Dinner Menu

To Start & Share

Clam Chowder

Red bliss potatoes, apple wood smoked bacon

Cup • Bowl

*Chopped Caesar Salad

Herb toasted croutons, aged asiago

December Roast Pear Salad

Bleu cheese, microgreens, pear vinaigrette


Ask your server for daily offerings

*Shrimp Cocktail

*Baked Crab Cake

Chipolte coleslaw, lemon wedge, remoulade

Fried Calamari

Banana peppers, toasted garlic, red pepper flake, arugula basil, rouille sauce


Crème Brulee
Chocolate Mousse with Caramel & Whipped Cream
Red Velvet Cake
NY Cheesecake


Shrimp Tagliatelle

Sundried tomato, arugula, citrus cream, aged asiago

Grilled Faroe Island Salmon

Mediterranean relish lemon basil scented brown rice, balsamic reduction

Steak Burger

Hand formed Burger, cheddar cheese, shredded iceberg, tomato, onion jam, garlic aioli, home-made pickles, hand cut fries

Add Fried Egg • Add Bacon

Grilled 160z Rib Eye Steak

Loaded mashed potatoes, grilled asparagus, demi-glace

Iron Skillet Chicken

Truffled mashed potatoes, grilled asparagus, pan jus

Rib Eye Steak Poutine

Bleu cheese butter, rosemary toasted garlic truffle fries, micro greens, demi-glace
8 oz or 16 oz


Skinless mashed potatoes

add loaded or truffle

House cut French fries

add truffle parmesan

Sweet Potato Tater-tots with Chipotle Aioli

Grilled asparagus, lemon wheel, aged asiago

Fried Brussel Sprouts, fig balsamic, goat cheese, rendered prosciutto

Executive Chef and Culinary Director of the Fay Club, Sean Smith

This is a sample menu. Menu is subject to change.

Consumer Advisory*

Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses.

Alert your server if you have special dietary requirements.