Dinner Menu

Ask About our Specials of the Evening

 

Starters

Shrimp Skewers: served with Spicy Chili Sauce & Spinach and Artichokes

Crab Meat & Shrimp Cocktail in a Glass
– with our Special Dressing, Artichokes, Hearts of Palm, Bell Pepper, Onion and a Fried Asparagus “Stirrer”-

Baked Spinach-Artichoke Dip: served with Toasted Pita Points

Jumbo Shrimp Cocktail: served with Cocktail Sauce and a Lemon Wrap

Petrossian Smoked Salmon: served with creamy Horseradish, condiments and Rye Points Blue Crab Cakes: with Citrus, Sweet Mustard, and Spicy Mango Coulis

 

Soups (Cup or Bowl)

Seafood Gumbo

French Onion

Beacon Club Clam Chowder

Navy Bean

Soup of the Evening

 

Salads

Beacon Club Crisp Garden Salad: With grape tomatoes, olives, croutons and your choice of dressing

Waldorf Salad: Our rendition of an old NYC favorite! Mixed field greens, seedless grapes, Granny Smith apple, candied walnuts, celery, grape tomatoes, Persian Lavosh and Maytag Bleau Cheese, with your choice of Balsamic or Italian dressing.

Grilled Vegetable Salad: With asparagus, Japanese eggplant, zucchini & sun dried tomatoes with crisp romaine and a sweet Dijon-Balsamic dressing, garnished with olives and grape tomatoes

Spinach Salad: With sun dried apricots, cranberries, honey glazed walnuts, olives, grape tomatoes, Lavosh and your choice of dressing

Tomato, Mozzarella and Basil Salad: Served with seedless cucumbers and Balsamic Vinaigrette dressing with toasted pita points

Caesar Salad

 

Entrées

Filet Mignon (6 oz. or 8 oz.): Fresh cut tenderloin steak, grilled to your taste and served topped with a mushroom cap and demi glace

Grilled Spiced Rubbed Oklahoma Style Strip Loin: Garnished with tumbleweed onions and demi glace

Tenderloin Skewer: With onions, peppers & zucchini, served with Oregano-garlic demi and Cous Cous with capers

Wild Mushroom & Garlic Crusted Chicken: Served with grilled grape tomatoes & Edamame

Fennel & Coriander Rubbed Broiled Chicken Breast: Topped with grilled Japanese eggplant, tomatoes, olives and Feta cheese sauce

Orange Roughy Sauté: Lightly coated with seasoned flour, sautéed and topped with a Cilantro-Aioli

Dover Sole: Cooked and de-boned for you the way you like it, ask how the Chef will be preparing it tonight!

Tilapia: Seasoned & grilled topped with Citrus-Walnut Confit

Parmesan Crusted Wild Halibut: With a side of Balsamic Vinegar

Lobster Tail: Tender large cold water lobster, served with clarified butter. Please ask for availability.

Lamb Rack: Garlic & herb rubbed, grilled to your taste, served with chickpeas and red onions with a bit of sour cream

Veal Piccata: Served with lemon & caper white wine sauce

 

Assorted Dessert By Carmen