The Jack Buck Dining Room/Rendezvous Room
The Jack Buck Dining Room features comfortable booths, linen-topped tables and two private dining alcoves. Seating for members and guests is 140. The Jack Buck Grille offers an extensive menu of seafood, salads and steaks. In order to provide members with the freshest fare available, the menu includes a seasonal section that changes weekly, the Market Place.

The Rendezvous Room, is the Club’s oldest restaurant. It has been a popular destination for Club members and guests since the 1930s. As in the past, the room offers a unique menu and more intimate setting, but it's now more convenient for every member to enjoy. The formal dining room features a grand piano, dance floor, double linen-topped tables and monogrammed china and glassware. With capacity for 60 people, the Rendezvous Room is the perfect place to reserve for a rehearsal dinner, retirement party or engagement proposal. Although the Rendezvous Room offers the same food as the Jack Buck Grille, custom-tailored menus are available upon request.

Small Plates

Shrimp Cocktail ~ 10
Grilled Pineapple Salsa, Brandied Cocktail Sauce

Maryland Crab Cake ~ 11
Two Jumbo Lump Crab Cakes with Remoulade Sauce

Woodland Mushroom in Pastry Shell ~ 7
Sautéed Mushroom with Fresh Herbs in a Sherry Cream

Salmon Tartar ~ 7
Prepared Fresh for Every Order, Served with Fennel Slaw and French Toast

House Salads

Hearts of Romaine Salad ~ 4
Placed in Parmesan Crouton Ring with Apple Wood Smoked Bacon, Roma Tomatoes, Shaved Sweet Onions, Blue Cheese Crumbles with Raspberry Balsamic Vinaigrette

The Wedge Salad ~ 4
Cold Wedge Of Iceberg Lettuce garnished with Vine Ripe Tomatoes, Crisp Bacon and Topped With Our House Blue Cheese Dressing

Classic Caesar Salad ~ 5
Tender Leaves of Romaine with Fresh Romano
Tossed in our own Caesar Dressing

House Salad ~ 4
Freshly Cut Greens tossed with Tomatoes, Cucumbers and Red Onions
Choice of Dressing

Beef Steak Tomato Salad ~ 5
Sliced Red Tomatoes, Red Onion, Fresh Mozzarella and Basil
With Balsamic Vinaigrette

Signature Entrees

Pan Roasted Halibut ~ 18
Pecan Crusted on Herb Potato Cake, Steamed Broccoli
Finished with Lime Beurre Blanc

 Brown Sugar Glazed Salmon ~ 16
On Bed of Balsamic Peppers /Onions, Roasted Baby Red Potatoes
Served on a Parsley – Mustard Sauce

Carolina Lump Crab Stuffed Shrimp ~ 26
Coupled with Whole Grain Mustard Sauce, Served over Arugula, Roasted Artichokes, Roma Tomatoes and Oyster Mushrooms

Veal Loin Medallions ~ 28
Sautéed with Morel Mushrooms in Marsala Cream Sauce
Served with Creamy Risotto and Seasonal Vegetable Medley

Saffron Chicken Pasta ~ 15
Tossed in Tri Colored Tortellini with Caramelized Onions, Mushrooms
Broccoli and Andouille Sausage, Served with Garlic Bread

Beef Tenderloin Medallions Poivre ~ 27
Poivre Style with Green Peppercorn Brandy Sauce,
Squash Hash, Asparagus, Parmesan Crusted Potatoes

New York Strip Steak ~ 24
12oz. Certified Angus New York Steak topped with Garlic Butter
Three Cheese Au Gratin Potatoes, Chef’s Vegetable Medley

Filet Mignon ~ 25
Roasted Shallot and Port Wine Demi Glace, Blue Cheese Mashed Potato Chef’s Vegetable Medley

Bone In Ribeye ~ 28
Grilled to Perfection, topped with Fresh Herb Butter
Tabasco Onion Rings and Baked Potato with Sour Cream and Chives
Chef’s Vegetable Medley

Jack Buck Grille/
Rendezvous Room