Dinner Menu

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Southern Fried Chicken Skewers
Fried Chicken Skewers Served with a Buttermilk Potato Puree and Micro Greens

N’awlins BBQ Shrimp
Jumbo Shrimp Slow Cooked in a Brown Butter Sauce Served with Grilled Toast Points

Crab Cakes
Our Own Pinnacle Club Crab Cakes Sautéed to a Golden Brown
Served with Lemon Horseradish Remoulade

Fried Green Tomatoes
Green Tomatoes Fried in Corn Meal to a Golden Brown
Accompanied by a Fresh Corn and Tomato Salsa


House Salad Accompanies All Entrées
Mixed Salad Greens with Blue Cheese Crumbles, Beets, Tomatoes and Cucumbers

Caesar Salad
Classic Caesar Salad Served in an Asiago Cheese Crisp

Wedge Salad
Wedge of Iceberg Lettuce with Diced Cucumbers, Grape Tomatoes, Crisp Bacon, Chopped Egg,
Blue Cheese Crumbles and a Creamy Blue Cheese Dressing

Heart of Palm Salad
Bibb Lettuce, Heart of Palm, Grape Tomatoes, Avocados, Cucumbers,
Mandarin Oranges, Goat Feta Cheese and a Citrus Vinaigrette


5 Onion Soup
Pinnacle Club Crab Soup
Soup Du Jour


All Entrées Include Chef’s Starch and Vegetable of the Day unless Menu Specifies otherwise

Grilled Ribeye
12 oz Grilled Certified Angus Beef Ribeye
Served with Roasted Garlic Butter, Caramelized Mushrooms and Onions
Finished with a Balsamic Gastric and Fried Onions

Wiener Schnitzel
Breaded Milk-Fed Veal Pan Seared and Accompanied by a Lemon Caper Sauce

Seafood Trio
 Pinnacle Club Crab Cake Sautéed to a Golden Brown, Grilled Shrimp and Pan Seared Jumbo Scallops
Served with Lemon Horseradish Remoulade and Rice Pilaf

Filet of Beef
6 oz Filet Mignon of Certified Angus Beef
Served a with a Roasted Shallot Zinfandel Infused Demi Glace

Jumbo Scallops
Pan Seared Jumbo Scallops Topped with a Bacon Tomato Jam
Served with Rice Pilaf

Shrimp and Grits
Jumbo Shrimp Sautéed with Andouille Sausage, Fresh Vidalia Onions and Fresh Garlic
Served Over a Bed of White Cheddar Grits with an Aromatic Shrimp Veloute

Veal Saltimbocca
Sautéed Veal with Prosciutto Ham, Fresh Sage and Provolone Cheese
Finished with a Lemon Butter Sauce

Chicken Saltimbocca
Sautéed Chicken with Prosciutto Ham, Fresh Sage, and Provolone Cheese

Finished with a Lemon Butter Sauce

Seafood Pasta
Jumbo Shrimp, Jumbo Scallops and Chef’s Choice Fish with a White Wine Broth
Served with Fettuccini Pasta

Vegan Pasta Primavera
Sautéed Mushroom, Onions, Green Peas, Julienned Carrots and Tomatoes
Served with a Bed of Angel Hair Pasta Tossed in a Coconut Cream Sauce

Daily Fresh Catch and Mixed Grill Feature

 Dessert Presentation

~ Executive Chef Peter Vossenberg ~


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