Below is a taste of The Clubhouse’s menu, which changes from time to time, but always offering a delicious variety of steak, seafood and American dishes.
For the current full menus, download a PDF at the left.
Appetizers
Garlic Bread
toasted semolina bread with garlic butter
Garlic Bread with Mozzarella
toasted semolina bread with garlic butter topped with mozzarella
Little Neck Clams Casino
sweet LI sound clams topped with peppers, onion, applewood smoked bacon
*Seared Yellowtail Tuna
sesame crusted served over wakame seaweed salad with sweet soy and spicy sauce drizzle ”tuna served raw or partially raw”
Shrimp Cocktail
wild caught Gulf shrimp with horseradish chili sauce
Imported French Escargot
French helix escargot in garlic, gorgonzola & herb butter
Lobster and Crab Cake
pan seared maine lobster and maryland lump crab cake, with roasted red pepper & sambuca laced sauce
Seafood Assortment
one dozen clams casino, four mini lobster & crab cakes and fried calamari – serves four
Crispy Fried Calamari
with marinara sauce
Soups and Salads
Onion Soup
homemade beef based soup with Imported Very Aged Gruyere cheese cap
Caesar Salad
romaine lettuce, croutons, parmesan cheese and Caesar dressing
Spring Mix & Gorgonzola
toasted walnut & pink peppercorn vinaigrette, topped with gorgonzola cheese and candied walnuts
Garden Greens
with red onion and tomatoil creamy tarragon, ranch, red raspberry vinaigrette, blue cheese, zinfandel vinaigrette (low calorie)
Classic Entrées
*Porterhouse for Two
this full size (40 oz. or more) with large cross section of tenderloin, sliced off the bone garnished with fried onions
*Filet Mignon
with mushroom cap and side of delicate Bearnaise sauce.
*T-Bone
classic mid cut from the loin (24 oz. or more) features a section of tenderloin
*New York Strip, Bone In
large strip steak (18 oz. or more) from the “Club Steak” portion of the loin
*Petite Filet Mignon
with mushroom cap and side of bearnaise sauce
*Chateaubriand for Two or Three
center cut of beef tenderloin (filet mignon) roasted to your liking served with tomato, vegetable and potato
Additional Entrées
Fresh Scottish Salmon
macadamia nut crusted with honey citrus pepper drizzle
Charlie’s Baby Back Ribs
slow roasted with Charlie’s unique seasoned rub, finished in a honey bourbon B-B-Q sauce
Chicken Scarpiella
boneless breast of chicken with pepperoncini peppers, capers, lemon and butter sauce topped with mozzarella pearls
*Chopped Steak
ground on the premises from tenderloin and sirloin served with mushroom gravy and garnished with crispy fried onions
Entrées served with choice of gourmet rice, baked potato or steak fries
Two Classics Featuring Maine Lobster
*Clubhouse Half & Half
petite filet mignon with béarnaise and Maine lobster tail with drawn butter
Lobster Tails
broiled Maine lobster tails served with drawn butter 44
Sandwiches
*Angus Rib Eye “French Dip”
certified Angus rib eye shaved thin with gruyere cheese on a hoagie and au jusdipping sauce
*Classic Burger
ground Angus beef, with bacon, sautéed onions and sautéed mushrooms, your choice of cheese
*Original Filet Mignon
sliced filet mignon on a hoagie with garlic butter and mozzarella cheese, garnished with fried onions
Side Dishes
Lobster Tail
broiled Maine lobster tail with drawn butter, perfect accompaniment for your beef
Sauce Au Poivre
tricolor peppercorns, brandied cream, touch of demi glace
Sautéed Mushrooms
Sautéed Onions
Creamed Spinach
Sliced Fried Onions
thinly sliced onions, dusted in seasoned flour and fried
*This menu item can be cooked to order
