FACILITIES - Dining - MENURidgemont Country Club Dinner Menu Served Weekdays and Saturday only 5:00 till 9:00
Appetizers
French Onion Au Gratin Soup $6 Slow simmered onion soup with a touch of cream and sherry, topped with a toasted crouton and bruleéd Swiss cheese
Portobello Mornay $7 Grilled jumbo Portobello mushroom filled with a fire roasted red pepper, topped with caramelized onion and Swiss cheese, served over a bed of fresh field greens and drizzled with a light basil jade oil
Greens & Beans $7 Best in the area; escarole and white cannellini beans sautéed in roasted garlic with a hint of crushed red pepper. Add Italian Sausage for $2
Artichokes French $8 Egg battered sautéed artichoke hearts finished in a creamy lemon sherry sauce
Calamari Greco $9 Pan seared calamari rings simmered with garlic, escarole, kalamata olives, roma tomatoes and pepperoncini rings in extra virgin olive oil
Shrimp Alexander $9 Four jumbo gulf shrimp stuffed with feta and parmesan cheese, wrapped in applewood smoked bacon and placed over a bed of sautéed spinach
Steaks and Chops
Porterhouse Pork Chop Single $13 Double $18 Six ounce porterhouse pork chop(s) lightly seasoned, accompanied with slow simmered apple sauce and a sweet potato croquette
Filet Mignon 4 oz. $17 8 oz. $28 Choice of four or eight ounce char-grilled seasoned tenderloin steak
Certified Angus Strip Steak $28 Center cut sixteen ounce black pepper and garlic seasoned strip steak char-grilled to your preference
*Add veal demi, glaze sautéed mushrooms or béarnaise $2
Chicken and Veal
Chicken / Veal Milanese $16 / $18 Breaded pan fried chicken or veal garnished with micro greens, fresh mozzarella and roma tomato napoleon, drizzled with a refreshing lemon basil olive oil
French $17 / $19 Egg battered chicken or veal cutlet in a creamy lemon sherry sauce served over a bed of sautéed escarole or pasta
Parmesan $17 / $19 Sautéed breaded thin pounded chicken or veal cutlet ladled with our own house marinara topped with mozzarella and baked golden brown served over penne pasta
Saltimbocca $17 / $19 Thin pounded flour dusted chicken or veal cutlets pan seared with prosciutto, kalamata olives, roasted red peppers, escarole and sage in a white wine veal reduction
Seafood
Haddock Florentine $15 Baked haddock filet topped with wilted spinach, tomato, provolone and asiago cheese
Haddock or Sole French $15 Egg battered haddock or sole filet sautéed in a creamy lemon sherry sauce served over a bed of sautéed escarole or pasta
Praline Salmon $18 Chopped pecan coated eight ounce baked salmon filet finished with a Southern Comfort butter praline glaze
Grilled Diver Scallops $20 Half pound of colossal diver scallops char grilled and garnished with a fire roasted red pepper coulis
Pasta
Pasta Marinara $7 Half $12 Full Spaghetti or penne served with Ridgemont’s own marinara sauce.
Greens & Beans $12 Half $16 Full “Best in the area “ escarole and white cannellini beans sautéed in roasted garlic with a hint of crushed red pepper over penne pasta. Add Italian Sausage for $2
Artichoke French Pasta $14 Half $18 Full Sautéed egg battered artichoke hearts in a creamy lemon sherry sauce over linguine
Shrimp Scampi $15 Half $20 Full Jumbo shrimp simmered in a lemon garlic white wine and butter sauce over linguine
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The dining facilities overlook the scenic course, reflection pond and putting green.
The Reflecting Pond
Inside the Pub
The Grounds
The Lobby Entrance
View of the patio |
