A la Carte Dinner Selections


Field Green Salad with Cucumber Ribbon, Mandarin Oranges, Candied Pecans,

Cherry Tomatoes, Raspberry Vinaigrette or Poppy Seed Dressing

Traditional Caesar Salad of Romaine Hearts, Shaved Parmesan and Sourdough Croutons

Arugula, Spinach Salad with Florida Tangerine-Pineapple Vinaigrette

Steak House Wedge of Iceberg, Blue Cheese, Bacon Crumbles Aged Balsamic Vinaigrette

Baked Goat Cheese with Mesclun, Pears, Toasted Almonds and Lemon Vinaigrette

Traditional Greek Salad, Cucumber, Feta, Kalamata Olives, Tomatoes


Tuscan Bean Soup

She Crab Chowder

Roasted Corn and Adouille

Cream of Tomato with Grilled Asparagus

BC’s Famous New England Clam Chowder

Butternut Squash Bisque

Tarragon Crab Cakes with Chardonnay Butter

BBQ Chicken on Corn Bread Flap Jack

Stuffed Portabella, Balsamic Reduction, Tomato Coulis

Classic Shrimp Cocktail

Braised Short Ribs, Warm Cabbage Slaw

Sesame Salmon, Cucumber Crab Salad

Lamb Lollipop, Mint Jelly, Parsnip Puree

Goat Cheese Croquette with Tomato Concasse


Garlic Roast Chicken Breast, Artichokes, Polenta and Lemon Butter

Tarragon Crab Cake, Yukon Gold Potatoes, Portabella Mushrooms, Tropical Burre Blanc

Penne with Charbroiled Chicken, Sundried Tomatoes, Roasted Peppers, Asparagus Tips,
Mushroom Veloute and Shaved Parmesan Cheese

Eggplant Parmesan with Wilted Spinach

Seared Atlantic Salmon, Risotto Cake, Haricot Verts, Garlic Tomato Parsley Butter

Tenderloin of Beef, Potato Gratin, Lemon Asparagus and Cabernet Demi

Roasted Pork Tenderloin, Warm Butternut, Maple and Pinenut Salad, Apple Dressing

Pan Seared Duck Breast, Potato Puree, Broccoli Rabe, Pinot Noir Reduction

Dual Entrée of Crab Stuffed Jumbo Shrimp with a Three Citrus Butter Sauce
and Sliced Tenderloin of Beef Bordelaise served with Whipped Potatoes

Dual Entrée of Grilled 6 oz Filet Mignon and Baked Lobster Tail with Burgundy Butter


Raspberry Crème Brulee

Red Velvet Cake

Warm Apple Galette with Spiced Whipped Cream

Tiramisu with Crème Anglaise

Gingerbread Pudding, Maple Whipped Cream

Chocolate Mousse Cake, Pistachio Sauce

Chocolate Pyramid filled with Crème Anglaise, Raspberry Coulis

Classic Peach Cobbler with Vanilla Ice Cream

Honey Nut Banana Sundaes with Caramel Cream

Clemson’s Backyard Smores