Features for Dec 30 - Jan 3

 

Lunch
 

Soup

Cream of Chicken & Corn Chowder
 

Bang Bang Shrimp Salad

Crisp Romaine, Grape Tomatoes, Avocado, Cucumber, Carrots, Crispy Onions, and  Sesame Garlic Vinaigrette Topped with SCYC Famous Bang Bang Shrimp 
 

Chicago Style Chopped Beef

Shaved Prime Rib Dipped in Au Jus, Melted Provolone, Giardiniera, on a Warm Hoagie Roll. Comes with Choice of Side

Dinner​​

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Join Us For Tuesday Night Buffet

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Soup

Chicken & Corn Chowder

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Garden Salad Bar

Crisp Greens  with Cherry Tomatoes, Cucumbers, Shredded Cheddar, Croutons, and Shaved Red Onions

House Buttermilk Ranch & Pesto Balsamic Vinaigrette
 

Cold/Displayed

Sesame Grilled Shrimp Noodle Salad 

Greek Cous Cous Salad
 

HOT

Chef Boot’s Fried Chicken & Hot Honey 

Blackened Snapper with Shrimp Beurre Blanc

Roasted Brussels & Cranberries

Smoked Goat Cheese Polenta 

 

Desserts:

Chef’s Selection of Assorted Desserts

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Grilled Octopus

Sous Vide & Char Grilled with Stewed Garbanzo Beans & Artichoke Hearts, Calabrian Chili, and Preserved Lemon Vinaigrette

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Steak Diane

Pan Roasted Petite Filets, Whipped Potatoes, Asparagus, and a Cognac Green Peppercorn Sauce

 

Diver Scallops

Pan Seared Scallops, Confit Fingerling Potatoes, Brussels, Parsnip, and Saffron Aioli

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Slow Roasted Prime Rib
Herb Crusted & Slow Roasted Prime Rib, Choice of Whipped Potatoes or Baked Potato, Grilled Jumbo Asparagus, Rosemary Au Jus and Horseradish Cream Sauce 
** ONLY AVAILABLE ON FRIDAY **