Here you will find all of our unique culinary creations.
Supper Club Menu
Wednesday, July 28th – Saturday, July 31st
Seatings available starting at 5 pm. Reservation time accommodations available.
Please text to make your reservation!
Soup & Salads
Soup of the Day
Ask your server about tonight’s selection
Caesar Salad | 7
Chopped romaine lettuce tossed with croutons, parmesan cheese and our homemade caesar dressing
Bistro Salad | 9
Mixed field greens topped with cherry tomatoes, cucumbers, red onions, sprouts, feta cheese and pine nuts. Served with our balsamic vinaigrette
Chef’s Eggrolls | 10
Ask your server about tonight’s creation
Fried Calamari | 12
Fried Calamari with a marinara dipping sauce
Baked Brie | 11
A wedge of brie cheese topped with sautéed almonds, craisins and honey. Served with crackers
Shrimp on Horseback | 12
Four jumbo shrimp wrapped in bacon served on a bed of field greens with our horseradish dipping sauce
Tomato Stack | 10
Sliced tomato, fresh mozzarella cheese and red onion topped with parmesan cheese, pesto and balsamic glaze
Filet Mignon | 35
Eight oz. hand-cut filet mignon grilled to your liking topped with a demi glace and crispy fried onions. Served with mashed potatoes and chef’s vegetables.
Lobster Ravoli | 32
Lobster stuffed squid-ink ravioli with sauteed spinach and cherry tomatos finished with a lemon cream sauce
Lamb Chops | 28
Five grilled lamb chops topped with a romesco sauce. Served with mashed potatoes and chef’s vegetables.
Ocean City Fish & Chips | 22
Fresh cod filets lightly breaded and golden fried served with homemade chips and tartar sauce
Matt’s Chicken Milanese | 24
A pair of breaded pan fried chicken cutlets topped with homemade tomato jam with thinly sliced red onions, arugula and diced fresh mozzarella. Served with a side of rice
Roasted Pork Loin | 25
Eight oz. bone-in roasted pork loin chop topped with a bourbon apple glaze. Served with mashed potatoes and chef’s vegetables.
Orange Salmon | 28
Seven oz wild caught salmon filet oven baked in our orange marmalade glaze. Served with rice and chef’s vegetables
Ahi Poke Dinner | 28
Eight oz marinated poke tuna stacked atop sticky rice, diced tomato and avocado mash. Served with wonton chips, pickled ginger and wasabi
Mahi Mahi Filet | 30
Ginger glazed mahi filet pan seared and topped with a house made pico de gallo. Served on a bed of rice with chef’s vegetables.
Lemon Shrimp | 26
Sauteed shrimp in a lemon cream sauce and tossed with pasta
Summer Scallops | 30
5 – U10 pan-seared sea scallops served with lemon orzo and chef’s vegetables.
Big Breakfast Burger | 18
A 10oz blend of brisket, short rib and Angus beef burger grilled to your liking topped with pork roll, American cheese, and a fried egg served on a kaiser with iceberg lettuce, jersey tomato and French fries.
Blackened Red Snapper | 28
An 8oz pan seared snapper fillet topped with a cilantro lime butter served with rice and chef’s vegetables.
Cajun Ahi Tuna | 28
A pair of 4 oz tuna steaks pan seared rare served on a bed of rice with chef’s vegetables topped with a Cajun remoulade sauce.
Patty’s Homemade Desserts
Ocean City Sandbar
Cinnamon cheesecake bar, topped with vanilla ice cream, salted caramel and whipped cream
Key Lime Pie
This creamy sweet and tart dessert is a Florida Keys staple. Made with a graham cracker crust and topped with whipped cream, you’ll love Patty’s version!
This classic cake is made with a twist adding pineapple and coconut to make it super moist. Iced with a cream cheese frosting, you’ll be coming back for more!
Chocolate Mousse Cake
Karen’s chocolate cake with chocolate mousse filling and milk chocolate frosting
Coconut Custard Pie
Chocolate Peanut Butter Pie
Layered with graham cracker crust, chocolate ganache and a peanut butter mousse, this dessert served in a mason jar is a customer favorite.
Our version of the classic Italian dessert of ice cream “drowned” in espresso and topped with chocolate and whipped cream. Add any coffee flavor to make it your own!
*Menu and prices subject to change
Note: Please remember when bringing young children that the Supper Club is made for adults and families to enjoy adult beverages and fine food in a comfortable environment. We understand not all children are suited for our dinner environment and we ask parents to use discretion before bringing them. Our policy has always been to welcome families, but we ask families with children to do their part in making our club enjoyable for all members.
Come On In!
takeout, indoor & outdoor dining
Delivery Available For Dinner
Open 7 Days A Week!
Daily | 8:00am - 11:30am
Sunday - Tuesday | 11:30am - 2:00pm
Wednesday - Saturday | 11:30am - 4:00pm
Wednesday - Saturday | 4:00pm - 8:00pm