Soup
Curried Butternut Squash
Salad
Valentine Salad
Fresh greens tossed with raspberry vinaigrette, fresh strawberries, mandarin oranges, sweet pecans and red onion.
Entrée
Grilled Mediterranean Vegetables
with Italian white bean cakes, tomato relish and asparagus.
Dessert
Dark Chocolate Cake
with “cream” frosting and strawberry.
Featured Beverages:
Bell’s Winter White. $4.50
Shiner Bock, K. Spoetzl Brewery. $3.75
Shiraz/Cabernet, Penfold’s,
South Australia, `09 Half Bottle $12
Soup & Starters
Bisque of Butternut Squash Soup
Creole Potato & Sausage Soup
Malpeque Oysters on the Half Shell
Fresh shucked with lemon
and horseradish sauce. $2.75 ea
Valentine Salad
Fresh greens tossed with raspberry vinaigrette, fresh strawberries, mandarin oranges, sweet pecans and red onion. $6
Steamed Mussels
Prince Edward Island mussels With Vermouth scampi broth served with our amazing house bread. Enough for two! $9
Entrées:
Broiled Lobster Tail
6 ounce Canadian Cold Water lobster tail served with drawn butter, lemon, smoked cheddar & scallion potatoes and asparagus.
Single Tail $ 28; Twin Tails $ 42
Surf & Turf with Petit Tenderloin $42
Grilled Yellow Fin Tuna
With rustic Italian bean cakes, tomato basil relish and Asparagus. $20
Pan Seared Orange Bourbon Salmon
Canadian fillet with orange-Bourbon glaze, rice & fresh vegetables. $19
Pork Schnitzel
Crispy pork scaloppini with potato pancake, vegetable & lemon pan sauce. $17
Hand Cut Boneless Pork Loin Chop
Indiana pork chop served with wild Mushroom ragout, mashed potato and fresh vegetable. $17
Butternut Squash Ravioli
Sautéed with caramelized apple, fresh sage, sweet red pepper and Parmesan cheese. Served with fresh vegetable. $15
Desserts: $4.25
Bavarian Apple Pastry Purse
Chocolate Pot du Crème
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.
Monday, December 31st, 2012
Starters:
Asian Pot Stickers
Veggie filled wontons tossed with a hot,
sweet and sour sauce.
Shrimp Bisque
New Year’s Salad
Crispy greens tossed with Italian
vinaigrette, fresh mozzarella, cucumber,
grape tomatoes and crispy croutons.
Entrees:
Hazelnut Crusted Tilapia
Flaky fillet with orange-fennel compote,
rice and fresh vegetables.
Crispy Pork Scaloppini Marsala
Served with angel hair pasta, Marsala mushroom sauce and fresh vegetables.
Sautéed Madagascan Shrimp
Wild caught shrimp with green peppercorn cream sauce, angel hair pasta and vegetable.
Grilled Beef Tenderloin
A six ounce hand cut steak served with
bacon, leek and Moody Blue cheese butter,
Dauphinoise potato and fresh vegetable.
Oven Roasted Vegetable Wellington
Flaky pastry wrapped around grilled
seasonal vegetables with Boursin cheese
and mushroom duexelles. Served with
rustic tomato sauce and vegetable.
Desserts:
Baileys Irish Cream Cheese Cake
with cranberry sauce.
Toasted Coconut Snow Ball
with hot fudge and whipped cream.
Berry Sorbet –short bread cookie.
Starter Choices:
Shrimp Bisque
Cherry Berry Salad
Mixed lettuce with cherry Balsamic dressing,
fresh strawberries and honey roasted pecans.
Smoked Salmon Rangoons
with spicy honey mustard sauce.
Spicy Cool Cucumber Soup
Choice of Entrée:
Maple Glazed Dearborn Pit Ham
Slow roasted and served with mashed
potatoes and fresh vegetable.
Pan Seared & Roasted Duck Breast à l’orange
Breast of Duckling with orange pan sauce,
rice and fresh vegetable.
Grilled Ruby Trout
Lightly seasoned and served with tomato-lime chutney,
brown Basmati rice and fresh vegetable.
Spring Vegetable Terrine
Layers of fresh vegetables served with basil pesto-Parmesan
gnocchi, and fresh vegetable.
Pistachio Crusted Lamb Chops
New Zealand lamb chops with pistachio dusting, mango-basil coulis and brown Basmati rice and fresh vegetable.
Desserts:
Grasshopper Pie
Carrot Cake
with cream cheese frosting.
Molten Chocolate Cake
with vanilla ice cream and chocolate sauce.
Berries & Cake
House made gluten free pound cake with berry compote.
Starters:
French Onion Soup au Gratin
Valentines Salad
Raspberry vinaigrette tossed greens
with honey roasted pecans,
grape tomatoes and cucumber slices.
Fresh Oysters on the Half Shell
with lemon wedges and cocktail Sauce.
Entrée Selections:
Braised Lamb Shank
Slow braised Australian lamb in
red wine, tomato, lemon and herbs, topped
with rosemary gremolata and served with
barley ‘risotto’ & vegetable.
Broiled Lobster Tail*
Six-ounce Maine cold water lobster tail
served with drawn butter and lemon,
mashed potatoes and fresh vegetable.
Vegetable Wellington
Fresh sautéed vegetables wrapped in puff pastry
with Boursin cheese and mushroom deuxelle.
Served with roasted red pepper sauce.
Chili-Lime Grilled Duck Breast
Served with red pepper and corn coulis,
rice and vegetable.
Beef Medallions Oscar*
Seared medallions of beef tenderloin with Hollandaise sauce and lump crab meat. Served with mashed potato and vegetable.
Potato Crusted Mahi Mahi
with tangerine vinaigrette and fresh vegetable.
*Surf & Turf or Double Tails available
for $10 additional.
Choice of Dessert:
Assorted Chocolate Truffles
Strawberry Trifle
Lady fingers layered with Chantilly cream and strawberry sauce.
White Chocolate Cheesecake
with walnut crust and orange ganache.
Warm Cherry Crisp
with Plainwell vanilla ice cream.
Starters:
Prince Edward Island Mussels
Steamed with wine, butter, garlic,
lemon, basil and tomato.
New Year’s Salad
Romaine and spinach tossed with Feta and herb vinaigrette and topped with cucumber, grape tomatoes and crispy croutons.
Asian Vegetable Pot Stickers
Chicken Corn Chowder
Entrees:
Grilled Indiana Pork Loin Chop
Thick cut pork chop with portabella-Bourbon relish, mashed potato and fresh vegetables.
Sautéed Orange-Ginger Mahi Mahi
Fresh fillet with orange-ginger marinade, sesame glaze, rice and fresh vegetable.
Turkey Marsala
Tom Otto’s turkey scaloppini with
a mushroom Marsala wine sauce,
angel hair pasta and fresh vegetable.
Vegetable Strudel
Flaky puff pastry filled with roasted red bell pepper, grilled portabella mushroom, Boursin cheese and winter vegetable confetti.
Seared Tofu Cutlets
Firm tofu cutlets served with rustic tomato sauce and a warm salad of sautéed fennel, leek and spinach.
Desserts:
Raspberry Frangipan Tart
Almond sponge with raspberry glaze.
Chocolate Pot du Crème
with whipped cream.
Turtle Cheesecake
Seth’s best vanilla cheesecake topped with chocolate, pecans and caramel.
Warm Apple Crisp
with pumpkin ice cream
and home made caramel sauce.
Amuse: Deviled Eggs
Starter Choices:
Bisque of Butternut Squash & Apple Soup
Harvest Salad
Garden greens tossed with
maple-mustard vinaigrette with
tart apple slices, toasted walnuts, and crumbled gorgonzola cheese.
Chicken Corn Chowder
Asian Pot Stickers
Veggie filled wontons tossed with a hot,
sweet and sour sauce.
Entrée Selections:
Oven Roasted Otto’s Turkey
Your choice of white or dark meat (or both) with mashed potatoes and gravy, dressing, fresh vegetable and cranberry chutney.
Sautéed Salmon Cakes
Andy’s famous salmon cakes with
tomato fennel relish, jasmine &
wild rice, and fresh vegetable.
Grilled Boneless Pork Chop
Hand cut Indiana chop, served with
creamy mushroom ragout,
fresh vegetable and mashed potatoes.
Butternut and Sage Tortellacci
with Parmesan, caramelized apple,
red pepper and fresh vegetable.
Oven Roasted Autumn Vegetables
Served with grilled Portobello,
roasted tomato vinaigrette
and fresh vegetable.
Desserts:
Pumpkin Pie
with cinnamon whipped cream.
Chocolate Crème Brûlée
with fresh berries.
Warm Apple Crisp-
with vanilla ice cream.
Starters:
Soup du Jour
House Salad
Fresh leafy greens tossed with tangerine
vinaigrette, with caramelized walnuts, dried
apricot and Brie cheese.
Crab Cake
Served with Caesar tossed greens,
red pepper aioli and lemon.
Entrée Selections:
Surf and Turf
Six-ounce Canadian Cold Water lobster tail and a grilled 4oz filet mignon served with drawn butter and lemon, mashed potatoes
and fresh vegetable.
Broiled Lobster Tail
Six-ounce Canadian Cold Water lobster tail
served with drawn butter and lemon,
mashed potatoes and fresh vegetable.
Sautéed Skate Wing Beurre Noir
Pan seared with lemon brown butter and served with
Jasmine & wild rice and fresh vegetable.
Seared Chicken & Dumplings
Boneless skinless breast of chicken with homemade potato pesto dumplings, supreme sauce & vegetable.
Chili-Lime Grilled Prawns
Large marinated char-grilled prawns, served with corn coulis,
rice and vegetable.
Seared Boneless Pork Chop
Served with sweet & sour root vegetables, rice
and vegetable.
Butternut and Sage Ravioli
with Parmesan, caramelized apple,
red pepper, and fresh vegetable.
Choice of Dessert:
Vanilla Crème Brûlée
with fresh berries.
Tiramisu
Espresso soaked lady fingers with
Mascarpone cheese layers.
Chocolate Oblivion
with berry sauce and vanilla ice cream.
Warm Apple Crisp
with caramel and pumpkin ice cream.
Starter Choices:
Crispy Calamari
Served on fresh greens with lemon and
fire roasted jalapeno sauce.
Crispy Asian Vegetable Pot Stickers
Hand made wontons with fresh vegetables and
tofu in a sweet, sour and spicy sauce.
House Salad
Fresh Greens tossed with tangerine vinaigrette
and topped with dried apricot, Brie cheese
and caramelized walnuts.
Spinach Parmesan Soup
Choice of Entrée:
Classic Park Club Lamb Chops
Grilled to order and served with sautéed
polenta, warm tomato, artichoke and spinach
relish and Dijon vinaigrette..
Sautéed Skate Beurre Noir
Fresh Atlantic ray wing fillets served with lemon-
pan sauce, Jasmine rice and fresh vegetable.
Butternut and Sage Tortellacci
with Parmesan, caramelized apple, red pepper
and fresh vegetable.
Roasted Half Duckling
with Michigan tart cherry brandy glaze,
rice and fresh vegetable.
Madagascan Shrimp
Sautéed wild caught domestic shrimp with
green-peppercorn cream sauce angel hair pasta,
fresh vegetable and Parmesan cheese.
Filet Mignon
with creamy wild mushroom ragout,
mashed potatoes and fresh vegetable.
Dessert Selections:
Warm Sticky Toffee Pudding
with vanilla ice cream.
Holiday Sundae
Peppermint ice cream with hot fudge
and whipped cream.
Bailey’s Irish Crème Brûlée
with candied orange cranberries.
Berry Sorbet
with a holiday shortbread cookie.
Flourless Chocolate Torte
with berry sauce and vanilla ice cream.