Dinner Menu

Starters

Lahvosh

Middle Eastern flat bread brushed with butter and topped with parmesan cheese. Served with a spicy cream cheese and bacon spread.

Shrimp Cocktail

The Gulf's finest jumbo shrimp

Golden-Fried Calamari

Accompanied with a blue cheese dipping sauce

Moss Scallops

Jumbo scallops and mushrooms poached in a sherry cream sauce, topped Parmesan cheese (Half or Full Order Available)

Fried Artichoke Hearts

Lightly floured and fried artichoke hearts served with a tomato basil dipping sauce

Escargot Bourguignonne

Plump snails, baked with fresh garlic, herbs and butter, served with French bread

Bacon-Wrapped Blackened Shrimp

Cheddar-stuffed Gulf shrimp seasoned and blackened to perfection and finished with a spicy honey Dijon

Soups

French Onion

Served piping hot, topped with Monterey Jack cheese

AC Clam Chowder

Served in Boulle Bread

Lobster Bisque

Finished with brandy and cream, served with Boulle bread

Salads

AC Walnut

Bibb lettuce with tart apples, oranges & candied walnuts, with a walnut dressing

Coconut Shrimp Salad

Coconut Shrimp with mixed greens, mango diced red onion and red peppers. Finished with a balsamic vinaigrette

The Classic Caesar

Hearts of Romaine lettuce tossed in the Club's classic Caesar dressing

Spinach

Fresh spinach tossed with a warm mushroom and bacon vinaigrette

Cucumber Tomato Greek

Red peppers, black olives, red onions, cucumbers, cherry tomatoes and feta cheese served atop fresh spinach with a light oregano dill vinaigrette

Chipotle Beef Tender Strip Salad

Fresh field greens topped with marinated strips of golden fried tenderloin, served with tomato ranch

Tableside

Steak Diane

Filet of beef tenderloin sautéed with mushrooms and chives, finished with a sherry diable sauce

Chateaubriand

Roasted beef tenderloin, served with béarnaise and a bouquetiere of fresh vegetables, prepared for two or more people

The Stir-Fry

Tender pieces of chicken or beef, tossed in sesame oil with a julienne of peppers, onions & mushrooms, in teriyaki sauce with cashews, served with rice

Cherries Jubilee

Bing cherries pared with a Kirchwasser Bandy glaze. Prepared tableside for two or more people

Herb-Roasted Rack of Lamb

Broiled to your preference with rosemary and herb crusted bread crumbs, carved tableside

Veal Oscar

Scallopini of veal sautéed in extra virgin olive oil topped with asparagus and mushrooms, with a crabmeat cream sauce

Shrimp Etouffée

Cajun spiced shrimp tossed with chopped peppers, onions & tomatoes, enhanced with a seafood sauce, served with rice

Bananas Foster

Fresh bananas sautéed in a butter rum sauce. Prepared tableside for two or more people

AC Entrée Selections

Pecan-Crusted Mahi Mahi

Pecan and thyme breaded mahi mahi finished with a vanilla rum sauce

Chicken and Tortellini Alfredo

Tender breast of chicken seared and placed on cheese-stuffed garden tortellini, onions, mushrooms and parmesan cheese in a cream sauce

Greek Style Sea Bass

Marinated broiled to perfection placed on rice tossed with English peas, chopped peppers and shredded lettuce

Red Snapper New Orleans

Sautéed and topped with shrimp, king crab, fried oysters and meunière

Sautéed Rainbow Trout Almandine

Almond meunière butter

Angus Rib Eye

12 ounce Angus rib eye with grilled onions

Seared Breast of Duck

Tender sliced breast of duck enhanced with a miso ginger sauce

Tenderloin Filet

Choice center cut of beef tenderloin, grilled to your preference and served with béarnaise

AC Seafood Gumbo

A hearty seafood stew with shrimp, crawfish, scallops, peppers, onions, sausage and okra topped with white rice

Broiled Pork Chops

Pork chops broiled and placed on demi glace and topped with grilled red onions

AC Rib Eye

Grilled 16-ounce butcher block rib eye

King Salmon

Filet of salmon, prepared to your preference: broiled, blackened, sautéed, poached or baked

Dover Sole

Filet of Dover Sole, marinated in lemon juice & Worcestershire sauce. Finished with a beurre meunière sauce

Blue Cheese-Crusted Tenderloin

Beef tenderloin crusted with blue cheese, garlic, breadcrumbs, parsley and chives. Finished with a spicy corn relish

Roast Prime Rib Au Jus

Prime rib served with au jus

Tournedos Stephanie

Baked beef tenderloin filet wrapped with a puff pastry and duxelle on demi glace topped with béarnaise sauce.