Appetizers

Chilled Jumbo Shrimp Cocktail
served with Brandied Cocktail Sauce
Fresh Lemon & Micro Green Garni
$11.50

Organic Mesclun Green Salad
Sprouts, Tomatoes & Cucumbers
Choice of Dressing
$5.50

Watermelon Carpaccio
Shaved Yellow & Red Watermelon served with Frissee Arugula Salad,
Topped with Feta Cheese, Toasted Pine Nuts, Cherry Tomatoes,
Finished with Fig Balsamic Vinaigrette Dressing
$10.00

Selection of Sushi Rolls
Crab, Tuna, & Vegetable Rolls
Soy Sauce, Wasabi, & Pickled Ginger
$10.00

Pan Seared Diver Scallops
A Trio of Diver Scallops drizzled with Coriander Lime Vinaigrette
Served with Vermicelli of Vegetables
$12.00

Old-Fashioned Smoked Atlantic Salmon
Horseradish Beets, Honey Mustard
over Light Greens
$11.00

Pan Seared Lobster Dumplings
served over a Bed of Jicama and Shaved Fennel
with Ponzu and Thai Sweet & Sour Sauce
$13.00

Vegetable Napoleon
Assorted Grilled Marinated Vegetables atop Grilled Portobello Mushroom
Finished with Crumbled Goat Cheese
& Oven Roasted Tomato Reduction
$10.00

Fresh Soup of the Day ~or~ Chilled Gazpacho
Cup $4.50 Bowl $5.50  

Entrées

Chef’s Own Cobb Salad
Chicken Breast, Gorgonzola, Romaine Lettuce,
Tomatoes, Sprouts, Cucumbers, & Shrimp
Choice of Dressing
$17.00

Poached Lobster Salad
Poached & Chilled Maine Lobster Topped with Bibb Lettuce,
Lolla Rosa, Asparagus, Heirloom Cherry Tomatoes,
Avocado & Marinated Artichokes Finished with Red Wine Vinaigrette Dressing
$26.00

Pan Seared Breast of Duck
Served with South Western Black Bean Salad
Drizzled with Aztec Mole Bordelaise
$24.00

New York’s Best Crab Cakes
over Mixed Mesclun Green Salad finished with
Mustard & Lemon Dressing
$24.00 

Sesame Crusted Tuna
Pan Seared Sesame Crusted Tuna
accompanied with Jasmine Rice & Fresh Summer Vegetable Slaw
Finished with Ginger Soy Sauce
$26.00

Cedar Plank Salmon Fillet
Served with Chef's Own Summer Ratatouille
Complemented by Tomato Basil Beur Blanc
$27.00

Fillet of American Red Snapper
Pan Seared Snapper Served over a Warm Combination of
Baby Arugula, Fava Beans, Roasted Vidalia Onions, & Sunchokes
Drizzzled with a Caper Vinaigrette Reduction
$25.00

Halved Boneless Organic Chicken
Pan Roasted Chicken Finished with Cabernet Sauvignon Shallot Reduction,
Served over Grilled Polenta & Fresh Garden Vegetables
$22.00  


Club's Own Chicken Pot Pie
Chef Rizzo's Chicken Pot Pie baked under a Flaky Pastry Crust
$14.00

Land & Sea
Skewered Hanger Steak Cooked to your liking
Accompanied by Skewered Grilled Scallops & Shrimp,
Served with a Compose Salad of Baby Lettuce & Chilled Vegetables
Drizzled with Roasted Red Pepper Vinaigrette Dressing
$26.00

The Ivy Club Sandwich
Toasted Eight Grain Bread stuffed with Oven Roasted Turkey, Applewood Smoked Bacon, Vermont Cheddar, Sliced Tomato and Lettuce,
with Apple and Raisin Chutney Spread
$15.00

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