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| DEADWOOD SOCIAL
CLUB MENU |
| Delicious
Hand-crafted Northern Italian Cuisine |
| Appetizers |
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| Steamed Mussels |
Steamed in white wine-garlic sauce and tossed with capellini pasta |
7.95 |
| Bruschetta |
Toasted sun-dried tomato bread topped with fresh tomatoes & basil |
4.95 |
| Portabella Mushrooms |
Balsamic infused, arranged on fresh spinach with herbed chévre cheese |
6.95 |
| Seafood Saute |
Seared in a garlic-lemon-white wine sauce, set atop fresh spinach |
9.95 |
| Artichoke Hearts |
Flash-fried & served with basil aioli |
6.95 |
| Tomato Mozzarella Salad |
Sliced fresh mozzarella & tomatoes with fresh basil, drizzled with extra virgin olive oil & aged balsamic vinegar |
6.95 |
| Tossed Greens Salad |
Hearts of Romaine with traditional dressing & anchovies |
11.95 |
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| Pasta |
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| Chicken Fettuccine Alfredo |
Herb-roasted chicken breast in a garlic cream sauce |
11.95 |
| Chicken Tortellini |
Flash-fried chicken breast in a basil cream sauce with three cheese tortellini |
14.95 |
| Beef Burgundy |
Tender beef sautéed with forest mushrooms & finished in a Burgundy cream sauce over fettuccine |
15.95 |
| Vodka Salmon |
A creamy butter-vodka sauce with Norwegian Salmon, proscuitto, & mushrooms over fettuccine |
16.95 |
| Chicken Marsala |
Herb-roasted chicken in a sweet mushroom marsala sauce with cavatapi |
13.95 |
| Sausage Basil Cavatapi |
Italian sausage sautéed with sun-dried tomatoes, smothered in red sauce |
13.95 |
| Chicken Piccata |
A white wine-lemon-caper sauce with artichoke hearts & proscuitto, tossed with capellini |
13.95 |
| Shrimp Scampi |
Fresh tomatoes & spinach tossed in a white wine-garlic sauce with capellini |
16.95 |
| Fresh Vegetable Cavatapi |
Seared vegetables in a basil butter sauce with Asiago cheese |
10.95 |
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| Entrees |
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| Grilled Norwegian Salmon |
Glazed with lemon caper butter, over spinach & served with wild rice |
15.95 |
| Seafood Nest |
Sautéed shellfish in a basil cream sauce, nestled in fried capellini pasta |
16.95 |
| Grilled Swordfish |
Finished with a rosemary-lime sauce atop wilted spinach & wild rice |
16.95 |
| Pork Medallions |
Pan seared in a balsamic port glaze |
13.95 |
| Ribeye |
12 oz of choice Angus beef, topped with Florentine butter |
20.95 |
| Filet Mignon |
8 oz of choice Angus beef with smoked bacon |
24.95 |
| New York Strip |
10 oz of choice Angus beef smothered with wild marsala mushrooms |
18.95 |
| Buffalo Tournedos |
South Dakota raised buffalo tenderloin topped with a raspberry demi glace |
22.95 |
| Traditional New York Cheesecake |
Linda's award winning cheesecase. Several styles available nightly |
4 |
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