream Tiramisu

GF V Portobello Mushroom Stack 16 crispy falafel patty, heirloom tomatoes garlic zucchini GF Chargrilled Cauliflower Steak 17 butternut squash, oyster mushrooms, scallions miso orange sauce

Welcome to the Chef’s Table

Thursday, February 7, 2019

Maine Lobster Tempura Over Mango Slaw 2009 Pierre Gimonnet Brut "Spécial Club" Côte des Blancs

Local Pompano Carrot Honey Savarin Colossal Crab Meat, Chervil Sauce 2015 Puligny-Montachet “Clavoillon” Domaine Leflaive Côte de Beaune

Wagyu Strip Steak and Braised Beef Steak Dark Chocolate Sauce Brussels Sprout Leaves 2014 Cabernet Sauvignon, Amici, “Beckstoffer Missouri Hopper ” Oakville

Assorted Fine Cheese Variation 2011 Vina Magna Reserva, Dominio Basconcillos, Ribera del Duero Spain

Warm Chocolate Cake Caramel Sauce, Salted Caramel Ice Cream 2000 Taylor Fladgate Vintage Port

The Grille at

Beach Club

Beach Club

STARTERS & SALADS

CHEF’S FAVORITES

CLASSIC FRENCH ONION SOUP 10 gruyere-pecorino and crostini

ITALIAN STYLE BLUE CRAB PASTA 26 tossed with home made pesto, baby heirloom tomatoes, over linguini GRILLED MEDITERRANEAN OCTOPUS 18 saffron cauliflower puree, cannellini bean, petit olive relish, and herbed oil WILD MUSHROOM PASTA 17 tossed with olive-piquillo pepper tapenade, over penne, and tableside pecorino toscano cheese

CHILLED WILD MUSHROOM SOUP 9 shrimp salad and cold pressed EVOO

GF

MEDITERRANEAN SALAD 7 greens, mediterranean relish, oregano marinated feta, and caper-dill dressing

GF

FLORIBBEAN STYLE SHRIMP COCKTAIL 16 clamato marinated shrimp, cilantro, avocado, and onions ROASTED PEAR BLUE CHEESE SALAD 8 greens, red radishes, charred corn, scallions, baby heirloom tomatoes, pistachios, and citrus honey dressing GF

FISH MARKET

- LOCAL RED GROUPER 26

- CHILEAN SEA BASS 29

- BRONZINO 29

NEW STYLE CAESAR SALAD 9 romaine, cotija cheese, corn bread, charred corn relish, and caesar dressing

- SCOTTISH SALMON 24

CHOOSE: broiled, grilled, pan seared or blackened in cast iron SAUCE: teriyaki, caper-dill, citrus garlic basil, herb pesto provençale

Add a protein and create an entrée: - herb marinated grilled shrimp 10 - all natural marinated chicken breast 8 - herb marinated grilled skirt steak 16 - choice of fish - market price GF

V

GF Gluten Free

Vegan

VEGAN FRIENDLY

GF

ROASTED BRUSSELS SPROUTS 14 piquillo peppers, charred corn, okra, toasted almonds, and honey-dijon dressing

GF

VEGAN BOLOGNESE 16 butternut squash pasta and baby heirloom tomatoes

GF

LENTIL PROTEIN BOWL 14 chick peas, mushrooms, quinoa, butternut squash, and baby heirloom tomatoes

CLASSIC DISHES

GF

TUNA TARTAR 24 hand cut sushi grade tuna, seaweed salad, cilantro, pickled ginger, avocado, and mango passion fruit dressing FC CRAB CAKE 23 poppy seed saffron cauliflower puree and roasted brussels sprouts hash

GF

CAPER-LEMON CHICKEN CUTLETS 16 mashed potatoes and grilled asparagus

BROILED FILET MIGNON 34 poppy seed saffron cauliflower puree, pesto potato cake, butternut squash hash, blackberry gastrique

GF

THREE INDIVIDUAL LAMB CHOPS 26 mashed potatoes and grilled asparagus

SIDE DISHES

GF

- ROASTED BRUSSELS SPROUTS

V

- GRILLED ASPARAGUS

- PESTO-POTATO CAKE

- MASHED POTATOES

GF

- SAUTÉED SPINACH

GF

V

- BAKED PARMESAN SPINACH

Please notify us of any food allergies. Food items cooked to order or served raw. Consuming raw or uncooked meat, seafood or eggs may increase your risk for food borne illnesses, especially if you have certain medical conditions.

Beach Club

We l come t o t h e B eac h C l ub

Sandwi ches

Gluten F r iendly

&

Wraps or Salad

Bur ge r s

ASIAN CRISPY SHRIMP herb garlic aioli, cheese blend and tomato AVOCADO CHICKEN CHIPOTLE greens, cilantro slaw, cotija cheese and chipotle mayo

CALIFORNIA TURKEY WRAP baby heirlooms, fresh mozzarella, arugula, turkey, bacon, avocado, and age balsamic BBQ CHICKEN SANDWICH cilantro slaw, cheddar cheese and tomatoes AVOCADO PROTEIN TOAST baby heirloom tomatoes, arugula, hard boiled egg, and multigrain toast 8 OZ. ANGUS BEEF OR TURKEY BURGER bun, lettuce, tomato, onion, french fries, coleslaw

CHIMICHURRI CHICKEN greens, charred corn, tomato salad, cheese blend and herb coulis

‘ ITALIAN ’ baby arugula, salami, capicola, peperoni, olive-piquillo pepper tapenade, pesto mayo FRESH CATCH OF THE DAY greens, tomato salad, cotija cheese

HOMEMADE VEGAN BURGER red beets, barley, quinoa, spinach, asparagus, bun, lettuce, tomato, onion and french fries

Heal thy Choi ces

HEBREW NATIONAL KOSHER HOT DOG french fries, coleslaw

COTIJA CAESAR hearts of romaine, cotija, corn bread, charred corn, and caesar dressing BEACH CLUB COBB SALAD avocado, goat cheese, bacon bits, roasted corn, organic grilled chicken, grape tomatoes, cucumbers, hard boiled egg, and ranch dressing TURKEY AVOCADO SANDWICH grain, deli turkey, crispy bacon, lettuce, and roasted corn salad

Kids Corne r

Kids in a high chair eat complimentary

CHICKEN FINGERS HOT DOG GRILLED CHEESE PASTA

If you have allergies, please alert us. Not all ingredients are listed. *We are obliged to tell you that consuming raw or undercooked meat, oysters, seafood, or eggs may increase your risk of foodborne illness.*

We hope you enjoy your time with us!

Main Dining Room

Sunday Brunch

FRESH SALADS AND COLD SELECTIONS Smoked Salmon, Whitefish Chopped Chicken Liver Poached Salmon Assorted Bagels and Cream Cheese Mixed Greens with Assorted Toppings and Dressings Composed Salads Caesar Salad Station

FROM THE CARVING STATION Roasted Turkey Honey Glazed Virginia Ham Hash Browns, Sausage Links, Bacon

HOT SELECTION Cinnamon French Toast Poached Eggs with Corned Beef Hash Cheese Blintzes with Blueberry Sauce and Sour Cream

DESSERT BUFFET Variations of Sweet Delights

MADE TO YOUR PREFERENCE Omelets, Eggs Benedicts, Pancakes, Waffles Lox and Bagel

Consumer Advisory Guidance “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

February 24th, 2019

S OUP AND S ALADS Jail House Beef Chili Caesar Salad Station with Condiments Hummus, Guacamole and Bruschetta Station Baby Mozzarella Salad Curry Chicken Salad, Roasted Vegetable Salad Pesto Orzo Salad, Potato Salad, Greek Salad C ARVING S TATION Prime Rib of Beef, Au Jus Roasted Turkey, BBQ Pork Ribs H AMBURGERS AND M ORE Jumbo Hamburgers and Cheeseburgers Kosher Hot Dogs, Bacon, Cheese Mushrooms, Sautéed Onions, Coleslaw Baked Atlantic Salmon Marinated Roasted Chicken Fried Chicken Wings Pizza, Mac and Cheese Baked Potato Bar, BBQ Baked Beans Assorted Vegetables, Corn on the Cobb French Fries, Sweet Potato Fries, Onion Rings D ESSERTS Ice Cream Sundae Bar with Assorted Toppings Sweet Pastry Delights and Sugar Free Desserts

Consumer Advisory Guidance “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

2014 Mekerra Proprietary White Knights Valley

2015 CJ, Cabernet Sauvignon Napa Valley

2015 Métisse Jumping Goat Vineyard Napa Valley

2014 Mekerra Proprietary Red Knights Valley

grapefruit melon salad

red wine onion confit, raspberry sauce

corn cake, sweet pea risotto, cassis sauce

Franche-Comté, Saint-Nectaire cambozola blue cheese, manchego sun dried fruits, jams and fruit chutneys

Thursday, January 17, 2019

Tuesday, February 5, 2019

F OIE G RAS T RUFFLE T ERRINE AND S AUTÉED F OIE G RAS Pickled Pomegranate 2016 C HÂTEAU L AFAURIE -P EYRAGUEY , S AUTERNES B ORDEAUX

L OCAL P OMPANO Carrot Honey Savarin Colossal Crab Meat, Chervil Sauce 2016 D ROUHIN M EURSAULT , C ÔTE DE B EAUNE

W AGYU S TRIP S TEAK AND B RAISED B EEF R IB Dark Chocolate Sauce Brussels Sprout Leaves 2014 B ARBOURSVILLE , O CTAGON , V IRGINIA

F INE C HEESE S ELECTION 2016 C HÂTEAU B OLCHET , C OSTIÈRES DE N ÎMES R OUGE , R HONE V ALLEY

C HOCOLATE S PICE C AKE Caramel Sauce, Salted Caramel Ice Cream A LVEAR , P EDRO X IMÉNEZ , S OLERA 1927, M ONTILLA -M ORILES

.

Watercress and Arugula Salad, Soft Honey Crisp Apple and Mango Dressing

2017 Saint-Aubin 1er Cru "En Remilly Domaine Sylvain-Langoureau, Côte de Beaune

Butternut Squash Purée, Vanilla Poached Maine Lobster

2016 Chassagne Montrachet 1er Cru "Les Caillerets" Domaine Guy Amiot, Côte de Beaune

Foie Gras, Cipollini Onion Confit, Vegetable Succotash

2013 Château de la Negly "Les Clos des Truffieres" Languedoc

French Comté, Pont-l'Évêque, Tomme de Savoie, Buchette Sun Dried Fruits, Jams and Fruit Chutneys

2013 Château de la Negly "La Porte du Ciel" La Clape, Languedoc

2016 Château Laufurie-Peyaguey, Sauternes

November 14, 2018

Israeli Style Chopped Vegetables Salad

Carved Angus Beef Filet

Rosemary Enhanced Rack of Lamb

Garlic Turkey Breast

Matzo Baked with Spinach and Beef

Veal in Paprika Sauce

Cedar Plank Atlantic Salmon

Jumbo Shrimp and Scallops

French Green Beans, Roasted Brussels Sprouts Grilled Cauliflower, Parmesan Truffle Fries Noodle Kugel, Sweet Potato Pudding

Warm Chocolate Lava Cake with Caramel Ice Cream

Consumer Advisory Guidance Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

Bibb Lettuce with Chopped Vegetables Micro Greens, Strawberries and Blueberries French Dressing

Carved Angus Beef Filet Rosemary Enhanced Rack of Lamb Garlic Turkey Breast Brick Roasted Organic Chicken Stir Fry Beef with Chinese Eggplant, Fried Rice Cedar Plank Atlantic Salmon Mediterranean Bronzini Fillet with Lemon Aioli Local Swordfish with Heirloom Tomatoes and Fried Avocadoes, Joe’s Mustard Sauce Organic Vegetables, Roasted Brussels Sprouts Grilled Cauliflower, Glazed Carrots, Green Beans Truffle Parmesan Sweet Fries, Mac and Cheese Herb Roasted Red Bliss Potatoes

Valentine’s Chocolate Cake Heart Graeter’s Black Raspberry Ice Cream

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”

Live on Saturday Night featuring Travis Cloer

Salad Tomato Soup and Heirloom Salad Combo with Buffalo Mozzarella and Balsamic Reduction Choice of Entrée Black Angus Prime Filet Steak Roasted Vegetables Medley and Scalloped Sweet Potatoes Passed Cabernet Red Wine Jus, Hollandaise Sauce or Long Bone Veal Chop Roasted Vegetables Medley and Scalloped Sweet Potatoes or Mediterranean Bronzini Fillet Sautéed Spinach, Scalloped Sweet Potatoes or Vegan Mushroom Bolognaise with Avocado Corn Cakes, Roasted Brussels Sprouts Marinated Micro Greens Dessert Chocolate Terrine Chocolate Cake, Coffee Cream Filling Glazed Chocolate, Graeter’s Mocha Chip Ice Cream

Saturday, February 2, 2018

Holiday Dinner Tuesday, December 25, 2018

Soup and Salad Bar Butternut Squash Soup

Assorted Grilled Vegetables Arugula with Figs, Pears and Manchego Cheese Chopped Salad Bar with Condiments Israeli Couscous Salad Tabbouleh Salad Marinated Green Asparagus Euro Cucumbers with Mint Yoghurt Yellow and Red Tomatoes with Arugula Seafood Station Jumbo Shrimp Spicy Cocktail Sauce, Joe’s Mustard Sauce Homemade Sushi with Condiments

Sashimi and Seaweed Salad Lobster Salad, Salmon Salad

Bread Display Cornucopia of French and Italian Breads Focaccia, Rolls, Muffins

C ONSUMER A DV “C ONSUMING RAW OR UNDERCOOKED MEATS , OYSTERS , SEAFOOD , S ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS . T I F YOU HAVE A CHRONIC ILLNESS OF THE LIV DISORDER , YOU ARE AT GREATER RISK OF SERIOUS ILLNESS FR

Carving Station Slow Roasted Turkey Gravy, Stuffing and Cranberry Relish

Traditional Christmas Ham

Roast Prime Rib of Beef Creamy Horseradish Sauce

Carved Rack of Lamb, Mint Jelly

Entrées Plank Cooked Organic Lemon Salmon Bouillabaisse Style Shrimp and Scallops Chicken Sorrentino with Prosciutto, Eggplant Mozzarella in Madeira Sauce Braised Beef Short Ribs, Glazed Beets Roasted Brussel Sprouts, French Green Beans Mashed Potatoes, Candied Yams

For Our Young Guests Pasta, Pizza, Chicken Fingers Mac and Cheese, Fries Desserts Sweet Christmas Delights Sundae Bar

SORY G UIDANCE ELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS , ERE IS A RISK ASSOCIATED WITH CONSUMING RAW OYSTERS . R , STOMACH OR BLOOD OR HAVE A IMMUNE M RAW OYSTERS , AND SHOULD EAT OYSTERS FULLY COOKED .”

Happy New Year!

Petit Supper Salad collosal crab meat and Maine lobster asparagus and colorful greens *** Traditional French Onion Soup *** Creekstone Ranch Prime Angus Filet Steak

Brussels sprouts, glazed carrots burgundy demi glaze sauce *** Chocolate Lovers Dessert chocolate decadent cake velvet mousse, raspberry sauce

December 31, 2018

Nine, Wine and Dine January 4, 2019

Salad Bar Traditional Caesar Salad Gluten Free and Vegan Iceberg Chef’s Salad Sliced Tomatoes, Coleslaw Mixed Greens and Bibb Lettuce Salad Bowl Vegan Lentil Salad, Balsamic Mushrooms Spicy Cauliflower and Pea Salad

Raw Bar Chilled Jumbo Shrimp, Sashimi Ahi Tuna Tartar with Seaweed Salad

Pasta and Pizza Chicken Penne ala Vodka with Tomatoes, Cream, Parmesan, Vodka Corned Beef and Pastrami Rueben Flat Breads Taco Bar Beef, Chicken, Black Beans, Rice, Lettuce Guacamole, Sour Cream, Cheese, Jalapeños Soft and Hard Shell Tacos Fried Chicken Wings, Mac and Cheese Carving Station Lemon Garlic Parmesan Shrimp Southern Style Fried Oysters, Tartar Sauce Slow Roasted Prime Rib of Beef Tuscan Basil Chicken Crispy Brussels Sprouts with Lemon Aioli Roasted Fingerling Potatoes Sweet Truffle Tater Tots, Buffalo Onion Rings Dessert Ice Cream Sundae Station, Sliced Seasonal Fruits Frenchman’s Creek Assorted Cookies Sweet Pastry Delights and Sugar Free Dessert Consumer Advisory Guidance “consuming raw or undercooked meats, oysters, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have a chronic illness of the liver, stomach or blood or have a immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”