TavernGrille

TavernGrille

W I LM I NGTON COUNT RY C L UB

& GR I L L E

DINNER

APPETIZERS CHILLED SHRIMP COCKTAIL • 2/each cocktail sauce and lemon

SALADS

CAESAR • 5/9 romaine, reggiano parmesan cheese, croutons, caesar dressing

ARTISAN CHEESE PLATE • 3 flight/12 4 flight/16 berries, nuts, flavored honey, jam, crostini

TOMATO + FRESH MOZZARELLA • 7/13 arugula, vidalia onion, basil, roasted tomato balsamic vinaigrete

OYSTER STEW • 6/11 east coast oysters simmered in milk, cream, sherry, worchestershire + tobasco, parsley, butter and oyster crackers

COBB • 6.5/12 mixed greens, bleu cheese, avocado, tomato, egg, bacon

PORK + CHORIZO QUESADILLA • 13 grilled corn, black beans, caramelized onions, tomatoes, cheddar jack, salsa, sour cream

SALAD ADDITIONS + chicken· 5 + salmon· 7 + shrimp (4)· 8 + tuna, crab cake· 10 SOUPS

CALAMARI • 12 breaded to order, zucchini, peppers, cherry tomatoes, capers, marinara sauce

FIG + MAYTAGE BLEU CHEESE FLATBREAD • 13 onion compote, smoked pancetta, arugula, balsamic glaze

SOUP DU JOUR • 4.5/8 FRENCH ONION • 5.5/9 GARDEN GAZPACHO • 5.5/9

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.

SANDWICHES all sandwiches come with choice of french fries, house made potato chips or fruit WCC PRIME BURGER • 9.5 6 oz ground prime beef, toasted le bus roll + cheese .50 JUST ENOUGH BURGER • 7 4 oz ground prime beef, toasted english muffin + cheese .5 TURKEY BURGER • 11 grilled all white meat ground turkey, sautéed mushrooms, swiss, toasted brioche buns GRILLED CHICKEN BREAST • 12 - bbq sauce, bacon, cheddar jack - buffalo sauce, melted bleu cheese CRAB CAKE • 16 jumbo lump crab cake, toasted le bus roll, cocktail or tartar sauce

ENTRÉES with choice of house, caesar, or egg & swiss salad

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

SALMON • 27 braised green cabbage, whole grain mustard, fingerlings, fava beans + prosciutto, horseradish vin blanc

SHRIMP POMODORO • 13/app 26/entrée tomatoes, garlic, basil, reggiano parmesan over capellini

DUCK BREAST • 26 roasted beets, sweet potatoes, roasted pearl onions, peach ricotta, arugula, blood ora n ge viniagrette JUMBO LUMP CRAB CAKES • 1 for 20 / 2 for 28 grilled asparagus, roasted tomatoes, wild rice, cocktail or tarter sauce YELLOW FIN TUNA • 29 coriander-sesame crusted, warm soba noodles tossed in ponzu, sweet chili glazed thumbelina carrots, wasabi aioli RIBEYE STEAK • 28 12oz, sauteed garlic spinach, mashed potatoes, red wine butter, house steak sauce SEA SCALLOPS • 30 favas, corn, peas, tomatoes + smoked bacon succotash, roasted fingelings, piquillo pepper drizzle PLANT BASED EGGPLANT PARMESAN • 18 spaghetti, marinara sauce, vegan mozzarella + parmesan SIDES enough for two • 6 each pan seared white & wild mushrooms, mashed potatoes, sautéed garlic spinach, grilled asparagus

PHILLY CHEESESTEAK • 11 beef/chicken, sautéed onions, mozzarella cheese, steak roll

DESSERTS LEMON PUDDING CAKE • 8 oven baked berries, basil syrup

BRULEED PEACHES AND CREAM TART • 8 mint infused raspberry coulis

HAZELNUT BLACKFOREST TORTE • 8 black sesame tuile, spiced orange drizzle

FRESH STRAWBERRIES • 6 whipped cream

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

SORBET • 4.5 blackberry cabernet, raspberry, lemon