The Lake Club
Continental | St. George Dinner Menubeer battered blue point oysters, arugula, and roasted garlic-mustard mayo.
pan-seared mozzarella & tomato wrapped with prosciutto di parma.
lamb chops, tuna pearls, crab cake and breaded eggplant medallions topped with marinara and provolone.
lightly fried crusted sushi grade ahi tuna, with stir-fried julienne vegetables and horseradish aioli.
pan-seared sea scallops served over apple wood smoked pork slab and orange beurre blanc.
new zealand chops encrusted with panko bread crumbs, winter greens, tomato concasse and mint pesto.
long island little neck clams & “prince edward island” mussels in a white wine-herb broth.
arugula, radicchio, endive, red grapes, and dried figs tossed with a balsamic marsala reduction and shaved reggiano cheese.
bibb lettuce, caramelized walnuts, grape tomatoes, granny smith apples and tossed with apple cider vinaigrette.
roasted carrots, celery root, and beets, sprinkled with crumbled goat cheese and pomegranate glaze.
homemade ravioli filled with shrimp, scallops, and crabmeat in a sherry wine creamy broth with roma tomato.
homemade potato dumplings in an eggplant tomato sauce, topped with melted mozzarella.
homemade ravioli filled with slow cooked shredded veal shank in a mirepoix sauce.
jumbo shrimp & portobello mushroom tossed with homemade parsley fettuccini in a champagne cream sauce.
shredded slow cooked short ribs in a vegetable merlot sauce.
22 oz./21 days house aged, certified angus beef, whipped potatoes or french fries, and sauteed spinach & bleu cheese
22 oz./21 days house aged, certified angus beef, lightly crusted with peppercorn, served with homemade fries, or whipped potato and spinach
pan roasted with southwest smoky spice, sun-dried tomato puree, and a hint of spicy chipotle sauce.
prime cut double chop sautéed with garlic, white wine, and demi glaze, finished with a cherry pepper confetti.
ginger garlic glaze, served with sweet roasted potatoes & vegetables.
sushi grade grilled yellow fin ahi with stir fried vegetables and wasabi mayo.
wrapped with shredded potatoes & served with tomato-basil risotto and beurre blanc sauce.
jumbo lump crabmeat cakes, julienne mango salad and chipotle mayo.
shrimp, scallops, clams, and mussels over squid linguine in a spicy tomato sauce, finished with fried calamari.
glazed with garlic & ginger, julienne vegetables and sweet potato over a roasted peach sauce.
french breast stuffed with fontina cheese, sun-dried tomato, and herbs with a cognac sauce.
8oz. brazilian lobster tail served with a starch and vegetable of your choice.
MENU DISCLAIMER
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.