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Dinner Menu - Tuesday & Friday 5pm -8pm

Tee Off
  • Buffalo Wings - 11  - Served Mild, Hot or BBQ with Celery and Bleu Cheese
  • Mile High Nachos - Full - 11 / Half - 7  -  Chili, Cheddar Cheese, Olives, Tomato, Red Onion, Jalapenos, Lettuce, Sour Cream, Salsa and Avocado
  • Buffalo Chicken Flatbread - 9  -  Crisp Chicken Tenders, Bleu Cheese, Cheddar Cheese, Onion and Buffalo Sauce
  • Vegetable Flatbread - 8  -  Black Olives, Mushrooms, Tomato, Onion, Bell Pepper
Soups and Greens
  • Soup du Jour - Cup - 5 / Bowl - 6
  • Homemade Chili - Cup - 5 / Bowl 6   Served with Red Onion and Cheddar Cheese
  • Baby Spinach Salad - 9.50   Wild Mushrooms, Smoked Bacon, Vine Ripened Tomato, Egg, Red Onion and Mustard-Poppy Seed Dressing
  • Wedge of Iceberg - 9.50   Bleu Cheese, Vine Ripened Tomato, Smoked Bacon, Balsamic Reduction and Buttermild Bleu Cheese Dressing
  • Classic Caesar Salad - 8.50   Crisp Romaine Hearts, Garlic Croutons, Parmesan Cheese, Housemade Caesar Dressing, Anchovy Filets
  • Harvest Salad - 9.50   Fresh Artisan Lettuces, Strawberries, Mandarin Oranges, Bleu CHeese, Candied Pecans and Fuji Apples
  • Add Grilled Marinated Chicken Breast to Any Salad - 4
  • Add Grilled Gulf Shrimp to Any Salad - 6
  • Add Grilled Local Grouper to Any Salad - 8

Sandwedges - All sandwiches are served with your choice of hand cut french fries, Cole Slaw, Fresh Fruit, Sweet Potato Fries, Cottage Cheese or Beer Battered Onion Rings

  • Dagwood Burger - 9.50   1/2 lb Black Angus Burger, Iceberg Lettuce, Tomato, Onion, served stacked on an Toasted Brioche Roll
  • Cypress Club Sandwich - 11   Shaved Boar's Head Ovengold Turkey and Ham, Swiss and Cheddar Cheese, Smoked Bacon, Green Leaf Lettuce, Tomato and Mayonnaise on Toasted Ciabatta Bread
  • Gulf Grouper Sandwich - 12   Local Grouper served Grilled, Blackened or Fried with Iceberg Lettuce, Tomato, Onion and Tartar Sauce served on a Toasted Brioche Roll
  • Classic Reuben - 11   Your Choice of Roasted Turkey Breast, Corned Beef or Pastrami grilled on Marble Rye Bread with Swiss Cheese, Sauerkraut or Cole Slaw and Thousand Island Dressing

Entrees - All entrees served with your choice of a Petite House or Caesar Salad, Chef's Vegetable du Jour and your choice of Whipped Potatoes or Garden Vegetable Rice Pilaf

  • Deep Fried Gulf Shrimp - 18   Half Pound Jumbo Gulf Shrimp, Lightly Breaded and served with Fresh Lemon and Cocktail Sauce
  • Coconut Curry Free Range Chicken - 17   Soy Glazed Free Range Chicken Breast stuffed with Thai Basil and Mascarpone Cheese finished with a Coconut Curry Sauce
  • Romesco Crusted Local Grouper - 24   Toasted Almond and Tomato Crusted Local Grouper finished with a Olive-Cilantro Vinaigrette
  • Grilled Filet Mignon - 6 oz. - 29 / 8 oz. - 33   Served with Garlic-Herb Compound Butter, Bearnaise Sauce or Gorgonzola-Chive Demi Glace
  • Tagliatelle Pesto - 12    Wild Mushrooms, Green Onion, Fresh Basil, Crispy Pancetta and finished with a Light Pesto Sauce
  • Add Grilled Marinated Chicken - 4   
  • Add Jumbo Gulf Shrimp - 6

 

Consuming Raw or Undercooked Items May Be Hazardous To Your Health

Executive Chef Ryan McKenna