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APPETIZERS |
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| FRIED GULF OYSTERS With a Garlic Chili Sauce |
9 |
| WESTERN RESERVE BEEF CARPACCIO With White Truffle Aioli and Fried Capers |
10 |
| Buffalo SHRIMP With Maytag Bleu Cheese Dipping Sauce |
10 |
| HOUSE SMOKED SCOTTISH SALMON With Traditional Accompaniments |
10 |
| SESAME CRUSTED AHI TUNA With Wakame, Pickled Ginger and Wasabi Drizzle |
11 |
| CHILLED JUMBO SHRIMP COCKTAIL With Traditional Cocktail Sauce |
11 |
Soups and Salads |
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| FLORIDA GROUPER CHOWDER/SOUP DU JOUR Cup Bowl |
4 5 |
| T.I. SALAD Organic Mixed Baby Greens with Toasted Black Walnuts, Red Seedless Grapes, Maytag Bleu Cheese & Balsamic Vinaigrette |
7 |
| CLASSIC CAESAR SALAD Tossed in Our 'Club-made' Caesar Dressing |
7 |
| COBB SALAD Grilled Chicken with Avocado, Tomato, Bacon, Bleu Cheese and Chopped Egg, Served with a Choice of Dressing. |
9 |
| ADD CHICKEN TO ANY SALAD |
4 |
| ADD SHRIMP TO ANY SALAD |
7 |
| ADD WILD SALMON TO ANY SALAD |
8 |
Sandwiches and Specialties |
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| TREASURE ISLAND CLUB BURGER Ground Angus Beef Topped with Cheddar Cheese, Lettuce, Tomato, Onions and Pickle Spears, Served with Seasoned Fries |
9 |
| GRILLED CHICKEN SANDWICH With Lettuce, Tomato, Onions and Pickle Spears, Served with Seasoned Fries |
9 |
| GRILLED ITALIAN PANINI Grilled Chicken, Capicola, Genoa Salami, Provolone and Pesto Aioli On a Fresh Focaccia Roll, Served with Seasoned Fries |
10 |
| BLACKENED FISH TACOS Three Soft Tortilla Tacos, Blackened Fish, Pepper Jack Cheese, Crunchy Slaw and Diced Tomatoes, Served with Sour Cream, Pico de Gallo and Avocado Relish |
10 |
ENTREES |
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| All of our Entrees include House Salad with Choice of Dressing | |
| "MICHIGAN" TURKEY MEATLOAF Ground Fresh Lean Turkey with Diced Peppers and Onions, Served with Fresh Vegetables and Whipped Potatoes |
16 |
| GARLIC GRILLED CHICKEN PASTA With Extra Virgin Olive Oil, Vine Ripe Tomato, Fresh Basil, Calamata Olives, Capers, Cracked Red Pepper and Parmigiano-Reggiano |
16 |
| - Add Shrimp | 21 |
| ASIAN BBQ WILD SALMON With Jasmine Rice, Florida Citrus Ponzu Glace and Julienne Vegetables |
19 |
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CRAB SPANAKOPITA Tender Sauteed Spinach with Organic Garden Oregano, Creamy Feta Cheese, and Jumbo Lump Crabmeat in a Flakey Filo Crust with a Fresh Tomato Basil Coulis and Chef's Select Vegetables |
19 |
| SEAFOOD FARMS "BONE-IN" PORK CHOPS With a Brandied Apple Demi-Glace |
20 |
| GRILLED BLACK ANGUS NEW YORK STRIP With Crispy Onions, Roast Garlic Whipped Potatoes and Asparagus 9oz. 14oz |
21 28 |
| T.I. CRAB CAKE Jumbo Lump Crab Cake with a Crunchy Panko Crust and Remoulade Sauce, Jasmine Rice and Garden Vegetables |
25 |
| WESTERN RESERVE FILLET MIGNON With Barolo Wine Sauce, Gorgonzola Gnocchi and Grilled Asparagus |
29 |
| An automatic gratuitiy of 20% will be applied to your bill. | |
