Dinner Menu Appetizers Soup of the Evening
Italian Sausage and Bean Soup
Baked Onion Soup Au Gratin Gruyere Cheese and Garlic Crouton
Fried Calamari Fried Calamari Lightly Coated in Cornmeal Flour with Herbs and Spices, served with Lemon Wedge and Housemade Cocktail Sauce
Steak or Chicken Quesadilla Sirloin Steak or Grilled Chicken with Melted Pepper Jack Cheese, Tomatoes, Scallions, and served with Salsa, Guacamole, Sour Cream and Iceberg Lettuce Shrimp Cocktail Ice A Full 1/2 Pound of Jumbo Shrimp served with Lemon Wedge and Cocktail Sauce Spinach, Artichoke & Crab Pot Warm Dip with Artichoke, Spinach, Garlic, Crab Meat and Cream Cheese served “Au Gratin” with Crispy Pita Chips Beef Chili Chopped Onion, Sour Cream, Cheddar Cheese and Garnished with Tortilla Chips Escargot Maitre d’ Fresh Snails with Garlic Herb Maitre d’ Butter served in Traditional Ramekin with Toasted Blue Cheese Croutons
New Orleans Crab Cakes Two Cajun Style Jumbo Lump Crab Cakes, served with Radiccio Cup, Lemon Wedge, Housemade Tartar Sauce, and Chopped Scallions Bruschetta Six slices of Grilled Sourdough topped with Tomato, Basil Relish and served with a Tossed Arugula, Fresh Mozzarella Cheese Salad and Balsamic Drizzle Braised Beef Short Ribs Appetizer portion of Braised Beef Short Ribs with Celery Root Puree, Red Wine Gravy and Frizzled Leeks Cajun Barbecued Shrimp Sautéed Shrimp smothered in Creole Style Spicy Barbecue Sauce with Garlic Crostini
Starter Salads Caesar Salad Classic Caesar with Romaine, Dressing, Seasoned Croutons and Parmesan
Tuscan Chopped Salad Romaine and Iceberg Lettuces, Tomatoes, Red Onions, Crispy Prosciutto, Tube Pasta and Blue Cheese Crumbles tossed with Italian Dressing
Fuji Apple Salad Tossed Romaine and Iceberg Lettuce, Fuji Apples, Crispy Tortilla Strips, Mandarin Oranges, Apple Chips, Crumbled Goat Cheese and Housemade Honey Dijon Dressing
RFCC Iceberg Wedge Large Iceberg Wedge topped with Roquefort Dressing and Fresh Tomato Relish
RFCC House Salad Mixed Greens, Tomato Wedges, Cucumbers, Carrots and Radish
Pasta Selections Chicken Bowtie Pasta With Vodka Sauce
Seafood Linguini with White Clam Sauce
Roasted Chicken Strips tossed with Bowtie Pasta, Peas, Fresh Basil, and Tomato Vodka Cream Sauce and topped with Grated Parmesan Cheese
Linguini Pasta tossed with Sautéed Shrimp, Scallops and Crabmeat with Fresh Garlic, Tomatoes and White Wine Clam Sauce
Baked Cheese Ravioli with Pomodora Sauce Breaded and Baked Cheese Ravioli with Zesty Italian Sausage Slices served in a Pool of Red Sauce with Mozzarella Cheese
Country Rigatoni Spicy Sausage Meat Sauce with Pancetta, Tossed with Tube Pasta, and Parmesan Cheese
Steaks and Chops Prime New York Strip 12oz Aged Strip served with Au Gratin Potatoes, Fresh Asparagus and Bordelaise Sauce
Sweet Heat Ribs River Forest Back Ribs with a Spicy Dry Rub and Tangy Barbecue Sauce served with Corn Fritters, Buttermilk Whipped Potatoes and Seasonal Vegetables
Broiled Prime Porterhouse Steak Prime 18oz Porterhouse Steak Aged and Cooked to Perfection topped with Cabernet Maitre’d Butter
Cowboy Steak 16 oz Bone-In Rib Eye Steak served with Whipped Sweet Potato, Sautéed Button Mushrooms, Seasonal Vegetables, and Béarnaise Sauce
Grilled Flat Iron Steak From the Chuck Roast, this Prime Aged 10oz Steak is nearly as tender as a Filet Mignon. Served with Mushroom Bordelaise and choice of Potato.
Grilled Colorado Lamb Chops Grilled Double Colorado Lamb Chops served with Garlic & Rosemary Whipped Potatoes, Sautéed Spinach and Sun Dried Tomatoes with Natural Lamb Jus
Filet Mignon Char broiled center cut Filet Mignon served with choice of Potato, Vegetable Du Jour topped with Red Wine Sauce and finished with a side of Sauce Béarnaise
Roasted Veal Rib Chop with Morel Mushrooms 14 oz Roasted Veal Rib Chop served with Sweet Potato Gnocchi, Lemon & Garlic Sautéed Spinach and Brandy Infused Morel Mushroom Sauce
Surf Selections Alaskan King Crab Legs Served with a Baked Potato and Sour Cream, Seasonal Vegetables, Lemon Wedge and Drawn Butter
Seared Mahi Mahi Pan Seared Mahi Mahi Filet served on a Bed of Red Rice Pilaf, with assorted Baby Vegetables and a Garlic & Tomato Shellfish Broth
Crab Cake Entrée Three Jumbo Crab Cakes Served with Whipped Potatoes, French Green Beans, Lemon Wedge, and House made Tartar Sauce
Dover Sole Almondine Sautéed Dover Sole Almondine served with Saffron Rice Pilaf, French Beans, Toasted Almonds, Lemon Wedge and Dill Butter Sauce
Blue Nose Grouper Prepared Cajun, Eggwashed, Broiled or Grilled served with Lemon Wedge, Au Gratin Potatoes, Seasonal Vegetables and Housemade Tartar Sauce
Honey Glazed Grilled Salmon Grilled and Honey Glazed with Spaghetti Squash, assorted Fingerling Potatoes and Grain Mustard Cream Sauce
Pan Seared Jumbo Sea Scallops Seared Crispy and served with Beluga Lentils, Citrus Butter Sauce, and a White Asparagus, Crispy Pancetta and Organic Micro Green Salad
On The Casual Side Golfer Burger Charbroiled ½ LB Ground Round available with all your favorite toppings
Steak Sandwich 8oz Marinated Strip Steak served Open-Face on Garlic Toast with Horseradish Sauce and Cajun Shoestring Potatoes.
Cobb Salad Iceberg, Romaine, Diced Chicken, Bacon Bits, Egg, Tomatoes, Cucumber and Avocado
Rosemary Chicken Breast Roasted Skin on Chicken Breast served with Vesuvio Potatoes, Sautéed Spinach, Roasted Garlic and a White Wine Caper Sauce
Dijon Crusted Chicken Salad Dijon Crusted Chicken Breast served with Iceberg lettuce, Grape Tomatoes, Crispy Prosciutto, in a Creamy Italian Dressing and Crumbled Goat Cheese
Braised Beef Short Ribs Braised Beef Short Ribs served with Celery Root Puree, Parisian Vegetables, Frizzled Leeks and Red Wine Pan Gravy