Our Eats
Here you will find all of our unique culinary creations.
Supper Club Menu
Tuesday – Saturday
Seatings available starting at 5 pm. Reservation time accommodations available.
Please text to make your reservation!
*Menu items that are gluten free.
Thanksgiving Thursdays!
Oven-roasted turkey, gravy, stuffing, cranberry sauce and coleslaw, all for $28.00. 10% goes to the Food Cupboard!
Available only at dinner on Thursdays.
Soup & Salads
Soup of the Day
Ask your server about tonight’s selection
Starter Caesar Salad
Chopped romaine lettuce tossed with croutons, Parmesan cheese and our homemade caesar dressing
Starter Bistro Salad
Mixed field greens topped with cherry tomatoes, cucumbers, red onions, sprouts, feta cheese and pine nuts. Served with our balsamic vinaigrette
Tomato Stack
Sliced tomato, fresh mozzarella cheese and red onion topped with Parmesan cheese, pesto and balsamic glaze
Appetizers
Chef’s Egg Rolls
Ask your server about tonight’s creation
Mozzarella Sticks
Six golden fried mozzarella sticks served with marinara sauce.
Coconut Shrimp Appetizer
5 Crispy coconut shrimp served with a Thai chili dipping sauce
Crispy Brussels Sprouts
Crispy Brussels sprouts tossed with a Thai chili glaze and parmesan cheese.
Baked Brie
A wedge of brie cheese topped with sautéed almonds, craisins and honey. Served with crackers
Shrimp on Horseback
Four jumbo shrimp wrapped in bacon served on a bed of field greens with our horseradish dipping sauce
Main Course
*Slow-Roasted Short Ribs
Oven roasted short ribs lightly brushed with Korean BBQ sauce served with jasmine rice and chef’s vegetables.
Eggplant Parmesan
Classic eggplant parmesan with homemade marinara, fresh mozzarella and grated parmesan served over linguini.
Ahi Poke Bowl
Eight oz. marinated poke tuna stacked atop sticky rice, diced tomato and avocado mash. Served with wonton chips, pickled ginger and wasabi.
Stuffed Jumbo Shrimp
Four Colossal shrimp stuffed with our crab cake mix and baked lightly with butter till golden brown. Served with rice and chef’s vegetables.
Stuffed Flounder
Wild caught flounder fillets stuffed with our crab cake mix and baked lightly with butter until golden brown. Served with rice and chef’s vegetables.
Filet Mignon
8 oz center cut filet mignon grilled the way you like it topped with demi glace and caramelized onions. Served with baked potato and chef’s vegetables.
Make it a Surf & Turf by adding a crab cake or grilled shrimp.
Chicken Milanese
Chicken cutlet topped with arugula, grape tomatoes, and a balsamic glaze. Served with a baked potato.
Chicken Parmesan
Herb breaded chicken breast, topped with scratch-made marinara, fresh mozzarella & grated parmesan, served over linguini.
Everyone’s Favorite Meatloaf
Traditional homestyle meatloaf with gravy. Served with baked potato and chef’s vegetables.
Cajun Crab Cakes
Jumbo Lump Crab Cake topped with a light Cajun Remoulade. Served with rice and chef’s vegetables.
Baked Salmon
Wild-caught salmon filet oven baked with your choice of whiskey teriyaki or *Thai chili sauce. Served with rice and chef’s vegetables.
*Salmon or Chicken Bite Bowl
Honey-baked salmon or chicken bites, served with rice, mixed greens, chopped tomatoes, avocado, and black sesame seeds finished with an orange zest aioli.
Weekly Specials
Appetizers
Crab Balls
Five crispy crab balls served with a side of tarter sauce.
Entrees
Grilled Scallops
Extra large sea scallops seared and topped with fresh apple salsa. Served with rice and chef’s vegetables.
Pineapple Chili Halibut
Fresh eight ounce halibut filet topped with fresh pineapple chili salsa. Served with rice and chef’s vegetables.
Pineapple Chili Swordfish
Fresh eight ounce swordfish filet topped with fresh pineapple chili salsa. Served with rice and chef’s vegetables.
Chicken or Shrimp Piccata
Thinly sliced chicken breast or six extra large shrimp lightly battered and sauteed in a zesty lemon vin blanc sauce. Served with choice of pasta or rice.
King Cut Prime Rib
Sixteen ounces of juicy prime rib au jus the way you like it served with baked potato and chef’s vegetables. Includes a small bistro or caesar salad.
Dessert
Bread Pudding
House made bread pudding served warm, and topped with salted caramel drizzle, ice cream, and whipped cream.
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!
Carrot Cake
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
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.
Affogato
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.