The Corn Fed Club Menu

Jumbo shrimp steamed until perfectly cooked and tender, served with house made firecracker cocktail sauce.

Steamed pork pot stickers served with an Asian inspired soy dip.

Half-dozen baby Portabella mushrooms, stuffed with a blend of cheeses, garlic and onion, and finished with grated parmesan.

Toasted crostini's with horseradish crema, sliced prime tenderloin, roasted tomatoes, and balsamic glaze.

Sushi grade tuna seared rare, drizzled with a spicy Asian sauce and topped with micro greens and sesame seeds.

Soft, creamy burrata cheese served with sliced heirloom tomatoes and topped with basil, EVOO and Balsamic reduction.

Iceberg, bacon, tomatoes, Granny Smith apple, and blue cheese crumbles.

Romaine lettuce, croutons, and shave parmesan tossed with house-made Caesar dressing.

Tomatoes, cucumber, cheese, and croutons on a bed of spring greens and lettuce.

Linguini tossed in a garlic Alfredo sauce with spinach and mushrooms.

Divers scallops pan seared and served over orzo pasta and finished with a drizzle of chimichurri and lemon beurre blanc.

Butterflied shrimp fried in a light batter atop tender crab mini cakes with remoulade filling.

Grilled or baked salmon glazed with an Asian inspired sauce served over wild rice.

Smoked then finished on the grill. Comes with horseradish cream.

14 oz chop smoked and finished on the grill with a pineapple bourbon glaze.

Lightly pan fried butterflied chicken breast topped with sherry mushroom gravy & served over whipped potatoes.