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Chef has daily lunch and dinner specials.

  

 

Bogeys Restuarant

Bogeys

  

Bogeys' Restaurant will open February 1st 2008!

EVENING MENU

Appetizers
Monterey Mushrooms
Stuffed with Sausage, Roasted Peppers and freshly grated Parmesan
Shrimp Creole
Large Gulf Shrimp in a Spicy Creole Sauce with Andoullie Sausage
Chilled Shrimp
with Chipotle Cocktail Sauce & Lemon
Jumbo Blue Crab Cake
atop Corn and Tomato Salad with Mango Coulis
Potato Cakes
Crispy Potato Cakes filled with Smoked Bacon, Cheddar and Monterey Jack Cheeses
Norwegian Salmon
Smoked Norwegian Salmon with toasted bread and traditional accompaniments
Calamari
Lightly Breaded Rings with Miso Scallion Vinaigrette

 

bogeys

Salads
Stone Creek Sensation
Mixed Greens with Red Wine Vinaigrette, Walnuts, Craisans and Feta Cheese
Strawberry Salad
Spinach with Fresh Strawberries, Toasted Pecans and Blue Cheese
Classic Caesar Salad
Classic Salad with Garlic Croutons, Hearts of Romaine, Creamy Dressing and freshly grated Parmesan

Notes: All Entrees served with Wedge Salad and chef's choice of accompaniments. Upgrade to any of our Entree Salads for $4.00.
 

Steaks

Hand cut, 21 Day Aged Beef. All steaks served with house made Worchestershire sauce.
Filet of Beef
Hand Cut, Aged Filet with Shitaake Mushrooms and cabernet
Bistro Medallions
Tenderloin of Beef with Bourbon and Grain Mustard
NY Strip Steak
12 ounce with Bleu Cheese Butter

 

Bogeys

Entrees

Pork Tenderloin
Roasted tenderloin with Bourbon Apple Sauce
Grilled Chicken
Grilled Breast with Basil Pinenut Pesto and Cherry Tomatoes and cream.
Veal Scallopini
Thinly sliced cutlets with White Wine, Lemon and Mushrooms
Blackened Catfish
Seasoned catfish blackened on cast iron.
Grilled Atlantic Salmon
with Ancho Honey Glaze and Risotto
Pork Loin Chop
Cider-Brined Center Cut Chop with Red Onion Marmalade and Caramelized Sweet Potatoes
Crab Cake
Made with Sweet Blue Crab Meat, topped with Red Pepper Aioli
Chicken Piccata
Scaloppine of Chicken with Artichokes and Olives
Sausage and Peppers
Smoked Andoullie Sausage and Rigatoni with Creole Cream Sauce and Roasted Sweet Peppers
Shrimp Arrabiata
Linguine with rustic tomato sauce and a touch of red pepper flakes, served with 8 shrimp
Rigatoni with Zuchini
Rigatoni with sun-dried tomatoes, zuchini, capers and Kalmata olives in a light, white wine and olive oil sauce