Dining

Hours

Monday: Closed
Tuesday: Lunch 11:30–2:00
Wednesday: Lunch 11:30–2:00 | Dinner 5:30–9:00
Thursday: Lunch 11:30–2:00 | Dinner 5:30–9:00
Friday: Lunch 11:30–2:00 | Dinner 5:30–10:00
Saturday: Dinner 5:30–10:00
Sunday: Brunch 11:00–2:00
Beginning in January, Sunday Brunch will only be available
on the Last Sunday of every month 11:00am – 2:00pm.
This excludes Easter Sunday, Mother’s Day and the Santa Brunch in December.

Reservations are required
Please call 919.515.0500

The State Club Offers a Variety of Menu Options
to Complement Any Occasion!
click to download menus

Grill Menu
Lunch | Dinner | Dessert

Lunch Menu

Starters | Salads | Sandwiches & Entrees

Starters
Sonoran Crab Cakes
Southwestern seasoned and served with a lemon–cilantro tartar sauce
$9

She–Crab Soup
a rich cream soup with lump crab and laced with sherry
Bowl $9      Cup $6

House Salad
Simple greens with tomato, red onion, cucumber and choice of dressing
$4

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Lunch Salads
Choice of Dressing (Except Caesar)

Grilled Steak Chopped Salad
Sliced prime steak tossed with romaine, blue cheese crumbles tomato, onion,
roasted peppers, chopped egg and blue cheese dressing
$10

Caesar Salad
Made in the classical style
Served with your choice of garlic grilled chicken, grilled shrimp or salmon
$10

Fried Green Tomatoes and Crab
Warm cornmeal–crusted tomatoes and lump crab over mixed greens tossed in
balsamic dressing with a black–eyed pea relish
$11

Crab Cake Salad
Our Sonoran crab cakes served on top of mixed greens tossed in a balsamic vinaigrette
with ripe tomatoes, black olives and roasted peppers
$12

Seared yellowtail Tuna Salad
Seared rare tuna over mixed greens with red onion, cucumber, diced pineapple and
coconut–soy dressing
$9

Grilled Chicken Spinach Salad
Fresh baby spinach with grilled chicken, local goat cheese, dried cranberries,
mandarin oranges, toasted walnuts and cranberry vinaigrette
$11

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Sandwiches and More
(Served with steak fries or onion rings and slaw or vegetable)

Half–Pound Burger
Fresh ground prime beef served on a toasted bun with cheese
$8

The State Club Burger
Our half pound burger topped with a fried green tomato, caramelized onions and
cheese served with sweet potato fries
$9

Open Faced Steak Sandwich
Sliced prime steak topped with caramelized onions and cheese
$11

North Carolina "BLT"
Apple wood bacon, lettuce and fried green tomatoes on twin country rolls with basil mayo
$8

Turkey Wrap
Cranberry mayo, cucumbers and sprouts in a whole wheat wrap
$8

Portobello and Fresh Mozzarella Wrap
Mixed greens and balsamic in a wheat wrap
$8

Buffalo Chicken Sandwich
With bacon and blue cheese
$8

Petite Filet
6oz hand cut beef with a rich peppercorn demi glace
$14

Fish and Chips
Battered Pollack with lemon tartar sauce
Also available broiled with snapper
$9

Grilled Wild Salmon
Served with white wine, lemon and herbs
$12

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Lunch | Dinner | Dessert

Dinner Menu

Appetizers | Salads | Entrees

Appetizers
Jumbo Shrimp Cocktail
Served with cocktail and Remoulade sauces
$9

Sonoran Crab Cakes
Southwestern seasoned and served with a lemon–cilantro tartar sauce
$9

Green Tomato Caprese
Fried tomatoes with fresh mozzarella with aged balsamic
$7

She–Crab Soup
A rich cream soup with lump crab laced with sherry
Bowl $9      Cup $6

Lobster Macaroni and Cheese
Tender lobster meat and fusilli pasta in a rich Four Cheese sauce served gratin style
$10

Stuffed Portobello Mushroom
Filled with Boursin, spinach and topped with caramelized onions
$8

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Salads
Caesar Salad
Created tableside with the freshest ingredients just the way you like it!
$8

The Club Salad
Crisp romaine, tomatoes, onion, roasted peppers, bacon and crumbled blue cheese
$6

Spinach Salad
Fresh baby spinach with fresh local smoked goat cheese, dried cranberries, mandarin oranges,
and toasted walnuts with a balsamic cranberry vinaigrette
$8

Poached Pear and Fennel
Crisp mixed baby greens with a port wine poached pear, toasted pecans, shaved fennel,
red onion and a honey vinaigrette
$6

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All of our Beef is 21 Day Aged Prime Beef

Entrees
(All entrees served with your choice of potato or rice and vegetable of the day)

New York Strip
14oz aged prime beef topped with fresh herb butter
$26

Filet Mignon
"Hand select" beef served with a rich green peppercorn sauce
6oz – $26      10oz – $32

The Rib–Eye
14oz prime served grilled or blackened with crispy fried onions
$25

The Club Carpetbagger
14oz prime rib–eye served with creamed spinach, red wine sauce and crispy fried oysters
$29

Double Thick Pork Chop
Flame broiled with jack Daniels buttered caramelized onions
$19

Pecan Crusted Chicken
Sautèed and topped with a spicy fig chutney
$18

Pistachio Rack of Lamb
Colorado lamb crusted with Dijon and chopped pistachios served with a rich demi sauce
$30

Seared Ahi Tuna
Drizzled with Wasabi, sesame and a ginger soy sauce
$20

Market Fish of the Day
Ask your server about today’s offering
Market price

Herb Seared Salmon
Wild salmon with capers, fresh lemon, spinach and sun dried tomatoes
$19

Lobster, Shrimp and Grits
Sautéed with garlic, mushrooms and bacon over cheesy grits
$19

Shrimp Scampi
Sautéed with Portobello’s, spinach and roasted peppers over pasta
$19

Vegetarian Entrée Du Jour
$18

All of our Beef is 21 Day Aged Prime Beef

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Lunch | Dinner | Dessert

Dessert Menu

Cheesecake
Famous New York style with raspberry and caramel sauces
$6

Famous Bananas Foster
Prepared tableside and served with vanilla ice cream
$7

Key Lime Pie
Tart and served with whipped cream
$5

Créme Brulee of the Day
Ask your server about today’s creation
$7

Chocolate Layer Torte
Covered with a silky chocolate ganache and candied walnuts
$6

Frozen Notion of the Day
Ask your server to see what sorbets or ice creams were made today!
$5

Southern Pecan Pie
With fresh caramel and whipped cream
$7

Seasonal Fruit Crisp
Made with splenda
$6

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Event Planning

The State Club offers eight spacious meeting rooms throughout the facility, all fully equipped with state–of–the–art audio visual capabilities. The spacious and private settings are ideal to serve all of your personal and professional needs.

For more information, please contact our Banquet Director, Wendy Dorman
at 919.515.0553 or

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