The Clubhouse - Huntington, NY

French helix escargot in garlic gorgonzola & herb butter

sweet LI Sound clams topped with diced pepper, onion, applewood smoked bacon

maryland lump crabcake with black bean and corn salsa; roasted red pepper remoulade

wild caught Pacific coast shrimp with horseradish chili cocktail sauce

sesame crusted served over wakame seaweed salad with sweet soy, sriracha, wasabe and ginger

with Imported Very Aged Gruyere cheese cap

romaine lettuce, croutons, parmesan cheese and Caesar dressing

toasted pecan & pink peppercorn vinaigrette, apples, Irish farm blue cheese with candied pecans

with red onion and tomato

this full size (40 oz. or more) with large cross section of tenderloin, sliced off the bone garnished with fried onions

classic mid cut from the loin (24 oz. or more) features a section of tenderloin

large strip steak (18 oz. or more) from the "Club Steak" portion of the loin

with mushroom cap and side of Bearnaise sauce. full cut at 11 to 12 ounces

center cut of beef tenderloin (filet mignon) roasted to your liking served with roast tomato, vegetable and potato

with mushroom cap and side of bearnaise sauce

bone-in section of the rib loin, juicy, soft, very well marbled section of beef

pistachio nut crusted, served with scallion ginger butter

with lemon, chardonnay wine and butter

rack of slow roasted ribs with Charlie's unique seasoned rub, finished in a honey bourbon B-B-Q sauce

meat ground on the premises served with mushroom gravy, garnished with crispy fried onions

five jumbo shrimp, crabmeat stuffing with garlic sauce

Petite filet mignon with bearnaise sauce and lobster tail with drawn butter. served with nova scotia lobster tails

Broiled lobster tails - 7 ounces each, served with drawn butter. served with nova scotia lobster tails

added sour cream, cheddar cheese, chives and seasonings

vegetables du Jour

full gravy boat of tricolor peppercorns, one ounce of VSOP brandy, cream, touch of demi glace

hint of nutmeg and bacon

broiled Canadian Nova Scotia lobster tail with drawn butter, perfect accompaniment for your beef

dusted in seasoned flour and fried

charged accordingly

Angus rib eye shaved thin with munster cheese with au jus dipping sauce; french fries

sliced filet mignon on a hoagie with garlic butter and mozzarella cheese, garnished with fried onions; french fries

half pound of our ground Angus meat on a bun, plain, lettuce, tomato, onion and pickle; french fries

Thinly pounded sliced pub steak, served over romaine hearts, topped with avocado, red onion, cucumber, gorgonzola cheese, and creamy blue cheese dressing

Arugula, grapefruit, goat cheese, tomato, and sunflower seeds with citrus vinaigrette

Boneless Chicken Thigh with orange glaze served with broccoli, peppers, and gourmet rice.

Dijon

Sesame, ginger, and teriyaki marinade filet mignon tips, served over gourmet rice.

Ham capi. provolone cheese, and mozzarella cheese with sun-dried tomatoes and pesto sauce, served on chiabtta bread. Served with steak fries.

Served rare, with lettuce, tomato, avocado, and a mayo-wasabi dressing. Served with steak fries.

Pan seared, thinly pounded steak rolled with arugula, parmesan cheese, truffle olive oil, and topped with a port wine demi sauce.

American, Mozzarella, and Swiss cheeses on Texas toast with bacon and tomato. Served with fries.

Topped with tomato, avocado, cheddar cheese, and jalapeno bacon with Cajun romoulade sauce. Served with steak fries

with shrimp and muenster cheese. Served with steak fries.

topped with mozzarella cheese and fried onions served on a garlic-buttered hoagie. Served with steak fries

Thinly sliced angus ribeye topped with gruyere cheese, served with au jus and steak fries.

1/2 dozen

6 per order

Sesame crusted

topped with gruyere and mozzarella cheese

Tomato, onions and croutons House dressing- Creamy Terragon

11-12 oz.

8 oz.

topped with mushroom gravy and fried onions,

finished with a chardonnay butter sauce.

Macadamia nut crusted and topped with pepper citrus drizzle.

Petite filet mignon with 7oz. lobster tail, served with drawn butter and béarnaise sauce.

Two 7.oz tails served with drawn butter.

Sub - 4.00

sub - 4

sub 4.00

Charged Accordingly