Fall Dinner Menu


  • Cumberland Cheese Board:

    Bonnie Blue Goat Cheese, Peppadew, Gorgonzola & Brie served with Apricot Jam and Assorted Crackers
  • Fried Green Tomatoes:

    Thick House Cut with Bacon Horseradish Jam
  • Mussels Fra Diavolo:

    P.E.I. Mussels Sauteed with Tomatoes, Shallots & Garlic in a Spicy Marinara served with Crostinis
  • Island Coconut Shrimp:

    Tempura Coconut Shrimp with Sweet Chili Sauce
  • Spinach Artichoke Dip:

    Fresh Spinach, Artichokes & Tomatoes in a Warm Four Cheese Blend with House Tortillas
  • Blue Crab Cakes:

    Pan Roasted over Arcadia Greens with Roasted Red Pepper Remoulade

Soup & Salads

  • Soup of the Day:

    Cup 4 • Bowl 6
    Ask your server for today’s selection
  • Wasabi Salmon Caesar:

    Romaine, Won Ton Strips & Wasabi Caesar Dressing, Topped with Grilled Salmon Filet
  • Roasted Rainbow Salad:

    Organic Baby Kale, Blue Cheese Crumbles, Roasted Rainbow Carrots, Candy Pecans Tossed in Cranberry Poppyseed Dressing


All Entrees served with Chef’s Vegetable of the Day, Black Eye Pea Relish and choice of small garden salad or caesar salad substitute cup of soup....2

  • House-Cut Bacon Wrapped Filet Mignon:

    8oz Char Grilled or Cast Iron Blackened with choice of House Bearnaise Sauce or Demi Glace. Served with Smashed Potatoes Prepared “Oscar” Style with Lump Blue Crab, Asparagus and House Bearnaise.....add 5
  • Butcher’s Block Bone-In Ribeye:

    12oz Bone-In Ribeye Seasoned and Char Grilled Over an Open Flame. Topped with Rosemary & Roasted Garlic Butter Served with Smashed Potatoes
  • Apple & Molasses Pork Chop:

    Char Grilled Thick Cut Bone-In Pork Chop Marinated in Port Wine & Molasses. Topped with Spiced Apple Chutney Served with Charred Sweet Potatoes & Bonnie Blue Goat Cheese
  • Southern Comfort Chicken:

    Buttermilk Fried Organic Chicken Breast with a Pecan, Fuji Apple & Brie Stung. Topped with Warm Southern Comfort Honey Served with Smashed Potatoes
  • Two Rivers Salmon:

    Pan Roasted North Atlantic Salmon Encrusted with Blue Crab Cake Wrapped in Applewood Bacon. Topped with Garlic Pickle Aioli Served with Herbed Wild Rice
  • Seafood Bucatini:

    Jumbo Sea Scallops, P.E.I. Mussels & Gulf Shrimp Sauteed together with Sweet Peas, Roma Tomatoes, Fresh Spinach & Bucatini Pasta in a White Wine & Basil Cream Sauce. Finished with Shaved Parmesan
  • Rustic Wild Mushroom Pasta Bake:

    Wild Mushrooms, Roasted Red Peppers, Yellow Squash, Vidalia Onions, Herb Pesto & Penne Pasta Stewed in a Rich Tomato Broth, Then Baked Au Gratin. Served with Toasted Baguette Add Chicken Breast, Salmon Filet or Gulf Shrimp.....5
  • Fresh Catch:

    Market Price
    Fresh fish flown in from around the world every weekend.


All desserts made fresh in house. Ask to see our dessert tray for tonight’s selections

Saturday & Sunday Buffets

  • Southern “Homestyle” Buffet:

    Wide selection of freshly prepared dinner options for the entire family. AVAILABLE SATURDAYS ONLY
  • Sunday Brunch Buffet:

    Every Sunday come and enjoy all you can eat brunch with CCC

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Golf Shop & Range Hours

  • Everyday

    7:30am - Dusk

Clarksville Country Club

334 Fairway Dr Clarksville, TN 37043

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