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| DEADWOOD SOCIAL
CLUB MENU |
| Delicious
Hand-crafted Northern Italian Cuisine |
| Appetizers |
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Chilean Blue Mussels
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Steamed in white wine-garlic sauce and tossed with capellini pasta
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7.95
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Bruschetta
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Toasted sun-dried tomato bread topped with fresh tomatoes & basil
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5.95
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Portabella Mushrooms
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Balsamic infused, arranged on fresh spinach with herbed chévre cheese
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7.95
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Shrimp & Sausage
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Marinated jumbo shrimp wrapped around Reggian-Parmigano Italian sausage
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8.95
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Artichoke Au Gratin
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Baked in parmesan, asiago and herbed chevre cheeses
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7.95
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South Dakota Buffalo
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Tender steak bites brushed & grilled with a sweet chili glaze
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8.95
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| Pasta |
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Chicken Fettuccine Alfredo
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Herb-roasted chicken breast in a garlic cream sauce
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12.95
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Chicken Tortellini
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Flash-fried chicken breast in a basil cream sauce with three cheese tortellini
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15.95
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Penne & Sausage
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Reggiano-Parmigano Italian sausage sauteed with mushrooms, red peppers & Kalamato
olives
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15.95
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Seafood Medley
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Mix of seafood sauteed with tomatoes in a light sundried tomato pesto sauce over
fettuccine
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16.95
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Vodka Salmon
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A creamy butter-vodka sauce with salmon, proscuitto, & mushrooms over fettuccine
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17.95
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Lemon Artichoke Pesto
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Three cheese totellini tossed with fresh tomatoes and lemon artichoke pesto
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12.95
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Smoked Tuaca Pheasant
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Lightly smoked South Dakaota pheasant, mushrooms and sun-dried tomatoes in a Tuaca
cream sauce
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16.95
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Seafood Nest
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Sauteed shellfish in a basil cream sauce, nestled in fried capellini pasta
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17.95
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Shrimp Scampi
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Fresh tomatoes & spinach tossed in a white wine-garlic sauce with capellini
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16.95
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Penne Primavera
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Seared fresh vegetables in a basil butter sauce with Asiago cheese
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11.95
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| Entrees |
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Grilled Norwegian Salmon
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Glazed with lemon caper butter, over spinach & served with wild rice
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15.95
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Yellowfin Tuna
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Grilled 8 oz. Steak over spinach topped with fresh mango salsa
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16.95
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Pork Osso Bucco
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Slowly braised pork shank served on a bed of wild rice, topped with Italian mirepoix
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17.95
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Mediterranean Chicken
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6 oz grilled chicken breast smothered in tomatoes, artichokes and spinach with wild
rice pilaf & vegetable
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14.95
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Walleye
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Lightly dusted & pan-seared, finished with white wine lemon butter, alongside wild
rice & fresh vegetables
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15.95
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Pork Medallions
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Hand-cut medallions pan seared in a blackberry balsamic glaze
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14.95
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Buffalo Tournadoes
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Hand-cut tenderloin medallions glazed with a huckleberry BBQ sauce
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23.95
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Ribeye
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12 oz. Of choice Angus beef, topped with Florentine butter
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20.95
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Filet Mignon
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6 oz of choice Angus beef with peppered bacon
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23.95
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New York Strip
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8 oz. of choice striploin smothered with a wild mushroom merlot glaze
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18.95
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