Dinner Menu
The Greens at Irem Clubhouse is open to the public and offers a special dining experience headed by Executive Chef Frank Priore. Our dinner menu features new soups and salads, our favorite Old Forge Style Pizza and an entire section dedicated to Chef Frank’s Old Forge Specialties! Reservations for dinner are recommended.
Appetizers
Petite 'Just' Jumbo Lump Crab Cake/ 20 creamy mustard sauce & a petite green salad
Steamed Clams, Dozen/ 18 white wine, garlic, beurre fondue, lemon, grilled ciabatta
Heirloom Tomato, Burrata, Fire Roasted Peppers/ 16 crispy garlic, basil, balsamic glaze
Red Wine-Pecorino Meatballs/ 14 old world meat sauce, melted cheese
Fried Calamari/ 15 Old Bay dusted, lemon aioli dip
Crispy Asian Garlic Beef Tips/ 18 tossed in a garlic-ginger sauce
Colossal Shrimp Cocktail/ 18 cocktail sauce, lemon
Local Fried Eggplant Stack/ 16 local eggplant, tomato, mozzarella, crispy garlic
Garlic & Herb-Roasted Baby Sweet Peppers/ 13 aged provolone, grilled ciabatta
Soup & Salad
Boston Seafood Chowder/ 8-cup | 12-bowl clams, crab & lobster
Soup Du Jour/ MKT rotating seasonal selection
French Onion/ 10 sherry, gruyere & brick cheese
Our Summer Salad/ 7-half | 12-full bibb, peaches, cherry tomatoes, cucumbers, thin red onions, feta & green onion-lime vinaigrette
Baby Greens/ 6-half | 11-full crisp artisan baby greens, heirloom tomatoes, cucumber, julienne carrots
Chef's Caesar/ 8-half | 15-full romaine hearts, chef frank's caesar dressing, house-made croutons, pecorino frico chip
"Old Forge"/ 8-half | 15-full romaine hearts, grape tomato, toasted pine nuts, asiago, light garlic olive oil, red wine dressing
Irem Salad / 15 romaine hearts, grape tomato, bacon, blue cheese crumbles, boiled egg, choice of dressing
Additions to Salads:
Chicken/ 7
Shrimp/ 11
Salmon/ 16
Old Forge Pizza
Classic Red
6 cuts / 12
12 cuts / 24
ADDITIONS:
Pepperoni: half / 2.50 | full / 5
Meat Lovers: half / 8 | full / 18 (sweet sausage, pepperoni & meatballs)
Garlic Shrimp: half / 9 | full / 20 (garlic shrimp, sweet pepper drops & pecorino)
Classic Stuffed White
6 cuts / 16
12 cuts / 32
ADDITIONS (FOR FULL PIES ONLY):
Garlic & Spinach / 10
Tangy Broccoli & Pecorino / 10
Thin Pepperoni / 8
SIDE OF PIZZA SAUCE / 2
Saute
CHOOSE A NATURAL CHICKEN BREAST OR VEAL SCALLOPINI PREPARED WITH OPTIONS BELOW:
Marsala/ 26 | 32 mushrooms, shallot, florio wine sauce
Valdostana/ 26 | 32 prosciutto, fontina in a white wine butter sauce
Picatta/ 26 | 32 caper, white wine butter sauce
Parmesan/ 26 | 32 old world sauce & melted cheese
Eggplant Parmesan/ 23 basil marinara, pecorino, melted brick cheese
Shrimp Scampi/ 28 white wine-garlic butter sauce, served over penne pasta
Sauteed Scallops/ 23 broccoli, sundried tomatoes, fettuccine, white wine basil cream
Branzino/ 32 stuffed with crab & shrimp imperial, sweet pepper drop beurre blanc
Mango Glazed Wild Halibut/ 32 mango salsa
Peach Liqour Marinaded Double Pork Chop/ 27 Brace's peach compote
Garlic Paste Roasted New Zealand Lamb Rack/ 38 roasted lamb rack, creole mustard demi glace
ALL SERVED WITH VEGETABLE DU JOUR & CHOICE OF:
potato puree
penne: marinara, vodka or old world meat sauce
Frank's Old Forge Specialties
Rosemary-Garlic Roasted Half Chicken/ 28 tart red wine pan jus, potato puree, vegetable du jour
Twin 3 oz Jumbo Lump Crab Cakes/ 40 creamy mustard sauce, potato puree, vegetable du jour
Chef Frank's Sesame Chicken Thai Noodle Salad/ 24 napa cabbage-vegetable slaw, udon noodles & sticky soy with a lemon wasabi dressing
Fettuccine & Clams/ 17-half | 34-full thin fettuccine, fresh shucked clams, red or white sauce
Impastada Manicotti & Meatballs/ 14-half | 28-full old world meat sauce, pecorino
Light Pecorino Gnocchi/ 12-half | 24-full marinara or old world meat sauce
Bolognese/ 12-half | 22-full mezzi rigatoni, pecorino
Penne Vodka/ 10-half | 18-full penne pasta, vodka sauce
Grill & Fry
Grilled Jail Island Salmon/ 29 sun dried tomato-pistachio crust, basil beurre blanc, basmati rice, vegetable du jour
Meatloaf/ 24 sweet tomato glaze, potato puree, vegetable du jour
Irem Burger/ 15 premium steak burger, cooper sharp cheese, lettuce, tomato, onion, garlic aioli on a brioche bun
Fish & Chips/ 18 batter dipped cod, chips, tartar sauce, cole slaw
Top Choice Angus Steaks:
8 oz Filet Mignon/ 44
14 oz Strip Steak/ 42
22 oz Bone-In Cowboy Ribeye/ 60
CHOICE OF SAUCE:
maitre d hotel butter
blue cheese cream
bearnaise
demi glace
EXTRA SIDE/ 3
potato puree
baked sweet potato
house-cut fries
sweet potato fries
house chips
***Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness.***