SELECTIONS FROM OUR DINNER MENU
(but don’t forget we’re open for lunch too!)

The culinary staff is always updating our menus. Here are some favorites.

Appetizers & Salads

French Onion Soup
A Rich Complex Broth Highlights this Favorite
Broiled with Imported Gruyere Cheese.

Clubmade Chili
Truly an Old Favorite - Chef Art’s Family Recipe
Served with all the fixins – Sweet Onions, Monterey Jack Cheese & Sour Cream.

Chesapeake Bay Crab Cakes
Housemade Wild Crab Cakes Seasoned with Old Bay. Served with Our Own Sour Cream Dill Dip.

Calamari Aglio Olio
Lightly Breaded Calamari Rings, Gently Fried
Tossed with Arbequina Extra Virgin Olive Oil, Garlic & Fresh Lemon. Served with Remoulade Sauce.

Lamb Chops Hellenes
Baby Lamb Chops Marinated with Fresh Herbs
Fire Grilled & Finished with a Kalamata Infused
Arbequina Extra Virgin Olive Oil.

Muromachi Scallops
Three Large Dry Sea Scallops, Seasoned & Pan Seared. Finished with a Miso-Ginger Sauce.

Traditional Caesar Salad
Romaine Hearts, Croutons & a Blend of Italian Cheeses. All Topped with Creamy Caesar Dressing .

Peppered Sashimi Tuna Salad
Sashimi Grade Ahi Tuna Encrusted in a Crushed Blend of Peppercorns, Pan Seared in Sesame Oil Served on a Bed of Mixed Field Greens with Toasted Pignolis & a Ginger Sesame Dressing.

Entrees

Chicken Parmigiana
Breaded Boneless Breast of Chicken Served with Our House Marinara & Penne Pasta.

Lobster & Shrimp Primavera
Sweet Lobster & Black Tiger Shrimp Tossed with Penne Pasta, Mushrooms, Spinach & Oven Roasted Tomatoes in a Sherry Garlic Cream Sauce.

Black Pearl Pork
12oz Frenched Pork Loin Chop, Grilled & Finished with a Roasted Garlic Infused Olive Oil Sauce.

Baby Jack Ribs
Tender Baby Back Ribs Slow Roasted then Grilled with Jack Daniels Honey Barbecue Sauce.

Texas Rib- Eye
16oz Bone In Rib-Eye, Grilled to Perfection & Topped with Demi Glace.

Stilton Grande Filet Mignon
8oz Aged Filet of Beef, Grilled to Perfection & Topped with a Rich & Creamy English Stilton Bleu Cheese.

Caribbean Saffron Shrimp
Black Tiger Shrimp Sautéed with Curry in a Saffron Coconut Cream Reduction.

Almond Salmon
Farm Raised Atlantic Salmon, Pan Seared with an Almond Crust & Brandy Brown Sugar Glaze.

Lobster Béchamel
7oz Maine Lobster Tail Baked with Lemon & White Wine. Finished with a Lemon Scallion Béchamel Sauce.

Special Requests

If you have special dietary needs like nut allergies or if you are a vegan or vegetarian please let us know when you arrive and we will accommodate you in any way we can.

If you see an item on our menu that you would like prepared differently, let your server know and we will do what we can to make you happy. We can grill your salmon or sauté your steak. If you like it spicy, no problem. No butter, no salt, no problem. No reservation, well that’s a problem. (Just kidding)

If you have a favorite dish that is not on our menu we will be happy to prepare it for you. If you like Duck ala Orange or Pittsburgh style steak (even though we like the Browns) we will be happy to prepare it your way. Some advance notice may be needed to obtain the products.

Miscellaneous

Executive Chef Art Bennett has been at CVAC for over eight years and attained his certification from the American Culinary Association as an Executive Chef in 1998. He attained his bachelor’s degree in accounting from West Virginia University.

Sous Chef John Neylon is a graduate of the Pittsburgh Institute of Culinary Arts. He has cooked with Chef Art for over ten years in various places and has been at CVAC for over six years.

Our expertise and stability combine to provide you with a unique and memorable dining experience. We use only the freshest and finest ingredients in our preparations. As always we will work to meet your special dietary needs with the same culinary flair we attach to all our dishes.

Bon Appetite !