Dining at Skyline Club
Designed to meet the high culinary expectations of our Members, the Club’s innovative menu draws on experience and talent. Our Chef places great emphasis on fresh and seasonal daily features and offers eclectic cuisine. Are you looking for an interactive and fun dining experience at dinner? Wake up your taste buds and enjoy having your meal prepared table-side. Elevate your dining experience even more by ordering from our extensive wine list that perfectly pairs wines with every meal.
The Southfield Room
While enjoying breakfast, lunch or dinner, the Southfield Room offers soft luxury and subtle elegance in fine dining. It is the meeting place for prominent business and professional men and women. The Southfield Room features superb cuisine, a breathtaking view and personalized yet unobtrusive service.
The Members Lounge
Meet your fellow Skyline Club Members in a casual and relaxed format in our Members Lounge. You may choose from breakfast, lunch, all-day and dinner menus. Or, start your night out right by enjoying one of our local beers on tap, signature martinis or daily Lounge Traditions, where you'll enjoy incredible drink pricing and Chef's hors d'oeuvres. The Lounge is simply ideal for your next power breakfast, a quick lunch, or a light dinner before your night’s festivities begin.
Dining Menus
Starting Monday, April 24
SMALL PLATES
MARYLAND CRAB CAKES
(3) house-made Chesapeake Bay crab cakes mesclun salad greens
roasted red pepper coulis 20
BLACK BEAN EMPANADAS
slow cooked black beans | tomatoes | onions poblano peppers
crispy pastry shell | roasted corn pico de gallo | sour cream 14
AHI TUNA "NACHOS"
seared ahi tuna | wonton chips seaweed salad | ponzu sauce
wasabi 19
CRISPY CALAMARI RINGS
spicy roasted red pepper aioli 16
313 WINGS
(10) breaded wings | naked or dry rub sauce choice: buffalo, bbq,
or ranch 16
SOUP & ENTREE SALADS
SKYLINE CLUB LOBSTER BISQUE
classic preparation | lobster meat crème fraiche 12
pairs well with catena chardonnay
SOUP OF THE DAY
cup 6 or bowl 8
POACHED PEAR AND ALMOND SALAD
mixed field greens | mandarin oranges | toasted almonds | red
onion | goat cheese | champagne vinaigrette 17
+ add grilled or blackened chicken 9 salmon 12 | shrimp 13
MARKET LIST SALAD
BYO salad | choose from seasonal ingredients 17
CLASSIC CAESAR SALAD
romaine lettuce hearts | oven-roasted tomato | club-made croutons
shaved parmesan cheese 15
+ add grilled chicken 9 | shrimp 13
WEEKLY FEATURES
QUESADILLA OF THE WEEK
ask your server for this week's ingredients 16
BOWL OF THE WEEK
ask your server for this week's ingredients 22
BIG PLATES
MAPLE BBQ SALMON
smoked white cheddar mac n cheese | sautéed spinach 34
SPINACH AND ROASTED GARLIC RAVIOLI
lite sundried tomato cream sauce | batons of carrots and zucchini 24
BYO OMELET
3 egg or egg white omelet with toast
choice of three: ham | bacon | cheddar cheese | pepper jack
cheese | mushroom | bell pepper | onions | spinach 15
SELECT ONE SIDE: fingerling breakfast potatoes | tater tots
fruit cup
HANDHELDS
SMOKED TURKEY AND PROVOLONE
michigan cherry spoonfruit | shaved red onion | warm grilled sourdough
bread 16
BAHA FISH TACOS
grilled mahi mahi | soft flour tortilla | pickled vegetable slaw | spicy baha sauce 27
BUTCHER BURGER
half-pound angus burger | LTO | brioche bun club-made chips 16
IMPOSSIBLE BURGER
plant-based 'meat' patty | LTO | brioche bun club-made chips 18
ALTERNATE SIDES | 4
FRENCH FRIES
SWEET POTATO FRIES
TATER TOTS
FRUIT CUP
ONION RINGS
Starting Monday, April 24
SMALL PLATES
MARYLAND CRAB CAKES
(3) house-made Chesapeake Bay crab cakes mesclun salad greens
roasted red pepper coulis 20
BLACK BEAN EMPANADAS
slow cooked black beans | tomatoes | onions poblano peppers
crispy pastry shell | roasted corn pico de gallo | sour cream 14
AHI TUNA "NACHOS"
seared ahi tuna | wonton chips seaweed salad | ponzu sauce
wasabi 19
CRISPY CALAMARI RINGS
spicy roasted red pepper aioli 16
313 WINGS
(10) breaded wings | naked or dry rub sauce choice: buffalo, bbq,
or ranch 16
SOUP & SALAD
SKYLINE CLUB LOBSTER BISQUE
classic preparation | lobster meat crème fraiche 12
pairs well with catena chardonnay
SOUP OF THE DAY
cup 6 or bowl 8
CLASSIC PETITE CAESAR SALAD
romaine lettuce hearts | oven-roasted tomato | club-made croutons
shaved parmesan cheese 9
+ add grilled chicken 9 | shrimp 13
pairs well with ferrari carano fume blanc
POACHED PEAR AND ALMOND SALAD
mixed field greens | mandarin oranges | toasted almonds | red
onion | goat cheese | champagne vinaigrette 17
+ add grilled or blackened chicken 9 salmon 12 | shrimp 13
pairs well with la vieille ferme rose
FROM THE PASTURE
14 OZ RIBEYE STEAK
red wine shallot compound butter | herb roasted yukon potatoes
haricot verts | baby carrots pairs well with marland cab franc 44
FILET MIGNON
8 oz. choice | dauphinoise potatoes | steamed haricot vert | port wine
demi- glaze 51
pairs well with justin cabernet
COLORADO LAMB CHOPS
port wine plum glaze | garlic whipped potatoes baby carrots 41
pairs well with meiomi pinot nior
STEAK DIANE
filet mignon | classic mushroom cognac sauce whipped potatoes
haricot verts 54
pairs well with marland cab franc
CHICKEN CASSOULET
blackened chicken breast | white bean stew braised rainbow chard 34
pairs well with catena chardonnay
FROM THE SEA
PAN SEARED CHILEAN SEA BASS
mushroom miso broth | parmesan risotto 46
pairs well with marland chardonnay
GRILLED SHRIMP AND GRITS
marinated gulf shrimp | steamed asparagus baby carrots | herb
infused olive oil 36
pairs well with la vieille ferme rose
MAPLE BBQ SALMON
white cheddar mac n cheese | sautéed spinach 34
pairs well with terlato pinot gris
FROM THE KITCHEN
SPINACH & ROASTED GARLIC RAVIOLI
lite sundried tomato cream sauce | batons of carrots and zucchini 24
pairs well with marland riesling
BUTCHER BURGER
half pound angus burger | LTO | brioche bun club made chips 16
pairs well with blue moon
Robert Hindley
Executive Chef
Serving since 2019
About Robert
Robert Hindley was born in the small town of Hanover, New Hampshire. His roots are spread throughout the New England area. His culinary career began at the historical Deerfield Academy in Western Massachusetts in 1982 where he spent four years cooking for students and faculty. He also spent five summers working in an Italian American Restaurant on Martha’s Vineyard Island, and one summer working as a cook at a music camp in Maine. In 1985 a new career opportunity brought Robert to the opening of The Ritz-Carlton, Naples, in Florida, where he spent 6 six years working under the wings of several talented and well renowned chefs. During that time he worked in various outlets of the five star, five diamond resort, honing his craft and love for food. Robert later transferred to The Ritz-Carlton, Dearborn as Sous Chef of The Grill Room, the hotel restaurant, and then taking over the role of Banquet Chef. The hotel industry instilled the philosophies and foundation of guest satisfact...