Current Dinner Menu


Appetizers

  • Cumberland Cheese Board:

    12
    Local Goat Cheese, Peppadew, Gorgonzola & Brie served with B&B Pickles and Assorted Crackers
  • Fried Green Tomatoes:

    10
    Cornmeal Breaded with Bacon Horseradish Aioli
  • Low Country Fritters:

    12
    Blue Crab, Shrimp & Corn in a Crispy Fritter served with a Sweet Chili Sauce
  • Andouille Pups:

    10
    Mini Andouille Corn Dogs with Honey Dijon
  • Coco Shrimp:

    12
    Tempura Coconut Shrimp with Mango Ketchup
  • Ahi Mango Crisp:

    13
    Ahi Tuna, Wasabi Mango Relish and Wakame Salad on Rice Wafers with Orange Soy Glaze
  • Craft Beer Cheese:

    10
    Cayenne Spiced Cheese Spread Infused with Craft Beer served with Warm Pretzel Bites
  • P.E.I. Mussels:

    14
    Prince Edward Island Mussels Steamed with Fuji Apples & Bacon in a Coconut Curry Broth

Soup & Salads

  • Soup of the Day:

    Cup 4 • Bowl 6
    Your Server Will Inform You of Today’s Soup Selection
  • Wasabi Salmon Caesar:

    13
    Romaine, Wonton Strips & Wasabi Caesar Dressing, Topped with Grilled Salmon Filet
  • Fried Chicken Salad:

    13
    Greens, Tomato, Cucumber, Onion, Bacon & Cheddar Topped with Fried Chicken Tenders with Honey Dijon Dressing

Entrees

Entrees served with roasted corn chow chow & chef’s vegetable of the day and your choice of small garden or caesar salad
  • Hand-Cut 8oz Filet Mignon:

    29
    Char Grilled or Cast Iron Blackened. Served with Butter Whipped Potatoes
  • Dunbar Cave Filet:

    34
    Char Grilled 8oz Filet Topped with Bonnie Blue Farms Goat Cheese & Crispy Vidalia Onion Rings, with a Red Wine Gastrique Served with Butter Whipped Potatoes
  • Hand Cut 14oz Prime Grade Ribeye:

    27
    Char Grilled or Blackened. Served with Butter Whipped Potatoes
  • Red-Eye Ribeye:

    32
    Peppercorn & Coffee Crusted 14oz Ribeye Topped with Red-Eye Gravy. Served with Butter Whipped Potatoes
  • Pork Osso Bucco:

    34
    Braised 16oz Cheshire Pork Shank Topped with Apricot Brandy Glaze & Blue Cheese Crumbles. Served with Herb Risotto
  • Orchard Venison:

    34
    New Zealand Venison Tenderloin, Bacon Wrapped & Pan Roasted, Topped with Brie and Baked Fuji Apples. Served with Butter Whipped Potatoes
  • Peppadew Chicken:

    26
    Herb Roasted Organic Chicken Breast Encrusted with Chef’s Housemade Peppadew Cheese. Served with Charred Kale & Herb Risotto
  • Bay of Fundy Salmon:

    28
    Herb Grilled, Blackened, or Citrus Poached 6oz Filet of Salmon served with Caper Dijonnaise and Jasmine Rice
  • Seafood Bucatini:

    26
    Diver Scallops, Gulf Shrimp, P.E.I. Mussels, Spring Peas, Roma Tomatoes & Fresh Spinach Tossed Together with Bucatini Pasta in a White Wine & Basil Cream Sauce
  • Bonnie Blue Garden Stack:

    24
    Parmesan Crusted Eggplant & Grilled Portabella Mushrooms Layered with Bonnie Blue Farms Goat Cheese and Charred Kale in a Smoked Tomato Marinara. Served with Herb Risotto *add 2 diver scallops, 3 gulf shrimp or 2 low country fritters to any entree for 6

Dessert

All desserts made fresh in house
  • Bailey’s Creme Brulee with Fresh Berries:

  • Grandma’s Banana Puddin’ Parfait:

  • Amish Buttermilk Pie:

  • Double Fudge Chocolate Chip Cookie with Creme de Menthe Ice Cream:

  • Star’s “Daily Bread”:

    Ask your server for today’s featured bread pudding

Become A Member Today

931.647.4300

Golf Shop & Range Hours

  • Everyday

    7:30am - Dusk

Clarksville Country Club

334 Fairway Dr Clarksville, TN 37043

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