Fine Dining in Aiken

APPETIZERS

Soup of the Day or Woodside Chili 6

Classic Shrimp Cocktail 12
Seasoned Jumbo Shrimp with club-made cocktail sauce

Jumbo Lump Crab Cake 18
Chef’s lump crab cake with roasted corn aioli

Roasted Bacon Onion Brussels (GF) 13
Roasted Brussels sprouts sautéed in butter with bacon and
onions topped with parmesan ranch sauce

Fried Cheese Ravioli 13
Mozzarella cheese-filled breaded ravioli with a side of
red sauce

SALADS

Add: Chicken 5 | Sautéed Shrimp 7 | Seared Salmon 7

BLT Salad (GF) 12
Baby Iceberg wedge, diced tomato, bleu cheese crumbles, bacon
bits, fried onion rings

Butternut Squash & Pear Salmon Salad (GF) 17
Seasoned and seared salmon fillet served over a bed of
mixed greens with roasted butternut squash, fresh sliced
pears, golden raisins and goat cheese. Served with honey
balsamic vinaigrette

The Danny Salad (GF) 17
Chopped iceberg lettuce, with diced tomato, red onion,
candied pecans, green olives, bacon bits, slices of hardboiled
egg and cheddar cheese.

Classic Caesar 12
Fresh-cut romaine lettuce tossed in Caesar dressing with
parmesan cheese and topped with crispy croutons.

THE BEET BOX

Healthy Options

3 Grain Veggie Burger (V) 15
Warm seared veggie burger served on toasted brioche bun
with fresh lettuce, tomato and onion and avocado spread with
your choice side.

Sweet Potato Flatbread (GF, V) 15
Crispy sweet potato flatbread topped with sun-dried tomato
pesto, roasted vegetables, crispy arugula with virgin olive
oil drizzle.

Cauliflower Crust Pizza  (GF) 18
Classic pizza sauce and 3 cheese blend with your choice of
2 toppings | Any additional toppings / 1

Shrimp Cilantro-Lime Lettuce Wraps (GF) 16
Season and seared shrimp in romaine lettuce, fresh sliced avocado
with sour cream drizzle.

Mediterranean White Bean Bowl (GF, V) 15
Sautéed wheatberry white beans with spinach, tomato and
onions over basmati rice.

SMALL PLATES

Burrata Flatbread 16
Crispy flatbread topped with creamy burrata cheese, roasted
corn with peppers and onions, fresh tomatoes, arugula, slices
of avocado with basil oil and balsamic drizzle.

Crispy Sweet Chili Shrimp Bowl 16
Lightly breaded fried shrimp tossed in sweet chili sauce over
marinated rainbow vegetable medley

Chicken Quesadilla 16
Seasoned sautéed chicken, peppers and onions on a crispy
flour tortilla with melted cheddar and jack cheeses. Served with
Pico de Gallo. Add Steak / 2

Jumbo or Boneless Wings 16
Season and fried crispy chicken wings. Your choice Teriyaki,
Buffalo, Carolina Gold BBQ sauce.
Served with celery sticks and Bleu Cheese.

HANDHELDS

Slow Roasted Prime Rib Sandwich 18
Slow-roasted beef in warm baguette with caramelized onions
melted provolone cheese, crispy arugula with roasted red pepper
aioli

Blackened Shrimp Tacos 17
Cajun seasoned sautéed shrimp in warm flour tortilla topped
marinated rainbow vegetable blend. Served with Pico de Gallo and
avocado.

Ultimate Ground Steak Bacon Cheeseburger 17
Seasoned grilled ground steak burger topped with melted
cheddar cheese, crispy bacon, fresh sliced tomatoes, lettuce, and
red onion. Your choice of side item.

Pesto Chicken Panini 16
Herb-marinated chicken breast with pesto sauce with fresh
tomato and mozzarella cheese on toasted bread.
Your choice of side.

Southern Club 17
Warm deli ham and turkey with fried egg, mayo, lettuce, tomato
and crispy bacon on Wheatberry toast. Your choice side item.

Classic Ruben 18
Warm thin sliced corned beef on toasted sourdough rye with
Swiss cheese, 1000 island dressing and warm sauerkraut.
Served with your choice side.

BUILD YOUR OWN PIZZA

16-inch Thin-Crust Pizza 18
with your choice of 2 toppings
Additional topping: 1 / meat & .50 / vegetables
Pepperoni, Italian sausage, bacon, ham, tomatoes, peppers,
onions, black olives, banana peppers, feta cheese, baby spinach,
mushrooms, sundried tomatoes, and pineapple.

SIDES

Fries 5
Sweet Potato Fries 6
Onion Rings 7
Pub Chips 5
Coleslaw 5
Steamed Vegetable Medley 6

APPETIZERS

Soup of the Day or Woodside Chili 6

Classic Shrimp Cocktail 12
Seasoned Jumbo Shrimp with club-made cocktail sauce

Jumbo Lump Crab Cake 18
Chef’s lump crab cake with roasted corn aioli

Roasted Bacon Onion Brussels (GF) 13
Roasted Brussels sprouts sautéed in butter with bacon and
onions topped with parmesan ranch sauce

Fried Cheese Ravioli 13
Mozzarella cheese-filled breaded ravioli with a side of
red sauce

SALADS

Add: Chicken 5 | Sautéed Shrimp 7 | Seared Salmon 7

Filet & Wedge 24 (GF)
Baby Iceberg wedge, diced tomato, bleu cheese crumbles, bacon
bits, 4oz grilled filet topped with fried onion rings.

Butternut Squash & Pear Salmon Salad (GF) 17
Seasoned and seared salmon fillet served over a bed of
mixed greens with roasted butternut squash, fresh sliced
pears, golden raisins and goat cheese. Served with honey
balsamic vinaigrette

The Danny Salad (GF) 17
Chopped iceberg lettuce, with diced tomato, red onion,
candied pecans, green olives, bacon bits, slices of hardboiled
egg and cheddar cheese.

Classic Caesar 12
Fresh-cut romaine lettuce tossed in Caesar dressing with

THE BEET BOX

Healthy Options

3 Grain Veggie Burger (V) 15
Warm seared veggie burger served on toasted brioche bun
with fresh lettuce, tomato and onion and avocado spread with
your choice side.

Sweet Potato Flatbread (GF, V) 15
Crispy sweet potato flatbread topped with sun-dried tomato
pesto, roasted vegetables, crispy arugula with virgin olive
oil drizzle.

Cauliflower Crust Pizza  (GF) 18
Classic pizza sauce and 3 cheese blend with your choice of
2 toppings | Any additional toppings / 1

Shrimp Cilantro-Lime Lettuce Wraps (GF) 16
Season and seared shrimp in romaine lettuce, fresh sliced avocado
with sour cream drizzle.

Mediterranean White Bean Bowl (GF, V) 15
Sautéed wheatberry white beans with spinach, tomato and
onions over basmati rice.

SMALL PLATES

Burrata Flatbread 16
Crispy flatbread topped with creamy burrata cheese, roasted
corn with peppers and onions, fresh tomatoes, arugula, slices
of avocado with basil oil and balsamic drizzle.

Crispy Sweet Chili Shrimp Bowl 16
Lightly breaded fried shrimp tossed in sweet chili sauce over
marinated rainbow vegetable medley

Chicken Quesadilla 16
Seasoned sautéed chicken, peppers and onions on a crispy
flour tortilla with melted cheddar and jack cheeses. Served with
Pico de Gallo. Add Steak / 2

BUILD YOUR OWN PIZZA

16-inch Thin-Crust Pizza
with your choice of 2 toppings
Additional topping: 1 / meat & .50 / vegetables
Pepperoni, Italian sausage, bacon, ham, tomatoes, peppers,
onions, black olives, banana peppers, feta cheese, baby spinach,
mushrooms, sundried tomatoes, and pineapple.

ENTREES

Blackened Grouper 28
Cajun seasoned grouper served over creamy risotto house
vegetables.

14oz Porterhouse Style Pork Chop 35
Dry rub seared bone-in porterhouse style pork chop served over
potato gratin with crispy bacon Brussels.

14 oz Bone-in Ribeye 50
Seasoned and grilled bone-in ribeye topped demi-glace. Served over
garlic-whipped potatoes and sautéed Brussel sprouts.

Pasta Primavera  (V) 24 
Sautéed fresh zucchini, squash, peppers, tomatoes, and onions
with fresh basil, olive oil, and garlic all tossed in penne pasta.

Fire Grilled Filet Mignon 40
Seasoned fire-grilled Filet of beef topped with herb garlic butter
over Yukon gold mashed and house vegetables

Honey Garlic Glazed Salmon (GF) 25 
Fillet of salmon with club-made honey garlic glaze served over
rice pilaf.

Seafood Butternut Squash Ravioli 32
Sautéed scallops and shrimp served over butternut squash ravioli
tossed in brown butter sage sauce.

Steak Diane 36
Seasoned and seared steak medallions topped with brandy
mushroom sauce and served with house-stacked potato.

Chicken Francese 25
Chicken cutlet lightly coated in flour/egg batter served over
linguini pasta with sautéed vegetables and topped with lemon
caper sauce.

SIDES

Yukon Gold Mashed Potatoes 6
Rice Pilaf 5
Creamy Pasta 5 
Sautéed Haricot Vert 5 
Roasted Brussels Sprouts 5
Steamed Vegetable Medley 6
Roasted Asparagus 6
Sautéed Spinach 6

APPETIZERS

Soup of the Day or Woodside Chili 6

Jumbo Lump Crab Cake 18
Chef’s lump crab cake with roasted corn aioli

Roasted Bacon Onion Brussels (GF) 13
Roasted Brussels sprouts sautéed in butter with bacon and
onions topped with parmesan ranch sauce

Fried Cheese Ravioli 13
Mozzarella cheese-filled breaded ravioli with a side of
red sauce

SMALL PLATES

Burrata Flatbread 16
Crispy flatbread topped with creamy burrata cheese, roasted
corn with peppers and onions, fresh tomatoes, arugula, slices
of avocado with basil oil and balsamic drizzle.

Crispy Sweet Chili Shrimp Bowl 16
Lightly breaded fried shrimp tossed in sweet chili sauce over
marinated rainbow vegetable medley

Chicken Quesadilla 16
Seasoned sautéed chicken, peppers and onions on a crispy
flour tortilla with melted cheddar and jack cheeses. Served with
Pico de Gallo. Add Steak / 2

Jumbo or Boneless Wings 16
Season and fried crispy chicken wings. Your choice Teriyaki,
Buffalo, Carolina Gold BBQ sauce.

BUILD YOUR OWN PIZZA

16-inch Thin-Crust Pizza 18
with your choice of 2 toppings
Additional topping: 1 / meat & .50 / vegetables
Pepperoni, Italian sausage, bacon, ham, tomatoes, peppers,
onions, black olives, banana peppers, feta cheese, baby spinach,
mushrooms, sundried tomatoes, and pineapple.

ENTREES

10 oz Prime Rib 32
10 oz tender prime rib with baked potato and house vegetable

14 oz Prime Rib 38
14 oz tender prime rib with baked potato and house vegetable

Filet Mignon 40
8 oz house filet topped with demi-glace. Baked potato and house
vegetable

Steak Diane 36
Seasoned and seared steak medallions topped with brandy
mushroom sauce and served with house-made stacked potato

NY Strip 34
Seasoned and grilled NY Strip topped with demi-glace. Baked
potato and house vegetable

Pasta Primavera (V) 24 
Sautéed fresh zucchini, squash, peppers, tomatoes, and onions
with fresh basil, olive oil, and garlic all tossed in penne pasta.

Honey Garlic Glazed Salmon (GF) 25 
Fillet of salmon with club-made honey garlic glaze served over
rice pilaf

Blackened Grouper 28
Cajun seasoned grouper served over creamy risotto house vegetables

Chicken Francese 24
Chicken cutlet lightly coated in flour/egg batter served over
linguini pasta with sautéed vegetables and topped with lemon
caper sauce.

SIDES

Yukon Gold Mashed Potatoes 6
Rice Pilaf 5
Creamy Pasta 5 
Sautéed Haricot Vert 5 
Roasted Brussels Sprouts 5
Steamed Vegetable Medley 6
Roasted Asparagus 6
Sautéed Spinach 6