Fine Dining

General Information

Irem Clubhouse Restaurant and Pub is now open for dining. We are currently open under our summer hours of operation: Wednesday, pub menu; Thursday, lunch and dinner; Friday and Saturday, dinner; and Sunday brunch. Please check back for updates. We recommend calling ahead for reservations: 570-675-1134, ext. 1.

With seating in the restaurant, pub, patio and terrace, you can choose the environment you prefer. The pub and terrace provide casually charming atmospheres with seating overlooking the golf course – the perfect locations for lunch after a round of golf or with friends and colleagues.

Appropriate attire at the Irem Clubhouse is “country club casual,” and we accept cash, Visa®, MasterCard®, Discover® and member charge. Gift certificates are also available.

Our Menus


Fresh Mozzarella Marinara | 11
Hand Breaded Fresh Mozzarella, Flash Fried, Marinara Sauce

Shrimp Cocktail | 14
Poached Colossal Shrimp, Traditional Cocktail Sauce

General Tso Style Steak Bites | 12
Hand Cut Tenderloin Tips, Spicy Asian Glaze

Margarita Pizza Flatbread | 13
Fresh Mozzarella, Tomato, Sweet Basil, EVOO

Sausage Stuffed Portabello | 11
Oven Baked, Portabello Mushroom, Italian Sausage, Provolone Cheese, Balsamic Glaze

Calamari New Orleans | 13
Lightly Dusted, Tender Rings of Calamari, Louisiana Aioli

Yeungling Lager Shrimp | 13
Hand Battered Colossal Shrimp, Orange Dipping Sauce



Classic Irem Burger | 12
Char Grilled , Hand Made Burger, Lettuce, Tomato, Onion and American Cheese

Grilled Chicken BLT Sandwich | 12
Marinated, Grilled Breast of Chicken, Applewood Smoked Bacon, Lettuce, Tomato, Honey Mustard

Hoosier Style Pork Sandwich | 12
Panko Crusted Prime Pork, Lettuce Tomato, Onion, Pickles, Barbecue Mayo

Crab Cake Sandwich | 16
House Made Crab Cake, Lettuce, Tomato, Maryland Aioli



Deluxe Romaine Salad | 11
Romaine, Grapes, Gorgonzola Cheese, Golden Pineapple, Apples  & Candied Walnuts, Tossed with White Balsamic Vinaigrette

Mediterranean Salad  | 11
Miniature Lettuces, Tomatoes, Cucumbers, Roasted Red Peppers, Feta Cheese, Red Onions, Kalamata Olives, Tossed with Red Wine Vinaigrette

Country Chopped Salad | 11
Romaine, Tomato, Cucumber, Hard Boiled Eggs, American Cheese, Croutons, Applewood Smoked Bacon, Tossed with Tomato Ranch Dressing

***Cooking Techniques Fuse Ingredients That May Be Unexpected ***
Consult With Your Server, If You Have Any Food Allergies



Chicken or Eggplant Parmigiana | 24 Chicken | 22 Eggplant
Traditional Parmigiana, Marinara Sauce, Provolone Cheese, Imported Pasta

Chicken Crab Marco Polo | 28
Sauteed Breast of Chicken, Jumbo Lump Crab, Tomatoes, Garlic, Shallots, Sweet Basil, Lemon Veloute

Prime Pork Flat Iron Steak | 29
Spice Rubbed, Char Grilled Prime Pork Flat Iron Steak, Applewood Smoked Bacon Mushroom Demi Glace

Veal Saltimbocca | 32
Veal Medallions, Wilted Spinach, Prosciutto, Provolone Cheese, Marsala Mushroom Sauce

Chef Dale’s Crab Cakes | Market
House Made Crab Cakes with a Lemon Dill Sour Cream

Crab Stuffed Cod | 30
Oven Baked, Cod Loins Crusted  with Crab, Lemon Beurre Blanc

Salmon Citron | 27
Pan Seared Fillet of Salmon, Lemon Herb Drizzle

Mahi Mahi Grand Marnier | 29
Skillet Seared, Mahi Mahi Fillet, Cinnamon Chipotle Powder, Colossal Shrimp, Grand Marnier Reduction

Tuscan Cavatelli | 24
Imported Cavatelli, Seasoned Sausage, Roasted Peppers, Tomatoes, Green Peas, EVOO

Mushroom Ravioli | 22
Wild Mushroom Filled Raviolis Topped with Chablis Mushroom Sauce

Chicken Paillard | 23
Citrus Herb Marinated, Grilled Breast of Chicken

New York Strip Steak | 38
Hand Cut ,Char Grilled Strip Loin Steak, Rosemary Au Jus

Filet Mignon | 41
Char-Grilled Beef Tenderloin Steak, Herb Butter

Scallops & Bacon Capellini | 27
Sauteed Argentinian Scallops, Applewood Smoked Bacon, Garlic, Shallots, Spinach,Tomatoes, Capellini Pasta, Chardonnay Reduction

*** Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs ***
may increase your risk of food borne illness