Dinner Menu |
Plated Dinner |
Macadamia Nut Crusted Mahi-Mahi
Accented with pineapple rum butter, accompanied by a risotto spring roll and chef's vegetable |
Stuffed Chicken
Chicken stuffed with broccoli, red peppers, and parmesan cheese served with a tomato basil cream sauce |
Flounder Mediterranean
Broiled flounder topped with marinated artichoke hearts, Kalamata olives, feta cheese, and lump crab meat |
Mediterranean Yellowfin Tuna
Topped with a fruit, tomato-cilantro sauce |
Grilled Salmon
Marinated with citrus peel and juices |
Citrus Marinated Pork Chop
Brushed with Lemon Garlic and Caper Glaze |
Oscar of Filet Mignon
A classical preparation with lump crabmeat, fresh asparagus and bearnaise sauce |
Stuffed Flounder
Flounder stuffed with crabmeat, baked and topped with dill cream sauce |
Oven Roasted Prime Rib
Cooked slowly to ensure tenderness and served with a fresh au jus |
Vegetable Pasta Primavera
Sauteed vegetables and penne pasta served with a tomato cream sauce |
Crab Cake
Broiled or fried lump crabmeat with a simple presentation of fresh onion and Old Bay seasoning. Served with a remoulade sauce |
Tenderloin and Crab Stuffed Shrimp
Roasted beef tenderloin served with shrip stuffed with fresh crab meat |
Petite Filet with Crab cake or Grilled Shrimp
Petite filet mignon served with lump crab cake or delicious grilled shrimp |
Lesner Club Sampler
Broiled crab cake, scallops, shrimp and flounder |
Ginger Crusted Jumbo Sea Scallops
With stir fried chili coconut jasmine rice, baby bok-choy, oven roasted shitake mushrooms and a vinegar carrot reduction |
Tuna Oscar
Local yellowfin tuna topped with backfin crab meat, asparagus spears and hollandaise |
Thai Peanut Shrimp
Coconut lime marinated shrimp grilled and topped with Thai peanut sauce over coconut rice |
Filet and Shrimp Scampi
Shrimp, capers, garlic, and angel hair pasta tossed in a light white wine and butter sauce |
Entrees Also Served With:
Chef's selection of vegetable, potato or rice, rolls, butter, coffee, iced tea, and water |
