Dining at the Club

Experiential Dining at Skyline Club

Enticing and enhancing the experience of Skyline Club, Chef Eric Hollon shares with Members and guests alike an internationally inspired and rotating menu driven by seasonally ready and locally sourced ingredients that allow for a deeper look into Skyline’s local partnerships. Much like its interesting Indiana namesake, the Firefly Café provides Skyline Club Members with a unique take on casual upscale fare from breakfast through lunch, dinner and beyond.With breathtaking views of Monument Circle, the magic of the city comes alive with service that is unparalleled.

Culinary Collaborations

Executive Chef Eric Hollon II believes in using fresh, locally sourced ingredients and working with local farms and suppliers.

Dining Menus

Lunch Dinner

APPETIZERS

BACON WRAPPED SHRIMP 21
Guacamole, Pico & Tequila Butter

HONEY BRUSSELS 12
Fried Brussel Sprouts, Honey & Goat Cheese Mousse, Toasted Almonds, Jalapeño Honey

EDA BRUSCHETTA 14
Pan Fried Edamame & Goat Cheese, Bread Rusk, Arugula Oil

TUNA TARTARE 22
Seared Tuna Tartare, Avocado Mousse, Fennel Salad, Sweet Soy

SOUP

LOBSTER BISQUE 11

SOUP DU JOUR 8

SANDWICHES

CHICKEN BACON RANCH WRAP 16
Romaine, Applewood Smoked Bacon, Herb Grilled Chicken, Cheddar
Cheese, Roma Tomato

CHICKEN MILAN SANDWICH 16
Crispy Chicken Milan, Fresh Mozzarella, House Marinara on
Brioche Bun

NASHVILLE HOT CHICKEN SANDWICH 15
Breaded Chicken Breast, Nashville Hot Sauce, Creamy Coleslaw
on Brioche

SKYLINE BURGER 16
8oz. Steak Burger Blend, Harissa Aioli, Cheddar Cheese, Applewood
Smoked Bacon, Lettuce, Tomato, Onion, Pickle

BREADED TENDERLOIN 15
Indiana Pork Tenderloin, Brioche Bun, Onion, Pickle, Mustard

PASTRAMI ON RYE 17
House Smoked Pastrami, Spicy Mustard, Munster Cheese

SAUCES

HORSERADISH CREAM | 5
GORGONZOLA FONDUE | 5
ROASTED GARLIC TRUFFLE BUTTER | 5
PEPPERCORN & BRANDY | 6

SALADS

Add Grilled Chicken 6 | Salmon 9

GINGHAM SALAD 14
Baby Greens, Berries, Gorgonzola, Mustard Vinaigrette, Toasted
Almonds, Oranges Segments

CLASSIC CAESAR 14
Romaine, Garlic Crouton, House Caesar Dressing, Grana Padano

SKYLINE WEDGE SALAD 14
Baby Iceberg Lettuce, Red Onion, Smoked Applewood Bacon,
Gorgonzola Crumbles, Cherry Tomato & Blue Cheese Dressing

BBQ CHICKEN COBB SALAD 17
Tomato, Cucumber, Avocado, Cheddar, Corn and
Black Bean Relish, Cilantro, Tortilla Strips, Ranch Dressing, BBQ Sauce

BLACKENED SHRIMP SALAD 16
Romain, Cherry Tomato, Cucumber, Red Onion, Cheddar Cheese, Ranch Dressing

SALMON SALAD 24
Spinach, Strawberry, Blueberry, Feta, Strawberry Balsamic, Crispy Potato Strings, Grilled Salmon

MAIN COURSE

GRILLED HERB SALMON 27
Greek Orzo & Farro Salad, Tossed with Spinach & Gingham Vinaigrette

SEARED SEA SCALLOP 37
Served on a bed of Spring Risotto, Finished with Grana Padano

CHICKEN CAPRESE 18
Seared Chicken, Layered with Fresh Mozzarella, Heirloom Tomato,
Fresh Basil, Farro & Orzo Grain Salad

BIRRIA QUESADILLA 18
Oaxaca Cheese, Birria Consume, Cilantro & Onions

FIRECRACKER FISH & CHIPS 16
Battered Cod, served with Firecracker Sauce & French Fries

STEAK FRITES 35
4oz Filet, Served with Truffle Fries

VEGETABLE FRIED RICE (VEGAN) 16
Sushi Rice, Red Onion, Zucchini, Green Onion, Broccoli & Carrot

 

APPETIZERS

HONEY BRUSSELS 12
Fried Brussel Sprouts, Honey & Goat Cheese Mousse, Toasted Almonds, Jalapeño Honey

SHRIMP COCKTAIL 18
Tiger Shrimp, House Made Spicy Cocktail Sauce, Lemon

EDA BRUSCHETTA 14
Pan Fried Edamame & Goat Cheese, Bread Rusk, Arugula Oil

SEARED TUNA TARTARE 22
Avocado Mousse, Fennel Salad, Sweet Soy

BIRRIA EGGROLLS 18
Brisket Birria, Oaxaca Cheese, Sour Cream, Birria Consume

SOUP & SALAD

LOBSTER BISQUE 11

SOUP DU JOUR 8

GINGHAM SALAD 14
Baby Greens, Berries, Gorgonzola, Mustard Vinaigrette, Toasted
Almonds, Orange Segments

CLASSIC CAESAR 14
Romaine, Garlic Crouton, Grana Padano

SKYLINE WEDGE SALAD 14
Baby Iceberg Lettuce, Red Onion, Smoked Applewood Bacon,
Gorgonzola Crumbles, Cherry Tomato & Blue Cheese Dressing

SALMON SALAD 24
Spinach, Strawberry, Blueberry, Feta, Strawberry Balsamic,
Crispy Potato Strings, Grilled Salmon

SIDES

BROCCOLINI 11
Marcona Almonds, Arugula Oil, Grana Padano

LEMON ASPARAGUS 10
Grilled Asparagus, Lemon, Sea Salt & Cracked Black Pepper

WHIPPED YUKON POTATO 10
Boursin, Roasted Garlic, Butter

SWEET POTATO MASH 10
Bourbon Maple Glaze

5 CHEESE MAC & CHEESE 12

CREAMED SPINACH 10

BUTCHER BLOCK

DOUBLE LAMB CHOP 46

CENTER CUT FILET 8 OZ 54

PRIME PORTERHOUSE 24 OZ 80

PRIME BONE-IN RIBEYE 22 OZ 62

ADDITIONS

MARINATED MUSHROOM & ONION |5
GORGONZOLA FONDUE |5
HORSERADISH CREAM |5
ROASTED GARLIC TRUFFLE BUTTER |5
PEPPERCORN & BRANDY |6

ENTREES

SMOKED HALF CHICKEN 29
Pecan Smoked Chicken, Served over whipped Potatoes & Broccolini

SEARED SCALLOP & PRAWNS 38
Seared Oishii Prawns & Diver Scallops, Served Over Spring
Risotto Primavera

GRILLED SWORDFISH 38
Orzo & Farro Salad tossed with Spinach & Topped with Fennel
Citrus Salad

CAMPANELLE ALLA DIAVOLA 25
Blackened Shrimp, Cherry Tomato, & Cilantro in a Spicy Marinara Cream Sauce & Finished with Lobster Butter

HERB GRILLED SALMON 28
Greek Orzo & Farro Salad, Tossed with Spinach & Gingham Vinaigrette

**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.

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