TavernGrille june 1.2020

W I LM I NGTON COUNT RY C L UB

& GR I L L E

LUNCH

APPETIZERS CHICKEN LETTUCE WRAPS • 12 orange ginger chicken, shiitakes, cucumbers, carrots, bibb lettuce, crisp wontons, sriracha aioli ARTISAN CHEESE PLATE 3 flight/12 4 flight/16 berries, nuts, flavored honey, jam, crostini CHILLED SHRIMP COCKTAIL • 2/each cocktail sauce and lemon TACOS (2) • 11 - fish, fried or grilled, cabbage, pico, smoked cheddar jack, avocado-chipotle sour cream CALAMARI • 12 breaded to order, fried shallots, roasted jalapeños, peppadewpeppers,marinara sauce or tequila-lime aioli GRILLED SPANISH OCTOPUS • 13 warm broccoli rabe, white bean & grilled artichoke salad, roasted tomatoes, shaved fennel, arugula pesto SHRIMP & GRITS • 13 large shrimp, mixed cheddar grits, peppers, onions, celery, tasso pan gravy CHICKEN QUESADILLA • 12 southwestern grilled chicken, peppers, onions, tomatoes, jalapeños, monterey jack cheese, tomatillo salsa, sour cream

FLATBREADS KOREAN BBQ PORK RIBS • 12 caramelized onions, pickled carrots, cilantro, mozzarella PEAR, GOAT CHEESE & ARUGULA • 11 smoked pancetta, roasted shallots, balsamic syrup DELI BOARD CHOOSE YOUR FAVORITE • 6.95 half sandwich + add a cup of soup whole sandwich + side

• chicken salad • tuna salad • rare roast beef • honey baked ham • smoked turkey breast • roast turkey breast • liverwurst • corned beef • pastrami

ADD ON: american, swiss, provolone, muenster, cheddar • .5/half 1/whole

BREAD: white, whole wheat, le bus roll, rye, multigrain

Deli board selections are garnished with your choice of cole slaw, homemade chips, or fresh fruit.

PEI MUSSELS • 13 olives, tomatoes, roasted peppers, onions, capers, anchovies, spicy tomato broth

FRENCH FRIES • 2 ONION RINGS • 3

SANDWICHES WCC PRIME BURGER • 9.5 6 ounce ground prime beef, toasted le bus roll + cheese .5 JUST ENOUGH BURGER • 7 4 ounce ground prime beef, toasted english muffin + cheese .5 KOBE BEEF BURGER • 14 8 ounce american kobe, toasted le bus roll + cheese .5 QUINOA VEGETABLE BURGER • 12 vegetables, whole grains, beans, caramelized onions, wild mushrooms, applewood smoked cheddar, toasted brioche bun GRILLED CHICKEN BREAST • 11 - bbq sauce, bacon, cheddar jack - buffalo sauce, melted bleu cheese CRAB CAKE • 16 jumbo lump crab cake, toasted brioche bun, cocktail or tartar sauce

SALADS CAESAR • 5/9 romaine, reggiano parmesan cheese, croutons, caesar dressing + chicken · 5 + salmon, steak · 7 + shrimp (4) · 8 + tuna, crab cake · 10

MEDITERRANEAN • 6.5/12 chopped spinach and iceberg, artichokes, feta, cucumbers, tomatoes, peppers, kalamata olives, red onion, egg, petite croutons, lemon garlic herb vinaigrette ASIAN FRIED CHICKEN BREAST • 8.5/16 iceberg, spinach, napa & red cabbage, carrots, peppers, watermelon radish, shiitakes, mandarins, cashews, crisp wontons, sesame garlic glaze, sriracha vinaigrette

COBB • 8.5/16 mixed greens, chicken breast, bleu cheese, avocado, tomato, egg, bacon

ROASTED BEET, ARUGULA & BABY KALE • 6.5/12 red & gold beets, butternut squash, cranberries, spiced pecans, monocacy ash goat cheese, moro orange-pomegranate vinaigrette ENTRÉES JUMBO LUMP CRAB CAKES • 19 vegetable and potato du jour, cocktail or tartar sauce

BLACKENED SALMON BLT • 12 bacon, lettuce, tomato, lemon dill aioli, toasted brioche bun

PHILLY CHEESESTEAK • 11 beef/chicken, sautéed onions, mozzarella cheese, steak roll SOUPS PUMPKIN MUSHROOM, SNAPPER, SOUP DU JOUR • 4.5/8

EGGS BENEDICT • 12 two poached eggs, grilled canadian bacon, toasted english muffin, hollandaise sauce FILET MIGNON • 20 vegetable and potato du jour, madeira sauce

FRENCH ONION • 5/9 OYSTER STEW • 6/11

CHICKEN CAPELLINI • 16 spinach, roasted peppers, tomatoes, mozzarella & parmesan, basil white wine garlic sauce

SALMON • 18 rice noodles, baby bok choy, roasted radish, cilantro, red curry & lemongrass broth

Please make your server aware of any food related allergies. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.

PENNE BOLOGNESE • 15 veal & fresh herb bolognese sauce

MENU FOR WEEK OF JUNE 1ST

SALADS

CAESAR • 5/9 romaine, reggiano parmesan cheese, croutons, caesar dressing + chicken · 5 + salmon, steak · 7 + shrimp (4) · 8 + tuna, crab cake · 10

WI LM I NGTON COUNT RY C L UB

& GR I L L E

DINNER

MEDITERRANEAN • 6.5/12 mixed greens, artichokes, feta, cucumbers, tomatoes, peppers, marinated olives, red onion, egg, petite croutons, lemon garlic herb vinaigrette

APPETIZERS WINGS • 8 for 10 / 16 for 20 buffalo or honey bbq

COBB • 6.5/12 mixed greens, bleu cheese, avocado, tomato, egg, bacon + chicken · 5 + salmon, steak · 7 + shrimp (4) · 8 + tuna, crab cake · 10 pizza

SOFT PRETZELS • 5 for 9 cheese sauce, honey mustard

AHI TUNA BOWL • 15 napa cabbage & carrot slaw, jasmine rice, toasted coconut, grapefruit teriyaki

CHEESESTEAK EGGROLLS • 10 chipotle ketchup

SMALL • 11 - +1 each topping LARGE • 14 - +2 each topping mushrooms, pepperoni, sausage, meatballs, bacon, onion, green peppers, spinach, broccoli, extra cheese

SHRIMP & GRITS • 13 large shrimp, mixed cheddar grits, peppers, onions, celery, tasso pan gravy

CHICKEN QUESADILLA • 11 southwestern grilled chicken, poblanos, onions, tomatoes, monterey jack cheese, salsa, sour cream SOUPS CHICKEN NOODLE, SNAPPER, SOUP DU JOUR • 4.5/8 FRENCH ONION • 5/9 GAZAPACHO • 5/9

MARGARITA PIZZA • 14/17 roasted plum tomatoes, fresh mozzarella, basil, extra virgin olive oil

MEAT LOVERS • 16/19 tomato sauce, pepperoni, sausage, meatballs, mozzarella

*Gluten free crust and vegan mozzarella available

Please make your server aware of any food related allergies. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.

ENTRÉES with choice of house salad, caesar, or egg & swiss salad JUMBO LUMP CRAB CAKES • 1 for 20 / 2 for 28 grilled asparagus, wild rice, cocktail or tartar sauce

SANDWICHES WCC PRIME BURGER • 9.5 6 ounce ground prime beef, toasted le bus roll + cheese .5

CHICKEN SALAD BLT • 11 lettuce, tomato, whole wheat

FILET MIGNON • 5oz/24 8oz/32 sauteed garlic spinach, mashed potatoes, madeira sauce

QUINOA VEGETABLE BURGER • 12 vegetables, whole grains, beans, caramelized onions, mushrooms, smoked cheddar, le bus roll GRILLED CHICKEN BREAST • 12 - bbq sauce, bacon, cheddar jack - buffalo sauce, melted bleu cheese CRAB CAKE • 16 jumbo lump crab cake, toasted brioche bun, cocktail or tartar sauce PHILLY CHEESESTEAK • 11 beef/chicken, sautéed onions, mozzarella cheese, steak roll DESSERTS APPLE PIE • 8 vanilla bean custard, caramel swirl

RIB EYE STEAK • 28 12 oz., sautéed garlic spinach, mashed potatoes, red wine butter, house made steak sauce

PENNE BOLOGNESE • 12/app 22/entree veal & fresh herb bolognese sauce

CHICKEN STIR FRY • 19 crisp vegetables, jasmine rice, sesame garlic sauce

SALMON • 27 spring succotash, potato horseradish hash, dill vin blanc SEA SCALLOPS • 30 braised cabbage, corn slaw, sweet chili aioli, toasted almonds & brown butter CHICKEN CAVATELLI • 13/app 25/entree wild & cultivated mushrooms, pancetta, peas roasted garlic, parmesan & cream LAMB RACK CHOPS • 26 rosemary mustard crust, english pea risotto grilled broccoli rabe & garlic confit

MILK CHOCOLATE & PEANUT BUTTER CRUNCH TORTE • 8 INDIVIDUAL SUMMER FRUIT TART • 8 raspberry coulis

FRESH STRAWBERRIES • 6 whipped cream

plant based EGGPLANT PARMESAN • 18 linguine, marinara sauce, vegan mozzarella grilled pita bread SIDES enough for two • 6 each pan seared white & wild mushrooms, mashed potatoes, sauteed garlic spinach, grilled asparagus

ICE CREAM • 4 vanilla bean, rum raisin, cinnamon, strawberry, double chocolate, butter almond, mint chocolate chip, peanut butter swirl

SORBET • 4 blackberry cabernet, raspberry, lemon

*milk chocolate & peanut butter cruch torte 8” cake and apple pie 8” available for advanced ordering curbside take-out

*curbside take-out available tuesday - sunday 4:30-7:30 pm, please place your orders by calling 302-655-6171 x 1427