Member Login

DINNER MENU

Carlisle CC Wings ~ ½ Dozen - 6.5 / Dozen - 11.5
Deep Fried and Tossed in a Choice of Sweet Chili Thai, BBQ, or Hot Sauce
 
Putt-Putt Shrimp ~ 10.5
Petite Shrimp Fried to Golden Brown tossed in a Sriracha Thai Sauce
 
Three Cheese Quesadilla ~ 6.5
Flour Tortilla Filled with Pepper Jack, Monterey Jack and Cheddar Cheese, Jalapenos, and Green Onions served with Sour Cream, Salsa and Guacamole– Add: Chicken-3.95 / Steak-4.95
 
Fig Flatbread ~ 10
Toasted Flatbread with a Fig Compote and topped with Brie Cheese, Prosciutto Ham, Dried Figs and finished with Arugula and Balsamic Drizzle
 
Margherita Flatbread ~ 10
Toasted Flatbread with Marinara and topped with Mozzarella Cheese and Tomatoes finished with Olive Oil
and Fresh Basil
 
Sea Scallops ~ 12
Pan Seared Jumbo Scallops on a bed of Green Pea and Mushroom Risotto finished with Olive Oil and Balsamic Glaze
 
Carolina Pork Sliders ~ 12
A Trio of Pulled Pork BBQ topped with Coleslaw and Dijon Mustard served on Hawaiian Bread
Chicken Cobb Salad ~ GF Small - 11 / Large - 13
Grilled Chicken Breast with Bacon, Tomatoes, Avocado, Bleu Cheese Crumbles and Hard Boiled Eggs served on a bed of Romaine Lettuce served with Choice of Dressing
 
Chicken Caesar Salad ~ Small - 11 / Large - 13
Grilled Chicken on a bed of Romaine Lettuce and topped with Parmesan Cheese, Anchovies, and Herb Garlic Croutons served with Caesar Dressing
 
Grilled Pineapple Salad ~ GF Small – 10 / Large - 12
Char-Grilled Pineapple with Bleu Cheese Crumbles and Toasted Pine Nuts on a bed of Mixed Greens served with Champagne Vinaigrette
 
Avocado Shrimp Salad ~ GF Small - 12 / Large - 14
Pan-Seared Garlic Shrimp on a bed of Mixed Greens and topped with Roasted Red Peppers, Roasted Corn,
Avocado and Toasted Pine Nuts served with Choice of Dressing
 
Steak and Blueberry Salad ~ GF Small - 12 / Large - 14
Pan-Seared Beef Tenderloin with Blueberries, Feta Cheese, and Chopped Walnuts served on a bed of Spinach served with Raspberry Vinaigrette Dressing
Entrees are served with Your Choice of Soup Du jour, Garden, Caesar or Signature Salad
 
Char-Grilled Ribeye Steak ~ GF 26    
Hand-cut 12oz Ribeye Steak Grilled to Temperature topped with Chimichurri Sauce served with Mashed Potatoes and Char-Grilled Corn on the Cob
 
Filet Mignon ~ GF 26
Grilled 8oz Tenderloin of Beef topped with a Garlic and Rosemary Compound Butter served with Mashed Potatoes and Asparagus
 
Chicken Carbonara Pasta ~ 21
Pan-Seared Chicken and Bacon with Mushrooms, Garlic, Shallots and Peas in a Creamy Pecorino Sauce finished with Egg and Shaved Asiago Cheese served on a bed of Linguine Pasta
 
Chicken Bruschetta ~ 23
Grilled Chicken Breast topped with Mozzarella and Tomato Bruschetta finished with Balsamic Glaze served with Rice Pilaf and Asparagus
 
Shrimp and Grits ~ 21
Blackened Shrimp on a bed of White Cheddar Grits served with a Roasted Sweet Corn and Red Pepper Medley
 
Panko Crusted Shrimp ~ 18.5
Hand Breaded and Deep Fried Shrimp served with French Fries and Coleslaw
 
Maryland Crab Cakes ~ Single - 22.5 / Double - 29
Jumbo Lump Crab Meat broiled Golden Brown topped with Dill Caper Sauce and served with Wild Rice Pilaf, Crushed Red Pepper and Olive Oil Roasted Cauliflower
 
Crab Stuffed Flounder ~ 25
Rolled Filet of Flounder stuffed with Crab Meat and broiled Golden Brown finished with White Wine Cream Sauce served with Asparagus and Green Pea & Mushroom Risotto
 
Cast Iron Portobello Steaks ~ GF / Vegetarian 18
Marinated and Cast Iron Seared Portobello Mushrooms topped with Avocado Chimichurri Sauce served with Mashed Potatoes
 
Side Selections
Baked Potato, Mashed Potatoes, French Fries, Sweet Potato Fries, Onion Rings, Wild Rice Pilaf, Asparagus, Cauliflower, Haricot Verts or Vegetable Du jour
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of food borne illness.