Fall Selections

Appetizers

Truffle Frites

Hand-cut Shoe String Fries tossed with Truffle Oil, Herbs, and Shaved Parmesan

Arancini

Herbed Risotto filled with Mozzarella, served over Red Wine and Herb Marinara

Twin Scallops

Pan Seared u-10 Scallops with Confit Pork Belly, Butternut Squash Puree, and an Apple Cider Reduction

Lamb Lollipops

Grilled Lamb over Sweet Potato Puree with a Brown Sugar Balsamic Reduction

Salads

Quinoa Salad

Fresh Spring Mix, Quinoa, Roasted Butternut Squash, Cranberries, and Sliced Red Onion tossed in a Citrus Vinaigrette and topped with Feta

Grilled Pumpkin Salad

Baby Spinach with Grilled Pumpkin, Sliced Red Onion, Goat Cheese, and Toasted Pecans and finished with a Pumpkin Vinaigrette

Entrees

Shrimp Scampi

Pan Seared Shrimp with Sautéed Artichoke and Capers in a White Wine Sauce and topped with Gremolata

Scallop Maque Choux

Pan Seared u-10 Scallops over Corn Maque Choux with Smoked Sausage and Fried Leeks

Charbroiled Halibut

Grilled Halibut with Haricot Verts, Bacon, and Shallots over a Celeriac Puree, finished with a Red Wine Reduction

Blue Cheese Rib-eye

14 Ounce Rib-eye with Lyonnaise Potatoes and Asparagus Tips and finished with a Creamy Blue Cheese Sauce and topped with Tobacco Onions

Steak Frites

8 Ounce Filet over Grilled Asparagus with Truffle Fries and a Mushroom Demi-Glace

Rack of Lamb

Grilled Lamb over Smoked Cheddar Polenta, Grilled Squash and Zucchini, finished with Tomato Jam

Pioneer Club Favorites

Starters

Crab Cake

Pan Seared Shrimp and Crab Seafood Cake on a Bed of Hollandaise

Shrimp or Crab Cocktail

Served Chilled with House-made Cocktail or Remoulade Sauce

Crab Roll

Thin Crepe Filled with Jumbo Lump Crab Meat topped with Cheddar Cheese

Salads

House Dressings: Ranch, Bleu Cheese, Italian, 1000 Island, Balsamic Vinaigrette

Bleu Cheese Salad

A Combination of Fresh Lettuces tossed with House-made Bleu Cheese Dressing and Bleu Cheese Crumbles

Pioneer Wedge

A Fresh Lettuce Wedge with Grape Tomatoes, Apple Wood Bacon, and Cucumbers topped with House-made Bleu Cheese Dressing and Bleu Cheese Crumbles

Peggy Salad

Lump Crab Meat on a Bed of Romaine, Red Onions, Avocado, Hearts of Palm, and House-made Creamy Dressing

Entrees

All entrees are accompanied by a House Salad, Garden Vegetable of the Day, and your choice of Baked Potato or Oven Roasted Potato

Chicken Marsala

Pan Sautéed Chicken Breast served on a Bed of House-made Fettucine with Creamy Marsala Mushroom Sauce

Veal Piccata

Tender Veal Pan Seared and topped with Capers, and Artichoke finished with a Lemon Beurre Blanc

Veal Pioneer

Tender Veal Pan Sautéed and topped with Fresh Jumbo Lump Crab Meat, Hollandaise, and Sautéed Mushrooms

Crab Rolls

Our Signature Crepes filled with Jumbo Lump Crab Meat topped with Cheddar Cheese and Baked to Order

Eggplant Pioneer

Two Medallions of Fried Eggplant served with Demi-glace, Jumbo Lump Crab Meat and Hollandaise

Stuffed Snapper

Pan Sautéed Red Snapper Stuffed with Shrimp and Jumbo Lump Crab Meat topped with Lemon Beurre Blanc

Steaks

All steaks are prepared to your desired temperature and served with your choice of Traditional, Peppercorn, or Mushroom Demi-Glace

Rib-eye

14-Ounce Prime Angus Rib-eye Cut from the Heart of the Rack and Seasoned to Perfection

Tenderloin

8-Ounce Prime Angus Seasoned with House-made Seasoning Blend

Sample Special Table Menu

These are just some of the special seasonal items that are available at the Pioneer Club

Cold

Tuna Tartar with Avocado, Fresh Tomatoes, Fried Wonton Chips and Chive oil

Duck Confit Salad with Boston Bibb Lettuce, Spiced Pecans, Dried Cranberries and a Steen’s Vinaigrette

Arugula Salad with Toasted Walnuts, Sliced Apple, Bleu Cheese Crumbles, and a Citrus Vinaigrette

Hot

Pan Seared Scallops with Truffle Mashed Potatoes, and a Local Coffee Gastrique

Oven Roasted Bone Marrow with Purple Onion Marmalade and Artisan Roll Crostinis

Pan Seared Sea Bass over a White Bean Ragu with Smoked Grape Tomatoes and Local Tasso

Wild Boar Tenderloin over Local Rice Grits and Wilted Spinach with a Blackberry Coulis

12oz Prime Rib-eye seasoned with Smoked Sea Salt and Fresh Ground Pepper accompanied by Grilled Asparagus and Herb Roasted Potatoes

Optional Bleu Cheese Crust

Wine List

Champagne & Sparkling Wine

Mas Fi Cava Brut, Torrelles De Foix, Spain
Wycliff Brut
LaMarca, Prosecco, Italy
Rotari Brut, Trento, Italy
J Sparkling Wine, Russian River, California
Moet Imperial Brut, Champagne, France
Veuve Cliquot, Champagne, France
Pinot Grigio
Stellina Di Notte, Venetto, Italy
Santa Margherita, Alto Adige, Italy
Chardonnay
Guenoc, California
Estancia, Sonoma County, California
Kendall Jackson, Napa Valley, California
Jordan, Russian River, California
Rombauer, Carneros California
Cakebread Cellars, Napa Valley, California
Other Whites
Schmitt Sohne, Riesling, Germany
Vivanco 13 Viura-Malvasia-Tempranillo Blanco, Rioja, Spain
Sacred Hill Sauvignon Blanc, Marlborough, New Zealand

House Wines

Available by the Glass

Reds

Pinot Noir
Camelot, California Irony, Monterey County, California
La Crema, Sonoma Coast, California
Merlot
Estancia, Sonoma County, California
Kendall Jackson, Napa Valley, California
Cabernet Sauvignon
Estancia, Sonoma County, California
Kendall Jackson, Napa Valley, California
Franciscan, Oakville, Napa Valley, California
Beringer, Knights Valley, California, 2010
Groth, Oakville, Napa Valley, California, 2011
Jordan, Alexander Valley, California, 2010
Cakebread Cellars, Napa Valley, California, 2012
Silver Oak, Napa Valley, California, 2009
Far Niente, Napa Valley, California, 2011

Other Reds

Evohe’, Garnacha, Del Bajo Aragon, Spain
Terrazas Alto, Malbec, Argentina
Vivanco Reserva, Tempranillo-Graciano, Rioja, Spain 2007
Trivento, Malbeck, Argentina
Newton Claret, Napa Valley, California
Rosenblum Zinfandel, Paso Robles, California
Louis Jadot, Cote De Beaune-Villages, France
Estancia Meritage, Napa Valley, California
Philippe Girard, Savigny-Les-Beaune, Vielles Vignes, Burgundy