OPENING ACTS

SUNSET STRIP GUACAMOLE

baked sundried tomato tortilla strips

9.00

**SPINACH AND ARTICHOKE DIP

warm pita and blue corn chips

7.00

KEYCLUB SALAD

spring greens, candied walnuts, maytag bleu cheese, pickled Bermuda onions, parsley oil and aged balsamic vinegar

6.50

CAESAR SALAD

brioche croutons

6.50

GRILLED PORTOBELLO MUSHROOM

ratatouille

8.00

BEEF BROCHETTE MARTINI

celery root puree, Sonoma cabernet glace and fried string onions

11.00

LOBSTER MARTINI

maine lobster, celery root puree, brandied rock shrimp cream and fried parsnip

14.00

**CHATEAUBRIAND WRAPS

grilled filet mignon with béarnaise sauce in a sundried tomato wrap

8.50

**SPICY CHICKEN SPRINGROLL

chili crème fraiche and avocado cream

7.50

SEARED JUMBO SCALLOPS

sautéed vegetable stack and creamed leek puree

12.00

**CRAB CAKES

asian coleslaw, chili oil and mango-champagne vinaigrette

14.00

**GARLIC PARSLEY FRIES OR SWEET POTATO FRIES

4.50

APPETIZER PLATTER

Choice of three appetizers **

$22.00

If crab cakes are one of your choices, add $6 to the platter price

**DENOTES CHOICES FOR THE APPETIZER PLATTER

Executive Chef

Jeffrey Haines

Spring 2007

HEADLINERS

KEYCLUB BURGER

cheddar cheese and garlic parsley fries

(substitute blue cheese or swiss)

8.00

GRILLED CHICKEN SANDWICH

swiss cheese, guacamole and garlic parsley fries

8.50

PLUSH STEAK SANDWICH

grilled filet mignon, caramelized onions, shiitake mushrooms, swiss cheese and sweet potato fries

13.50

VEGETARIAN PENNE PASTA

vine ripened tomatoes, basil, garlic and fresh mozzarella

(chicken or rock shrimp add 4.50)

12.50

LOBSTER RAVIOLI

pockets of Maine lobster served with baby vegetables and brandied rock shrimp cream sauce

19.00

ROASTED RACK OF NEW ZEALAND LAMB

whole grain mustard crust, celery root puree and sautéed spinach

25.00

TILAPIA

Israeli cous cous, oven dried tomatoes and leeks

19.00

PAN ROASTED FILET MIGNON

celery root puree, spinach and port wine sauce

29.50

PAN ROASTED BREAST OF CHICKEN

sautéed squash, Anaheim chili mashed and herbed jerez butter sauce

15.50

BLACKENED AHI TUNA

spinach, saffron rice and a roasted garlic- tomato beurre blanc

25.00

TEQUILA SALMON

Anaheim chili mashed, sautéed squash and guajillo sauce

17.00

GRILLED BREAST OF CHICKEN

ragout of artichoke hearts, oven dried tomatoes, pearl onions and Yukon potatoes

15.50

Encores

BANANA-COCONUT SPRINGROLLS
VANILLA BEAN ICE CREAM AND CARAMEL SAUCE……….7.00

DOUBLE FUDGE CHOCOLATE BROWNIE
CHOCOLATE ICE CREAM, VANILLA ICE CREAM,
CHOCOLATE SAUCE AND CHANTILLY CREAM…………...…..7.00

WARM APPLE TART
CRÈME ANGLAISE, CARAMEL SAUCE AND VANILLA
BEAN ICE CREAM…………………………………..……7.00

GRAND MARNIER CRÈME BRULEE………………...….7.00

OBNOXIOUS BANANA SPLIT
ASK YOUR SERVER TO CLEAR THE TABLE!............................... 12.00

executive chef: Jeffrey Haines
2007
a gratuity of 18% will be added to parties of 6 or more