Clubhouse Dinner Menu
Appetizers
Clams Casino
Eight top neck clams topped with a traditional casino mix and baked. 11
Shrimp Cocktail
Five jumbo shrimp, peeled, chilled and served with a zesty housemade cocktail sauce. 9
Creamy Crab Dip
Jumbo lump crabmeat mixed with a blend of spices, onions and cream cheese, topped with cheddar cheese and baked. Served with our homemade old bay crostinis. 12
Stuffed Pretzel
Piping hot pretzel bread stuffed with ham, artichoke hearts, roasted red peppers and smoked mozzarella cheese. Served with stone ground mustard. 6
Fried Mozzarella
Slices of fresh mozzarella cheese layered, lightly breaded and served with homemade marinara sauce. 6
Jerk Chicken Quesadilla
A large flour tortilla stuffed with grilled jerk chicken, pepper-jack cheese, onions, tomatoes and peppers, served with a cajun horseradish sauce. 7
Soups & Salads
Soup du Jour
Seasonally influenced soup choices. Ask your server for today's selections.
French Onion Soup
Classic french onion soup topped with a garlic crouton and melted gruyere cheese. 5
New England Clam Chowder
Creamy new england style clam chowder prepared with the freshest ingredients. 5
Caesar Salad
Crisp romaine lettuce tossed with a traditional Caesar dressing and parmigiano-reggiano cheese and freshly baked croutons. 8 With grilled chicken 11
Baywood Bleu Cheese Salad
Our signature salad with mixed greens, gorgonzola bleu cheese, roasted red peppers, red onions, artichokes, dried cranberries, cucumbers, tomatoes, kalamata olives and genoa salami with honey Dijon dressing. 12
Spinach Salad
Fresh spinach with poached pears, stilton bleu cheese, spiced pecans and oven
roasted shiitake mushrooms, delicately tossed with an orange vinaigrette. 10
Seafood Entrées
All Seafood Entrées are served with a House or Caesar salad, Chef's Vegetable of the Day and your choice of starch.
Fire & Ice Scallops
Jumbo sea scallops grilled and served on a bed of fire roasted gazpacho, topped with a cool cilantro oil. 25
Jumbo Lump Crab Cakes
East coast jumbo lump crabmeat lightly tossed with our special blend of spices and a special sauce, broiled or fried. Single crab cake 21 Double 31
Flounder Francaise
Flounder fillet lightly battered with egg and parmigiano-reggiano cheese and sautéed
with a light white wine lemon sauce. 20
Chipotle Glazed Salmon
Fresh atlantic salmon fillet coated with a brown sugar & chipotle pepper blend and grilled. 24
Stuffed Shrimp
Jumbo shrimp stuffed with gorgonzola bleu cheese and granny smith apples, wrapped with prosciutto and baked. Served with spicy carrot puree. 23
Beef Entrées
All Beef entrées are served with a House or Caesar salad, Chef's Vegetable of the Day and your choice of starch
New York Strip
Ten-ounce strip steak, char-grilled and topped with a pancetta and stilton bleu cheese butter and potato frites. 29
Filet Mignon
Eight-ounce filet mignon grilled to perfection and served with bordelaise sauce and potato frites. 32
Flat Iron Steak
Six-ounce steak grilled and served with a red potato and onion hash, topped with a roasted tomato and mango jam (recommended medium rare). 22
Prime Rib
A Baywood specialty. We take the finest cut of prime rib, slow roast it for hours and serve it with a side of au jus. Be sure to ask for our creamy horseradish sauce.
princess cut 23 queen cut 28
Ask your server about our king cut!
Liver & Onions
Tender calves' liver sautéed and topped with caramelized onions. 16
Veal Saltimbocca
Tender medallions of veal sautéed, topped with prosciutto and provolone cheese, baked and finished with a sage demiglace. 24
Pasta
All Pasta entrées are served with a House or Caesar salad and garlic bread.
Roasted Vegetable Ravioli
Five jumbo raviolis stuffed with a roasted vegetable and herb blend in a fire roasted
pepper & tomato sauce. 20
Crab Tortellini
Tortellini with jumbo lump crabmeat, pancetta, peas and sundried tomatoes
in a parmesan cream sauce. 21
Lobster Risotto
Half a maine lobster tail grilled and placed on top of a bed of risotto with asparagus,
prosciutto, crimini mushrooms and finished with lemon chive oil. 29
Poultry & Pork
The following Entrées are served with a House or Caesar salad, Chef's Vegetable of the Day and your choice of starch
Stuffed Chicken Breast
Semi-boneless breast of chicken stuffed with arugula, goat cheese and kalamata olives, topped with a roasted garlic and shallot jus. 24
Pork Tenderloin
Coated with our house blend of panko and whole grain mustard bread crumbs, sautéed
and topped with an apple jack demiglace. 24
Southwestern Dry Rubbed Chicken
Grilled boneless breast of chicken on a bed of black bean chili topped with a chipotle mango coulis. 19
Chicken Vera Cruz
Succulent breast of chicken grilled and sliced with arugula, tomatoes and capers
in a zesty chicken broth over linguine. 19
A 20% gratuity will be added to original amount on all discounted checks as well as to parties of eight or more.
Consuming raw or undercooked animals foods may increase your risk of contracting
a foodborne illness, especially if you have certain medical conditions.



