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Menu

All Day Dining Menu  

 

Dinner Menu

Dinner is available in the Grille or Bar area (or To-Go) from 6 pm- 9pm Tuesday- Thursday and Friday and Saturday 6 pm -10 pm.

 

APPETIZERS

  

ESCARGOT IN GARLIC BUTTER
9
 
FRIED MOZZARELLA WITH TOMATO COULIS
8
 
SHRIMP REMOULADE OR SHRIMP COCKTAIL
14
 
CHEESE AND FRUIT PLATE
14
  
STEAK CRUSTINI WITH AMISH BLUE CHEESE
 AND MUSTARD DEMI
16
 
BLACKEND AHI TUNA WITH ROASTED PEPPER COULIS
12

SALADS

 
CHEF FERYDOUN’S SIGNATURE SALAD

Spring mix and Romaine hearts, julienne carrots, red onion, grape tomatoes, hard-boiled eggs. 
Topped with Ferydoun’s special vinaigrette and feta cheese.
4/8
 
SOUTHWEST CAESAR SALAD
Romaine hearts, roasted corn, black beans, pumpkin seeds, parmesan cheese,
crispy strips of corn tortillas and spicy Caesar dressing
6/10
 
WEDGE SALAD
Wedge of iceberg lettuce topped with blue cheese, candied pecans,
 sliced pear, grape tomatoes and crispy bacon.
6/8
 
SPINACH SALAD
Baby spinach, tomatoes, shaved onion, parmesan, pecans, caramelized onions and grilled chicken
topped with hot bacon vinaigrette
9/14
 
   VCC COBB SALAD
Mixed field greens, feta crumbles, avocado, bacon, hard boiled eggs, tomatoes,
grilled chicken and your choice of dressing
9/14
 
 

STEAKS AND CHOPS

Served with choice of 2 sides and soup or salad

FILET MIGNON
8 oz. Center cut, Black Angus Filet of Beef tenderloin with herb garlic compound butter
32

PETIT FILET
6 oz. Center cut, Black Angus Filet of Beef tenderloin with herb garlic compound butter
 28

RIBEYE 
14 oz. Aged Black Angus Ribeye Steak with herb garlic compound butter
32
 
NY STRIP
12 oz. Aged Black Angus New York Strip Steak with herb garlic compound butter
28

RACK OF LAMB
Goat cheese and pistachio crusted.  Served with red wine reduction lamb demi
 36

TOURNEDOS CAPRI
Two medallions of center- cut beef tenderloin sauteed with mushrooms, shallots, garlic, bacon, marsala wine
and a dash of cream.
32

 

SEAFOOD

Served with choice of soup or salad

GRILLED SALMON WITH SAFFRON CREAM SAUCE
Served with quinoa and butter poached asparagus
 18

BLACKENED RED SNAPPER  WITH LUMP CRAB MEAT BUTTER SAUCE
Served with rice and steamed broccolini
 26

GRILLED MAHI MAHI WITH MANGO SALSA
Served with rice and steamed broccolini
 22

SHRIMP AND TASSO WITH GRITS CAKE
Sauteed shrimp with New Orleans Tasso Ham, cream and saffron. Served with fried spinach.
26

 

COMPOSED ENTREES

Served with your choice of soup or salad

DUCK BREAST WITH RASPBERRY, POMEGRANATE GASTRIQUE
Served with sundried risotto and steamed broccolini
 28

GRILLED CHICKEN WITH GREEN PEPPERCORN SAUCE
Served with wild rice and asparagus
 16

PAN-SEARED PORK TENDERLOIN WITH PORT WINE REDUCTION
Served with sweet potato puree and steamed broccollini
18

VEAL CORDON BLEU
Veal cutlets stuffed with prosciutto and Swiss cheese topped with
lemon caper sauce.  Served on creamed spinach.
 26

PASTA A  LA FILETTO
Sliced beef tenderloin sauteed with mushrooms, onion, garlic, parsley, green onions,
sun dried tomatoes, white wine and cream. Tossed with fettuccine pasta.
18

CHICKEN FRIED STEAK
served with mashed potatoes, green beans and country gravy

 

SIDES

 

 

BAKED POTATO
 
CHIVE AND BUTTER MASHED POTATOES
 
 FRENCH FRIES        HAYSTACK ONIONS
 
SWEET POTATO PUREE
 
BROCCOLINI         QUINOA
 
       SAUTEED MUSHROOMS
 
 ASPARAGUS          BRUSSEL SPROUTS
 
CREAMED  SPINACH