Appetizers
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Grouper Tacos
Battered grouper filets lightly fried to a golden brown & served in soft taco shell topped with chipotle sour cream, roasted pineapple slaw and fresh cilantro
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Bacon Wrapped Filet Bites
Tender filet bites wrapped in apple wood bacon & lightly fried, drizzled with a bourbon infused maple glaze
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Gunning Style Crab Cakes
Luscious jumbo lump blue crab cakes baked to a golden brown served with cajun remoulade
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Firecracker Shrimp Fritti
Tender morsels of shrimp dredged in seasoned flour & lightly fried, served with a sambal aioli
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Shrimp Cocktail
Five black tiger shrimp lightly poached with seasoning and citrus served with moutarde sauce and lime infused cocktail sauce
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French Baked Brie
Oven baked brie topped with carmalized onions & pepper jelly, accompanied with toasted rosemary crisps
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Seared Ahi Tuna
Seared ahi tuna served rare & sliced thin, set on seaweed salad & sprinkled with sesame seeds, served with pickled ginger, wasabi, soy sauce & sweet chili sauce
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Hunan Short Rib
Sous vide short rib, glaed with a sweet & tangy chinese sauce, set on a small bed of steamed rice.
Salads
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House Side/Entrée
Mixed field greens topped with grape tomatoes, seedless cucumbers, black olives, and julienne carrots
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IBC Wedge Side/ Entrée
Iceberg wedge topped with sliced grape tomatoes, julienne red onions, and crispy apple wood bacon
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Caesar Side/Entrée
Artisan romaine tossed with our house caesar dressing, topped with shredded romano, & seasoned croutons
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Cobb Salad Side/Entrée
Mixed field greens tossed with baby sweet heirloom tomatoes, julienne red onions, and seedless cucumbers topped with crispy apple wood bacon, crumbled bleu cheese, and diced hard boiled egg
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Chopped Italian Salad Side/Entrée
Mixed field greens tossed with baby sweet heirloom tomatoes, olives, julienne red onions, seedless cucumbers, artichokes, haricot verts, roasted red peppers, croutons, & shredded parmesan cheese topped with oil & vinegar
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Bread Will Be Served Upon Request
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ADD A PROTEIN
Sauteed Baby Shrimp; Chairman Reserve Center Cut 4 oz. Filet; Chicken Breast; U8 Jumbo Sea Scallops; Skuna Bay 4 oz. Salmon
Petite Entrees
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Filet Puttanesca
Petite filet of tenderloin pan seared to medium, finished with an olive, caper, and Italian herb scented red sauce, sprinkled with Romano cheese.
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IBC Crab Cakes
Gunning style jumbo lump crab cakes, oven roasted to a golden brown set on a sauce of cajun remoulade
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Chicken Picatta
Tender chicken breast, sauteed then finished in lemon caper sauce
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Citrus Jumbo Sea Scallop
Two U10 jumbo sea scallops, pan seared, topped with fresh herbs, set on a bed of lemon infused vodka bechamel sauce
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Skuna Bay Salmon
Petite filet of salmon is pan seared, and finished with a maple infused grain mustard sauce
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*All Petite Entrees come with a touch of the starch & vegetable of the day
Dinner Entrees
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Skuna Bay Salmon
The Wagyu of king salmon is pan seared and finished with a maple infused grain mustard sauce
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Chicken Picatta
Tender chicken breasts sauteed and finished in a lemon caper sauce
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IBC Crab Cakes
Gunning style jumbo lump crab cakes, oven roasted to a golden brown, set on a sauce of cajun remoulade
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Filet & Crab Cake
Chairman Reserve 5 oz. filet, pan seared to your desired temperature, topped with a IBC crab cake, set on a bed of Bearnaise sauce
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Citrus Scallops
Herb scented pan seared U8 jumbo sea scallops set on a bed of lemon infused vodka bechamel sauce
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Seared Ahi Tuna
Seared Ahi Tuna served rare & sliced thin, set on a seaweed salad & sprinkled with sesame seeds, served with pickled ginger, wasabi, soy sauce & sweet chili sauce
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*All Entrees come with starch and vegetable of the day
**Except the seared ahi tuna dinner......
Pasta
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Chicken Puttanesca
Sauteed chicken breast set on a bed of hand made pappardelle topped with an olive, caper, & Italian herb scented red sauce sprinkled with Romano cheese
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Roasted Tomato Linguini
Sauteed mushrooms, slow roasted tomatoes, capers, roasted garlic, black olives, and fresh Italian herbs tossed in a Riesling sauce with linguini topped with shredded Romano
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Asian Short Rib Noodle Bowl
Savory Asian influenced broth tossed with lo mien noodles, carrots, red bell peppers, sugar snap peas, water chestnuts, scallions, & tender short rib topped with toasted peanuts
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Chicken Parmesan
Italian breaded chicken breast cooked to a golden brown served on hand made linguini, topped with marinara, & Provolone cheese
Steaks Selection
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Chairman Reserve Premium Beef
All Chairmain's Reserve Certified Premium Beef meets "A" maturity, meaning the texture, marbling and ultimately, the flavor are delivered at the level you expect.
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Center Cut 5oz. Filet (Chairman Reserve)
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8 oz. Sirloin Filet
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All steaks are cooked to your liking and complimented with starch and vegetable du jour.
Sandwiches
Served with a dill pickle and your choice of house cut french fries or seasonal fresh fruit
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IBC Burger
8 oz. burger, char grilled to your liking topped with your choice of cheese, lettuce, tomato, and onion on a toasted brioche bun.
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Grouper Fish Sub Roll
Toasted sub roll filled with lightly fried battered grouper topped with cheddar cheese, tarter sauce, lettuce, tomato, and onion
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Steaks & Eggs Broche
Filet tenderloin medallion char grilled and topped with on over easy egg, and sliced Swiss cheese set on a toasted brioche bun complimented with lettuce, tomato, onion, and cajun remoulade sauce
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Buffalo Chicken Wrap
Char grilled flour wrap, filled with buffalo tossed chicken tenders, cheddar cheese, lettuce, tomatoes, and ranch dressing
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Shrimp Po Boy
Lightly battered baby shrimp fried & tossed with cajun aioli, set on a toasted sub bun with lettuce, tomatoes, & cheddar cheese
Weekly Features
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Soup: Ham and Bean
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Appetizer: Tomato Bruschetta Flatbread
Garlic Naan grilled, topped with tomato bruschetta and crumbled feta, lightly baked then drizzled with balsamic reduction.
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Sandwich: Pepper Jam Burger
Char grilled Black Angus Burger, topped with hot pepper jam, caramelized onions, and crumbled blue cheese. Served with French fries.
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Salad: Mediterranean Quinoa Salad
Tri-color quinoa, tossed with garbanzo beans, cucumbers, olives, onions, slow roasted tomatoes, artichoke hearts, roasted red peppers, and feta vinaigrette. Topped with toasted pine nuts. Entrée / Side.
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Chicken Francese
Egg battered chicken breasts. Pan seared and topped with a lemon citron vodka béchamel sauce. Served with starch and vegetable of the day.
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Seafood Pescatore
Sautéed shrimp, lobster, scallops, and trout, tossed with slightly spiced red sauce and set on a bed of pappardelle.
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Twin Filets
Two center cut 6 oz. filets, grilled to your liking and topped with bacon relish and shaved, aged manchego cheese, set on a mushroom and onion ragout. Served with starch and vegetable of the day.
*As required by the State of Pennsylvania, we provide this information: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness”.
** If you have a food allergy we will do our best to accommodate your condition**