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THE CLUB AT CANDLER HILLS DINNER MENU
SNACKABLES
CRISPY CHICKEN WINGS – 15
Tossed in either Buffalo, garlic parmesan, or BBQ sauce. Served with celery and your choice of blue cheese or ranch dipping sauce.
MAMAS MEATBALLS – 11
Served with house marinara and ricotta cheese.
TRUFFLE FRIES – 8
Topped with parmesan cheese and white truffle oil.
QUESADILLA – 14
Choice of chicken or cheese, with peppers, onions,
sour cream, and salsa.
JUMBO PRETZEL – 12
Served with queso cheese sauce and mustard.
FIRECRACKER SHRIMP – 12
House-breaded and deep-fried coco shrimp tossed in a house-special St. Augustine datil pepper “bang-bang” sauce.
JUMBO ALL BEEF GOLFDOG – 5
Served with chili and cheese, sauerkraut, or plain.
BEER-BATTERED ONION RINGS – SIDE 9 / BASKET 12
Served with chili and cheese, sauerkraut, or plain.
SOUPS
BAKED FRENCH ONION – 7
with croutons and Swiss cheese.
CHILI – CUP 4 / BOWL 8
with beans, cheese, onions, and crackers.
SOUP OF THE DAY – CUP 4 / BOWL 8
Ask your server what’s cooking!
FRESH GREENS
THE SAND WEDGE – 10
Bacon, tomato, blue cheese, hard boiled egg, balsamic glaze, and blue cheese dressing.
Add-on… Chicken breast – 6, Shrimp – 8, Ahi Tuna – 9, Seared Salmon – 9, Burger – 7
CLASSIC CAESAR SALAD – 11
Romaine lettuce, herbed croutons, parmesan cheese, and anchovies.
Add-on… Chicken breast – 6, Shrimp – 8, Ahi Tuna – 9, Seared Salmon – 9
VINE-RIPENED TOMATO SALAD – 16
Tomatoes stuffed with your choice of either chicken salad or tuna salad, hard boiled egg, candied pecans, cucumbers, carrots, and blue cheese crumbles.
FLORIDA BERRY SALAD – 14
Seasonal berries, feta cheese, almonds, cranberries, tomato, cucumber, hard boiled egg, carrots, and mango vinaigrette.
Add-on… Chicken breast – 6, Shrimp – 8, Ahi Tuna – 9, Seared Salmon – 9
PEAR & CHICKEN SALAD – 18
Grilled chicken, house greens, diced pear, feta cheese, almonds, cranberries, carrots, cucumber, tomato, hard boiled egg, and mango vinaigrette.
SEASONAL COBB SALAD – 22
Romaine lettuce topped with bacon bits, blue cheese, chicken and seasonal fresh garden toppings.
Substitute the chicken for a shrimp and crab meat mix – 4
CAPRESE SALAD – 11
House greens, tomato, and fresh mozzarella drizzled with balsamic glaze and olive oil.
PASTA STATION
BUILD YOUR OWN BOWL – 14
- Chef’s pasta of the day.
- Choice of sauce…marinara, vodka, alfredo, or pesto.
- Choice of protein…chicken, tender steak, or shrimp.
- Choice of vegetables…onions, peppers, mushrooms, grape tomatoes, or spinach.
BURGER STATION
All burgers come with your selection of one side: coleslaw,
French fries, fruit, or rice & beans.
BUILD YOUR OWN – 14
7-ounce steak burger or an ImpossibleTM burger, served with tomato, lettuce, pickles, and onions on a toasted brioche bun.
Additional Toppings – $1 each
Bacon, Swiss cheese, cheddar cheese, blue cheese, pepper jack cheese, mushrooms, avocado.
A SWEET SNEAK PEAK
FLORIDA KEY LIME PIE – 8
Served with sweet cream.
CREME BRULEE – 9
On a sugar crust, served with sweet cream.
CHOCOLATE FLOURLESS TORTE
Served with chocolate sauce, berries, and sweet cream.
CHEF’S CHEESECAKE – 8
House made served with sweet cream.
CARROT CAKE – 9
House made, topped with walnuts and a caramel glaze.
ENTREES
COUNTRY MEATLOAF – 17
Sausage, veal, and beef meatloaf seasoned with house spices and topped with a pan mushroom sauce. Served with smashed potatoes and seasonal vegetables.
SLOW COOKED POT ROAST – 19
Topped with a pan mushroom sauce and served with smashed potatoes and seasonal vegetables.
CHICKEN MARSALA – 18
Cooked in a mushroom wine sauce and topped with parmesan cheese. Served with smashed potatoes and seasonal vegetables.
CUBAN-STYLE CATCH OF THE DAY – 25
Pan-seared with Caribbean spice, mango, and coconut relish. Served with yellow saffron rice, beans, and sweet plantains.
CAPTAIN’S CHOICE BASKET – 14
Fish filets tossed in beer batter and served with your choice of side and two hush puppies.
CAJUN SHRIMP AND FILET MEDALLIONS – 30
Cajun-seasoned shrimp on a skewer with 3 filet medallions smothered in a mushroom gravy. Served with smashed potatoes and seasonal vegetables.
SWEET OR SAVORY SEARED SALMON – 25
7 oz Norwegian Salmon served either brulee style or seared with sesame seeds topped with ginger – sesame wasabi glaze. Served with yellow saffron rice and seasonal vegetables.
CENTER-CUT RIBEYE – 32
Hand-cut ribeye seasoned with Montreal and served with smashed potatoes and seasonal vegetables. Want to step it up? Smother it with onions and mushroom gravy, or add a melted bleu cheese.
CHICKEN DE CUBANO – 16
Two whole chicken breasts with Cuban-style seasoning (adobo, cumin, and lemon pepper) served with yellow saffron rice, beans, and sweet plantains.
CANDLER GRILLED CHICKEN CLUB – 14
Grilled chicken topped with tomato, avocado, pepper jack cheese, and aioli served on a brioche bun.
COUNTRY-FRIED CHICKEN CLUB – 14
Deep fried whole chicken breast with a buttermilk zesty-ranch breading. Served with melted American cheese , lettuce, and tomato on toasted white bread.
COUNTRY-FRIED CHICKEN TENDERS – 12
Whole chicken breast cut into tenders and fried with a buttermilk zesty-ranch breading.
N.Y. STYLE REUBEN – 13
Traditonal reuben with pastrami, sauerkraut, and melted Swiss cheese served on a toasted marble rye bread.
*Consuming undercooked or raw seafood, poultry, beef or pork products is potentially hazardous to your health.