FOREST HILL FIELD CLUB
DINNER MENU
APPETIZERS
FHFC Antipasto Bar – enjoy an array of sumptuous delights!
Signature Calamari (your way) – traditional with marinara, or sautéed pepper medley and white wine garlic sauce, or buffalo style with blue cheese dip and celery sticks
Homemade Manicotti Filetto Di Pomodoro – baked Manicotti filled with fresh ricotta salada, spinach, ground veal, and mozzarella topped with a san marsano tomato sauce
Mozzarella en Carozza – with prosciutto and fresh basil, serviced in a white anchovy sauce
Clams Oreganato – eight little neck clams topped with oreganato crumbs and baked till bubbling!
Lump Crab, Spinach and Artichoke Dip – served with ciabatta crostini
Classic Jumbo Shrimp Cocktail – cocktail sauce and horseradish cream
Pasta Misto (Mix and Match) – pasta choice of fettucini, cappelini, penne, orecchiette, or pappardelle. Sauce Choice of marinara, san marsano filetto di pomodoro, vodka sauce, alfredo, or aglio e olio
FHFC Chicken Broth with Seasonal Vegetables
Chef-Inspired Soup of the Day
SALADS
Beet, Endive and Arugula Salad – goat cheese, toasted pistachios, lemon-chive vinaigrette
Chop House Style Caesar Salad – chopped romaine, garlic croutons, Caesar dressing, saved parmegiano-reggiano cheese
The “Wedge Salad” – served with Maytag blue cheese, apple wood smoked bacon, sliced tomatoes, buttermilk croutons and blue cheese dressing
House Salad (included with entrée) – mixed greens, sliced cucumbers, cherry tomatoes, black olives and dressing of your choice
ENTREES
16 oz New York Sirloin Steak “Three Ways” – classic oreganato style, “valdostano” stuffed with provolone and prosciutto, or “pizzaiola” with fresh mozzarella and peppers, onions, and marinara sauce
The “FHFC Doorknocker” – 10oz center cut filet mignon, Portobello mushroom cap, onion knocker, mashed potatoes and vegetable accompaniment
Classic Osso Bucco – slow braised veal shank, mousseline potatoes, oven roasted root vegetables, served in a Barolo wine sauce
Shrimp or Sole Francese alla Caprice – served over sautéed baby spinach with garlic cracklings, roasted roma tomatoes, fresh mozzarella and a red wine butter sauce
Cedar Planked Salmon Fillet – frizzled beets, yellow tomato brulee, chive oil and potato du jour
Signature “Colossal Lump” Crab Cake – with roasted garlic aioli, potato and vegetable accompaniment
Saltimbocca alla Romano – scaloppini of veal with prosciutto, fresh sage and smoked provolone cheese sautéed in a brandy demi glaze served over fettuccine
Pan Roasted Chilean Sea Bass – served over lobster risotto with sautéed spinach and a three citrus beurre blanc
Market Catch of the Day – prepared as described by your served or may be “simply broiled” with a splash of white wine, twist of the pepper mill and sprinkle of sea salt
Pan Seared Organic Chicken Breast – breast of chicken supreme served over white bean ragout and sautéed broccoli rabe with a parmesan broth
(please ask your server for any dietary or special cooking methods desired)
Philip H. Nudle, CEC
Executive Chef
