Columbia’s Best Dining
Designed to meet the high culinary expectations of our Members, The Capital City Club’s innovative menu draws on experience and talent. Our executive chef places great emphasis on imaginative menus and offers eclectic cuisine.
Dining Menus
Business casual dress is appropriate for lunch in the Main Dining Room any day of the week. Business jackets are required for men who will be seated in the Main Dining room in the evenings.
FEATURES
SHRIMP & GRITS | 14
chow chow, four grilled shrimp, adluh grits, piquant,
scallions
OVERNIGHT OATS | 8
almond milk, steel-cut oats, sliced almonds, berry jam,
agave nectar, grilled pears
BREAKFAST SANDWICH | 10
brioche bun, cheddar cheese, two fried eggs, breakfast
potatoes, choice of bacon, ham, or sausage, avocado
DONUT FRENCH TOAST | 10
bourbon pecan syrup, berry jam, grilled pears, crunchy
granola, sliced almonds, candied orange whipped cream
CHICKEN & WAFFLES | 14
waffle, fried chicken thigh, bourbon pecan syrup, bacon,
scallion mascarpone
OMEL ET YOUR WAY | 12
choice of three fillings: bacon, ham, sausage, bell peppers,
onions, mushrooms, spinach, avocado, cheese (american, cheddar, swiss)
plus one side
THE BREAKFAST CLUB | 7
two eggs, two sides, toast
SIDES
bacon
sausage
ham
adluh grits
fruit bowl
breakfast potatoes
SOUP + SALAD
CHEF'S SOUP OF THE DAY | 5
CLASSIC CAESAR
romaine lettuce, shaved parmesan, crushed croutons,
caesar dressing | 12
BLACK + BLUE
baby wedge, cherry tomatoes, pickled red onion, bleu cheese,
four-ounce beef tenderloin, point reyes bleu cheese dressing,
pink peppercorn vinaigrette | 18
FARMHOUSE COBB
springmix, bacon, turkey, avocado, corn, tomato, ranch
dressing | 14
SEASONAL
spring mix, pomegranate seeds, almonds, purple carrot coins,
shaved fennel, butternut squash vinaigrette | 12
Salad Additions:
salmon 10
four-ounce filet 12
chicken breast 8
shrimp (four) 8
APPETIZERS + SMALL PLATES
DUCK CONFIT GRILLED CHEESE
duck confit, gruyerecheese, mixed greens, cucumber salad | 14
TWICE COOKED WINGS
one pound of oven roasted + fried chicken wings, texas pete
buffalo sauce or lemon pepper | 15
CURRY COCONUT SHRIMP
eight fried shrimp, sweet firejam, simplesalad | 15
GRILLED OKRA & PEPPERS
gherkin aioli, sweet peppers, tomatojam, sazon dust | 12
HANDHELDS
COLUMBIA COWBOY CHEESEBURGER
eight ounce angus beef patty, applewood smoked bacon,
cj's carolina gold bbq sauce, lettuce, tomato, brioche bun,
french fries | 16
FLOUNDER PO' BOY
hoagieroll, cornmeal breaded flounder, remoulade, bacon, lettuce,
tomato, onion, frenchfries | 18
NASHVILLE HOT CHICKEN SANDWICH
briochebun, fried chicken breast, nashvillehot sauce, lettuce, tomato, honeymustardslaw, frenchfries | 16
PHILLY STEAK & CHEESE
sliced ribeye, subroll, whiteamerican cheese, sweet caramelized
onions, lettuce, tomato, french fries | 18
ENTREES
SEARED SALMON
sixty south salmon, leek fried rice, lima beans, kimchi
honey glaze | 24
CLUB SANDWICH
turkey, ham, bacon, swiss cheese, cheddar cheese, dijonnaise,
texas toast, french fries | 13
PORK CHOP
eight ouncepork chop, low countrysuccotash, uncle chuck's
chutney| 20
HERB CHICKEN
roasted chicken, brusselssprouts, spinach, carrots, red onion,
safron jus |16
SIDES
FRENCH FRIES
HOUSE CHIPS
SEASONAL VEGETABLE
TFRUFFLED GRITS
SOUP + SALAD
CHEF'S SOUP OF THE DAY | 5
CLASSIC CAESAR
romaine lettuce, shaved parmesan, crushed croutons,
caesar dressing | 12
BLACK + BLUE
baby wedge, cherry tomatoes, pickled red onion, bleu cheese,
four-ounce beef tenderloin, point reyes bleu cheese dressing,
pink peppercorn vinaigrette | 18
FARMHOUSE COBB
springmix, bacon, turkey, avocado, corn, tomato, ranch
dressing | 14
SEASONAL
spring mix, pomegranate seeds, almonds, purple carrot coins,
shaved fennel, butternut squash vinaigrette | 12
Salad Additions:
salmon 10
four-ounce filet 12
chicken breast 8
shrimp (four) 8
APPETIZERS + SMALL PLATES
DUCK CONFIT GRILLED CHEESE
duck confit, gruyerecheese, mixed greens, cucumber salad | 14
TWICE COOKED WINGS
one pound of oven roasted + fried chicken wings, texas pete
buffalo sauce or lemon pepper | 15
CURRY COCONUT SHRIMP
eight fried shrimp, sweet firejam, simplesalad | 15
SOUTHERN FRIED OYSTERS
six oysters, sriracha tartar, old baychips| 14
GRILLED OKRA & PEPPERS
gherkin aioli, sweet peppers, tomatojam, sazon dust | 12
LAND
SMOKED BONE IN PORK CHOP
mashed potatoes, succotash, roasted okra, blistered tomato | 34
EIGHT OUNCE FILET
eight ouncefilet, whipped potatoes, asparagus, demi glaze | 50
BUTCHER'S CUT
chipotle brown sugar butter, sweet potato hash, spinach,
broccolini | MKT
JAMAICAN JERK CHICKEN
rice& peas, cabbageslaw, mangosauce | 26
SEA
SUNSET SALMON
sixty south salmon, thia pepper stir fry, fragrant rice, lemon grass
sesame glaze, charred pineapple | 28
FRESH CATCH
braised Brussels, honey-glazed bacon, truffle adluh grits | 32
TERRA PLANTA
chef's weekly vegan selection | 20
SIDES
FRENCH FRIES
HOUSE CHIPS
SEASONAL VEGETABLE
TRUFFLED GRITS
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.
Suzanne Ward
Member Experience Manager
Serving since 2020
803-256-2000
About Suzanne
Suzanne gained an interest in golf and country clubs growing up on White Oak Golf Course in Newnan, GA, where her father was a golf pro. In 2012, she moved to St. Augustine, Florida to attend Flagler College, and began working at Marsh Creek Country Club. She held multiple titles during her time at the Club, including server, receptionist, Private Events Coordinator, and Member Relations Coordinator before moving to New Jersey to serve as Member Relations Director at Cherry Valley Country Club. Suzanne recently moved to South Carolina and is excited to be a part of the Capital City Club team. Suzanne enjoys going to the beach, creating art, true crime documentaries, and spending time with her two dogs, Olive and Linus.
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