A La Carte Menu

Appetizers

Escargot

Tender escargot sautéed with garlic butter and white wine

Seafood Cake

Pan seared shrimp and crab seafood cake on a bed of hollandaise

Crab Beignets

Lump crabmeat, lightly battered and fried served with a house made sweet and sour sauce.

Shrimp Biscayne

Jumbo Shrimp sautéed with garlic and fresh jalapeno peppers.

Shrimp Cocktail

Served chilled with a lemon wedge and house made cocktail sauce.

Oysters Bienville

Broiled Louisiana oysters topped with a shrimp and mushroom dressing served hot from the broiler.

Oysters Rockefeller

Broiled Louisiana oysters on a bed of fresh spinach topped with house made hollandaise sauce served piping hot.

Crabmeat Roll

Thin crepe filled with lump crabmeat topped with a three cheese blend.

Crab Cocktail

Jumbo lump crabmeat served with our house made cocktail sauce or creole remoulade.

Salads

Bleu Cheese Salad

A combination of fresh lettuces topped with our signature bleu cheese dressing and fresh cracked pepper – our most popular salad.

Avocado  Salad

Wedge of ripe avocado and juicy sectioned grapefruit served on a bed of leaf lettuce with a house made poppy seed dressing.   A Pioneer Club favorite.

Spinach Salad

Fresh spinach, mushrooms, chopped boiled egg, topped with bacon bits and served with red wine vinegar and extra virgin olive oil

LeRoy Salad

Garden fresh tomatoes, mixed fresh lettuce, avocados, croutons, served with a tangy vinaigrette.

Shrimp Salad

Boiled shrimp tossed in our own dressing and seasonings atop fresh mixed lettuce. (Entrée portion)

Peggy Salad

Jumbo lump crabmeat tossed with lettuce, red onions, avocado, hearts of palm, and a delightfully creamy dressing.  (Entrée portion)

Pioneer Wedge Salad

A fresh lettuce wedge, with grape tomatoes, Apple wood bacon, cucumber and our famous bleu cheese dressing.

Entrees

All entrees are accompanied by a house salad, garden vegetable of the day, and your choice of baked potato or oven-roasted new potatoes.

Pioneer Club Favorites

Lamb Chops

Hand-cut from the rack, char-grilled and served with rosemary sauce.

Veal Piccata

Tender filets of veal sautéed and topped with lemon, capers, and an artichoke Sauce

Veal Pioneer

Tender veal sautéed in butter and topped with fresh lump crabmeat, hollandaise and mushrooms.

Pasta Your Way

Your choice of Bow-Tie or Fettuccine, with chicken, shrimp, or crawfish  – served with a Parmesan cream sauce.

Chicken Marsala

Chicken breast pan sautéed, served on a bed of fettuccini with our creamy marsala mushroom Sauce.

Seafood

Crab Rolls

Our signature crepes filled with jumbo lump crabmeat and spices, topped with a three cheese blend and baked to order.

Sautéed Crabmeat

Fresh jumbo lump crabmeat sautéed in butter with parsley and lemon.  Brown butter available.  Also available in au gratin.

Fish of the Day

Filet of fresh fish pan seared, or charbroiled, topped with Meuniere sauce and served with a lemon wedge.  Also available herb seasoned and crusted.

Fresh Gulf Shrimp

Pan sautéed or fried accompanied with your choice of remoulade or cocktail sauce.

Stuffed Snapper

Pan Sautéed Red Snapper stuffed with shrimp and jumbo lump crabmeat topped with a Lemon Butter Sauce.

Eggplant Pioneer

Two medallions of fried eggplant served on demi-glace, topped with Jumbo Lump crabmeat and hollandaise sauce.

Steaks

All Steaks are grilled to your desired temperature and served with your choice of Traditional Demi-glace, Peppercorn Demi-glace, or Mushroom Demi-glace

Tenderloin Steak

Dry aged, fork tender Angus seasoned with our house seasoning blend.

Rib-eye Steak

Angus Rib eye hand cut from the heart of the rack and seasoned to perfection

New York Strip

Hand cut to your specification and seasoned to perfection

Tournedos Asparagus

Two Angus tenderloin medallions charbroiled and served with asparagus and our Mushroom Demi-glace.

Special Table Menu

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