Archive for the ‘Job Opportunities’ Category

Park Club Dinner Specials

Tuesday, January 29th, 2013

Featured Beverages:

Bell’s Winter White. $4.50

Shiner Bock, K. Spoetzl Brewery. $3.75

Buena Vista, “The Count”, Founder’s Red Wine, Sonoma County, 2008. $6g | $24b

Soup

White Chicken Chili
Pepper Crab

Entrées:

Shrimp & Andouille Sausage Ravioli
In a tomato and grilled pepper pan sauce with smoked Gouda cheese and vegetable. $17

Pretzel Crusted Tilapia
Flaky fillet with mustard and pretzel topping,
rice and fresh vegetable. $17

Root Chip Crusted Basa Fish
Served with Dijon mustard cream sauce,
and fresh vegetable. $16

Pan Seared Orange Bourbon Salmon
Fresh Canadian fillet with orange-Bourbon glaze, rice & fresh vegetables. $19

Southwestern Fajita Chicken Breast
Pan seared and served over tortilla strips, peppers, onion, tomato & lime. $16

Pork Schnitzel
Crispy pork scaloppini served with potato pancake, vegetable and lemon pan sauce. $17

Grilled Pork Loin Chop
Hand cut boneless chop served with creamy wild mushroom ragout, mashed potato and fresh vegetable. $17

Dessert:

Warm Apple Crisp
with vanilla ice cream and caramel.

Park Club Now Hiring Fine Dining Servers

Thursday, March 17th, 2011

Do you want to be a part of the best service team in the area?

You’ll be serving many of Kalamazoo’s business and social leaders. You will be empowered to consistently exceed our members’ expectations, and you’ll have the opportunity to grow into larger roles with the club.

Are you are confident and hardworking? Do you lead a healthy lifestyle and enjoy fine dining service? If so, you may be a perfect fit at The Park Club in downtown Kalamazoo.

Send your resume and cover letter (as a pdf or in plain text in the body of an email) to Jobs@ParkClub.net.

THE PARK CLUB DAILY SPECIALS

Wednesday, November 25th, 2009

Soup
Curried Cauliflower
Bisque of Butternut Squash

Catch of the Day $ 12.00
Orange Bourbon Tilapia
Flaky fillet with savory orange-Bourbon glaze, rice and vegetable

Chef’s Daily Feature $ 8.95
Leduc Salad
Fresh greens with blueberry vinaigrette, Feta cheese, dried blueberries and honey roasted pecans. Add grilled chicken for just $3

Blue Plate $ 9.00
Mediterranean Vegetable Risotto
Arborio rice with Italian squash, tomato, mushrooms, fresh spinach and other savory vegetables with herbs, garlic and Parmesan cheese. add Shrimp for $3

Park Club Dinner Specials

Thursday, October 15th, 2009

Featured Wine
Home Run Red
Greenwood Ridge Vineyards, Sonoma, `04 (85% Zinfandel, 15% Merlot) $25 B / $6G

Today’s Soup:
Chicken Noodle Soup
Broccoli Cheese
Grilled Chicken Potato Florentine

Entrée Specials:
Pecan Crusted Chicken Breast
served with raspberry cream sauce,
rice medley and fresh vegetable. $19

Beef Tenderloin
Pan seared six ounce premium Herford beef with portabella Bourbon relish, mashed potato and vegetable. $22

Sautéed Shrimp & Tilapia
Flaky fillet with wild caught shrimp, fire roasted tomato salsa, rice and vegetable. $19

Crab Stuffed Shrimp
served with tangerine vinaigrette,
rice medley and fresh vegetable. $19

Sautéed Canadian Atlantic Salmon
with green peppercorn cream sauce, angel hair pasta and fresh vegetable. $19

Sautéed Pork Loin Chop
Served with apple brandy jus, mashed potatoes and vegetable. $17

Butternut and Sage Ravioli
with Parmesan, caramelized apple,
red pepper and fresh vegetable.

Pan Seared Beef Sirloin
USDA Choice eight ounce “baseball cut” served with wild mushroom ragout,
mashed potatoes and vegetable. $19

THE PARK CLUB DAILY SPECIALS

Thursday, March 19th, 2009

Soup
Shrimp Bisque
Harvest Chicken Vegetable

Catch of the Day $ 12.95
Bistro Style Whitefish with house seasonings, herbs and lemon. Served with rice and vegetable.

Blue Plate $ 9.95
Grilled Chicken Champignon
Grilled breast of chicken with creamy wild mushroom sauce, mashed potato and vegetable.

Chef’s Daily Feature $ 8.95
Lamb Stew
Tender New Zealand lamb stewed with savory vegetables and red skin potatoes. Served with steamed broccoli.