Field Club Salads

• Field Club House Salad – Mixed Baby Greens, Red and Green Leaf Lettuce, Teardrop Tomatoes, Cucumber, Carrot Curls and Croutons. Choice of Dressing.
• Field Club Caesar Salad – Crisp Romaine Hearts, Garlic Anchovy Dressing, and Parmesan-Thyme Croutons. W/ Grilled Chicken or Salmon. W/ Shrimp Scampi or Blackened Steak.
• Baby Spinach Salad – Tiny Spinach Leaves, Sun-Dried Strawberries, Shaved Red Onion, Herbed Goat Cheese, Spiced Candied Pecans and Roasted Red Pepper. Tossed with Balsamic Peach Vinaigrette.
• Sesame Crusted Tuna Salad – Served on a Bed of Crispy Asian Slaw with Baby Lettuces, Marinated Seaweed, Shiitake & Straw Mushrooms and Wasabi-Ginger Soy Dressing.
• Tropical Sunburst Salad – Mesclun Lettuce, Mango, Papaya, Pineapple, Kiwi and Mandarin Orange Segments, Coconut Rhum Dressing & Toasted Sliced Almonds.
• Field Club Salad Plates – Served on a Crisp Lettuce Bed with Sliced Tomato, Red Onion Rings, Hard Cooked Egg, Potato Salad and Spicy Pickle Chips. Choice of Dressing.
  • Chicken Salad
  • Albacore Tuna Salad

RawBar

Shrimp Cocktail (5 Jumbo Shrimp)
Oysters on the ½ shell (1/2 Dozen or Full Dozen)
Little Neck Clams (1/2 Dozen or Full Dozen)
Crabmeat Cocktail (4 Ounce)
Lobster Cocktail (6 Ounce)
Served with traditional sauces and garnishes, Lemon and Lime

Field Club Appetizers

Buffalo Chicken Wings – Served Mild, Medium or Hot, Bleu Cheese or Ranch Dip, Carrot & Celery Sticks.
Baked Stuffed Oysters – fresh shucked stuffed with baby spinach, Tasso ham, shallots, garlic and Pernod. Glazed with parmesan cheese.
Mozzarella Ciliegine – Skewers of Baby Mozzarella and Tiny Tomatoes Tossed with Fresh Basil, Thyme, Oregano, Roasted Garlic, Sea Salt, Fresh Cracked Pepper and E.V. Olive Oil.
Seasonal Fresh Fruit – Low Fat Cottage Cheese or Sorbet. Honey Yogurt Dressing.
Pulled Pork Sliders – Honey BBQ  Sauce. Old Fashioned Cole Slaw.
Jumbo Lump Crab Cake – Whole Grain Mustard Sauce and Gazpacho Relish
Smoked Salmon Quesadilla – cherry wood smoked salmon with caramelized red onion, capers, roasted peppers, and Fontina cheese. Mango salsa 

Field Club Sandwiches

• Portobello Panini – Oven Dried Tomatoes, Sweet Bell Peppers, Baby Spinach and Swiss and an Herbed Garlic Cheese Spread
• Smoked Turkey & Prosciutto Panini – Mozzarella and Provolone
• Club Burger – Choice of Cheese, Apple wood Smoked Bacon, Caramelized Onions and Sautéed Mushrooms (KAISER)
• Jumbo Lump Crabmeat “Burger” – Black Pepper and Chive Mayonnaise (BUN)
• Grilled Turkey Burger – Apple Tarragon Aioli (BUN)
• Classic Reuben – Shaved Corned Beef, White Wine Sauerkraut, Swiss cheese and 1000 Island Dressing on Marbled Rye

Field Club Entree’s

• Char-Grilled Salmon Fillet – with Citrus Basil Butter Sauce, Tiny Green Beans and Oven Roasted Rosemary Potatoes
• Steak Frites – Grilled Rib eye with Shoestring Fries, Grilled Summer Vegetables and Roasted Shallot and Mushroom Demi
• Fish & Chips – Fresh Battered Cod with Lemon, Malt Vinegar and Tartar Sauce
• Shrimp and Crabmeat Alfredo – Fresh egg fettuccine with rich cream, roasted tomato, white wine and garlic
• Pan Seared Chicken Breast – Orange Honey Glaze, Mushroom Orzo Pilaf, Grilled Asparagus

Pizza

Cheese
Pepperoni
Meat lovers
Vegetarian

Field Club Kids Menu

(All Items Served with Brownie or Blondie)

• Hamburger or Cheeseburger – with American, Swiss or Cheddar
• Foot Long Hotdog – 100% All Beef served with chips or fries and fresh fruit
• Chicken Fingers – Grilled of Fried, served with fresh fruit and chips
• Deli Sandwiches – Choice of Roast Turkey Breast, Honey Ham, Roast Beef, Tuna or Chicken Salad, Swiss, Cheddar or American cheese. Served with fresh fruit.
• Grilled Cheese Sandwich – with chips and fresh fruit
• Penne Pasta Marinara, Alfredo or Creamy Butter- with toasted garlic bread & Parmesan cheese
• Mozzarella Sticks – with Marinara sauce
• Peanut Butter & Jelly or Peanut Butter & Banana – with fresh fruit and chips