Saturday, 16^th
Chef Bob has created the perfect limited menu for the weekend, where you will get to ‘wine and dine’ your special Valentine. Included with dinner will be a complimentary glass of champagne.

*Valentine’s Limited Menu
Appetizers:
Shrimp Cocktail 13
5 Gulf Shrimp seasoned, steamed and chilled, served with cocktail sauce

Long Island Oysters 12
Half dozen fresh shucked Blue Points served with a radish mignonette, lemon and cocktail sauce

Portobello Mushroom 12
Marinated mushroom grilled and stuffed with roasted peppers and topped with Havarti cheese

Entrees:
(Includes choice of soup or salad)

Filet Mignon 36
8oz center cut prime filet grilled and served with a Cabernet beef demi glace
Suggested Wine Pairing:
Glass: Beringer Cabernet
Bottle: Mirassou Pinot Noir

 Surf & Turf 44
8oz cold water lobster tail and 6oz filet mignon accompanied with drawn butter
Suggested Wine Pairing:
Glass: Mark West Chardonnay
Bottle: KJ Grande Reserve Chardonnay

Lobster Tails 49
Two 8oz cold water lobster tails served with drawn butter
Suggested Wine Pairing:
Glass: Estancia Chardonnay
Bottle: La Crema Chardonnay

16oz Veal Chop 52
Thick center cut loin chop seasoned and grilled, topped with fried onion straws
Suggested Wine Pairing:
Glass: Ravenswood Vintners Blend Zinfandel
Bottle: Ravenswood Sonoma Zinfandel

Diver Scallops 35
Florida U-8 scallops pan-seared and served over sliced and roasted yellow and red beets, topped with a citrus butter sauce

Starch:
Twice Baked Potatoes

Vegetable:
Asparagus with Julienned Carrots


For reservations, please call (412)741.2020 or
email at sarah.davis@ourclub.com