Dinner Menu

Menu - Dinner download menu

Pan Seared Crab Cake
with Lemon Aioli and Celery Salad
Crispy Duck Confit
with Seared Fennel and Beet Puree
Tuna Tartare
With Miso, Cucumber, Serrano Chili, Sesame, and Won Ton Crisps
Roasted Mushroom Crostini
With Ricotta, Arugula Pesto, and Roasted Tomato
Roasted Butternut Chowder

Signature She Crab Soup
With Roasted Shallot Oil   Gluten Free
Roasted Beet Salad
with Tomato, Arugula, Feta, Pickled Mustard, and Parsley Vinaigrette
Classic Caesar Salad
With Tender Romaine Leaves, Parmigiano-Reggiano, and Herbed Croutons   Vegetarian

Seared Trumpet Mushrooms
with Brussels Sprouts, Fried Garlic, Kale, and Parsnip Puree
Roasted Half Chicken
with Baby Carrots, Yukon Gold Potato Puree, and Herb Jus
Grilled Salmon 
With Fall Squash, Turnip Puree, and Chorizo Vinaigrette
Braised Short Rib
With Leek Risotto, Wilted Greens, Sauteed Radish, and Red Wine Demi
Pan Seared 8oz Filet Mignon
with Fondant Potato, French Beans, and Caramelized Onion Sauce
Butter Poached Lobster Tail
with Roasted Pepper Pappardelle, Asparagus, and Confit Tomato
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  • Our Team

    Kelly Santel

    Kelly Santel

    Owner, Managing Partner

     

     

     

    • I’ve worked at the Club since 2001, going from server to owner
    • I brew my own beer
    • I’m an avid St. Louis Cardinals fan
    • Cookies should be their own food group
    • The perfect afternoon: taking my daughter to the playground
    • I’ve had gray hair since age 12
    • My favorite book is Gravity’s Rainbow by Thomas Pynchon
    • I’d love to have a beer with Bill Murray
    • I make a mean chili