Weekly Soup Special

Shrimp Cocktail
Chilled Gulf Shrimp (6) served with horseradish ketchup & fresh lemon

Soup du Jour
Fresh daily with seasonal ingredients.

She Crab Bisque
With Carolina blue crab & sherry.

Pot Stickers
Steamed & served with dipping sauce

Caesar Salad
Crisp hearts of romaine, grated Parmesan, ciabatta croutons, and creamy anchovy dressing. Add grilled chicken, grilled salmon, garlic-lime shrimp.

Governors Club Salad
Gourmet field greens with crumbled bleu cheese, candied walnuts, sweet bell pepper, Granny Smith apple, and aged balsamic vinaigrette.

Goat Cheese Croquette
On baby spinach with crisp bacon, sun-dried cherries & champagne vinaigrette.

Wedge Salad
Iceberg wedge topped with chopped Roma tomato, bacon, & bleu cheese dressing.

Beef Stroganoff
Grilled tenderloin tips tossed with mushrooms, shallots & sour cream demi-glace sauce.

Fish & Chips
English-style with malt vinegar & tartar sauce

Breast of Chicken Picatta
Tossed with grilled artichokes, tomatoes, capers, fresh lemon & white wine served on spaghattini.

New York Strip
Pan-seared pepper-crust with brandied mushrooms & herb butter served with braised Swiss chard & roasted garlic mashed potatoe, 6 oz or 12 oz.

Grilled Filet Mignon
With Béarnaise sauce served with Duchess-style potato and glazed medley of turnip, beet & baby carrot, 4 oz or 8 oz.

Butternut Squash Gnocchi
House-made with sage, brown butter, Parmesan cheese, & pan-roasted pine nuts.

Grilled Yellow Fin Tuna
Parmesan polenta cake, green olive tapenade, Romesco sauce, basil oil.

Prince Edward island Mussels
Steamed with garlic, shallot, Dijon mustard, white wine & fresh herbs, served with crusty bread and rouille.

Garlic Lime Shrimp on Sugar Cane Skewers
Black bean, crema & avocado torta, with salsa verde & fresh pico de gallo.

Slow-roasted, split Ashley Farms poulet rouge
Served with Chieftain's autumn wild rice pilaf & roasted butternut squash.

Pan-seared Salmon
On fennel pollen risotto with fennel broth, braised Swiss chard & crispy leeks.

Sorghum and Balsamic-glazed Venison Loin
Served with smashed root vegetables, cranberry chutney, & micro greens salad.

Blackened Sea Scallops
Seared with Cajun spices served on tasso grits with sautéed spinach.

Apple Cranberry Pie
On cornmeal crust with cinnamon ice cream

Luscious Lava Cake
Liquid chocolate-filled chocolate cake with coffee gelato.

Pecan Tartlet
With bourbon caramel & vanilla bean ice cream.

Crème Brulee Trio
Vanilla, Ginger, Espresso

Port Wine Poached Pear
With gingerbread pudding & cinnamon-maple anglaise.

Ice Cream
Vanilla, Chocolate, Strawberry, Coffee.

Sorbet
Raspberry, Mango

Farmers Omelet
Three eggs andyour choice of fresh ingredients:
Bacon Onions
Cheese Peppers
Ham Spinach
Mushrooms Tomatoes
Served with hash brown potatoes and buttermilk biscuit or toast [egg whites oreggbeaters available].

Governors Club Breakfast
Two eggs any style, hash brown potatoes, choice of apple wood smoked bacon or link sausage and buttermilk buiscuit or toast.

Overnight French Toast
Governors Club Favorite served with warm real maple syrup & powdered sugar.

Cheese Blintz
French pancakes filled with sweet ricotta cheese and topped with warm blueberry compote.

Smoked Salmon Platter
Served with onion, tomato, egg, capers, cream cheese & toasted bagel.

Fresh Fruite Palette
Seasonal fruits and berries, sweet bread, poppy seed dressing & your choice of chicken salad, tuna salad, egg salad, or low fat cottage cheese.

A la Carte
Toast, Bagel or English Muffin
Danish
Low-Fat Yogurt
Sliced Seasonal Melon
Hash-Brown Potatoes
Bacon, Sausage or Ham