Spring Dinner

First Flavors
Fresh Prawn Cocktail  with zesty horseradish sauce     
Oysters on the Half Shell  with lemon and mignonette  
Steamed Littleneck Clams  with garlic and white wine 
Mushroom Cappuccino  with parmesan croute 
Salmon in Shiitaki Mushroom Shell  with mesclun greens and a honey-mustard drizzle 

Racquets Salad   
With your choice of
1000 island, blue cheese, balsamic vinaigrette, french mustard or italian dressing
Warm Spinach Salad  with shallots, walnuts and hot bacon dressing 
Classic CaesarĄŻs Salad  presented in a crisp parmesan bowl 
Ą°StackedĄą Tomato and Fresh Mozzarella  with basil pesto and balsmico 

Mains
US Prime Sirloin Steak
US Prime Rib Eye Steak 
Australian Chilled Prime Filet Mignon  
Australian Double Cut Lamb Chops  
Mixed Grill
Beef Tenderloin Medallion, Lamb Chop and Alaskan Salmon 
Grilled Salmon Fillet   
Herbed Cod Fillet Baked in Paper 
Garlic-Rosemary Roasted Half Chicken  
All Entrees Served with Spring Vegetable Medley, Potato and Sauce
Sauces
Peppercorn, Red Wine, Bearnaise, Mustards, Lemon Butter Sauce

Potatoes
 French Fries, Mashed Potatoes, Baked Potato, Sauteed Baby Potato with Bacon and Shallots,
 Hash Brown Potatoes

Desserts
Warm Chocolate Banana Bread Pudding  with vanilla ice cream and chocolate sauce 
Vanilla Panna Cotta in Cherry Sauce  with white chocolate spirals   
Seasonal Fresh Fruits  with yogurt drizzle and mint 
Chocolate Wontons  in vanilla sabayon  
Berry Mousse Tower and Almond Florentine Crisps  with a fruit coulis starburst  

Cakes and other Little Temptations 
 Cheesecake with double cream 
 Pudding Cake with double cream  Almond-Citrus Biscotti 
 Granny Smith Apple Tart with double cream  Chocolate Krinkle Cookies
 Walnut-Rum Tart with double cream 

SRC Premium Blend Coffee  Ronnefeldt Premium Tea Selection 

Reservations Recommended for Parties of 6 or More. Set Menus Available at Your Request.

Having a birthday soon?  Call Chef Todd for a special menu!
PLEASE PRESENT YOUR MEMBERSHIP CARD