dining_room

The dining facilities at Decatur Country Club facilities include formal and informal dining rooms, a large ballroom, a lounge, and an outside patio dining area when the weather is suitable. Weekend evenings during the summer allow casual pool side dining for the enjoyment of our members.

Our chef, Rick Waters, has trained at the Greenbriar Resort and has gained extensive culinary experience at a number of fine dining operations and clubs. His dining room specials on Tuesday and Wednesday evenings are very popular with the membership, as are our Sunday buffets from 11:00 to 1:00. We also serve a wonderful lunch buffet Tuesday through Friday from 11:00 until 1:00 in the main dining room. We also offer complete take out meal service for the convenience of our working and busy members.

Our Dining Room Menu is shown below. The menu changes with the seasons of the year.

Starters

House Fried Chips with roasted garlic and peppercorn dust, with Sabe Sauce -6

Seafood Gratin of shrimp, crawfish tails, sweet red peppers and mushrooms in a three cheese white wine sauce.
Served with toasted baguette Plenty to share -9

A member favorite, cornmeal dusted fried Green Tomatoes with Goat Cheese, arugula and red pepper coulis -7

Baby spinach leaves with sliced red onions, mushrooms, sliced boiled eggs and blue cheese crumbles tossed with our own Blackberry Vinaigrette -6

Wedge of Iceberg with diced vine ripen tomatoes, diced red onion, bacon crumbles and
our house made blue cheese dressing -6
*Make it an Entr�e add sliced Roasted and chilled Beef Tenderloin -7

Crispy fried Calamari tossed with a sweet pepper jelly with flakes of red bell pepper and spicy jalapenos -7

A perfect patio appetizer, Crispy Fried Camembert with a rich caramel drizzle, served with fresh fruit and toasted baguette. Plenty to share -9

Sandwiches and Stuff

Chicken Rapini, A flour tortilla stuffed with blackened chicken, roasted corn, peppers, and Pepper Jack Cheese, then pressed, served with our famous Grit Cake -9

*DCC Burger, 8 ounces of Angus beef grilled to order, served on a toasted sesame bun with garden garnish, dijionaise and our house chips -9

Ham and Fontina Quiche served with Waldrof Salad and fresh fruit garnish -10

Lobster Dog, tempura battered baby lobster tail on soft brioche roll with shredded lettuce, diced tomato and sauce remoulade served with jicama slaw -14

Bourbon Street Shrimp Po' Boy, spicy fried popcorn shrimp on a toasted Hoagie roll with lettuce, tomato and Cajun Remoulade, with fries and Cole Slaw -10

Entrees
All Entrees served with a house Salad with choice of dressings

*Rib eye Au Poivre
Ten ounce Certified Angus Beef crusted with black peppercorns, pan seared,
Served with brandy cream sauce, whipped potatoes and saut�ed baby green beans
21.95

Chicken Pot-au-feu
Herb roasted half chicken served with asparagus tips, sugar snap peas, diced carrots, chopped mint and fresh shaved parmesan cheese in a rich consomm� finished with Arugula and Orange Salsa Verde
14.95

New Orleans Red Fish
Cast Iron Skillet Blackened Red Fish served over our grit cake with Jicama Slaw and cream corn shrimp bisque.
18.95

From The Grill
Served with your choice of two sides, grit cake, saut�ed julienned vegetables, mashed potatoes, broccoli, wilted spinach, Steak Fries, Baked Potato

*Ten ounce Angus Rib eye � 21.95
Marinated Boneless Chicken Breast � 14.95
*Ten Ounce Chopped Steak with Caramelized onions � 12.95
Jumbo shrimp fried or grilled � 16.95
*Filet of Beef Eight Ounce � 24.95