Oakwood Club Menu

beer-battered strips of calamari steak fried until golden brown. complemented with a spicy orange sauce.

complemented with garlic red bell pepper basil sauce.

garnished with marinated red cabbage, sauce louis.

thinly sliced beef tenderloin garnished with red onions, capers and parmesan cheese, complemented with olive oil and toasted focaccia bread.

salad dressings: house, french, thousand island, ranch, balsamic vinaigrette, creamy garlic peppercorn, nonfat honey dijon mustard. available at an additional charge of $0.95: blue cheese dressing

16 oz. center cut, broiled, choice.

6 oz. african tristan lobster tail and 6 oz. filet mignon.

choice, sauteed with fresh mushrooms and shallots, served with a bordelaise sauce.

10 oz. choice, broiled and served with mushroom sauce.

two 9 oz. broiled chops, served with apple sauce.

two 8 oz. center cut chops, broiled and served with mint jelly.

8 oz., served with bacon or sauteed onions.

fresh, pan fried (or broiled).

fresh, farm raised, pan fried (or broiled).

served with drawn butter.

fresh, sweet and tender, pan fried (or broiled or pan seared in olive oil).

pan fried, blackened or charbroiled served over mixed fettuccin, garnished with a roma tomato vinaigrette and roasted red pepper garlic mayonnaise.

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.

thin cutlets of veal placed in seasoned egg batter and sauteed. complemented with a lemon butter wine sauce and served with pasta tossed with parmesan cheese.

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.

breast meat filled with fresh spinach, sun-dried tomatoes, goat cheese and toasted pine nuts. complemented with a madeira wine sauce.

choice of petite new york strip or twin filet mignons, available fresh fish, or shrimp.

assortment of cremini, portabella, shiitake, and button mushrooms, sauteed in roasted garlic butter. deglazed with white wine, tossed with portabella and ricotta cheese-filled ravioli and egg fettuccine. finished with a touch of heavy cream. served with salad and homemade bread and butter.

with marinated steak, salmon, or chicken. classic caesar dressing surrounded by an assortment of fresh herbs. served with homemade bread and butter.

seasoned with cajun spices and served on a homemade poppy seed roll, garnished with diced tomatoes and onions and complemented with sauce louis.

seasoned with cajun spices and served on a homemade poppy seed roll, garnished with diced tomatoes and onions and complemented with sauce louis.

with cinnamon butter.

with chives.

with lemon dill butter.