The Dining Room - March

The Dining Room - March

The Dining Room at wi lmington country club 3. 12

S oup PUMPKIN MUSHROOM & SOUP DU JOUR

Entrées DRY AGED NEW YORK STRIP STEAK • 38

Salads CARL’S CHOPPED • 7 bleu cheese, bacon, egg, red onion, mushroom, toasted almonds, mustard vinaigret te

sautéed spinach, roasted gar l ic mashed potatoes, sweet onion straws, brandy peppercorn sauce

JUMBO LUMP CRAB CAKES • 28 har icots verts, root vegetables, f inger l ing potatoes, fr ied capers, lemon beurre blanc VEAL MEDALLIONS • 27 braised lent i ls , root vegetables , gr i l led asparagus , creamy madei ra sauce wi th wi ld mushrooms F ILET MIGNON • 32 sautéed spinach, roasted gar l ic mashed potatoes, sweet onion straws, madei ra sauce

CAESAR • 5 romaine, seasoned croutons, i tal ian hard cheeses, caesar dressing BUTTER LETTUCE, BEET + QUINOA • 7 roasted turnips, dr ied cranberr ies, seven sisters cheese, toasted pistachios, moro-orange pomegranate vinaigret te

Appetizers CHILLED BLUE POINT OYSTERS IN THE HALF SHELL • 2.5/each cocktai l or mignonet te sauce

SEA SCALLOPS • 30 south western spiced, black bean rel ish, mango slaw, aleppo pepper tomato broth

PAN SEARED FOIE GRAS • 18 braised duck leg r isot to, but tered baguet te, blackberry demi + balsamic glaze

LAMB CHOPS • 27 bacon & art ichoke r isot to, roasted brussels sprouts, minted lamb jus l ie

SALMON • 27 chor izo + but ternut squash chutney, piqui l lo pepper salad, tomato pesto orzo, lemon herb beurre blanc

ARTISAN CHEESE PLATE • 12/3 fl ight 16 / 4 fl ight jam, honey, nuts, berr ies, crost ini

SHORT RIB + BABY PORTABELL A RAVIOLI • 14 braised beef , cr iminis, r icot ta, shaved truf f le cheese, brandy peppercorn sauce

*Consuming raw or undercooked meats, poul try, seafood, shel l f ish, or eggs may increase your r isk of foodborne i l lness.