White Hat Dining Club
Dinner Menu
Thursday and Friday
July 9th and 10th, 2026
~Starters
Pang Pao Halibut - NF, GF, DF - Crispy rice, grilled Halibut and Vietnamese lime, herb sauce combined in sweet and tender Napa cabbage lettuce wraps 15
Thai Mussels Appetizer - GF, DF, NF - Steamed in coconut green curry broth 16
Paired Wine - Bernkasteler Babstube - 2021 Dry Riesling - Germany Taste 6 Glass 12 Bottle 40
Calamari Fritti -NF Tender squid lightly fried with basil seasoned crust and served with Mediterranean critheala sauce 16
Confit of Local Muscovy Duck and Mushroom Pastries - with Parmesan Cheese and Toasted Hazelnuts 16
Dungeness Crab Cake Appetizer - NF - Served with Zhoug, Ginger Jalapeno Sauce and Roasted Garlic, Sun-dried Tomato Aioli Pair 29 Single 16
~Soup & Salads
French Onion Soup au Gratinee - NF- Broiled topping of Imported Swiss and Parmesan Cheese 9
Traditional Caesar Salad - NF- Garnished with Herb Focaccia Croutons, Shredded Parmesan and Romano Cheeses and Raspberry Pickled Red Onion 9
Spinach, Hearts of Palm and Fresh Local Berry Salad - NF, GF, DF, V - Lemon Balsamic Vinaigrette 12
~Entrees
Pork Scaloppine alla Perugina - NF - Pork tenderloin sauteed with prosciutto, garlic, lemon, white wine, anchovies, capers and fresh sage. Toasted garlic and Parmesan vermicelli, Roasted green beans and zucchini with basil, leeks and garlic seared grape tomatoes 32
Chicken Marsala - NF - Italian herb roasted organic ruby and gold potatoes. Roasted asparagus and zucchini with butter braised sweet peppers and fresh rosemary 32
USDA Choice Bacon Wrapped Filet Mignon- NF, DF, GF - Seasoned with Merlyn’s Mystic Bordelaise Steak Salt and mesquite grilled. Two cheese and scallion gratin potatoes, green beans and zucchini with basil, leeks and garlic seared grape tomatoes 56 Add Garlic Roasted Prawns 5 each
Paired Wine - Ken Wright -2021 Pinot Noir - Oregon Taste 8 / Glass 15 / Bottle 59
USDA Choice Filet Mignon Carpet Bagger Style - NF, DF, GF - Stuffed with Pacific Oysters, Danish Blue Cheese and Honey Cured Bacon then pan seared and served in a pool of Sauce Marchand de Vin. Roasted garlic mashed potatoes, green beans and zucchini with basil, leeks and garlic seared grape tomatoes 57
Tournedos of Beef - King Henry the 4th - NF - Medallions of Beef Tenderloin towered with artichoke hearts and Bearnaise sauce, on a base of crisp potato turbans in a pool of Madeira sauce. Green beans, asparagus and zucchini with basil, leeks and garlic seared grape tomatoes 58
Thai Mussels Dinner - GF, DF, NF - Steamed in coconut green curry broth, with steamed Jasmine rice, grilled asparagus and sweet red peppers 29
~Desserts
Panna Cotta with Fresh Local Strawberries in Strawberry Moscato Sauce - NF, GF, V - This Italian favorite meets our local favorite in a perfect union 8
Fresh Local Blackberry Black Bottom Pie - NF, V Layers of crisp chocolate crust, rich chocolate ganache, Tahitian vanilla and rum custard, local blackberries and whipped cream create this Southern Mississippi River Delta Classic. The river’s dark bottom is the origin of the pie's name. 10
Paired Wine - Sno Road - 2013 Syrah Port - Oregon - Glass 8
Tahitian Vanilla and Burnt Cream Gelato - GF, NF, V - Single scoop 4 / Double Scoop 7
Huckleberry Lemon Curd Gelato - GF, NF, V - Single scoop 4 / Double Scoop 7
Coconut Citrus Gelato - GF, V - Single scoop 4 / Double Scoop 7
Try a local huckleberry infused Sangria or Huckleberry Mountain Martini or Huckleberry Mule
Full Bar and Non Alcoholic beverages are available
Pang Pao Halibut - NF, GF, DF - Crispy rice, grilled Halibut and Vietnamese lime, herb sauce combined in sweet and tender Napa cabbage lettuce wraps 15
Thai Mussels Appetizer - GF, DF, NF - Steamed in coconut green curry broth 16
Paired Wine - Bernkasteler Babstube - 2021 Dry Riesling - Germany Taste 6 Glass 12 Bottle 40
Calamari Fritti -NF Tender squid lightly fried with basil seasoned crust and served with Mediterranean critheala sauce 16
Confit of Local Muscovy Duck and Mushroom Pastries - with Parmesan Cheese and Toasted Hazelnuts 16
Dungeness Crab Cake Appetizer - NF - Served with Zhoug, Ginger Jalapeno Sauce and Roasted Garlic, Sun-dried Tomato Aioli Pair 29 Single 16
~Soup & Salads
French Onion Soup au Gratinee - NF- Broiled topping of Imported Swiss and Parmesan Cheese 9
Traditional Caesar Salad - NF- Garnished with Herb Focaccia Croutons, Shredded Parmesan and Romano Cheeses and Raspberry Pickled Red Onion 9
Spinach, Hearts of Palm and Fresh Local Berry Salad - NF, GF, DF, V - Lemon Balsamic Vinaigrette 12
~Entrees
Pork Scaloppine alla Perugina - NF - Pork tenderloin sauteed with prosciutto, garlic, lemon, white wine, anchovies, capers and fresh sage. Toasted garlic and Parmesan vermicelli, Roasted green beans and zucchini with basil, leeks and garlic seared grape tomatoes 32
Chicken Marsala - NF - Italian herb roasted organic ruby and gold potatoes. Roasted asparagus and zucchini with butter braised sweet peppers and fresh rosemary 32
USDA Choice Bacon Wrapped Filet Mignon- NF, DF, GF - Seasoned with Merlyn’s Mystic Bordelaise Steak Salt and mesquite grilled. Two cheese and scallion gratin potatoes, green beans and zucchini with basil, leeks and garlic seared grape tomatoes 56 Add Garlic Roasted Prawns 5 each
Paired Wine - Ken Wright -2021 Pinot Noir - Oregon Taste 8 / Glass 15 / Bottle 59
USDA Choice Filet Mignon Carpet Bagger Style - NF, DF, GF - Stuffed with Pacific Oysters, Danish Blue Cheese and Honey Cured Bacon then pan seared and served in a pool of Sauce Marchand de Vin. Roasted garlic mashed potatoes, green beans and zucchini with basil, leeks and garlic seared grape tomatoes 57
Tournedos of Beef - King Henry the 4th - NF - Medallions of Beef Tenderloin towered with artichoke hearts and Bearnaise sauce, on a base of crisp potato turbans in a pool of Madeira sauce. Green beans, asparagus and zucchini with basil, leeks and garlic seared grape tomatoes 58
Thai Mussels Dinner - GF, DF, NF - Steamed in coconut green curry broth, with steamed Jasmine rice, grilled asparagus and sweet red peppers 29
~Desserts
Panna Cotta with Fresh Local Strawberries in Strawberry Moscato Sauce - NF, GF, V - This Italian favorite meets our local favorite in a perfect union 8
Fresh Local Blackberry Black Bottom Pie - NF, V Layers of crisp chocolate crust, rich chocolate ganache, Tahitian vanilla and rum custard, local blackberries and whipped cream create this Southern Mississippi River Delta Classic. The river’s dark bottom is the origin of the pie's name. 10
Paired Wine - Sno Road - 2013 Syrah Port - Oregon - Glass 8
Tahitian Vanilla and Burnt Cream Gelato - GF, NF, V - Single scoop 4 / Double Scoop 7
Huckleberry Lemon Curd Gelato - GF, NF, V - Single scoop 4 / Double Scoop 7
Coconut Citrus Gelato - GF, V - Single scoop 4 / Double Scoop 7
Try a local huckleberry infused Sangria or Huckleberry Mountain Martini or Huckleberry Mule
Full Bar and Non Alcoholic beverages are available
Proudly powered by Weebly